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When it comes to comfort food, few dishes can rival the heartwarming allure of pasta. Spicy Chili Chicken Pasta Stuffed Shells elevate this classic to new heights, combining the rich flavors of spicy chili with creamy cheeses and hearty pasta shells. This dish is not only a feast for the taste buds but also a perfect solution for family dinners, potlucks, or casual gatherings. The delightful combination of textures and flavors makes it a standout meal that caters to a variety of palates, whether you’re a spice enthusiast or a cheese lover.

Chili Chicken Pasta Stuffed Shells

Discover the delicious world of Spicy Chili Chicken Pasta Stuffed Shells, a comforting dish that combines flavors and textures perfectly. Jumbo pasta shells are filled with a spicy, creamy mixture of ground chicken, beans, and cheese, making it a hit for family dinners or gatherings. This recipe is versatile, allowing you to customize it for different diets. Whether you’re a spice lover or a cheese enthusiast, this dish is sure to satisfy every palate. Enjoy a satisfying meal that brings everyone to the table!
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Ingredients
  

12 jumbo pasta shells

1 lb ground chicken

1 cup chili sauce

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh cilantro, chopped (for garnish)

Olive oil (for sautéing)

Salt and pepper (to taste)

1 cup diced tomatoes (optional for topping)

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until they are al dente (firm to the bite). Drain the shells and set them aside to cool slightly.

      In a spacious skillet, heat a generous splash of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and tender. Add the minced garlic and continue to sauté for an additional 1-2 minutes, ensuring the garlic does not burn.

        Introduce the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook the chicken until it is nicely browned and cooked through, approximately 5-7 minutes.

          Add the chili sauce, rinsed black beans, corn, cumin, chili powder, smoked paprika, and salt and pepper to the skillet. Stir everything together and let it cook for another 3-4 minutes, allowing the flavors to meld and everything to heat through.

            Remove the skillet from heat and mix in half of the shredded mozzarella and half of the grated Parmesan cheese until melted and well incorporated into the chicken mixture.

              Carefully stuff each cooked pasta shell with a generous spoonful of the chili chicken mixture. Arrange the filled shells seam-side up in a greased baking dish.

                Sprinkle the remaining mozzarella and Parmesan cheese evenly over the stuffed shells. If you like, add a layer of diced tomatoes on top for an extra burst of flavor and moisture.

                  Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and lightly golden on top.

                    Once done, take the dish out of the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro for a bright finish before serving.

                      Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4-6

                        - Presentation Tips: Serve warm on a large platter, showcasing the vibrant colors of the stuffed shells. Drizzle a little extra chili sauce on top before garnishing with cilantro for added flair.