There’s something absolutely magical about chicken stuffed shells—it’s the kind of dish that feels fancy enough for company but is actually quite simple to pull together. This recipe combines tender pasta shells with a creamy, herb-infused chicken filling that’s absolutely divine. The combination of ricotta, mozzarella, and Parmesan creates a rich, luxurious texture that pairs beautifully with marinara sauce.
I absolutely love making this dish because it can be prepared ahead of time, which makes weeknight dinners so much easier. You can assemble everything the night before and simply pop it in the oven when you’re ready to eat. It’s one of those comfort food classics that reminds me of Sunday dinners at my grandmother’s house, but with a modern twist that keeps things interesting.
What makes this chicken stuffed shells recipe truly special is the balance of flavors and textures. The tender chicken combines with creamy cheeses, aromatic garlic and onions, and fresh Italian herbs to create a filling that’s absolutely irresistible. I like to add a touch of cream to make everything extra luxurious, and a generous amount of fresh basil gives it brightness.
This dish is perfect for feeding a crowd, and it’s always a hit at potlucks and family gatherings. Whether you’re cooking for your immediate family or preparing something special for guests, this recipe delivers restaurant-quality results in your own kitchen. Serve it alongside a crisp pickled red onion salad for a fresh contrast, or pair it with a hearty chickpea salad for added substance.
The beauty of this recipe is its versatility. Once you master the basic technique, you can experiment with different herbs, add sun-dried tomatoes, incorporate spinach, or even mix in some Italian sausage for extra flavor. I’ve even made a version with heavy cream Alfredo sauce instead of marinara, and it was absolutely decadent.
For those looking to create a more indulgent version, consider making a creamy pasta sauce by combining marinara with a splash of heavy cream. If you’re in the mood for something completely different but equally satisfying, you might also enjoy exploring bacon carbonara recipes for inspiration on creamy pasta dishes.
I’ve tested this recipe countless times, and I’ve perfected every detail to ensure you get the best results. From selecting the right size pasta shells to getting the cheese filling to the perfect consistency, every step matters. I’m confident that once you make this, it’ll become a staple in your dinner rotation.
Ingredients
- 1 pound large pasta shells
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups marinara sauce
- Salt and pepper for pasta water
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- Bring a large pot of salted water to a boil, then add the pasta shells and cook according to package directions until al dente, usually about 8-10 minutes.
Stir occasionally to prevent sticking.
- Drain the pasta shells in a colander and set aside to cool slightly. Do not rinse them, as the starch helps the filling adhere.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion to the skillet and sauté for about 3-4 minutes until softened and translucent, stirring occasionally.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- If using raw chicken, add it to the skillet now and cook until golden brown and cooked through, about 6-8 minutes, breaking it into small pieces as it cooks.
If using pre-cooked chicken, you can skip this step and add it directly to the cheese mixture.
- Remove the skillet from heat and let the chicken mixture cool for a few minutes.
- In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and heavy cream, stirring until well combined.
- Add the cooled chicken and onion mixture to the cheese mixture and stir until fully incorporated.
- Fold in the fresh basil, parsley, Italian seasoning, salt, pepper, and red pepper flakes if using.
Taste and adjust seasonings as needed.
- Spread about 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
- Carefully fill each pasta shell with approximately 2-3 tablespoons of the chicken and cheese mixture, being careful not to overstuff or the shells may break.
- Arrange the filled shells seam-side up in the baking dish in a single layer.
- Once all shells are filled and arranged, pour the remaining marinara sauce over the top of the shells, making sure to coat them evenly.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top of the sauce in an even layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving to allow everything to set slightly.
- Garnish with fresh basil and parsley if desired, and serve hot with additional Parmesan cheese on the side.
Pro Tips
Freezing Instructions: These shells freeze beautifully for up to 3 months. Assemble as directed, cool completely, then wrap tightly in plastic wrap and foil. Freeze before baking. To cook from frozen, bake covered at 375°F for 50-60 minutes, then uncover and bake an additional 10-15 minutes until bubbly and heated through.
Chicken Options: You can use rotisserie chicken for convenience, which saves significant time. Alternatively, poach chicken breasts in broth for extra flavor, or use a combination of ground chicken and shredded chicken for a different texture.
Cheese Substitutions: While ricotta is traditional, you can use a combination of ricotta and mascarpone for extra creaminess. Some people prefer using cottage cheese as a ricotta substitute if that’s what they have on hand.
Sauce Variations: Make your own marinara sauce for deeper flavor, or use a combination of marinara and Alfredo sauce for a richer dish. You can also add a splash of white wine to your sauce for sophistication.
Vegetable Additions: Consider adding finely chopped spinach, mushrooms, sun-dried tomatoes, or roasted red peppers to the filling for extra nutrition and flavor complexity.
Serving Suggestions: Pair with garlic bread, a crisp green salad, or roasted vegetables. A light red wine like Pinot Noir complements this dish beautifully.
Leftovers: Store covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through, or microwave individual portions for quick reheating.
Pro Tips: Don’t overcook the pasta shells initially since they’ll continue cooking in the oven. Use a piping bag fitted with a large round tip to fill the shells more neatly and efficiently. Warming the marinara sauce slightly before pouring helps it distribute more evenly.