Preheat oven to 425 degrees. Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside. Lightly spray a 13x9-inch baking dish with nonstick spray; set aside.
You'll want to cook the noodles al dente since they will soften after baking! Use leftovers to make our Sweet Potato-Buffalo Chicken Wontons.
Servings and Ingredients
|4 Hy-Vee True boneless, skinless chicken thighs, (about 1-1/4 lbs.)|
|¼ tsp. kosher salt|
|¼ tsp. Hy-Vee ground black pepper|
|½ (12-oz.) pkg. Hy-Vee jumbo pasta shells|
|¼ c. Hy-Vee salted butter|
|2 ½ c. Frank's Original RedHot sauce|
|2 c. shredded mozzarella cheese with cream cheese, divided|
|1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened and chopped|
|6 clove(s) garlic, minced|
|Green onions, sliced, for garnish|
Things To Grab
- Large rimmed baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- 13x9-inch baking pan
- Paper towels
- Meat thermometer
- 2 forks
- Large stockpot
- Large saucepan
Pat chicken dry with paper towels. Season chicken thighs with salt and pepper. Place chicken in a single layer, in prepared baking pan. Bake for 15 to 20 minutes or until chicken reaches 165 degrees. Transfer chicken to a cutting board. Shred chicken using 2 forks; set aside.
Cook pasta shells according to package directions; drain.
Melt butter in a large saucepan. Stir in hot sauce. Add 1 cup mozzarella cheese blend, cream cheese, and garlic. Cook over medium heat for 5 to 7 minutes or until cheeses are melted, stirring often. Remove from heat. Stir in shredded chicken until well combined.
Spoon half of the chicken mixture into the cooked pasta shells. Place stuffed shells in prepared baking dish. Sprinkle with remaining 1 cup mozzarella cheese blend. Bake, uncovered, for 15 to 20 minutes or until heated through and bubbly. Garnish with green onions, if desired.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 240mg
- Sodium: 2970mg
- Total Carbohydrates: 38g
- Protein: 52g