Marry Me Chicken Stuffed Shells (Printable View)

Tender pasta shells filled with ricotta and shredded chicken smothered in a sun-dried tomato sauce.

# What You'll Need:

→ Shells

01 - 20–24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked shredded chicken breast
04 - 1 1/2 cups ricotta cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 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 - 1/2 cup chopped sun-dried tomatoes, drained
15 - 1 1/4 cups heavy cream
16 - 1/2 cup chicken broth
17 - 1/2 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 1/2 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. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta shells in salted water until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
03 - Mix shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and black pepper in a large bowl until uniform.
04 - Heat butter and olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant.
05 - Stir in sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, mixing thoroughly.
06 - Incorporate parmesan, oregano, and red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened. Season with salt and black pepper.
07 - Spread a thin layer of sauce on the bottom of the prepared dish. Fill each shell generously with the chicken-ricotta mixture, then arrange in the dish.
08 - Pour remaining sauce over stuffed shells. Optionally, sprinkle extra mozzarella on top.
09 - Cover with aluminum foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 minutes until bubbly and golden brown.
11 - Sprinkle chopped fresh basil over the shells before serving.

# Expert Advice:

01 -
  • The creamy filling stays tender inside those shells, and nobody can resist the contrast between soft pasta and the rich, slightly tangy sauce.
  • It comes together in about an hour start to finish, but tastes like you've been simmering it all afternoon.
  • This is the kind of dish that makes people ask for seconds without thinking, and then ask for the recipe on their way out.
02 -
  • Don't cook your shells all the way to tender—they keep cooking in the oven and you'll end up with mush if you're not careful.
  • The sun-dried tomatoes are what people taste first without being able to name it; don't skip them or use sun-dried tomato paste as a shortcut.
  • If your sauce breaks or looks separated, it usually just needs a slow whisking to come back together, or a splash of cream to smooth it out.
03 -
  • If your sauce seems too thin after simmering, mix a small spoon of cornstarch with a little cold water and whisk it in—it thickens beautifully without making anything taste starchy.
  • Tear your fresh basil by hand instead of chopping it; the oils stay fresher and it looks more intentional on the plate.
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