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If you're searching for a dish that brings together a delightful fusion of flavors, look no further than Spicy Chili Chicken Pasta Stuffed Shells. This recipe combines the comforting essence of pasta with a zesty, protein-packed filling that is sure to be a hit at family dinners or gatherings. With each bite, you’ll experience a medley of bold spices and wholesome ingredients that cater to various dietary preferences. The balance of lean protein, fiber, and vibrant flavors makes this dish not just satisfying but also nutritious, allowing you to indulge without guilt.

Chili Chicken Pasta Stuffed Shells

Discover the perfect blend of flavors with Spicy Chili Chicken Pasta Stuffed Shells! This recipe features large pasta shells generously filled with a zesty combination of ground chicken, colorful bell peppers, black beans, and a mix of spices that pack a flavorful punch. Topped with melty cheese and baked to perfection, these stuffed shells are not just delicious but also nutritious, making them an ideal choice for family dinners or gatherings. Get ready to impress with this crowd-pleasing dish!
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Ingredients
  

20 large pasta shells

1 lb ground chicken

1 cup cooked and chopped bell peppers (mix of red, yellow, and green)

1 small onion, finely chopped

2 cloves garlic, minced

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

1 cup corn (frozen or canned)

1 cup salsa

1 tsp cumin

1 tsp chili powder

½ tsp smoked paprika

1 cup shredded cheddar cheese

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Cook the pasta shells: In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside.

      Prepare the filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent. Add in the ground chicken, cooking until browned and fully cooked.

        Mix in the flavors: To the skillet, add the chopped bell peppers, corn, black beans, half the salsa, cumin, chili powder, smoked paprika, salt, and pepper. Stir well and cook for about 5 minutes until veggies soften.

          Stuff the shells: In a large baking dish, spoon a layer of the remaining salsa onto the bottom. Fill each cooked pasta shell with the spicy chicken mixture and place them seam side up in the dish.

            Top it off: Spread the remaining salsa over the stuffed shells. Then, drizzle with sour cream and sprinkle cheddar cheese evenly on top.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                Serve and garnish: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings