Marry Me Chicken Stuffed Shells (Print Version)

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

# What You'll Need:

→ Shells

01 - 20–24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
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 sun-dried tomatoes, chopped, 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 basil, chopped, for garnish

# How-To Steps:

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

# Expert Tips:

01 -
  • The creamy ricotta filling mixed with shredded chicken creates a texture thats both indulgent and satisfying without feeling heavy.
  • The sun-dried tomato parmesan sauce clings to every shell and soaks into the cheese, making each bite ridiculously flavorful.
  • You can assemble the whole dish hours ahead and just pop it in the oven when guests arrive, which saved me more than once.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Dont overcook the pasta shells or theyll tear when you try to stuff them, I learned this the hard way when half my first batch split open and I had to start over.
  • Let the sauce simmer gently and dont rush it, because if the heat is too high the cream can break and turn grainy instead of silky.
  • Use a spoon or a small cookie scoop to fill the shells evenly, it keeps your hands clean and ensures every shell has the same generous amount of filling.
03 -
  • Reserve a cup of the pasta cooking water before you drain the shells, and if the sauce gets too thick you can whisk in a splash to loosen it without diluting the flavor.
  • Taste the filling before you stuff the shells and adjust the seasoning, because once theyre baked its too late to fix underseasoned ricotta.
  • If you have extra filling, spread it in the bottom of the dish under the shells or save it to stuff mushrooms or bell peppers later in the week.
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