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Chicken Pistachio Lumaconi

These chicken and pistachio-stuffed pasta shells are delicious bathed in a thick, garlicky pasta sauce. Lumaconi are large snail shaped pasta shells, but if they aren’t available at your local supermarket, you can easily substitute them with large pasta shells or even manicotti.
Serves: 10
Prep Time: 15 min
Cook Time: 1 hour


Chicken Pistachio Lumaconi

2 cups chicken, cooked, diced
1 ½ tbsp olive oil
2 tbsp garlic, minced
1 zucchini, small, diced
1 pkg cream cheese, cubed
1 cup 35% (whipping) cream
¾ cups pistachio nuts, shelled
salt, to taste
pepper, to taste
1 box large pasta shells (lumaconi)
mozzarella cheese, grated, to taste
1 tsp Italian seasoning

Tomato Sauce

1 ½ tbsp olive oil
2 tsp garlic, minced
1 can canned diced tomatoes
1 tsp basil, dried
1 tsp basil, fresh
salt, to taste
pepper, to taste
1 tsp sugar

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Sauté garlic & zucchini with olive oil until tender.

  2. Add cream cheese into pot with garlic and zucchini.

  3. Add heavy cream, whisking until cream cheese melts into cream.

  4. Add chicken, pistachio nuts, salt, pepper, and Italian seasoning. Set mixture aside.

  5. To make the tomato sauce, sauté garlic in oil until tender. Take care not to burn it!

  6. Using a blender, blend the diced tomatoes, then add to pot with garlic.

  7. Stir in salt, pepper, sugar, and basil.

  8. Simmer about 10 minutes until flavours are combined.

  9. Cook pasta according to package directions, then rinse with cold water.

  10. Spread the bottom of a casserole dish with a third of the tomato sauce.

  11. Stuff the pasta shells with the chicken and cream cheese mixture.

  12. When all shells are stuffed, cover them with the remaining tomato basil sauce.

  13. Sprinkle mozzarella cheese on top.

  14. Cover dish with tin foil. Cook at 375ºF (190ºC) for about 60 minutes, uncovering the dish for the last 10 minutes.

Nutrition Info

Per 240 g serving Amount
Protein23 g
Fat25 g
Saturated Fat11 g
Carbohydrate39 g
Fibre3 g
Sugar6 g
Cholesterol75 mg
Sodium360 mg
Per 240 g serving % Daily Value
Vitamin A20
Vitamin C30
Vitamin B620
Vitamin B1219