Chicken Mushroom Pasta Shells

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Chicken Mushroom Pasta Shells: A Comfort Food Classic Elevated

Indulge in the creamy delight of Chicken Mushroom Pasta Shells, a heartwarming dish that elevates classic comfort food to a gourmet experience. This pasta masterpiece features jumbo pasta shells generously filled with a savory blend of tender chicken, earthy mushrooms, and a luscious cream sauce.

Each bite is an explosion of flavor. We use only the finest ingredients: succulent chicken breast, sautéed to perfection, paired with a medley of fresh, aromatic mushrooms like cremini and shiitake. The star of the show is our signature cream sauce, made with a delicate balance of butter, garlic, Parmesan cheese, and a hint of white wine, creating a velvety texture that clings beautifully to each pasta shell.

This isn’t just your average pasta dish. The jumbo shells are cooked al dente, providing a satisfying chewiness that complements the soft, flavorful filling. The entire creation is then baked until golden brown and bubbly, adding a delightful textural contrast.

Chicken Mushroom Pasta Shells are perfect for a family dinner, a cozy night in, or even a sophisticated potluck. It’s a dish that appeals to all ages and tastes, offering a comforting yet refined culinary experience. Serve it with a side of crusty bread to soak up all that delicious sauce and a sprinkle of fresh parsley for a pop of color and freshness.

Craving a taste of pure comfort? Our Chicken Mushroom Pasta Shells are a guaranteed crowd-pleaser, a true testament to the power of simple ingredients combined with expert technique. Order yours today and discover a new favorite pasta dish!

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.