Marry Me Chicken Stuffed Shells (Printable)

Creamy ricotta and shredded chicken fill tender pasta shells topped with sun-dried tomato parmesan sauce.

# What You Need:

→ Shells

01 - 20–24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
04 - 1½ cups ricotta cheese
05 - ½ cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - ½ teaspoon garlic powder
09 - ½ 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 - ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
15 - 1¼ cups heavy cream
16 - ½ cup chicken broth
17 - ½ cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - ½ teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish

# How-To Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta shells until al dente. Drain and toss shells with olive oil to prevent sticking. Set aside.
03 - Combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and black pepper in a large bowl. Mix thoroughly.
04 - In a skillet over medium heat, warm butter and olive oil. Add minced garlic and cook for 1 minute until fragrant.
05 - Add chopped sun-dried tomatoes and cook for 1 additional minute. Stir in heavy cream and chicken broth, combining well.
06 - Mix in parmesan cheese, dried oregano, and crushed red pepper flakes. Simmer for 3 to 4 minutes until sauce thickens slightly. Season with salt and black pepper.
07 - Spread a thin layer of sauce on the bottom of the prepared baking dish to prevent sticking.
08 - Fill each pasta shell generously with the chicken and cheese mixture. Arrange the filled shells evenly in the baking dish.
09 - Pour the remaining sauce evenly over the stuffed shells. Optionally, sprinkle additional mozzarella on top.
10 - Cover the dish with aluminum foil and bake for 25 minutes.
11 - Remove the foil and continue baking for 10 minutes until the dish is bubbly and the cheese is golden.
12 - Sprinkle freshly chopped basil over the baked shells before serving.

# Expert Suggestions:

01 -
  • It turns humble ingredients into something that tastes like you ordered it from a cozy Italian restaurant.
  • The creamy sun-dried tomato sauce clings to every shell, so no bite is ever dry or boring.
  • You can assemble it hours ahead and just pop it in the oven when you're ready to eat.
  • Leftovers reheat beautifully, which means lunch is already handled for tomorrow.
02 -
  • Don't overcook the shells in the boiling water, they'll keep cooking in the oven and you don't want them to fall apart.
  • Drain the sun-dried tomatoes well or the sauce can get too oily and heavy.
  • Let the dish sit for 5 minutes after baking so the sauce settles and doesn't run all over the plate when you serve it.
03 -
  • Use a piping bag or a ziplock with the corner snipped off to fill the shells neatly and quickly without making a mess.
  • Grate your own parmesan from a block, it melts smoother and tastes sharper than pre-grated.
  • If the sauce seems too thick, thin it with a tablespoon or two of pasta water before pouring it over the shells.
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