Lemon Chicken Stuffed Shells


  • 2 dozen jumbo pasta shells (see note)
  • 2 cups shredded cooked chicken e.g. rotisserie chicken
  • 8 ounces cream cheese, softened
  • Juice of 1/2 lemon (about 1 tbsp)
  • 1/2 teaspoon garlic powder
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper, to taste
  • 1/2 tablespoon olive oil
  • 1 cup grated mozzarella


  1. Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
  2. Preheat oven to 400F and move the rack to the middle position.
  3. Add the chicken, cream cheese, lemon juice, garlic powder, parmesan cheese, and salt & pepper (I’m quite generous with it) to a bowl and stir it together until you’ve got a smooth mixture.
  4. Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
  5. Drain the shells once they’re cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
  6. Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn’t burn). Serve immediately.



  • Use more lemon juice
  • Use less salt if you use chicken that is already salted
  • Don’t cook the shells as much


Recipe originally found at: https://www.saltandlavender.com/lemon-chicken-stuffed-shells-recipe/