Chicken Avocado Pesto Stuffed Shells |Cooking With Amanda

Chicken Avocado Pesto Stuffed Shells Photo

I always have leftover chicken hanging around in my refrigerator. Whether it's from a rotisserie chicken I bought, a roasted chicken I made, or just some shredded chicken breast that I intended to put on a salad (no really, I did mean to….), there's always a container lingering on my refrigerator shelves.

You end up running out of things to do with leftover chicken faster than you think.

This pasta has been my winter savior dish for the past couple of weeks (honestly, I can't stop making the dang thing)! It's warm, filling and flavorful.

Chicken Avocado Pesto Stuffed Shells Picture

Pesto chicken is always a home run for me. That strong sauce always pops on my taste buds with just the right about of fresh zing and savory flavor. This particular dish happens to be much improved with the addition of creamy avocado.

Yes, the dish is already creamy with the sauce and the ricotta nestled inside those giant stuffed shells. BUT the avocado makes the pesto chicken even creamier. The chicken mixture becomes almost silky in texture.

Like, a melt-in-your-mouth-wanna-slap-your-momma level of creamy deliciousness.

Chicken Avocado Pesto Stuffed Shells Image

Yea, for real. That level of deliciousness.

Plus, you even get a sneaky helping of something healthy inside this baked dish! The avocado hides so well inside the dish, no one would even know it's there.

Chicken Avocado Pesto Stuffed Shells Pic

But trust me, everyone will be asking for the secret ingredient to this cheesy, creamy baked goodness… All you have to do is serve it all up with some crusty bread and white wine!

Instant wintertime dinner success.

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Chicken Avocado Pesto Stuffed Shells Recipe

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Ingredients

20 Jumbo Pasta Shells, uncooked

For the Pesto Chicken:

2 Boneless Skinless Chicken Breasts, cooked and diced
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
1/2 cup Pesto
pinch of Crushed Red Pepper Flakes
1 Avocado, peeled and pitted
1 teaspoon Olive Oil
1/2 cup Shredded Mozzarella Cheese

For the Ricotta Filling:

15 ounces Ricotta Cheese
1 Egg
1/3 cup Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
2 cloves Garlic, minced
1 teaspoon Fresh Chopped Basil
1/2 teaspoon Black Pepper

For the Sauce:

1 tablespoon Butter
1 tablespoon All-Purpose Flour
1 1/2 cups Milk
1/4 cup Grated Parmesan Cheese
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Shredded Mozzarella Cheese

For Garnish:

Freshly Grated Parmesan Cheese

Directions

Preheat oven to 375°F. Grease a large baking dish (I used a 2QT dish) with cooking spray.
Cook and drain the pasta shells as instructed on the box.
Add avocado to a blender or food processor and puree until smooth. Scoop the avocado into a large bowl with the chicken, pepper, salt, pesto, red pepper flakes, olive oil and 1/2 cup mozzarella cheese. Stir to combine.
Combine all of the ingredients for the ricotta mix in a medium bowl. Stir to combine well. Set aside.
In a medium saucepan over medium heat, melt butter for the sauce. Whisk in flour and cook until golden brown, approximately 30 seconds to 1 minute. Whisk in milk, salt, pepper and parmesan cheese. Bring sauce to a simmer until thickened, approximately 4 minutes.
Pour sauce into greased baking dish.
Stuff each pasta shell halfway with the ricotta mixture. Fill each shell the rest of the way with the pesto chicken mixture. Place shells in the sauce in the baking dish.
Top with 1/2 cup shredded mozzarella. Bake for 20 minutes until the cheese is golden brown and bubbly. Serve immediately.