Marry Me Chicken Stuffed Shells

The first time I made this dish, my kitchen smelled like garlic and sun-dried tomatoes for hours afterward, and honestly, I didn't want the aroma to leave. Someone had texted me saying they'd made something called Marry Me Chicken, and I was curious enough to give it a try on a quiet Tuesday night. What started as skepticism about a romance-themed pasta turned into something I make whenever I want people to actually want to come back to my table. There's something disarming about how simple ingredients transform into something that tastes like you've been cooking all day.

I made this for my partner on an ordinary Thursday, and they asked me to make it again the following week, then the week after that. That's when I realized this dish had secretly become our thing, the one that made the apartment feel warm even when it was freezing outside. Now whenever I hear anyone mention comfort food, this is what I think of.

Ingredients

• 20–24 large pasta shells: Choose shells that are sturdy enough to hold the filling without tearing; overcooking them even slightly makes filling impossible.
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves time; the meat needs to be tender enough to mix smoothly into the ricotta.
• 1 1/2 cups ricotta cheese: This is your base, so don't skip it; it keeps the filling creamy and prevents everything from being dense.
• 1/2 cup grated parmesan cheese: Fresh grated makes a noticeable difference in flavor, though pre-grated works in a pinch.
• 1 cup shredded mozzarella cheese: The egg in the mixture, this helps everything bind and gives you those melty pockets throughout.
• 1 large egg: Acts as a binder to keep the filling from being too loose; room temperature works best.
• 1/2 teaspoon garlic powder and 1/2 teaspoon dried basil: These seasonings are subtle but essential; they bridge the filling and sauce flavors.
• 2 tablespoons unsalted butter and 2 tablespoons olive oil: Use unsalted so you control the salt; the combination gives the sauce richness without heaviness.
• 4 cloves garlic, minced: Don't use jarred here; fresh garlic blooms when it hits the hot butter, and you'll taste the difference immediately.
• 1/2 cup sun-dried tomatoes, chopped: Get the ones packed in oil; they're sweeter and more flavorful than the dried kind that needs rehydrating.
• 1 1/4 cups heavy cream and 1/2 cup chicken broth: The cream makes it luxurious, but the broth keeps it from being one-dimensional; together they're magic.
• 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes: The oregano grounds the sauce in Italian territory, while the red pepper flakes add a whisper of heat that sneaks up on you.
• Fresh basil for garnish: This goes on at the very end; it brightens everything and makes people think you actually knew what you were doing.

Instructions

Heat your oven and prepare the dish:

Set your oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil or butter. This step feels small, but a well-prepared dish prevents sticking and makes plating infinitely easier later.

Cook the pasta shells:

Bring a large pot of salted water to a rolling boil and add the pasta shells, cooking until they're just barely al dente—maybe even a minute under what the box says. Drain them gently, drizzle with a little olive oil, and set aside on a clean kitchen towel so they don't stick together.

Make the filling:

In a large bowl, combine your shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper. Mix everything until it looks like a creamy, cohesive mixture; it should smell incredible and feel soft enough to pipe, but sturdy enough to hold its shape.

Build the sauce base:

In a skillet over medium heat, melt the butter with the olive oil until it's foaming slightly, then add your minced garlic. Let it cook for about a minute until the smell hits you all at once—that's your signal it's ready.

Add the sun-dried tomatoes:

Stir in the sun-dried tomatoes and let them warm through for another minute, which awakens their natural sweetness. The oil they're packed in becomes part of your sauce, so nothing gets wasted.

Create the creamy sauce:

Pour in the heavy cream and chicken broth slowly, stirring as you go to avoid lumps. The sauce will look thin at first, but that's okay; it thickens as it simmers.

Season and simmer:

Add the parmesan, oregano, and red pepper flakes if you want that gentle heat. Simmer the whole thing for 3 to 4 minutes, stirring occasionally, until the sauce coats the back of a spoon and tastes balanced between savory and rich. Taste and adjust salt and pepper as needed.

Layer the dish:

Spread a thin layer of sauce on the bottom of your baking dish; this prevents the shells from sticking and creates a flavorful base. Fill each pasta shell generously with the chicken-ricotta mixture—don't be shy—and arrange them snugly in the dish.

Pour the sauce and assemble:

Pour the remaining sauce over the stuffed shells, making sure each one gets coated. If you want extra decadence, top with a bit more shredded mozzarella.

Bake covered, then uncover:

Cover the dish with aluminum foil and bake for 25 minutes, which allows the filling to heat through gently. Uncover and bake for another 10 minutes until the top is bubbly and just beginning to brown at the edges.

Finish with fresh basil:

When you pull it from the oven, let it cool for 2 or 3 minutes, then scatter fresh chopped basil over the top. This final touch brightens everything and makes the dish feel finished and intentional.

Save

My mother called while I was plating this one evening, and instead of rushing through our conversation like I usually do, I found myself describing every layer—the sauce, the richness, the way the chicken disappeared into the ricotta. She was quiet for a moment, then asked me to email her the recipe. That request meant more to me than I expected.

Why the Sauce Is Everything

The Marry Me sauce isn't complicated, but it's where the magic happens. The sun-dried tomatoes give it a sweetness that balances the cream's richness, and the combination of garlic and oregano makes people wonder what restaurant you ordered from. This sauce is also forgiving; you can make it 30 minutes ahead and let it sit gently on the stove, which actually lets the flavors deepen. I've learned that this dish is really about that sauce coating every shell, so don't be stingy when you pour it over.

How to Customize Without Losing the Soul

I've made this with turkey when chicken wasn't in the house, and honestly, nobody noticed the difference because the sauce carries so much flavor. For a vegetarian version, I increase the ricotta to about 2 cups and add 1 cup of finely chopped mushrooms sautéed with the garlic—it adds earthiness and keeps the filling from feeling too light. You can also use different fresh herbs at the end; parsley, dill, or even chives work if basil isn't calling to you. The key is respecting the skeleton of the dish while making it yours.

Serving and Pairing Ideas

This dish is generous, so serving it with something light on the side keeps the meal from feeling heavy. A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and garlic bread is never a bad idea if you want people completely satisfied. If you're pouring wine, a chilled Pinot Grigio or a light Sauvignon Blanc works wonderfully; the acidity cleanses your palate between bites and makes you want another forkful.

• Make the filling earlier in the day and cover it; this saves you real time when you're assembling.
• Don't skip cooling the dish for 2 minutes after baking; it helps the shells set and makes serving cleaner.
• Leftovers taste even better the next day when the flavors have had time to marry themselves together.

Save

This recipe has become my answer to almost every occasion that asks for something warm and comfortable. It reminds me that the best dishes aren't the complicated ones; they're the ones that make people feel thought about.

Recipe FAQs

→ What type of pasta is used for this dish?

Large pasta shells are used, which are ideal for stuffing with the creamy chicken and cheese filling.

→ Can the chicken be substituted?

Yes, cooked turkey can replace chicken, or omit poultry for a vegetarian version with extra ricotta.

→ How is the sun-dried tomato sauce prepared?

The sauce combines sautéed garlic, sun-dried tomatoes, butter, olive oil, cream, chicken broth, parmesan, and herbs, simmered to a rich consistency.

→ What is the baking process for the shells?

Stuffed shells are layered with sauce in a greased dish, covered with foil, baked for 25 minutes, then uncovered and baked for 10 more minutes until golden.

→ Are there allergen considerations?

This dish contains gluten, dairy, and egg. Substitutions like gluten-free pasta can be used if needed.

→ What sides pair well with this dish?

Garlic bread and a fresh green salad complement the flavors, and a chilled Pinot Grigio pairs nicely as a beverage.