I saw a recipe on TikTok that inspired me to whip up this delightful chicken and prawn pasta dish. Since my friend doesn’t like fish, I decided to combine both chicken and prawns for the filling—so you can customize it to your liking! It’s creamy, cheesy, and satisfying, making it perfect for a family dinner or when you want to impress your guests.
Method
Prepare the Pasta Sauce
Begin by heating a pan over medium heat. Add a drizzle of oil and let it warm up before tossing in the crushed garlic cloves. Sauté the garlic for about 30 seconds until fragrant, ensuring it doesn’t burn. Next, pour in the passata and stir well to combine. Add the Italian herbs, onion granules, salt, and pepper, mixing everything to infuse the flavors. Allow the sauce to come to a gentle boil before reducing the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally. Once the sauce has thickened slightly and the flavors have deepened, finish it off by pouring in the light double cream. Stir well until the sauce turns velvety and smooth. Remove it from heat and set it aside.
Cook the Pasta Shells
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta shells and cook them according to the package instructions, ensuring they are al dente—firm to the bite but fully cooked. This prevents them from becoming too soft and falling apart when baked. Once done, drain the shells and rinse them under cool water to stop the cooking process. Spread them out on a tray or plate to prevent them from sticking together while they cool slightly, making them easier to handle later.
Cook the Prawns
In a frying pan, melt a teaspoon of butter over medium heat, allowing it to coat the pan evenly. Add a crushed garlic clove and sauté for a few seconds until aromatic. Then, toss in the king prawns, making sure they are evenly spread across the pan. Cook them for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them, as prawns can become rubbery if left on the heat for too long. Once done, transfer the prawns to a cutting board and dice them into small, bite-sized pieces to ensure an even distribution in the filling.
Mix the Fillings
In a large mixing bowl, combine the diced prawns with the chopped spinach, grated mozzarella, and sundried tomatoes. Mix everything well so that the flavors are evenly distributed. In a separate bowl, repeat the same process with the shredded chicken, ensuring both fillings have a good balance of ingredients. This allows for a varied flavor experience when alternating between the chicken and prawn-stuffed shells. Once the mixtures are well combined, set them aside.
Assemble the Dish
Take a baking dish and spread a generous layer of the prepared pasta sauce at the bottom, ensuring an even coating. This prevents the shells from sticking while adding moisture to the dish. Now, take each pasta shell and carefully stuff them with either the prawn mixture or the chicken mixture, making sure not to overfill them. Arrange the stuffed shells neatly in the baking dish, alternating between the chicken and prawn fillings to create a balanced presentation.
Add Sauce and Cheese
Once all the shells are arranged in the dish, pour the remaining pasta sauce evenly over the top, ensuring that every shell is well coated. This helps maintain moisture and adds extra flavor to the dish. To finish, sprinkle a generous amount of grated mozzarella and some Parmesan cheese over the top, creating a rich, golden crust when baked.
Bake the Dish
Preheat the oven to 180°C (350°F). Place the baking dish in the oven and bake for approximately 10-15 minutes, or until the cheese has melted into a bubbly, golden layer. Keep an eye on the dish to prevent over-browning. Once the cheese is perfectly melted and gooey, remove the dish from the oven and let it rest for a couple of minutes before serving.
Serve and Enjoy
Allowing the dish to rest helps the flavors meld together and makes it easier to serve without falling apart. Garnish with fresh basil or a light drizzle of balsamic glaze for an extra touch of flavor. Pair it with crispy garlic bread or a fresh green salad for a well-rounded meal. Now, it’s time to dig in and enjoy this indulgent, creamy, and cheesy pasta dish!
Chicken and Prawn Pasta Recipe
Equipment
- Large saucepan
- Baking dish
- Frying pan
- Mixing bowls
- Spoon for stuffing shells
Ingredients
- For the Filling:
- 300 g large pasta shells found mine at Waitrose
- 250 g king prawns cooked and diced
- 100 g shredded chicken
- 1 carton passata
- Handful of chopped spinach
- 100 g grated mozzarella
- 50 g sundried tomatoes chopped
- 80 g ricotta cheese
- 30 g Philadelphia intense
- For the Pasta Sauce:
- 1 carton passata
- 1 tbsp Italian herbs
- 1 tbsp onion granules
- 3 crushed garlic cloves
- Salt and pepper to taste
- 200 ml light double cream
Instructions
- Prepare the Pasta Sauce:Heat a pan over medium heat, fry the garlic for 30 seconds, then add the passata and seasonings.Bring the mixture to a boil, then reduce to a simmer. Stir occasionally and finish by adding the cream for a luscious texture.
- Cook the Pasta Shells:Boil the pasta shells according to the package instructions. Once cooked, drain and let them cool slightly for easy handling.
- Cook the Prawns:In a frying pan, melt a teaspoon of butter, add garlic, and sauté the prawns until pink and cooked through. Remove from heat and dice them into small pieces.
- Mix the Fillings:In a bowl, combine the prawns with spinach, mozzarella, and sundried tomatoes. In another bowl, mix the shredded chicken with the same ingredients to create two separate fillings.
- Assemble the Dish:Spread a layer of the pasta sauce at the bottom of a baking dish.Stuff the pasta shells with the chicken and prawn mixtures, alternating as you go. Arrange the filled shells in the dish.
- Add Sauce and Cheese:Pour the remaining sauce over the shells, ensuring everything is coated. Sprinkle a bit more mozzarella and Parmesan on top for that cheesy finish.
- Bake:Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:Let the dish rest for a couple of minutes before serving. Pair with garlic bread or a fresh green salad for a complete meal.
Notes
- Don’t Overfill the Shells: A little goes a long way—overstuffing may cause them to split during baking.
- Cook Pasta Al Dente: This prevents the shells from becoming mushy while baking.
- Balance the Sauce: Ensure enough sauce is on the bottom of the dish to prevent sticking.
Serving Suggestions
- Garlic bread is a must! Its crunch balances the creamy pasta.
- Pair with a side of roasted veggies or a Caesar salad for added greens.
- For extra flavor, drizzle with balsamic glaze before serving.
Fun Fact
Did you know large pasta shells are called “conchiglioni”? Their name is derived from the Italian word for “conch shells,” which perfectly describes their shape!
Conclusion
This chicken and prawn pasta is a decadent, crowd-pleasing dish perfect for special occasions or even an indulgent weeknight meal. The creamy sauce, cheesy filling, and tender pasta shells come together beautifully for a meal that’s as comforting as it is flavorful. Try this at home and let me know—are you team chicken, team prawn, or both? 🌟