Slow Cooked Chicken Stuffed Pasta with Roasted Garlic Cream Sauce is a wonderful dish that can be served for family on a Sunday night, or saved for special guests when they visit. There are some special ingredients and cooking methods in this dish, which means you might want to read the recipe through carefully before you begin so you know how this pasta dish comes together. It is still a relatively straightforward meal that can be made any time you hanker for some pasta and chicken.
total Time: 31 minutes
prep time: 25 minutes
cook time: 6 hours and 30 minutes
yield: 6 servings
Modified recipe from Pomanmeals
ingredients:
STUFFING
- 3 chicken breasts
- 1 tsp chili powder
- 2 tbsp chives minced
- 4 cloves garlic
- 1 (10oz) can rotel tomatoes, drained
- ½ cup ricotta cheese
- ¼ cup chopped parsley
- 1 box jumbo shells (cooked according to package directions)
SAUCE
- 4 tbsp butter
- 2 tbsp flour
- 2 cups milk
- ½ cup parmesan cheese
- 1 whole head of garlic
Instructions:
First season the chicken with: salt/pepper to taste and chili powder and place the chicken in the bottom of the slow cooker.
Add the chives minced and garlic over top.
Set the slow cooker to low and cook for 6 hours or until the chicken is cooked through and will shred easily.
once the chicken is cooked, shred the chicken and stir the chicken into the juices that it created.
Pour all into a bowl and add tomatoes, parsley and ricotta cheese. stir and reserve.
Preheat the oven to 400 degrees
Stuff the cooked pasta shells with the chicken mixture and place in 9×13 inch baking dish, lightly greased.
Cut off 1/4 inch off of the top of the head of garlic, exposing the cloves. drizzle with olive oil, salt/pepper to taste, wrap in aluminum foil and bake in the preheated oven for 30 – 35 minutes or until the cloves feel soft when pressed. allow to cool and squeeze the garlic out of the cloves into a small bowl. mash with a fork and set aside.
in a medium sized pot, add the butter and allow to melt. whisk in the flour and allow to cook for a couple minutes to cook off the flour taste. whisk in the milk, and bring the mixture to a boil, stirring constantly. reduce to a simmer and allow to thicken. stir in mashed roasted garlic and parmesan cheese. taste and season with salt/pepper to taste. pour the roasted garlic sauce over the stuffed shells. reduce the oven temperature to 350 degrees. cover and bake in the preheated oven for 30 minutes or until bubbly. if you like it crunchy and brown on top, uncover after the 30 minutes and place under the broiler.
