Pin It There's something about the name that makes people smile before they even taste it. My sister brought Marry Me Chicken over one Sunday, and the whole kitchen filled with this incredible aroma of sun-dried tomatoes and cream that had everyone hovering by the oven. I'd never made stuffed shells before, but watching her pull that bubbling dish out and slice into those tender pasta pockets filled with creamy chicken made me realize this wasn't just dinner—it was theater. The first bite was pure comfort, and I understood immediately why it had that cheeky name.
I made this for my partner on an ordinary Thursday, nothing special planned, just a quiet evening at home. Halfway through baking, the smell started creeping down the hallway, and they wandered into the kitchen asking what magic I was performing. When we sat down to eat, they had this moment of pure contentment with every bite, and that's when I realized why this dish earned its name—it's the kind of food that makes you feel cherished.
Ingredients
- Large pasta shells: Use the jumbo kind, not the medium ones, because they hold the filling better and create those satisfying little pockets that trap all that creamy sauce.
- Shredded chicken breast: Rotisserie chicken from the store works beautifully here and saves you time without sacrificing anything in the final dish.
- Ricotta cheese: This is your creamy base, and it should be smooth and fresh—don't use the brick kind that's been sitting around, it makes a difference.
- Parmesan cheese: Freshly grated if you can manage it, because the pre-shredded stuff has anti-caking powder that changes the texture.
- Mozzarella cheese: This goes into the filling and on top, creating layers of meltiness that make each shell extraordinary.
- Sun-dried tomatoes: The ones packed in oil are already soft and flavorful, which means you're not adding extra work, just pure concentrated tomato magic.
- Heavy cream: Don't skimp here or use half-and-half, the cream is what makes the sauce coat the shells like silk.
- Garlic, oregano, and red pepper flakes: These aren't just seasonings—they're the backbone of the sauce, so taste as you go and adjust to your preference.
Instructions
- Get everything ready:
- Preheat your oven to 375°F and lightly oil that baking dish. This moment of preparation matters because once you start filling those shells, you want to move smoothly without scrambling.
- Cook the pasta right:
- Boil salted water, add the shells, and cook until they're just tender enough to fill but still have a bit of structure—about two minutes before the package says they're done. Drain and toss with olive oil so they don't stick together into one sad clump.
- Mix the filling:
- Combine the chicken, ricotta, both cheeses, egg, and seasonings in a large bowl, mixing gently until it all comes together without any lumps of ricotta hiding in the corners. This mixture should feel creamy and rich.
- Build the sauce:
- Heat butter and oil in a skillet, let the garlic become fragrant for just a minute, then add those sun-dried tomatoes and let them warm through. The moment gets magical when you pour in the cream and broth—watch it come together into something that smells like an Italian restaurant.
- Season the sauce:
- Stir in the parmesan, oregano, and red pepper flakes, letting it simmer gently for a few minutes until it thickens slightly. Taste it, adjust the seasoning, and let yourself feel a little proud of what you've created.
- Layer and fill:
- Spread a thin layer of sauce on the bottom of your baking dish, then use a small spoon or piping bag to fill each cooled shell generously with the chicken mixture. Arrange them in the dish like little treasures, then pour the remaining sauce over them.
- Bake to golden perfection:
- Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the top is bubbly and slightly golden at the edges. Your kitchen will smell absolutely incredible.
- Rest and garnish:
- Let it sit for just a minute or two, then scatter fresh basil across the top before serving. This final touch adds brightness and looks beautiful.
Pin It I'll never forget the moment my mother tasted this and got quiet, the kind of quiet that means food has hit something deeper than hunger. She asked for the recipe written out, and I realized then that these stuffed shells had crossed from being a recipe into being a memory we'd share, something that would remind us of this ordinary evening that became important.
When to Make This
This dish works for so many moments—date nights where you want to impress without spending hours in the kitchen, Sunday dinners with family who gather around the table expecting comfort, or even those nights when you're cooking for yourself and deserve something that feels special. I've made it on rainy afternoons when I needed warmth, on holidays when I didn't want to stress over a complicated main, and once on a completely ordinary Tuesday just because I could. It's the kind of recipe that doesn't judge when you make it, it just shows up and makes your dinner table better.
Make It Your Own
The beautiful thing about stuffed shells is that they welcome adaptation without losing their soul. I've added a handful of fresh spinach to the filling, used roasted red peppers instead of some of the sun-dried tomatoes, and once stirred in crispy bacon because that seemed like a good idea at midnight. You can use turkey if you prefer it, double the red pepper flakes if heat is your thing, or keep it simple with just garlic and oregano. Some people add a splash of white wine to the sauce, others swirl in a spoon of pesto, and I've seen versions with crispy breadcrumb topping.
Serving Suggestions
These shells love company, so serve them with something crisp to cut through the richness—a simple green salad with lemon vinaigrette does the job beautifully, and garlic bread on the side means everyone has something to soak up the sauce. A chilled glass of Pinot Grigio or even a light Sauvignon Blanc pairs perfectly, and if someone wants to add a sprinkle of fresh parmesan at the table, let them. The leftovers reheat wonderfully, getting even cozier the next day.
- A simple arugula salad with shaved parmesan and lemon juice cuts the richness perfectly.
- Garlic bread, store-bought or homemade, becomes essential for finishing what's on your plate.
- Let the dish cool for two minutes before serving so you don't burn your mouth on bubbling sauce, no matter how excited you are.
Pin It This recipe taught me that the fanciest dinners don't require fancy techniques, just care and attention to flavors that matter. Every time those shells come out of the oven golden and bubbling, I'm reminded that sometimes the most romantic meals are the simple ones made with genuine warmth.
Recipe FAQs
- → What type of pasta shells work best?
Use large pasta shells that can hold generous filling without tearing, ensuring they remain tender after baking.
- → Can I substitute chicken with another protein?
Yes, cooked turkey is a great alternative to chicken and blends well with the creamy filling.
- → How can I make this dish vegetarian-friendly?
Omit the chicken and increase ricotta cheese for a rich, satisfying filling while maintaining texture.
- → What is the best way to prevent pasta shells from sticking?
After cooking, drain and lightly drizzle the shells with olive oil to keep them from sticking together before stuffing.
- → Can I prepare this dish ahead of time?
Yes, stuff the shells and prepare the sauce in advance, then assemble and bake just before serving for fresher taste.