Save I threw this together on a rainy Tuesday when I had leftover rotisserie chicken and a box of jumbo shells I kept meaning to use. The sauce bubbled up golden at the edges, filling the kitchen with garlic and cream, and my neighbor actually knocked to ask what smelled so good. That's when I knew this wasn't just dinner, it was the kind of dish that makes people linger at the table.
The first time I made these for a potluck, someone asked if I catered it. I laughed because I'd been rushing, stuffing shells while still in my work clothes, but the golden bubbly top and that rich sauce made it look like something from a restaurant. Now it's my go-to when I want to impress without the stress.
Ingredients
- Large pasta shells: Buy a few extra in case some tear during cooking, and don't worry if they're not perfect, the sauce hides everything.
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds extra flavor from the seasoned skin.
- Ricotta cheese: Use whole milk ricotta for the creamiest filling, low-fat versions can taste chalky and dry.
- Parmesan cheese, grated: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Mozzarella cheese, shredded: This creates those irresistible cheese pulls when you scoop out a shell.
- Egg: It binds the filling so it doesn't fall apart when you're stuffing or serving.
- Garlic powder and dried basil: These quietly season the filling without overpowering the creamy sauce.
- Unsalted butter and olive oil: The combo keeps the sauce silky and prevents the garlic from burning.
- Fresh garlic, minced: Don't skip this, jarred garlic won't give you that fragrant, toasty base.
- Sun-dried tomatoes, chopped: Use the oil-packed kind and drain them well, they add tangy sweetness that makes the sauce unforgettable.
- Heavy cream: This is what makes the sauce luscious and thick enough to coat each shell.
- Chicken broth: It loosens the cream just enough so the sauce isn't too dense.
- Dried oregano and crushed red pepper flakes: Oregano adds warmth, red pepper flakes bring a gentle kick you can adjust to taste.
- Fresh basil for garnish: A handful of torn leaves right before serving makes everything taste brighter and look beautiful.
Instructions
- Prep your baking dish:
- Preheat the oven to 375°F and lightly grease a 9x13-inch dish so nothing sticks. This step takes seconds but saves you from scrubbing later.
- Cook the shells:
- Boil them in salted water until al dente, they'll finish cooking in the oven. Toss with a drizzle of olive oil so they don't glue themselves together while you work.
- Make the filling:
- Mix shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper in a big bowl. It should look thick and creamy, almost like a savory cheesecake batter.
- Start the sauce:
- Heat butter and olive oil in a skillet over medium heat, then add minced garlic and let it sizzle for about a minute until your kitchen smells amazing. Don't let it brown or it'll taste bitter.
- Add the tomatoes:
- Toss in the chopped sun-dried tomatoes and stir for another minute. The oil from the tomatoes will perfume the whole pan.
- Build the creamy base:
- Pour in the heavy cream and chicken broth, stirring to combine. Let it bubble gently while you stir in parmesan, oregano, and red pepper flakes, watching it thicken into a glossy sauce after 3 to 4 minutes.
- Layer the dish:
- Spoon a thin layer of sauce on the bottom of your baking dish so the shells don't stick. It also soaks into the pasta as it bakes, adding extra flavor.
- Stuff the shells:
- Use a spoon or your hands to fill each shell generously with the chicken-ricotta mixture, then nestle them snugly in the dish. Don't worry if some filling peeks out, that's part of the charm.
- Smother with sauce:
- Pour the remaining sauce over the top, making sure every shell gets coated. Sprinkle extra mozzarella if you want a golden, cheesy crust.
- Bake covered:
- Cover the dish with foil and bake for 25 minutes so everything heats through and the flavors meld. The foil traps steam and keeps the shells tender.
- Finish uncovered:
- Remove the foil and bake another 10 minutes until the top is bubbly and lightly golden. Let it rest for a few minutes before serving so the sauce settles and doesn't run everywhere.
- Garnish and serve:
- Scatter fresh chopped basil over the top. The bright green against the creamy sauce makes it look as good as it tastes.
Save My sister once brought these to a family dinner and refused to share the recipe until dessert. Everyone kept going back for seconds, scraping the dish clean, and now it's become our unofficial celebration food. There's something about passing around a casserole dish that still smells like garlic and cream that makes everyone feel at home.
What to Serve Alongside
A crisp green salad with a simple lemon vinaigrette cuts through the richness perfectly. Garlic bread is always a hit for soaking up extra sauce, and if you want to go all out, roasted asparagus or broccolini adds a nice charred contrast. A chilled glass of Pinot Grigio or sparkling water with lemon keeps things light and refreshing.
How to Store and Reheat
Cover leftovers tightly with foil or transfer to an airtight container and refrigerate for up to three days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through, adding a splash of cream or broth if the sauce has thickened too much. I've even frozen these before baking, just thaw overnight in the fridge and bake as directed, adding an extra 10 minutes if needed.
Simple Swaps and Variations
Swap the chicken for cooked turkey, especially great after Thanksgiving, or leave it out entirely and double the ricotta for a vegetarian version. If you can't find sun-dried tomatoes, try roasted red peppers for a sweeter, smokier flavor. You can also toss in some sautéed spinach or kale into the filling for extra greens without changing the overall vibe.
- Use gluten-free jumbo shells if you need to avoid gluten, they hold up just as well.
- Stir a handful of chopped fresh spinach into the sauce for color and nutrition.
- Top with crispy breadcrumbs mixed with parmesan during the last 10 minutes for a crunchy finish.
Save This dish has a way of turning a regular weeknight into something special, the kind of meal that makes people put their phones down and actually talk. I hope it becomes one of those recipes you make again and again, tweaking it to your own taste until it feels like yours.
Recipe FAQ
- → Can I make this dish gluten-free?
Yes, substitute the regular pasta shells with gluten-free pasta shells to accommodate gluten sensitivities.
- → Is there a vegetarian alternative for the filling?
Omit the shredded chicken and increase the amount of ricotta cheese for a rich vegetarian version.
- → What kind of cheese works best for stuffing?
A combination of ricotta, parmesan, and mozzarella cheeses provides a creamy, flavorful filling with great texture.
- → How long should the pasta shells be cooked before stuffing?
Cook the pasta shells until al dente to ensure they hold their shape without becoming mushy after baking.
- → Can this dish be prepared ahead of time?
Yes, you can assemble the stuffed shells and sauce in advance and refrigerate prior to baking. Bake when ready to serve.