Butter Chicken Stuffed Shell Pasta

Butter Chicken Stuffed Shell Pasta
This Butter Chicken Stuffed Shell Pasta is where cozy comfort meets bold flavor. Stuffed with tender marinated chicken thighs, creamy spiced butter sauce, and cheesy goodness in every bite, it’s a warm hug of a meal perfect for weeknights or when you want something a little extra without the fuss.

Ingredients:

Marinated Chicken

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• ¼ cup plain Greek yogurt
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder (or to taste)
• 1 tsp kosher salt (or to taste)
• 1 (½-inch) piece fresh ginger, peeled + minced
• 3 garlic cloves, minced
• 2 tbsp ghee or unsalted butter

Butter Chicken Sauce

• 2 tbsp unsalted butter
• ½ white onion, diced
• 1 (½-inch) piece fresh ginger, minced
• 3 garlic cloves, minced
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder (or to taste)
• ½ tsp ground cumin
• ¼ cup tomato paste
• ¼ cup heavy cream
• ½ cup water (more if needed)
• ½ tsp kosher salt

Cheese Filling

• 15 oz container ricotta cheese
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan, divided
• 1 large egg (optional)
• Salt + pepper, to taste
• 3 tbsp chopped fresh cilantro

Remaining

• 20 jumbo pasta shells
• ¼ cup chopped fresh cilantro

Instructions:

1. Cook the Shells
   Bring a large pot of salted water to a boil. Add shells and cook just until al dente. Drain and set aside.
2. Marinate the Chicken
   Toss chicken with yogurt, spices, salt, ginger, and garlic. Let it sit while you prep everything else (about 10 minutes).
3. Cook the Chicken
   In a large skillet over medium-high heat, melt ghee or butter. Add the marinated chicken and cook for 5–6 minutes, until browned and fully cooked. Set aside.
4. Make the Sauce
   In the same skillet, melt butter. Add onion, ginger, garlic and sauté until soft (3–4 minutes). Add spices, stir for 1 minute, then stir in tomato paste. Cook for another minute. Add cream, water, and salt. Simmer until slightly thickened. Blend until smooth.
5. Combine Sauce & Chicken
   Stir half the sauce into the cooked chicken. If too thick, add a splash of water. Reserve the remaining sauce.
6. Make the Cheese Filling
   In a bowl, mix ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg (if using), cilantro, salt, and pepper.
7. Assemble the Shells
   Preheat oven to 400°F (200°C). Lightly grease a baking dish. Spread a layer of sauce on the bottom. Fill each shell with cheese + chicken mixture and arrange in the dish. Spoon remaining sauce on top and sprinkle with remaining cheese.
8. Bake & Serve
   Bake uncovered for 20–25 minutes, until cheese is bubbling and golden. Let rest for a few minutes, then top with cilantro and serve warm.