Save to Pinterest Years ago, I watched my grandmother layer pasta shells at a family dinner, her hands moving with this calm certainty that made everything look effortless. When I finally asked her what made her version so irresistible, she smiled and said it wasn't about doing anything fancy—just good ricotta, real chicken, and a sauce that tasted like you'd been thinking about it all day. That's what this dish became for me: something I make when I want to feel like I'm taking care of the people sitting at my table, without spending half the day in the kitchen.
I made this for someone I really wanted to impress once, and I remember standing in front of the oven watching it bubble up through the glass, holding my breath a little. The smell of sun-dried tomatoes and garlic mingling with melted cheese—it filled the whole house in a way that felt like a promise. When I pulled it out and the cheese was golden and everything looked exactly right, I knew this wasn't just a recipe anymore. It was something I'd keep coming back to.
Ingredients
- Large pasta shells: Twenty to twenty-four of them, cooked until they're just shy of tender so they don't fall apart when you stuff them.
- Cooked chicken breast: Shredded, about two cups—rotisserie chicken saves time here, or roast your own if you want that deeper flavor.
- Ricotta cheese: This is your base, creamy and mild, letting everything else shine without fighting for attention.
- Parmesan and mozzarella: One gives you that sharp, salty edge that makes you taste salt, the other melts into creamy richness.
- Egg: Just one, but it binds everything together so your filling stays cohesive when it bakes.
- Garlic powder and dried basil: Subtle, but they layer in flavor so it doesn't taste flat or one-dimensional.
- Sun-dried tomatoes: The secret that makes people stop mid-bite and ask what you did differently—they're concentrated, sweet, slightly tangy.
- Heavy cream and chicken broth: Heavy cream softens the acidity, broth keeps it from becoming too rich and heavy.
- Butter and olive oil: Butter for richness in the sauce, olive oil for cooking and that grassy, fresh undertone.
- Red pepper flakes: Optional, but they wake everything up if your palate tends toward comfort flavors.
Instructions
- Set your stage:
- Preheat to three seventy-five and get a nine-by-thirteen-inch baking dish lightly oiled, ready to cradle everything.
- Cook the shells:
- Boil them in salted water until they're just barely al dente—a little firm still, because they'll soften more in the oven. Drain and toss with a drizzle of olive oil so they don't weld themselves together.
- Make the filling:
- In a big bowl, combine your shredded chicken with ricotta, both cheeses, the egg, garlic powder, basil, salt, and pepper. Mix until it's all friends with each other, no streaks of white ricotta left behind.
- Build the sauce:
- Warm butter and olive oil together over medium heat, then add your minced garlic—listen for that gentle sizzle, it means you're right where you want to be. After about a minute, when it smells incredible, add the sun-dried tomatoes and let them soften another minute or so.
- Finish the sauce:
- Pour in your heavy cream and chicken broth slowly, stirring as you go so it comes together smoothly. Add parmesan, oregano, and red pepper flakes if you're using them, then simmer for three or four minutes until it thickens slightly and tastes balanced—not too acidic, not too heavy.
- Layer your dish:
- Spread a thin layer of that gorgeous sauce across the bottom of your baking dish. This protects the bottom from sticking and guarantees every bite has some sauce.
- Stuff and arrange:
- Fill each shell generously with the chicken mixture—don't be shy, they're bigger than you think—and nestle them into the dish in whatever way feels natural.
- Pour and top:
- Cover everything with the remaining sauce, making sure every shell gets kissed by it. If you want extra melted cheese on top, scatter some mozzarella over now.
- Bake covered, then bare:
- Cover with foil and bake for twenty-five minutes, then uncover and bake another ten minutes until the top is bubbly and golden and everything smells like you've been working on this for hours.
- Finish with grace:
- Tear some fresh basil over top, let it sit for just a minute so the steam doesn't completely wilt it, then serve.
Save to Pinterest There's something about watching people taste this for the first time, that moment where they close their eyes a little and smile without meaning to. I've seen it turn a regular Tuesday night into something that feels special, and I've watched people tuck the recipe away on their phones before they even finish eating. That's when you know you've made something that does what food is supposed to do.
Making It Your Own
This dish is forgiving enough that you can play with it once you understand what's happening inside the baking dish. I've added fresh spinach into the filling, and I've swapped turkey for chicken when I had leftovers from another meal. Some nights I make it slightly spicier with more red pepper flakes, other times I go gentler if I'm cooking for someone who prefers subtle flavors. The bones of it stay the same, but the dish becomes yours the moment you start thinking about what would make you happiest.
What to Serve Alongside
Garlic bread isn't optional in my mind—it's there to catch the sauce that drips, and to give your hands something to hold while you eat. A crisp green salad with something vinegary balances the richness, and a cold glass of Pinot Grigio makes it feel intentional, like you planned this moment. If you're cooking for people who linger at the table, this combination gives you permission to do the same.
Storage and Second Chances
Leftovers keep in the refrigerator for about three days, covered, and they're actually better when you reheat them because all the flavors had time to settle and deepen. Reheated at three fifty degrees for about fifteen minutes, covered with foil, and they taste nearly as good as the first night. You can also freeze them before baking—just add an extra ten minutes to the baking time and keep it covered longer so it heats through evenly.
- Make sure your baking dish is truly at room temperature before freezing, or the dramatic temperature change can crack it.
- Label your dish with the date if you're the kind of person who forgets what's in the freezer—I am, and it helps.
- Thaw overnight in the refrigerator before baking if you can, though you can bake from frozen if you add fifteen to twenty minutes to the covered baking time.
Save to Pinterest This is the kind of recipe that makes you feel capable and generous, the kind that reminds you why cooking for people matters. I hope it becomes something you make again and again, and that it tastes like care every single time.
Recipe Q&A
- → What type of pasta is best for stuffing?
Large pasta shells work best as they hold the creamy filling well and bake evenly.
- → Can I substitute chicken with another protein?
Yes, cooked turkey can be used as a substitute to maintain a similar flavor and texture.
- → How can I make a vegetarian version?
Omit the chicken and increase the ricotta cheese to keep the filling rich and creamy.
- → What is the key to a flavorful sauce?
Sautéing garlic and sun-dried tomatoes before adding cream and broth helps build deep, savory flavors.
- → How do I prevent the pasta shells from sticking?
After cooking, drizzle olive oil over the shells and gently toss to keep them separate before filling.
- → Can I prepare this dish ahead of time?
Yes, assemble the shells and sauce, then refrigerate before baking when ready to serve.