Marry Me Chicken Stuffed Shells

My neighbor brought these to a potluck last spring, and I watched the entire pan disappear in under twenty minutes. She refused to share the recipe until I traded her my sourdough starter. The shells were impossibly tender, the filling rich and creamy, and that sauce had everyone scraping their plates. I made them the following weekend and understood why she called them Marry Me shells.

I made these for my sisters birthday dinner last fall, and she got quiet halfway through her first shell. She looked up and said this tastes like something youd order at a fancy Italian restaurant, and I realized thats exactly what it is: restaurant-level comfort food you can pull off at home. The recipe feels impressive but the steps are straightforward, and theres something deeply satisfying about stuffing each shell by hand and watching them bake into golden, bubbly perfection.

Ingredients

• Large pasta shells: Look for jumbo shells that are sturdy enough to hold a generous scoop of filling without tearing, and cook them just until al dente so they dont fall apart when stuffed.
• Cooked chicken breast: Rotisserie chicken works beautifully here and saves time, or you can poach and shred your own if you want to control the seasoning.
• Ricotta cheese: Use whole milk ricotta for the creamiest texture, and if its watery, drain it in a fine mesh sieve for ten minutes before mixing.
• Parmesan cheese: Freshly grated parmesan melts smoother and tastes sharper than the pre-grated stuff, and it makes a noticeable difference in both the filling and the sauce.
• Mozzarella cheese: Low-moisture mozzarella melts without releasing too much liquid, keeping the filling cohesive and the top layer beautifully golden.
• Sun-dried tomatoes: The ones packed in oil have more flavor and a softer texture than the dried variety, and draining them well prevents the sauce from becoming greasy.
• Heavy cream: This is what makes the sauce luxurious and velvety, and theres no good substitute if you want that signature richness.
• Chicken broth: It thins the cream just enough to keep the sauce pourable and adds a savory depth that balances the richness.
• Garlic: Fresh minced garlic blooms in the butter and oil, releasing a fragrance that fills the kitchen and builds the base of the sauce.
• Crushed red pepper flakes: A small pinch adds warmth without heat, but you can skip it entirely if youre feeding kids or anyone spice-sensitive.

Instructions

Prep the oven and dish:

Set your oven to 375 degrees and grease your baking dish lightly so the bottom layer of shells doesnt stick. This step takes ten seconds but saves you from scraping later.

Cook the shells:

Boil the pasta in well-salted water until theyre just tender enough to bite through but still firm, then drain and toss them with olive oil so they dont clump together while you work. Lay them out on a sheet pan in a single layer to cool.

Make the filling:

Combine the shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper in a large bowl, mixing until everything is evenly distributed and creamy. The egg helps bind it all together so the filling stays put inside the shells.

Start the sauce:

Melt butter with olive oil in a skillet over medium heat, then add the minced garlic and stir for about a minute until it smells sweet and nutty. Dont let it brown or itll turn bitter.

Add the tomatoes:

Toss in the chopped sun-dried tomatoes and cook for another minute, letting them release their tangy, concentrated flavor into the fat.

Build the cream sauce:

Pour in the heavy cream and chicken broth, stirring gently to combine, then add the parmesan, oregano, and red pepper flakes. Let it simmer for three to four minutes until it thickens just enough to coat the back of a spoon, then taste and adjust the salt and pepper.

Assemble the dish:

Spoon a thin layer of sauce across the bottom of your prepared baking dish to keep the shells from sticking and to infuse flavor from below. Fill each shell generously with the chicken-ricotta mixture and nestle them side by side in the dish.

Sauce and top:

Pour the remaining sauce over the stuffed shells, making sure each one gets a good drizzle, then sprinkle extra mozzarella on top if you want a golden, cheesy crust.

Bake covered:

Cover the dish tightly with foil and bake for twenty-five minutes so the shells heat through and the flavors meld without drying out.

Finish uncovered:

Remove the foil and bake for another ten minutes until the top is bubbly and lightly browned in spots. Let it rest for five minutes before serving so the sauce settles and doesnt run everywhere.

Garnish and serve:

Scatter fresh chopped basil over the top for a pop of color and a hint of brightness that cuts through the richness.

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The first time I served these at a family dinner, my dad went back for seconds before anyone else had finished their first helping. He looked at me and said you know this is going in the rotation, right, and it has been ever since. Theres something about the way the creamy filling melts into the tangy sauce that turns a simple pasta dish into something people remember and request by name.

Making It Ahead

You can assemble the entire dish up to a day in advance, cover it tightly with plastic wrap and foil, and refrigerate it until youre ready to bake. Just add an extra five to ten minutes to the covered baking time if youre starting from cold, and let it come to room temperature for twenty minutes before it goes in the oven for the most even heating. I do this every time I have people coming over because it means I can spend time with guests instead of being stuck in the kitchen.

Variations and Swaps

If you want to make this vegetarian, leave out the chicken and add sauteed spinach or finely chopped mushrooms to the ricotta mixture for texture and flavor. You can also swap the chicken for cooked turkey, especially around the holidays when you have leftovers to use up. For a lighter version, use half-and-half instead of heavy cream, though the sauce wont be quite as lush, and skip the extra mozzarella on top if youre watching calories.

Serving and Pairing

These shells are rich and filling, so I usually serve them with a simple arugula salad dressed in lemon and olive oil to balance the creaminess. Garlic bread is always a hit for soaking up extra sauce, and a crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. If youre feeding a crowd, this pairs well with roasted vegetables or a platter of antipasti on the side.

• Let the dish rest for five minutes after baking so the sauce thickens slightly and doesnt pool on the plates.
• Freeze unbaked assembled shells for up to two months, then bake straight from frozen adding twenty extra minutes covered.
• Leftover shells reheat perfectly in the microwave or a low oven covered with foil to keep them from drying out.

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This dish has become my go-to when I want to impress without spending all day in the kitchen, and every time I make it someone asks for the recipe. Its proof that comfort food can feel special, and that the best meals are the ones people ask you to make again.

Recipe FAQs

→ Can I substitute turkey for chicken in this dish?

Yes, cooked turkey can replace chicken for a similar flavor profile while maintaining the creamy texture.

→ What type of pasta shells work best?

Large pasta shells are ideal to hold the filling well and ensure even baking.

→ How can I make a vegetarian version?

Omit the chicken and increase the ricotta cheese to keep the filling rich and creamy.

→ Is it possible to make this gluten-free?

Yes, using gluten-free pasta shells allows for a gluten-free variation without compromising texture.

→ What sauces complement the stuffed shells?

The sun-dried tomato and parmesan sauce adds depth, while garnishing with fresh basil enhances freshness.