If you’re on the hunt for a cozy, comforting dinner that still feels a little special, you have to try my Cheesy Chicken Stuffed Shells Recipe. This dish is basically pasta shells filled with a creamy, cheesy chicken mixture, baked in a luscious tomato sauce that will have everyone asking for seconds. Trust me, once you get the technique down, these stuffed shells come together surprisingly easily and make dinner feel like a celebration any night of the week.

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Why This Recipe Works

Perfect balance of flavors: The creamy ricotta and mozzarella blend beautifully with savory chicken and herbs, creating a rich, comforting filling.
Simple prep, impressive outcome: The steps are straightforward, yet the result looks and tastes like a dish from your favorite Italian restaurant.
Make ahead friendly: You can prepare the filling or even assemble the dish in advance, saving time on a busy night.
Great for feeding a crowd: This recipe scales up easily and is perfect for family dinners or potlucks without stress.

Cheesy Chicken Stuffed Shells, stuffed shell pasta, cheesy chicken dinner, baked stuffed shells, easy Italian stuffed shells - The image shows a white baking dish filled with two layers of large pasta shells. The bottom layer is covered with a red tomato sauce, and the shells are stuffed with white cheese inside, visible in some openings. The top layer consists of more pasta shells placed closely next to each other, covered with melted white cheese sprinkled with green herbs and bits of red tomato sauce. The dish is placed on a white marbled surface, with some green herbs and a red patterned cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Chicken Stuffed Shells Recipe plays a specific role to create that dreamy texture and flavor combo we all crave. When shopping, I usually grab fresh herbs if I can, but dried parsley and oregano work wonderfully to keep things simple.

Cheesy Chicken Stuffed Shells, stuffed shell pasta, cheesy chicken dinner, baked stuffed shells, easy Italian stuffed shells - Flat lay of jumbo pasta shells arranged beside a mound of creamy ricotta cheese in a simple white ceramic bowl, shredded mozzarella cheese scattered loosely on the surface, grated Parmesan cheese in a small neat pile, cooked chicken breast diced into bite-sized pieces on a white ceramic plate, one whole uncracked brown egg, dried parsley and oregano sprinkled artfully on the marble, salt and black pepper in tiny white ceramic bowls, and a small white bowl filled with vibrant red pasta sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo pasta shells: These big guys are perfect little boats to hold our cheesy chicken filling — just be sure to cook them al dente so they hold their shape.
Ricotta cheese: Adds creaminess and mild flavor that keeps the filling silky without overwhelming the dish.
Mozzarella cheese: Offers that stretchy, melty goodness and a nice mild bite — I love that it’s divided so some melts inside and some melts on top.
Parmesan cheese: This brings a salty, nutty edge that elevates the whole filling beautifully.
Cooked chicken breast: The star protein here — diced or shredded works; I often use rotisserie chicken to save time and boost flavor.
Egg: Acts as a binder to hold everything together without making it eggy.
Dried parsley and oregano: These herbs bring that classic Italian flavor profile that pairs so well with tomato sauce.
Salt and black pepper: Essential to season and balance the richness of the cheeses and chicken.
Red pasta sauce: Choose a sauce you love — it adds moisture and tang that complements the filling perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is a fantastic blank canvas for your personal touch. I like to keep it classic, but I’ve seen friends add veggies, spice it up, or even use different cheeses — all delicious in their own right!

Variation: When I’m feeling adventurous, I swap out some of the chicken for cooked spinach or mushrooms. It adds volume and a little freshness without overwhelming the flavors.
Spicy twist: If you like heat, try mixing in a pinch of red pepper flakes or using a spicy arrabbiata sauce instead of a traditional marinara.
Make it vegetarian: Skip the chicken and boost the cheese and herbs, maybe add some roasted veggies like zucchini or bell peppers.
Gluten-free option: Use gluten-free pasta shells, which usually cook similarly to regular pasta — just watch them closely.

Step-by-Step: How I Make Cheesy Chicken Stuffed Shells Recipe

Step 1: Cook the jumbo pasta shells just right

First things first — boil a large pot of salted water and add the jumbo shells. The key is to cook them until al dente, so they’re tender but not mushy and still able to hold the filling without tearing. Once done, drain them and rinse under cold water to stop the cooking and cool them enough to handle. This part can feel a little fiddly, but trust me, it gets easier with practice. I always cook a few extra shells to cover any that might break.

Step 2: Mix up the creamy filling

While the shells cook, combine ricotta, half of your mozzarella, Parmesan, diced chicken, egg, parsley, oregano, salt, and pepper in a large bowl. Stir until everything is well mixed. This filling is the heart of the dish — creamy, cheesy, and packed with flavor. If you taste it now, you’ll know what’s coming, and it’s mighty good.

Step 3: Layer sauce & fill the shells

Spread about half a cup of your pasta sauce across the bottom of a 9×13-inch baking dish — this keeps the shells from sticking and adds moisture from below. Then, gently open each shell with your fingers and spoon 2 to 3 tablespoons of the filling inside. You want the shells full but not bursting, or the filling may spill out while baking. Arrange them snugly in your baking dish — I like to line them up so they fit as many as possible without crowding.

Step 4: Add sauce, cheese & bake

Top each shell with a spoonful of pasta sauce, then spread the sauce gently so every bite gets some saucy goodness. Sprinkle the remaining mozzarella cheese over all the shells and cover your dish loosely with foil. Bake in your preheated 375°F oven for 35 minutes until bubbly and golden on top. When you pull it out, be careful of steam under the foil!

Step 5: Garnish and serve warm

Right after taking the foil off, sprinkle a touch more dried parsley or chopped fresh parsley on top for a pop of color and freshness. Serve the shells warm — fresh from the oven is best, but leftovers reheat beautifully (more on that below!).

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Pro Tips for Making Cheesy Chicken Stuffed Shells Recipe

Don’t overcook the shells: Slightly undercooked shells will finish baking perfectly in the oven and hold their shape better for stuffing.
Use a gentle hand when filling: Stuff the shells carefully to avoid tearing and filling spillage — a small spoon or your fingers work best.
Let the dish rest after baking: A few minutes out of the oven lets the filling firm up slightly and makes serving easier.
Save extra sauce: Having a bit more sauce on the side is great for those who like even more sauciness on their plates.

How to Serve Cheesy Chicken Stuffed Shells Recipe

Cheesy Chicken Stuffed Shells, stuffed shell pasta, cheesy chicken dinner, baked stuffed shells, easy Italian stuffed shells - The image shows a tray full of stuffed pasta shells arranged tightly side by side on a white marbled surface. Each pasta shell is pale yellow and filled with creamy white cheese inside. Over the shells is a layer of red tomato sauce, topped by melted white cheese that flows smoothly over the shells. Small green pieces of herbs are sprinkled evenly across the whole dish, adding small green dots on the cheese and sauce. The texture of the melted cheese is soft and shiny, and the tomato sauce appears slightly chunky. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these shells with a sprinkle of extra parsley for color and a little fresh cracked black pepper at the table. Sometimes I add a few torn basil leaves on top for a fresh herbal note, especially in the summertime when basil is abundant.

Side Dishes

My go-to sides are simple — a crisp green salad with vinaigrette or roasted broccoli tossed with garlic and lemon. Both give a fresh, light contrast to the richness of the cheesy chicken shells.

Creative Ways to Present

For special occasions, I’ve baked individual portions in ramekins so everyone gets a personal dish full of cheesy goodness. It feels extra fancy and makes serving a breeze when entertaining guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I like to separate portions ahead of time to make quick weekday reheats painless and mess-free.

Freezing

I often freeze fully assembled, unbaked shells right after filling. Just cover tightly with foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual; it’s a lifesaver for busy weeks.

Reheating

To reheat, cover leftovers with foil and warm in a 350°F oven for about 20 minutes until heated through. This keeps the shells moist and the cheese melty without drying out. You can also microwave individual portions covered loosely if in a hurry.

FAQs

Can I use pre-cooked or rotisserie chicken for this recipe?

Absolutely! Using rotisserie or leftover cooked chicken is a fantastic time-saver and adds extra flavor since it’s often already seasoned. Just dice or shred it into bite-sized pieces before mixing it with the cheese filling.
What if I can’t find jumbo pasta shells?

If jumbo shells aren’t available, you can use large manicotti tubes or even large cannelloni pasta. Just adjust cooking times as needed, and stuff the filling carefully. The concept remains the same.
Can I make this recipe dairy-free or vegan?

This recipe relies on cheese for creaminess, but you can experiment with dairy-free ricotta and mozzarella alternatives. For a vegan version, swap chicken for plant-based protein and use your favorite vegan cheese substitutes. Just note the texture and flavor will vary.
How do I prevent the shells from breaking while stuffing?

Cook your shells just until al dente and rinse under cold water to cool them before handling. Use your fingers gently to open the shells, and fill them carefully without overstuffing. Cooking a few extra shells is always a good backup plan.
Can I assemble the dish ahead of time before baking?

Yes! You can assemble the stuffed shells in the baking dish, cover with foil, and keep them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from chilled.

Final Thoughts

Honestly, this Cheesy Chicken Stuffed Shells Recipe is one of those dishes I keep coming back to because it hits all the marks — comforting, cheesy, and just full of love. Whenever I make it, my family’s eyes light up, and I feel like I’ve cooked something truly special without the fuss. So go ahead, grab those jumbo shells and give it a whirl — I promise you’ll be glad you did. And be sure to savor every gooey, cheesy bite with a smile!