Save Pin I was standing in my kitchen on a rainy Tuesday, staring at leftover rotisserie chicken and a box of jumbo shells I'd bought on impulse. My sister had just texted me about this viral Marry Me Chicken recipe everyone was making, and I thought, why not stuff it into pasta? The house smelled like garlic and sun-dried tomatoes within the hour, and by the time I pulled that dish out of the oven, bubbling and golden, I knew I'd made something worth keeping. It's one of those recipes that looks impressive but doesn't ask too much of you, and it's become my go-to whenever I want to feel like I'm hosting a dinner party without the stress.
The first time I made this for my family, my nephew asked if I'd secretly taken cooking classes. I hadn't, but I let him believe it for a minute. We sat around the table, scraping our plates clean, and my mom said it reminded her of the baked ziti she used to make, only fancier. That night, the kitchen felt warm in a way that had nothing to do with the oven.
Ingredients
- Large pasta shells: Look for jumbo shells that are sturdy enough to hold a generous spoonful of filling without tearing when you handle them.
- Olive oil: A drizzle after draining keeps the shells from gluing themselves together while you prep the filling.
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves you a step, just shred it with two forks.
- Ricotta cheese: The creamy base of the filling, it should be smooth and fresh, not grainy or watery.
- Grated parmesan cheese: Use the real stuff, not the dusty kind in a canister, it makes a noticeable difference in flavor.
- Shredded mozzarella cheese: This melts into gooey pockets of comfort, both in the filling and on top.
- Large egg: It binds the filling so it doesn't fall apart when you scoop it into the shells.
- Garlic powder and dried basil: These add warmth and herby depth without needing fresh herbs for the filling.
- Unsalted butter and olive oil: The duo that starts the sauce with richness and a silky base.
- Garlic cloves: Freshly minced garlic blooms in the butter and makes the whole kitchen smell like an Italian grandmother is cooking.
- Sun-dried tomatoes: Use the ones packed in oil, they're softer and more flavorful than the dry kind.
- Heavy cream: This is what makes the sauce luscious and cling to every curve of the shells.
- Chicken broth: It loosens the cream just enough so the sauce isn't too thick and coats everything evenly.
- Dried oregano: A little goes a long way, it adds that classic Italian comfort.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the richness.
- Fresh basil: Torn over the top at the end, it brings brightness and a pop of color.
Instructions
- Prep your baking dish:
- Preheat your oven to 375 degrees and give a 9x13-inch dish a light coating of butter or cooking spray. This keeps the bottom shells from sticking and makes cleanup easier later.
- Cook the shells:
- Boil a big pot of salted water and cook the shells just until al dente, they'll finish cooking in the oven. Drain them, toss with a bit of olive oil, and spread them out so they don't nest together.
- Make the filling:
- In a large bowl, combine the shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper. Mix it with a fork until it's creamy and evenly blended.
- Start the sauce:
- Heat the butter and olive oil in a skillet over medium heat until the butter melts and smells nutty. Add the minced garlic and let it sizzle for about a minute, stirring so it doesn't brown.
- Add the tomatoes:
- Toss in the chopped sun-dried tomatoes and stir them around for another minute. They'll release their sweet, tangy oil into the pan.
- Build the sauce:
- Pour in the heavy cream and chicken broth, stirring as it comes together. Stir in the parmesan, oregano, and red pepper flakes if using, then let it simmer gently for 3 to 4 minutes until it thickens just a bit.
- Layer the dish:
- Spoon a thin layer of sauce across the bottom of your baking dish. This prevents the shells from drying out and adds flavor to every bite.
- Stuff the shells:
- Use a spoon to fill each shell generously with the chicken-ricotta mixture, then nestle them into the dish in a single layer. Don't worry if they're snug, it keeps them moist.
- Cover with sauce:
- Pour the remaining sauce over the top, making sure each shell gets a good coating. Sprinkle extra mozzarella on top if you want it extra cheesy.
- Bake covered:
- Cover the dish with foil and bake for 25 minutes. The foil traps steam and keeps everything tender.
- Finish uncovered:
- Remove the foil and bake for another 10 minutes until the top is bubbly and starting to turn golden. Let it rest for a few minutes before serving, then scatter fresh basil over the top.
Save Pin One evening, I brought this to a potluck and watched a friend take a bite, close her eyes, and say it tasted like a hug. I laughed, but I knew exactly what she meant. There's something about the way the creamy filling meets that tangy, garlicky sauce that feels like comfort you can hold in your hands.
Making It Your Own
If you have leftover turkey instead of chicken, it works just as well and adds a slightly richer flavor. For a lighter version, swap half the heavy cream for half-and-half, though the sauce won't be quite as thick. You can also toss in some chopped spinach with the filling for extra color and a veggie boost. I've even made a vegetarian batch by leaving out the chicken and adding sautéed mushrooms and extra ricotta, and it was just as satisfying.
Serving Suggestions
I like to serve these shells with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. Garlic bread is always a hit for mopping up extra sauce, and a glass of chilled Pinot Grigio or Sauvignon Blanc makes it feel like a special occasion even on a Wednesday. If you're feeding kids, they'll happily ignore the salad and go straight for the cheesy shells, and that's fine too.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave with a splash of milk or broth to loosen the sauce, or warm the whole dish covered in the oven at 350 degrees for about 20 minutes. You can also freeze assembled, unbaked shells for up to two months, just thaw overnight in the fridge before baking as directed.
- Cover tightly with plastic wrap and then foil before freezing to prevent freezer burn.
- Add a few extra minutes to the bake time if you're starting from cold.
- Fresh basil should always be added after reheating, not before.
Save Pin This dish has a way of turning an ordinary dinner into something people remember. I hope it does the same for you.
Recipe FAQs
- → Can I substitute turkey for chicken in this dish?
Yes, cooked turkey can be used as a substitute for chicken to vary the flavor while maintaining the dish’s texture and richness.
- → What type of pasta shells work best for stuffing?
Large pasta shells that are cooked al dente hold the filling well without breaking apart during baking.
- → How can I make this dish vegetarian?
Omit the chicken and increase the amount of ricotta cheese to maintain a creamy and satisfying filling.
- → Is there a recommended wine pairing?
A chilled glass of Pinot Grigio complements the creamy and savory flavors of the pasta shells beautifully.
- → Can I prepare the dish ahead of time?
Yes, you can assemble the stuffed shells and sauce in advance and refrigerate before baking to save time on serving day.