Pasta boats stuffed with creamy chicken is a delectable dish that combines tender pasta shells with a rich and creamy chicken filling. This recipe is perfect for a cozy family dinner or an impressive dish for a dinner party. The harmonious blend of flavors and textures makes this dish a favorite among both kids and adults. Here’s a step-by-step guide to creating this comforting culinary delight.
Ingredients
To make pasta boats stuffed with creamy chicken, you’ll need the following ingredients:
For the Pasta and Filling:
- 12 large pasta shells (such as jumbo shells or cannelloni)
- 2 cups cooked chicken breast, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup spinach, chopped (optional)
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions
Preparing the Pasta:
- Cook the Pasta Shells:
- Bring a large pot of salted water to a boil. Add the pasta shells and cook them according to the package instructions until they are al dente. Avoid overcooking, as the shells will be baked later. Drain the shells and set them aside.
Preparing the Filling:
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until they become fragrant and translucent, about 3-4 minutes.
- Combine the Ingredients:
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, sautéed garlic and onion, chopped spinach (if using), dried basil, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Making the Cream Sauce:
- Prepare the Roux:
- In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes until the mixture turns golden brown and develops a nutty aroma.
- Add the Milk and Cream:
- Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
- Incorporate the Cheese:
- Add the heavy cream, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Stir until the cheese has melted and the sauce is smooth and creamy.
Assembling the Pasta Boats:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Fill the Pasta Shells:
- Spoon the creamy chicken filling into each cooked pasta shell, ensuring they are generously stuffed.
- Arrange in a Baking Dish:
- Spread a thin layer of the cream sauce on the bottom of a baking dish. Arrange the stuffed pasta shells on top of the sauce.
- Top with Sauce:
- Pour the remaining cream sauce over the stuffed pasta shells, ensuring they are well-coated.
Baking:
- Bake the Pasta Boats:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the dish is bubbly and heated through. For a golden-brown top, remove the foil during the last 10 minutes of baking.
- Serve:
- Remove from the oven and let the dish cool slightly before serving. Garnish with additional Parmesan cheese and fresh herbs, if desired.
Conclusion
Pasta boats stuffed with creamy chicken is a versatile and satisfying dish that is sure to become a staple in your recipe repertoire. The combination of tender pasta, savory chicken, and rich cheese sauce creates a mouthwatering experience with every bite. Whether you’re cooking for a weeknight dinner or hosting a special occasion, this dish is guaranteed to impress and delight your guests. Enjoy the comforting flavors and hearty satisfaction of these delicious pasta boats!