Creamy Baked Whole Wheat Shells with Chicken Recipe

Chicken and whole wheat shells covered in a creamy cheese sauce and baked until bubbly.


  • 1/2 pound whole wheat shells
  • 1 1/2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1/2 yellow onion, small dice
  • 1 cup heavy cream
  • 4 ounces Fontina, shredded
  • 2 ounces Parmesan, shredded
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg


  1. Heat oven to 400°F. Butter a shallow 2-quart baking dish. Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook 3 minutest short of al dente, drain pasta and place in baking dish along with chicken.
  2. Heat oil in a medium saucepan over medium-high heat. Once shimmering, add onion and cook until translucent. Lower heat to medium-low and add cream. Bring to a simmer, then add remaining ingredients and stir until cheese is melted. Pour mixture over pasta and toss until evenly coated.
  3. Bake, uncovered, until top is golden and bubbling, about 25 minutes.