Chicken Taco Stuffed Pasta Shells

Chicken Taco Stuffed Pasta Shells Recipe

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Monica Price


This is a family favorite! I have 7 (somewhat) picky eaters and this recipe pleases them all!

★★★★★ 2 votes


chicken breasts
1 c
1 pkg
hv 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


1Boil chicken breasts until tender. Chop and place in skillet/pan. Mix together both seasoning packets with water; pour over chicken and toss. Add cream cheese and cook on medium heat until cream cheese has melted. Set aside.
2Boil pasta shells according to package directions; drain and toss with butter.
3Preheat oven to 350 degrees. Thinly coat bottom of 9x13” baking pan with 1/4 cup taco sauce.
4Stuff each shell with meat filling, careful not to overfill (about 2 tablespoonfuls). Place each shell on top of taco sauce in pan, making sure they touch. Drizzle more taco sauce over top of each filled shell.
5Top with 2 cups cheese. Bake until cheese is melted. 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 top layer of cheese is melted.
6Serve 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.

About Chicken Taco Stuffed Pasta Shells

Course/Dish: Chicken, Pasta, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy