Marry Me Chicken Stuffed Shells (Printable)

Creamy ricotta and shredded chicken fill pasta shells in 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 - 1½ cups ricotta cheese
05 - ½ cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - ½ teaspoon garlic powder
09 - ½ 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 - ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
15 - 1¼ cups heavy cream
16 - ½ cup chicken broth
17 - ½ cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - ½ teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish

# How To Make It:

01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Cook pasta shells in salted boiling water until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
03 - In a large bowl, mix shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and black pepper until homogenous.
04 - Heat butter and olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add chopped sun-dried tomatoes and cook for an additional minute. Stir in heavy cream and chicken broth.
06 - Add parmesan, dried oregano, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened. Adjust seasoning with salt and pepper.
07 - Spread a thin layer of sauce in the bottom of the prepared dish.
08 - Fill each shell generously with chicken-ricotta mixture and place in the baking dish.
09 - Pour remaining sauce over the stuffed shells. Optionally sprinkle extra mozzarella on top.
10 - Cover with foil and bake for 25 minutes.
11 - Remove foil and bake an additional 10 minutes until bubbly and golden. Garnish with fresh basil before serving.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than most casseroles.
  • The creamy sun-dried tomato sauce clings to every shell, so each bite feels indulgent without being heavy.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors have melded.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, aim for just under al dente.
  • Let the sauce simmer until it coats the back of a spoon, if it's too thin it'll pool at the bottom of the dish instead of clinging to the shells.
  • Let the baked dish rest for 5 minutes after pulling it from the oven, it makes serving so much cleaner.
03 -
  • Stuff the shells over a rimmed baking sheet to catch any spills, it keeps your counter clean and makes cleanup faster.
  • If the sauce looks too thick while simmering, add a splash more broth, it should be pourable but not watery.
  • Don't skip the resting time after baking, it's the secret to clean, beautiful portions that don't fall apart on the plate.
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