I found this on Pinterest a while back, and it's a favorite. It's creamy but not greasy, and I love anything with pesto. This is great dish to pre-make ahead of time, then just pop in the oven later. You can also adjust the parm cheese/pesto/cream cheese ratio to however you like. I add in one more tablespoon of pesto than the original calls for.
INGREDIENTS:
- Box of large pasta shells
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese + 1/4 cup for topping
- 4 tablespoons pesto
- 2 small chicken breasts, or 1 large chicken breast
- 2 cloves garlic, minced
- salt and pepper to taste
Cook chicken and shred. I like to cook mine in the crockpot ahead of time. I just put the chicken in there, and sprinkle some salt, garlic powder, onion powder, and pepper and pour in a bit of low sodium chicken broth (or just water if I don't have broth), and cook on low for about 4-5 hours.
Prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
Preheat oven to 350 degrees.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Original Recipe: What's Cookin' Chicago
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