A comforting twist on a beloved Italian-American dish, Chicken Parmesan Stuffed Shells marry tender pasta with rich marinara, velvety cheeses, and succulent chicken. Each bite delivers cozy familiarity alongside crowd-pleasing satisfaction. This recipe brings hearty flavor to the dinner table with minimal fuss, making it perfect for busy weeknights or feeding a hungry gathering.
Ingredient Breakdown
Jumbo pasta shells are the perfect vehicle for housing a generous scoop of cheesy, meaty filling. Their large size holds the mixture without tearing, while their ridged exterior traps sauce and cheese, ensuring flavor in every forkful.
Using either ground chicken or diced chicken breast provides flexibility in texture. Ground chicken yields a more cohesive filling, while small breast pieces offer a heartier bite. Both absorb seasoning well, adding savory depth to the dish.
The combination of ricotta, mozzarella, and Parmesan is what gives this recipe its creamy, stretchy, and slightly tangy character. Ricotta lends creaminess, mozzarella gives meltability, and Parmesan brings sharp, nutty undertones.
Garlic, Italian seasoning, and salt create the flavor base, adding savory and aromatic notes that infuse both the filling and the chicken as it sautés. Fresh garlic offers punch, but garlic powder works in a pinch.
Panko breadcrumbs lend a light, crisp topping that contrasts beautifully with the soft filling and gooey cheese. A sprinkle of fresh parsley brings a bright finish to the dish, both visually and in taste.
Step-by-Step Preparation Guide
Begin by boiling the pasta shells in heavily salted water until al dente—just tender enough to hold their shape but firm enough not to break when filled. Drain and let them cool slightly.
In a hot skillet, sauté the chicken with olive oil, salt, and Italian seasoning until fully cooked and lightly golden. Once cooled to room temperature, it’s ready to mix into the cheese base.
Combine the cooked chicken with ricotta, shredded mozzarella, Parmesan, egg, minced garlic, and a touch of salt. This forms a creamy, savory mixture ready for stuffing.
Fill each shell with approximately two tablespoons of the filling. Arrange them in a baking dish over a layer of marinara sauce, making sure the open sides face up to showcase the golden topping.
Pour the remaining marinara over the filled shells, then top with more mozzarella and a scattering of Panko breadcrumbs. This layering ensures richness at the bottom and crisp texture at the top.
Cover the dish with foil, sprayed on the underside to avoid sticking. Bake covered to allow the cheese to melt and the flavors to meld, then uncover and continue baking until the topping is golden and crunchy.
Just before serving, a sprinkle of chopped parsley adds a pop of green and a fresh herbal note that balances the richness.
Recipe Tips
How to avoid overcooking the pasta shells before baking: Boil them just until al dente, then rinse with cool water to stop cooking.
Cooling the chicken before mixing to prevent melting the cheese prematurely: Let the chicken rest for 10–15 minutes out of the pan.
The best way to stuff shells quickly and evenly: Use a small cookie scoop or piping bag for neat, uniform portions.
Using foil properly to prevent cheese from sticking: Lightly spray the underside with oil before covering the dish.
How to prep in advance and refrigerate or freeze for later: Assemble the dish completely, then wrap tightly and refrigerate for up to 2 days or freeze for up to 3 months.
What to Serve With This Recipe
Classic sides like garlic bread, a crisp Caesar salad, or roasted green beans bring balance to the richness of the stuffed shells. For lighter fare, an arugula salad with a citrus vinaigrette or sautéed zucchini pairs beautifully. Beverages such as lemon-infused sparkling water, a crisp white wine, or classic iced tea enhance the meal, while a side of extra marinara or garlic butter can add even more flavor for dipping and drizzling.
Creative Variations
Experiment with different proteins such as ground turkey, spicy Italian sausage, or shredded rotisserie chicken for varied flavor profiles. Sneak in vegetables like chopped spinach, sautéed mushrooms, or zucchini to boost nutrition. For a decadent twist, swap the marinara for Alfredo or vodka sauce. If you’re a spice lover, a pinch of crushed red pepper flakes or a drizzle of Calabrian chili oil adds pleasant heat.
Frequently Asked Questions
Can I use store-bought rotisserie chicken instead of cooking my own? Yes, shred it finely before mixing with the cheeses.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days; reheat covered in the oven or microwave.
Can this be made ahead and frozen? Yes, freeze before baking for best texture. Thaw overnight in the fridge and bake as directed.
What other cheeses work well in the filling? Try fontina, provolone, or a touch of goat cheese for unique flavor.
How can I make this gluten-free? Use gluten-free pasta shells and gluten-free breadcrumbs.
Chicken Parmesan Stuffed Shells blend cheesy comfort with savory satisfaction, transforming everyday ingredients into a memorable baked dish. Whether feeding a family or prepping for guests, this recipe delivers dependable flavor with just the right touch of flair.
Ingredients
12 ounces jumbo pasta shells
1 lb ground chicken or boneless chicken breasts, chopped into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
½ teaspoon salt
Filling
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 large egg
4 cloves garlic, minced (or ½ teaspoon garlic powder)
½ teaspoon salt
To Assemble
4 cups marinara sauce
½ cup Panko breadcrumbs
Optional: chopped fresh parsley for garnish
Instructions
Bring a large pot of well-salted water to a rolling boil. Cook the jumbo pasta shells until al dente according to the package instructions. Drain and set aside to cool slightly.
In a large skillet over medium-high heat, warm the olive oil. Add the ground chicken or chicken pieces, and season with salt and Italian seasoning. Cook, stirring occasionally, for 5 to 6 minutes until the chicken is no longer pink and cooked through. Transfer the chicken to a plate and allow it to cool to room temperature.
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cooled chicken with ricotta, 1 cup of mozzarella, Parmesan cheese, egg, garlic, and salt. Stir until fully incorporated and creamy.
Spread 2 cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
Fill each cooked pasta shell with about 2 tablespoons of the chicken and cheese mixture. Arrange the filled shells in the baking dish, open side facing up.
Spoon the remaining marinara sauce over the top of the shells. Sprinkle with the remaining 1 cup of mozzarella cheese and finish with a layer of Panko breadcrumbs for added crunch.
Cover the baking dish with foil—spraying the underside of the foil with nonstick spray to prevent sticking. Bake for 20 minutes, then uncover and bake for another 5 to 10 minutes until the Panko is golden and crisp.
Garnish with chopped parsley before serving, if desired.
Chicken Parmesan Stuffed Shells Recipe
Ingredients
- 12 ounces jumbo pasta shells
- 1 lb ground chicken or boneless chicken breasts chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
Filling
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic minced (or ½ teaspoon garlic powder)
- ½ teaspoon salt
To Assemble
- 4 cups marinara sauce
- ½ cup Panko breadcrumbs
- Optional: chopped fresh parsley for garnish
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the jumbo pasta shells until al dente according to the package instructions. Drain and set aside to cool slightly.
- In a large skillet over medium-high heat, warm the olive oil. Add the ground chicken or chicken pieces, and season with salt and Italian seasoning. Cook, stirring occasionally, for 5 to 6 minutes until the chicken is no longer pink and cooked through. Transfer the chicken to a plate and allow it to cool to room temperature.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooled chicken with ricotta, 1 cup of mozzarella, Parmesan cheese, egg, garlic, and salt. Stir until fully incorporated and creamy.
- Spread 2 cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Fill each cooked pasta shell with about 2 tablespoons of the chicken and cheese mixture. Arrange the filled shells in the baking dish, open side facing up.
- Spoon the remaining marinara sauce over the top of the shells. Sprinkle with the remaining 1 cup of mozzarella cheese and finish with a layer of Panko breadcrumbs for added crunch.
- Cover the baking dish with foil—spraying the underside of the foil with nonstick spray to prevent sticking. Bake for 20 minutes, then uncover and bake for another 5 to 10 minutes until the Panko is golden and crisp.
- Garnish with chopped parsley before serving, if desired.
