Marry Me Chicken Stuffed Shells

I threw this together on a Tuesday night when my neighbor knocked with a box of leftover rotisserie chicken and asked if I had anything interesting to do with it. I pulled out a bag of jumbo shells I'd been meaning to use, a jar of sun-dried tomatoes from the pantry, and some ricotta that needed using. What came out of the oven an hour later had her texting me the next morning asking for the recipe. It's been my go-to ever since whenever I want to feel like I've really cooked without the stress.

The first time I made this for a dinner party, I panicked halfway through because I thought the sauce looked too thin. I almost added flour to thicken it, but I trusted the simmer and it turned out perfectly creamy and clung to every shell. My friend Anna, who never asks for seconds, went back for thirds. She later told me her boyfriend proposed two weeks later and she wondered if it was the dish that did it.

Ingredients

• Large pasta shells: Look for the jumbo size, they're easier to stuff and hold way more filling without tearing when you handle them.
• Olive oil: A little drizzle after draining keeps the shells from becoming one giant clump while you prep the filling.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut here, the seasoning adds another layer of flavor you don't have to think about.
• Ricotta cheese: Use whole milk ricotta if you can find it, the richness makes a noticeable difference in texture.
• Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded stuff, worth the extra two minutes.
• Mozzarella cheese: I like to save a handful to sprinkle on top before the final bake for that golden bubbly finish.
• Egg: This is the glue that holds the filling together so it doesn't spill out when you cut into the shells.
• Garlic powder and dried basil: These season the filling from the inside out, don't skip them even if they seem small.
• Unsalted butter: Gives the sauce a silky base, if you only have salted just go easy on adding extra salt later.
• Garlic cloves: Fresh garlic makes the kitchen smell like an Italian grandmother lives there, totally worth mincing by hand.
• Sun-dried tomatoes: The ones packed in oil are already soft and flavorful, just drain them well so the sauce doesn't get greasy.
• Heavy cream: This is what makes the sauce luxurious and cling to every shell, no substitutes here.
• Chicken broth: Loosens the cream just enough so it's pourable and adds a savory backbone to the sauce.
• Dried oregano: A little goes a long way, it brings that warm herby note that ties everything together.
• Crushed red pepper flakes: Optional but I always add them, just a pinch wakes up the whole dish without making it spicy.
• Fresh basil: The final flourish that makes it look and taste like you know what you're doing.

Instructions

Get the oven ready:

Preheat to 375°F and grease your baking dish lightly so nothing sticks later. I use a little butter or nonstick spray, whatever's easiest.

Cook the shells:

Boil them in well-salted water until they're just al dente, a little firm because they'll keep cooking in the oven. Drain and toss with olive oil immediately so they don't glue themselves together.

Make the filling:

Combine the shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper in a big bowl and mix until it's all one creamy mass. Taste it now and adjust the seasoning, this is your chance.

Start the sauce:

Melt butter with olive oil in a skillet over medium heat, then add the 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 so they release their flavor into the fat. The oil will turn a gorgeous red.

Build the sauce:

Pour in the heavy cream and chicken broth, stirring everything together until it's smooth and starting to bubble gently. This is where it all comes together.

Finish the sauce:

Stir in the parmesan, oregano, and red pepper flakes, then let it simmer for 3 to 4 minutes until it thickens just enough to coat the back of a spoon. Season with salt and pepper to taste.

Layer the dish:

Spoon a thin layer of sauce on the bottom of your baking dish so the shells don't stick and they soak up flavor from underneath. Don't use too much, you need plenty left for the top.

Stuff the shells:

Use a spoon to generously fill each shell with the chicken-ricotta mixture and nestle them into the dish snugly. It's a little messy but oddly satisfying.

Smother with sauce:

Pour the rest of the sauce all over the stuffed shells, making sure each one gets coated. If you saved extra mozzarella, sprinkle it on top now.

Bake covered:

Cover the dish with foil and bake for 25 minutes so everything heats through and the flavors meld. The foil keeps the tops from browning too fast.

Finish uncovered:

Remove the foil and bake for another 10 minutes until the sauce is bubbly and the cheese on top turns golden. Let it rest for 5 minutes before serving so you don't burn your mouth.

Garnish and serve:

Scatter fresh chopped basil over the top right before you bring it to the table. It adds color and a burst of freshness that cuts through the richness.

Save

I made this for my parents' anniversary dinner last spring and my dad, who never comments on food, looked up mid-bite and said it tasted like something you'd order at a restaurant. My mom squeezed my hand across the table and asked when I'd gotten so good at this. I realized then that some dishes don't just feed people, they create little pockets of time you remember long after the plates are cleared.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to four days, and honestly they get even creamier as the sauce soaks into the shells. Reheat individual portions in the microwave covered with a damp paper towel, or warm the whole dish in a 350°F oven for about 20 minutes until heated through. If the sauce seems thick after chilling, splash in a tablespoon of broth or cream before reheating to bring it back to life.

Make It Your Own

If you're not a chicken person, shredded turkey works just as well and tastes amazing with the sun-dried tomatoes. For a lighter version, swap half the ricotta for cottage cheese and use half-and-half instead of heavy cream, it's still creamy but not quite as rich. I've also added sautéed spinach to the filling when I'm feeling virtuous, and it blends right in without anyone noticing they're eating more greens.

Pairing and Serving Ideas

This dish is rich enough to stand on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. Garlic bread is non-negotiable in my house, it's perfect for soaking up every last bit of sauce on your plate. A chilled glass of Pinot Grigio or even a light Chardonnay balances the richness beautifully and makes the whole meal feel a little more special.

• Double the sauce recipe and freeze half for an easy weeknight pasta dinner later.
• If you're feeding a crowd, this scales up perfectly and you can assemble it a day ahead and bake it right before serving.
• Sprinkle some toasted pine nuts on top for a little crunch and an extra layer of flavor.

Save

This is the kind of recipe that makes you look like a hero without requiring you to actually be one. Serve it with confidence and watch everyone come back for seconds.

Recipe Help

→ Can I use turkey instead of chicken?

Yes, turkey can be substituted for chicken for a slightly different yet delicious flavor profile.

→ How do I prevent pasta shells from sticking?

After boiling, drain the shells and drizzle them with olive oil. Gently toss to coat and set aside.

→ Is it possible to make this dish vegetarian?

Omit the chicken and increase ricotta for a rich, vegetarian-friendly filling.

→ What is the best way to prepare the sun-dried tomato sauce?

Sauté garlic and sun-dried tomatoes in butter and olive oil, then stir in cream, broth, parmesan, and herbs until slightly thickened.

→ Can I prepare this dish in advance?

Yes, you can assemble the stuffed shells and refrigerate before baking, then bake fresh when ready to serve.

→ What side dishes complement this baked pasta?

Garlic bread, a crisp green salad, or a chilled glass of Pinot Grigio pair wonderfully with this dish.