Crispy Chicken Taco Stuffed Shells

These Crispy Chicken Taco Stuffed Shells are cheesy, flavorful, and perfect for dinner. Large pasta shells are filled with seasoned taco chicken, black beans, corn, and melted cheese, baked until golden and bubbly, then finished with salsa, sour cream, and green onions. Taco night meets baked pasta — and it works beautifully.

I love this one for family dinner because it can be assembled ahead, it feeds a crowd from one baking dish, and everyone can add their own favorite toppings at the table.

Why You’ll Love This Recipe:

– Cheesy taco chicken stuffed into tender pasta shells
– Baked until golden and bubbly in one dish
– Perfect for dinner, and easy to make ahead
– Everyone can top their own serving with salsa and sour cream

Instructions:

1. Cook the pasta shells in salted boiling water until al dente, then drain and cool slightly so they are easy to handle.
2. Cook the filling base: heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken with taco seasoning, minced garlic, and diced tomatoes until heated through and well seasoned. Season with salt and pepper and chili powder.
3. Make the filling: mix the chicken with cream cheese, sour cream, most of the cheddar and mozzarella cheese, black beans if using, and corn if using, until well combined. Reserve some cheese for topping.
4. Stuff the shells: spoon the chicken mixture into the pasta shells and place them in a greased baking dish.
5. Top with the reserved cheese and bake at 375°F (190°C) for 20 to 25 minutes, until golden and bubbly.
6. Add your favorite toppings like salsa, sour cream, and green onions, and enjoy!

Tips & Variations:

– Do not overcook the shells — slightly firm shells hold their shape better when stuffed
– Cool the shells for a few minutes before stuffing so they do not tear
– Leave out the beans and corn if you prefer a simpler chicken-and-cheese filling
– Assemble up to a day ahead, refrigerate, and add 5 to 10 minutes to the baking time

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) until hot and bubbly again.