Tender chicken breast, finely minced with sautéed mushrooms, garlic, and red peppers, creates a savory filling for jumbo conchiglioni shells. The process of pulsing the chicken with aromatics and fresh herbs ensures a consistent texture that holds together beautifully once tucked into the pasta. A velvety homemade cheese sauce ties everything together, bubbling up in the oven until the top is golden and toasted.

These stuffed pasta shells offer a hearty, bake-and-serve meal that feels substantial without requiring hours in the kitchen. As they bake in a bath of cream-enriched sauce, the pasta shells soften to the perfect al dente bite while the filling remains moist and seasoned. The sharp cheddar topping adds a necessary tang that cuts through the creaminess of the dish.

Serving this straight from the casserole dish makes for a straightforward weeknight dinner or a relaxed weekend meal. Because the shells are individually portioned, plating is simple, making them a practical choice when you want a meal that looks impressive but comes together with manageable effort.

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If you enjoy the hearty combination of tender poultry and earthiness found in these stuffed shells, you might want to try our crispy chicken schnitzel variation for a different textural contrast. Alternatively, for those who prefer a velvety coating, our savory rose sauce version offers a slightly tangy and indulgent depth that complements the mushrooms perfectly.

Key Ingredients

Conchiglioni pasta shells: Large pasta shells provide the vessel for the savory chicken and mushroom filling.
Chicken fillet: Minced chicken forms the protein-rich base of the stuffed pasta filling.
White button mushrooms: Chopped mushrooms contribute an earthy depth and savory texture to the meat mixture.
Cheddar cheese: Used in the sauce and as a topping to create a bubbly, golden crust.
Mixed herbs: Dried or fresh herbs infuse the chicken mixture and sauce with aromatic seasoning.
Garlic: Pulsed with the chicken, it provides a pungent, aromatic foundation for the filling.
Milk: Forms the creamy base for both the chicken filling sauce and the cheese sauce.

More Creamy Pasta Inspirations

Creamy Chicken Mushroom Pasta: This classic preparation focuses on achieving a silky sauce consistency that coats every single strand of pasta.
Creamy Chicken Mushroom Pasta: A great option if you are looking for a straightforward, quick-weeknight approach to this flavor profile.
Creamy Mushroom Chicken Pasta: This recipe leans into the savory profile of the mushrooms, making it an ideal choice for dinner parties.

Chicken Mushroom Pasta Shells

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Ingredients

150g large conchiglioni pasta shells200g white button mushrooms chopped into small cubes300g raw chicken fillet1 cup finely chopped onions100g red peppersGreen chillies to taste5 large / 20g garlic chopped50g butter2 tablespoons flour1 cup milkSalt to taste1 tablespoon dried mixed herbs or 2 tablespoons of fresh herbs

Steps

Boil the pasta until al dente.To a food processor, add the chicken fillets, which i cut into large cubes, garlic, green chillies, red pepper. Pulse to make a mince.Heat butter in a pan. Add the mushrooms and onions and fry until soft and the moisture evaporates.Add the chicken mince mixture with the dried or fresh herbs.Fry until the chicken is cooked through.Add the flour. Mix and sauté for a minute.Add the milk and allow to thicken.Season with salt.Cool the mixture slightly.Fill into the shells tightly.

To Assemble

Place two thirds of the sauce into an oven suitable casserole and spread.Place the stuffed shells onto the sauce.Dollop the remaining one third of the sauce onto the shells.Sprinkle with cheddar cheese (70g) and more mixed herbs.Bake covered until the cheese is all bubbly.

Cheese Sauce

50g Butter3 tablespoons flour3 cups milk50g cheddar cheese1/4 teaspoon white pepperSalt to taste

Steps

Heat the butter.Add the flour and mix in for about a minute or 2 until you get a nutty aroma ( do not brown the flour).Add the milk and stir until thickened to the consistency you like.Switch the heat off.Add cheese, salt and pepper.Mix well.

Note

Should the sauce curdle, bring it back to a low heat and whisk through.

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