Tender Chicken Stuffed Shells (Printable Version)

Pasta shells filled with chicken and ricotta, baked in a creamy tomato and parmesan sauce.

# What You'll Need:

→ Pasta Shells and Filling

01 - 20 to 24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
04 - 1.5 cups ricotta cheese
05 - 0.5 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon dried basil
10 - Salt and black pepper, to taste

→ Marry Me Sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 4 cloves garlic, minced
14 - 0.5 cup sun-dried tomatoes, chopped and drained (packed in oil)
15 - 1.25 cups heavy cream
16 - 0.5 cup chicken broth
17 - 0.5 cup grated Parmesan cheese
18 - 1 teaspoon dried oregano
19 - 0.5 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish

# Directions:

01 - Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Boil the pasta shells in salted water until al dente, then drain and toss with olive oil to prevent sticking. Set aside.
03 - In a large bowl, blend shredded chicken, ricotta, Parmesan, mozzarella, egg, garlic powder, dried basil, salt, and black pepper until uniform.
04 - Melt butter with olive oil in a skillet over medium heat, then add minced garlic and cook until fragrant, about 1 minute.
05 - Add chopped sun-dried tomatoes to the skillet and cook for 1 additional minute.
06 - Pour in heavy cream and chicken broth, then stir in Parmesan, oregano, and optional crushed red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened. Season with salt and pepper.
07 - Spread a thin layer of sauce on the bottom of the baking dish. Fill each pasta shell with the chicken-ricotta mixture and arrange them in the dish.
08 - Pour the remaining sauce evenly over the stuffed shells and top with additional mozzarella if desired.
09 - Cover with aluminum foil and bake for 25 minutes.
10 - Remove foil and bake for another 10 minutes until bubbly and golden on top.
11 - Sprinkle with chopped fresh basil before serving.

# Expert Tips:

01 -
  • Those sun-dried tomatoes create a tangy sweetness that makes people ask for the recipe before they even finish eating.
  • It looks fancy enough for date night but feels casual enough to make on a Tuesday when you need something warm and satisfying.
  • Everything comes together in one baking dish, which means less cleanup and more time enjoying what you've made.
02 -
  • Don't skip draining the sun-dried tomatoes well or your sauce will be too oily and the flavors won't balance the way they should.
  • If your filling seems too wet, it's probably the ricotta not being mixed well—break up any lumps with the back of your spoon or it'll stay grainy in the final dish.
  • The shells should be slightly underdone when you pull them from the boiling water because they'll soften more during baking and you want them tender, not mushy.
03 -
  • If you're making this ahead, assemble everything in the baking dish, cover it, refrigerate it, then bake it when you're ready—just add five extra minutes to the baking time since it starts cold.
  • Use a cookie scoop or small ice cream scoop to fill the shells evenly and quickly, it changes everything about the process and makes it less fiddly.
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