Seashell Pasta and Chicken Picnic

Seashell pasta is my favorite picnic pasta and with chicken and garlic is super yummy.

There are several delicious ways to make seashell pasta with chicken. Here are two popular options: Pot Creamy Tomato Sauce version and a Stuffed Jumbo Shells version.

Creamy Tomato Chicken Shells

This recipe is quick and easy, with everything (except the pasta) cooking in one pot.

Yields: 4-6 servings Prep time: 10 minutes Cook time: 20-25 minutes

• 1 Tbsp olive oil
• 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1/2 cup diced yellow onion
• 1 Tbsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 16 oz medium seashell pasta (uncooked)
• 24 oz marinara sauce (your favorite brand)
• 3 cups water
• 1/2 cup heavy cream
• 1 cup shredded Parmesan cheese
• Fresh parsley, chopped (for garnish, optional)

1. Sauté Chicken and Onion: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions and cook until soft (about 3-5 minutes). Add the chicken pieces, Italian seasoning, garlic powder, salt, and pepper. Cook, stirring frequently, until the chicken is no longer pink.
2. Add Pasta and Sauce: Stir in the uncooked seashell pasta, marinara sauce, and water. Give it a quick stir to combine everything.
3. Simmer: Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for about 10-12 minutes, or until the pasta begins to soften. Stir frequently to prevent the pasta from sticking to the bottom.
4. Finish the Sauce: Remove the lid and stir in the heavy cream. Simmer, uncovered, for an additional 5-8 minutes, or until the pasta is cooked al dente and the sauce has reduced and thickened to your liking.
5. Stir in Cheese: Remove the pot from the heat and stir in the shredded Parmesan cheese until melted and smooth.
6. Serve: Serve immediately, garnished with fresh chopped parsley if desired.

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2. Chicken and Cheese Stuffed Jumbo Shells

This is a classic baked pasta dish that is perfect for a crowd.

Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes

• 1 (12 oz) package jumbo pasta shells
• 1 lb boneless, skinless chicken breasts (cooked and shredded or finely diced)
  • Tip: You can boil, bake, or pan-fry the chicken, then shred or dice it.
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 (15 oz) container ricotta cheese (or cottage cheese)
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese (plus 1/2 cup for topping)
• 1/2 cup grated Parmesan cheese (plus 1/4 cup for topping)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1 (29 oz) can or jar of tomato sauce (marinara or pasta sauce)

1. Cook Pasta: Preheat your oven to 375∘F (190∘C). Cook the jumbo shells according to package directions until al dente. Drain, rinse with cool water to stop the cooking, and set aside.
2. Make Filling Base: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft (about 5 minutes). Add the minced garlic and cook for 1 minute more. Remove from heat.
3. Make Filling: In a large bowl, combine the cooked chicken, the onion/garlic mixture, ricotta cheese, beaten egg, 1 cup mozzarella, 1/2 cup Parmesan, oregano, basil, salt, and pepper. Mix until well combined.
4. Assemble: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Using a small spoon, carefully fill each cooked pasta shell with the chicken and cheese filling. Arrange the filled shells in the baking dish.
5. Sauce and Bake: Pour the remaining tomato sauce over the filled shells. Sprinkle the reserved 1/2 cup of mozzarella and 1/4 cup of Parmesan over the top.
6. Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
7. Serve: Let cool for a few minutes before serving.
8. Picnic ready!

Seashell pasta super picnic yummy!