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cheesy jalapeno and chicken stuffed pasta shells in glass container
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5 from 1 vote

Cheesy Jalapeño & Chicken Stuffed Pasta Shells

These stuffed pasta shells are packed with chicken and jalapeños, topped with a creamy greek yogurt sauce, and sprinkled with cheese.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 419kcal



  • 3 cups rotisserie chicken (chopped)
  • 4 oz pickled sliced jalapenos {drained & diced into small pieces}
  • ¼ cup chopped cilantro


  • 1 ¼ cup plain Greek yogurt {I used 2%}
  • ¾ cup milk {I used 1%}
  • 2 tablespoons flour
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 diced jalapeno {fresh; to taste}


  • 30 jumbo pasta shells {around ⅔ of a package}
  • 1 ½ cups Monterey Jack cheese (shredded)
  • avocado (to serve)
  • scallions {to garnish}


  • Pre-heat oven to 400 F.
  • Cook pasta according to package directions.
  • While pasta is cooking, combine all filling ingredients in a large bowl.
  • In a separate bowl, whisk together sauce ingredients.
  • Grease a 9 X 13 inch baking dish. Spoon filling into cooked pasta shells and arrange in dish.
  • Pour sauce evenly over stuffed shells. Sprinkle with cheese.
  • Bake uncovered for 20-25 minutes, until cheese bubbles and browns.
  • Serve with avocado cubes and scallions


Different brands of canned jalapeños pack a different punch, so make sure to taste and decide how much spice you would like to add to both the fillings and the sauce.


Calories: 419kcal | Carbohydrates: 37g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 573mg | Potassium: 427mg | Fiber: 2g | Sugar: 5g | Vitamin A: 564IU | Vitamin C: 25mg | Calcium: 313mg | Iron: 1mg