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In the world of comfort food, few dishes resonate as deeply as cheesy, creamy pasta. One such delightful creation is Cheesy Spinach Artichoke Chicken Shells. This recipe artfully combines the rich flavors of artichokes, spinach, and tender chicken, all enveloped in large, satisfying pasta shells and generously topped with a gooey, golden layer of melted cheese. Perfect for weeknight dinners or impressing guests during a special gathering, this dish offers a delectable balance of flavors and textures that leave a lasting impression.

Creamy Spinach Artichoke Chicken Shells

Discover the ultimate comfort food with Cheesy Spinach Artichoke Chicken Shells. This delectable dish masterfully combines tender chicken, artichokes, and vibrant spinach, all nestled in large pasta shells and topped with a generous layer of melted cheese. Perfect for weeknight meals or special gatherings, it’s not just delicious, but also nutritious, thanks to its rich protein and fiber content. Dive into this mouthwatering recipe and impress your family and friends with its creamy goodness!
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Ingredients
  

12 large pasta shells

1 cup cooked, shredded chicken

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, drained and coarsely chopped

1 cup cream cheese, softened to room temperature

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese, plus extra for topping

1/2 cup sour cream

2 cloves garlic, minced

1 teaspoon Italian seasoning blend

Salt and pepper, to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the oven: Set your oven to 350°F (175°C) to preheat while you prepare the dish.

    Cook the shells: In a large pot, bring salted water to a rolling boil. Cook the pasta shells according to the package instructions until they are al dente, typically about 8-10 minutes. Once cooked, drain them thoroughly and set aside to cool slightly.

      Prepare the filling: In a spacious mixing bowl, combine the shredded chicken, chopped spinach, chopped artichoke hearts, softened cream cheese, half of the shredded mozzarella, half of the grated Parmesan, sour cream, minced garlic, and Italian seasoning. Stir vigorously until all ingredients are well incorporated. Taste the mixture and season with salt and pepper as needed.

        Stuff the shells: Use a spoon to fill each pasta shell with approximately 2 tablespoons of the creamy filling. Carefully place the stuffed shells in a greased 9x13 inch baking dish, open side facing up.

          Make the topping: In a small bowl, mix the remaining mozzarella and Parmesan cheeses together. Evenly sprinkle this cheese mixture over the tops of the stuffed shells for a delightful cheesy crust.

            Bake: Drizzle a tablespoon of olive oil over the shells to enhance flavor and moisture. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. For a touch of freshness, garnish the dish with chopped parsley before serving warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve the cheesy shells on individual plates, drizzling a bit of olive oil around for a professional touch, and sprinkle with additional chopped parsley for color. Enjoy!