Marry Me Chicken Stuffed Shells (Printable view)

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

# What You Need:

→ Shells and Filling

01 - 20-24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked shredded chicken breast
04 - 1 1/2 cups ricotta cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 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 - 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
15 - 1 1/4 cups heavy cream
16 - 1/2 cup chicken broth
17 - 1/2 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh chopped basil for garnish

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta shells in salted water until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
03 - In a large bowl, mix shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper until fully incorporated.
04 - Heat butter and olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add chopped sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, stirring to combine.
06 - Stir in parmesan, oregano, and crushed red pepper flakes. Simmer 3–4 minutes until sauce thickens slightly. Season with salt and pepper.
07 - Spread a thin layer of sauce on the bottom of the prepared dish.
08 - Generously fill each cooked shell with the chicken-ricotta mixture and arrange shells in the dish.
09 - Pour remaining sauce over the stuffed shells and top with additional shredded mozzarella if desired.
10 - Cover dish with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is golden.
12 - Sprinkle fresh chopped basil over the baked shells before serving.

# Expert Advice:

01 -
  • It feels fancy but honestly requires no culinary degree, just patience and a willingness to fill some pasta shells.
  • The creamy sauce soaks into everything, making each bite taste like it was made in an Italian nonna's kitchen.
  • You can prep the filling an hour ahead, which means less stress when people are arriving.
02 -
  • The pasta shells must be cooked to just al dente because they'll continue cooking in the oven; overdone shells turn mushy and the whole dish suffers.
  • The sauce needs to be creamy but not watery when you pour it; if it seems too thin, let it simmer a bit longer, and if it's too thick, thin it with a splash of broth.
  • Filling each shell generously makes a difference; skimping on the filling makes them taste hollow and underwhelming.
03 -
  • If your sauce looks separated or broken, remove it from heat and whisk in a splash of cold cream until it comes back together; this usually means your heat was too high.
  • Use a two-spoon method to fill the shells—one spoon holds the shell steady while the other nudges the filling in; it's slower but prevents shells from cracking.
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