Chicken Taco Stuffed Pasta Shells

 Chicken Taco Stuffed Pasta Shells


Dive into the flavors of Chicken Taco Stuffed Pasta Shells. A creative twist on a classic dish that's bound to satisfy. This is a family favorite! I have 7 (somewhat) picky eaters and this recipe pleases them all!

Chicken Taco Stuffed Pasta Shells



Cook time: 10 Min  Prep time: 30 Min  Serves: 8
Ingredients
4 chicken breasts
1 c water
1 pkg Hidden Valley ranch dressing mix
1 pkg taco seasoning mix
8 oz cream cheese, room temperature
1 box jumbo pasta shells
2 Tbsp butter, room temperature
1/4 c taco sauce plus more for drizzling
3 c shredded Mexican cheese, or your favorite
1/3 pkg tortilla chips, crushed
toppings such as: shredded lettuce, diced tomatoes, sliced black olives, sliced green onions, guacomole, sour cream, salsa, taco sauce
Directions
1. Boil chicken breasts until tender. Chop and place in skillet/pan. Mix together both seasoning packets with water; pour over chicken and toss.
2. Add cream cheese and cook on medium heat.
3. When the cream cheese has melted, set aside.
4. Boil pasta shells according to package directions; drain and toss with butter.
5. Preheat the oven to 350 degrees. Thinly coat the bottom of a 9x13” baking pan with 1/4 cup taco sauce.
6. Stuff each shell with meat filling, careful not to overfill (about 2 tablespoonfuls). Place each shell on top of taco sauce in the pan, making sure they touch.
7. Drizzle more taco sauce over top of each filled shell.
8. Top with 2 cups cheese. Bake until cheese is melted.
9. Remove from oven. Crush tortilla chips to make about 1 cup (more if you like) and sprinkle over shells. Top with 1 cup of cheese. Bake again until the top layer of cheese is melted.
10. Serve with your favorite taco toppings. A 9x13” pan will fit about 25 shells. You can substitute the chicken for 2 pounds of lean ground beef.

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