What to serve with chicken stuffed shells?

Chicken stuffed shells pair well with garlic bread, fresh green salad, roasted vegetables, or a warm bowl of soup. A crisp white wine like Chardonnay or a light red wine like Pinot Noir also complement the flavors perfectly.

How many stuffed shells per person?

A good serving size is 3-4 stuffed shells per person for a hearty meal. If serving with side dishes, 2-3 shells per person should be enough.

How to make ricotta stuffed chicken?

To make ricotta-stuffed chicken, mix ricotta, parmesan, mozzarella, garlic powder, and Italian seasoning, then stuff the mixture inside butterflied chicken breasts. Bake at 375°F for 25-30 minutes until the chicken is fully cooked.

How do you keep stuffed shells from being watery?

To prevent watery stuffed shells: Drain ricotta cheese with a paper towel before mixing. Pat dry shredded chicken to remove excess moisture. Avoid too much sauce, as it can make the dish soggy.

Chicken Stuffed Shells Recipe

Description

Chicken stuffed shells are the ultimate comfort food—a perfect combination of creamy ricotta, juicy shredded chicken, and melted cheese, all stuffed into tender jumbo pasta shells and baked to perfection. This dish is rich, cheesy, and packed with flavor, making it ideal for family dinners, meal prep, or special occasions. Whether topped with marinara, Alfredo, or a mix of both, these stuffed shells will quickly become a household favorite!

Ingredients

Scale

For the Filling:

2 cups shredded chicken (rotisserie or cooked chicken breasts)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 large egg (to bind the filling)

For the Pasta & Sauce:

20 jumbo pasta shells, cooked al dente
2 cups marinara or Alfredo sauce (or a mix of both)
½ cup extra mozzarella cheese (for topping)
2 tablespoons chopped parsley or basil (for garnish)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add jumbo pasta shells and cook until al dente (slightly firm).
Drain and rinse under cold water to stop cooking. Set aside.

2. Prepare the Filling

In a large bowl, mix shredded chicken, ricotta, mozzarella, parmesan, garlic powder, Italian seasoning, salt, and black pepper.
Add the egg and stir until well combined.

3. Stuff the Shells

Spread 1 cup of sauce on the bottom of a greased 9×13-inch baking dish.
Fill each pasta shell with 2 tablespoons of the chicken and cheese mixture.
Place the stuffed shells into the baking dish.

4. Add More Sauce & Cheese

Pour the remaining sauce over the shells.
Sprinkle with extra mozzarella cheese for a melty topping.

5. Bake to Perfection

Cover with foil and bake at 375°F (190°C) for 20 minutes.
Remove foil and bake for 10 more minutes until the cheese is bubbly and golden.

6. Garnish and Serve

Sprinkle fresh parsley or basil on top.
Serve warm with garlic bread or a fresh salad.

Notes

Make-Ahead Option: Assemble the stuffed shells up to 24 hours in advance and refrigerate before baking.
Freezer-Friendly: Freeze unbaked stuffed shells for up to 3 months (thaw overnight before baking).
Custom Sauce Option: Use marinara, Alfredo, or a mix of both for a unique twist.
Serving Suggestions: Pair with garlic bread, Caesar salad, or roasted vegetables for a complete meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Cuisine: Italian-American

Nutrition

Calories: 450 kcal
Fat: 18g
Carbohydrates: 40g
Protein: 32g