Marry Me Chicken Stuffed Shells (Printable)

Creamy ricotta and shredded chicken fill pasta shells smothered in a savory sun-dried tomato sauce.

# Ingredient List:

→ Shells

01 - 20-24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked shredded chicken breast
04 - 1.5 cups ricotta cheese
05 - 0.5 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 0.5 teaspoon garlic powder
09 - 0.5 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 - 0.5 cup chopped sun-dried tomatoes, drained (packed in oil)
15 - 1.25 cups heavy cream
16 - 0.5 cup chicken broth
17 - 0.5 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 0.5 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper to taste
21 - Fresh chopped basil for garnish

# How to Prepare:

01 - Heat oven to 375°F and 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, blend shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and black pepper until thoroughly mixed.
04 - Melt butter with olive oil in a skillet over medium heat, then sauté minced garlic for 1 minute until fragrant.
05 - Incorporate sun-dried tomatoes and cook for 1 minute; stir in heavy cream and chicken broth.
06 - Mix in parmesan, oregano, and red pepper flakes; simmer for 3–4 minutes until slightly thickened and season with salt and pepper.
07 - Spread a thin layer of sauce in the prepared baking dish; fill each pasta shell with the chicken and cheese mixture and arrange them in the dish.
08 - Pour the remaining sauce over the stuffed shells and top optionally with extra mozzarella.
09 - Cover dish with foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 minutes until bubbly and golden on top.
11 - Sprinkle fresh chopped basil over the dish before serving.

# Expert Suggestions:

01 -
  • It feels fancy enough to impress anyone at your table, but comes together on a regular weeknight without fuss.
  • The creamy filling stays moist and tender, and that sun-dried tomato sauce is the kind of thing you'll find yourself spooning straight into your mouth when no one's looking.
  • Leftovers taste even better the next day, making this a rare dish that improves with time.
02 -
  • Don't fill the shells until the very end—if you stuff them too early, they absorb moisture and turn mushy even with foil on top.
  • The sauce thickens as it cools, so if it seems thin while you're making it, it'll be perfect by the time you serve it.
  • Those undercooked shells are non-negotiable; they'll finish cooking in the oven and stay tender rather than turning to mush.
03 -
  • Buy your sun-dried tomatoes packed in oil from the bulk section if you can—they're fresher tasting and you'll use the oil as part of the sauce instead of draining it all away.
  • If you're nervous about the shells breaking, handle them with a spoon rather than your hands, and don't crowd the pot when cooking them.
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