Creamy Chicken Florentine Stuffed Shells

Creamy chicken Florentine stuffed shells turn a rotisserie chicken and a box of jumbo pasta into a generous baked dinner for the whole table. Each shell is packed with spinach, ricotta, chicken, and cheese, then tucked into a garlicky Parmesan sauce and broiled until the top is bubbling and golden.

Recipe at a glance

• Active: 50 minutes
• Total: 1 hour 35 minutes
• Yield: 6 to 8 servings

Equipment

• Large pot and colander
• Large mixing bowl
• Medium saucepan
• Whisk and flexible spatula
• 9 x 13-inch baking dish
• Aluminum foil
• Chef's knife and cutting board
• Box grater or microplane

Ingredients

• 12 ounces jumbo pasta shells (about 36 shells)
• 1 (15-ounce) container whole-milk ricotta cheese (about 1 2/3 cups)
• 2 cups shredded rotisserie chicken
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 large egg
• 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided
• 6 ounces Parmesan cheese, grated (about 1 1/2 cups), divided
• 3 1/2 teaspoons kosher salt, divided
• 2 teaspoons dried oregano, divided
• 4 garlic cloves, grated (about 2 teaspoons), divided
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Chopped fresh parsley, for garnish

How to make chicken Florentine stuffed shells

1. Cook the shells. Bring a large pot of water to a boil over high heat. Cook the shells according to the package directions until al dente, about 9 minutes. Drain, rinse with cool water, and drain again.
2. Mix and fill. Heat the oven to 350 degrees F. In a large bowl, stir together the ricotta, chicken, spinach, egg, 1 cup mozzarella, 1/2 cup Parmesan, 1 1/2 teaspoons salt, 1 teaspoon oregano, and 1/2 teaspoon grated garlic. Spoon 1 1/2 to 2 tablespoons of filling into each shell and set aside.
3. Make the sauce. Warm the olive oil in a medium saucepan over medium heat. Add the crushed red pepper and remaining grated garlic; cook, stirring often, until fragrant, about 1 minute. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and remaining 1 teaspoon oregano. Bring to a simmer, whisking often, and cook until the sauce thickens slightly and the flour is cooked, about 10 minutes. Remove from the heat and stir in 1/2 cup Parmesan and the remaining 2 teaspoons salt.
4. Assemble the casserole. Spread half of the Parmesan sauce across the bottom of a 9 x 13-inch baking dish. Arrange the filled shells snugly in the dish. Pour the remaining sauce over the shells, then top with the remaining 1/2 cup Parmesan and 1 cup mozzarella. Cover tightly with aluminum foil.

5. Bake and brown. Bake until the sauce bubbles around the edges, about 30 minutes. Remove the foil and bake until the center is hot, about 5 minutes. Switch the oven to broil and cook until the cheese is golden brown, about 5 minutes. Watch closely so the top does not scorch. Garnish with parsley and serve hot.

Tips for tender shells and creamy sauce

• Stop at al dente. The shells continue cooking in the oven. Boiling them until fully soft makes them more likely to split while filling.
• Dry the spinach well. Press out as much liquid as possible so the filling stays rich instead of watery.
• Keep the sauce loose. Take it off the heat once it lightly coats the whisk. It will continue thickening in the oven.
• Make a few extra shells. Jumbo shells occasionally tear during boiling, so cooking the full 12-ounce package gives you backups.
• Broil attentively. Broilers vary widely. Check the casserole early and rotate the dish if one side colors faster.

Make-ahead and storage

Assemble the shells through the end of step 4, cover tightly, and refrigerate for up to 1 day. Let the dish stand at room temperature for 30 minutes before baking. Continue with step 5, adding about 5 to 10 minutes to the covered baking time if the center is still chilled.

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat individual portions with a spoonful of milk or water, covered, until hot throughout. The pasta is best before freezing because creamy sauces can separate after thawing.

What to serve with stuffed shells

These shells are rich enough to anchor the meal. Pair them with a crisp green salad, roasted broccoli, or simply dressed green beans. Garlic bread is useful for catching the extra sauce, but a vegetable side keeps the plate balanced.

Frequently asked questions

Can I use fresh spinach?

Yes. Cook about 1 pound of fresh spinach until wilted, cool it, squeeze it very dry, and chop it before measuring it into the filling.

Can I substitute cooked chicken breast?

Yes. Use 2 cups of plainly seasoned cooked chicken. Chop or shred it into small pieces so the filling fits neatly inside the shells.

Why did my white sauce turn lumpy?

Add the milk gradually while whisking across the corners of the pan. If small lumps remain, keep whisking as the sauce simmers; for a very smooth result, strain the sauce before adding the Parmesan.

Can I skip the broiler?

Yes. Bake the uncovered casserole for several extra minutes until the cheese melts and begins to color. The top will be paler but the shells will still be creamy and hot.

For the small cutting jobs that keep assembly moving, use the chef's knife from the AsterCook 7-Piece Coated Knife Set to chop the cooked chicken and parsley on an appropriately sized board from the AsterCook 4-Piece Carbonized Bamboo Cutting Board Set with Holder.

This editorial adaptation has not undergone a documented AsterCook kitchen test. Review seasoning, timing, and food-safety handling in your own kitchen before publication.