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



  • 4
    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

How to Make Chicken Taco Stuffed Pasta Shells


  1. Boil 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.
  2. Boil pasta shells according to package directions; drain and toss with butter.
  3. Preheat oven to 350 degrees. Thinly coat bottom of 9x13” baking pan with 1/4 cup taco sauce.
  4. Stuff 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.
  5. Top 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.
  6. 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.

Printable Recipe Card

About Chicken Taco Stuffed Pasta Shells

Regional Style: Mexican
Other Tag: Quick & Easy

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