Chicken Parmesan Stuffed Shells Recipe

If you’re on the hunt for a comforting, crowd-pleasing dish that’s bursting with cheesy, savory goodness, you’ve come to the right place. I absolutely love this Chicken Parmesan Stuffed Shells Recipe because it combines tender jumbo pasta shells stuffed with a rich ricotta and chicken filling, smothered in marinara, and finished with crispy golden breadcrumbs. Trust me, once you make this, it’s going to be a new family favorite you’ll want to make again and again.

this …

Ingredients You’ll Need

The ingredients marry beautifully to create this classic Italian-American dish. I always look for fresh ricotta and good-quality marinara sauce—it really makes a difference in flavor and texture.

• Jumbo pasta shells: These shells are perfect for stuffing and hold the filling nicely without breaking.
• Olive oil: Extra virgin works great here for sautéing the chicken and adding flavor.
• Ground chicken or boneless chicken breasts: Ground chicken is quick, but I love chopping breasts into small pieces for a chunkier texture.
• Dried Italian seasonings: A blend usually including oregano and basil—adds that classic Italian flair.
• Salt: Enhances all the flavors in the filling and pasta.
• Whole milk ricotta cheese: Creamy and mild, it’s the base of the filling and keeps things moist.
• Mozzarella cheese: Shredded mozzarella melts perfectly over the baked shells for that stringy cheesy goodness.
• Parmesan cheese: Adds a sharp, nutty note that cuts through the richness.
• Large egg: Helps bind the filling so it holds up inside the shells.
• Garlic: I like using fresh minced garlic for the best flavor, but garlic powder works in a pinch.
• Marinara sauce: Choose your favorite store-bought or homemade—this sauce brings it all together.
• Panko breadcrumbs: They crisp up beautifully on top, giving a satisfying crunch.
• Parsley (optional): Just a little fresh chopped parsley brightens the dish before serving.

Variations

I have to admit, I love experimenting with this Chicken Parmesan Stuffed Shells Recipe. It’s so versatile that you can tweak ingredients depending on your mood or what you have on hand.

• Swap chicken for turkey or sausage: When I’m in the mood for something a bit heartier, ground Italian sausage adds a nice spicy kick.
• Makes it vegetarian: Use sautéed spinach or mushrooms in place of chicken—easy and delicious.
• Use different cheeses: Feel free to add provolone or fontina for extra gooey melty layers.
• Gluten-free option: Use gluten-free jumbo shells and gluten-free breadcrumbs; I’ve tried both and loved the results.

How to Make Chicken Parmesan Stuffed Shells Recipe

Step 1: Cook the Pasta Shells Al Dente

This step helps the shells maintain their shape and not get mushy after baking. Bring a large pot of heavily salted water to a boil (the salt’s crucial here—it seasons the pasta from the inside out!). Boil the jumbo pasta shells according to the package directions but watch closely and cook until just al dente—you want a little bite left so they don’t fall apart when filling them. Then drain and set aside to cool slightly.

Step 2: Cook the Chicken Seasoned to Perfection

Heat olive oil in a large skillet over medium-high heat. Add the ground chicken or small chopped chicken pieces and season with salt and dried Italian seasonings. Cook for 5-6 minutes until the chicken is fully cooked and no longer pink. I like to break it up with a spatula if using ground chicken so it’s evenly cooked. Once done, let the chicken mixture cool completely before combining with the cheeses; this is important because hot chicken can make the cheese mixture watery.

Step 3: Mix the Filling Ingredients

In a medium bowl, combine the cooled cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, minced garlic, egg, and salt. The egg acts like glue, binding everything together so your filling won’t spill out during baking. Mix everything until just blended—don’t overmix or you risk a dense filling.

Step 4: Assemble the Stuffed Shells

Start by pouring 2 cups of marinara sauce into the bottom of a 9×13 inch baking dish so the shells won’t stick. Then, carefully fill each pasta shell with about 2 tablespoons of the chicken and cheese mixture. Place each stuffed shell seam side down or filling side up (whichever you prefer—filling side up lets you see that cheesy goodness!). Arrange the shells snugly in the baking dish.

Step 5: Add Sauce, Cheese, and Breadcrumbs

Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella on top, then generously cover with Panko breadcrumbs. This breadcrumb topping is what takes the dish to the next level with a crunchy, golden crust.

Step 6: Bake to Perfection

Cover the pan with nonstick foil or lightly spray the foil with cooking spray to prevent it from sticking to the cheese. Bake at 350°F for 20 minutes. Then remove the foil and bake uncovered for another 5-10 minutes, until the breadcrumbs are beautifully browned and crisp. I love how this finishing step adds texture contrast. Garnish with fresh chopped parsley before serving—it adds a fresh pop of color and flavor.

How to Serve Chicken Parmesan Stuffed Shells Recipe

Garnishes

I always top my Chicken Parmesan Stuffed Shells with freshly chopped parsley and a light drizzle of extra virgin olive oil. Sometimes, a sprinkle of extra grated Parmesan adds a touch of cheesy sharpness. These simple garnishes brighten the flavors and add a bit of color that makes the dish pop on the plate.

Side Dishes

My favorite sides to go with this dish are a crisp Caesar salad and garlic bread. The fresh salad balances the richness of the shells, and warm garlic bread is perfect for sopping up any extra marinara sauce on your plate. Roasted or steamed broccoli is another great veggie side to add color and nutrition.

Creative Ways to Present

For special occasions, I like to bake this recipe in smaller individual casserole dishes or even in muffin tins for cute, personal servings. It’s fun to serve and looks impressive. You can also layer the shells in a deep dish lasagna-style with extra cheese and sauce for a gooey, indulgent celebration meal.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed shells in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of water or extra marinara sauce to keep everything moist and cover with foil to prevent drying out. They reheat beautifully and taste just as comforting the second time around.

Freezing

I’ve had great luck freezing this dish either assembled before baking or fully cooked. Just wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake or reheat, thaw overnight in the fridge for best results.

Reheating

To reheat, I cover the dish with foil and bake at 350°F until heated through, about 20-25 minutes. This method keeps the shells tender and the cheese melty without overcooking. Alternatively, single servings can be reheated in the microwave—just cover with a microwave-safe lid or plate to trap steam.

FAQs

Final Thoughts

This Chicken Parmesan Stuffed Shells Recipe has become my go-to comfort food for busy weeknights and special family dinners alike. I love how easy it is to prep ahead and how everyone just lights up when they see those cheesy, golden shells coming out of the oven. Give it a try—you’ll find it quick, delicious, and totally satisfying. Cooking this feels like sharing a warm hug at the dinner table, and I can’t wait for you to experience that too!

Print