Chicken stuffed creamy shells

There's something about watching someone's face when they take that first bite of these shells that makes all the effort worth it. I stumbled onto this recipe during a particularly chaotic Tuesday when I had chicken in the fridge, pasta in the pantry, and about forty minutes before company arrived. The combination of creamy ricotta, tender chicken, and that luxurious sun-dried tomato sauce came together so effortlessly that I couldn't believe it had been sitting in my head all along. My friend Marco took one forkful and literally said the words that became the name—and honestly, it's been my secret weapon ever since.

I made this for my sister's birthday dinner once, and she was so impressed she asked for the recipe before dessert even hit the table. What she didn't realize was that I'd tripled the batch because I knew her crew could demolish a pan in minutes, and sure enough, there was barely a shell left by the end of the night. That's when I knew this recipe had crossed over from just being good to being the kind of dish people remember.

Ingredients

• 20-24 large pasta shells: Buy the jumbo ones, not the medium—they hold the filling better and look more impressive on the plate.
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you time; just shred it while it's still warm.
• 1 1/2 cups ricotta cheese: Don't skip the quality—good ricotta makes the filling pillowy and light.
• 1/2 cup grated parmesan cheese: Freshly grated tastes dramatically better than pre-grated.
• 1 cup shredded mozzarella cheese: This melts into strings, so pull your shells out of the oven right before it gets too brown.
• 1 large egg: This acts as a binder; it keeps the filling from being too loose.
• 1/2 teaspoon garlic powder and 1/2 teaspoon dried basil: These are the whispery seasonings that make the filling taste like home.
• 4 cloves garlic, minced: Fresh garlic for the sauce is non-negotiable—it transforms heavy cream into something magical.
• 1/2 cup sun-dried tomatoes, packed in oil: These little flavor bombs do the real work; they're concentrated, tangy, and gorgeous.
• 1 1/4 cups heavy cream and 1/2 cup chicken broth: Together they create a sauce that's rich but not cloying, and the broth keeps it from being too heavy.

Instructions

Prep your stage:

Preheat the oven to 375°F and lightly oil that 9x13 baking dish—you're creating a canvas here. While it heats, get your ingredients measured and ready because once you start, the sauce moves fast.

Cook the shells until they're just shy of done:

Boil them in salted water until they're al dente—they'll finish cooking in the oven, so don't overcook them now. Drain and toss with a little olive oil so they don't stick together like a brick.

Build the filling with a light hand:

In a big bowl, combine the chicken, ricotta, both cheeses, the egg, and seasonings until it's evenly mixed but still fluffy. Overmixing makes it dense, so fold gently and stop as soon as it comes together.

Make the sauce, the star of the show:

Melt butter and olive oil in a skillet, then add garlic and listen for that sizzle—about a minute and it's fragrant but not brown. Toss in the sun-dried tomatoes, then pour in the cream and broth, letting them swirl together.

Season and simmer:

Stir in the parmesan, oregano, and red pepper flakes if you like heat, then simmer for three to four minutes until it thickens just slightly. Taste and adjust with salt and pepper—this is your last chance to get it right.

Assemble with purpose:

Spread a thin layer of sauce on the bottom of your dish, then spoon a generous amount of filling into each shell and nestle them in snugly. Pour the remaining sauce over top and scatter extra mozzarella across everything if you're feeling indulgent.

Bake low and slow, then quick and golden:

Cover with foil and bake for 25 minutes so the shells warm through without drying out, then uncover and bake another 10 minutes until the edges bubble and the cheese turns golden. Let it sit for a minute—everything settles and gets even better.

Save

I remember pulling this out of the oven and the kitchen filled with this warm, savory steam that smelled like comfort itself. That's when cooking stops being a task and becomes something you're genuinely proud of, and that's what this dish does.

Make-Ahead Magic

You can fill and assemble these shells in the morning, cover them tight with foil, and bake them straight from the fridge when you get home. The only trick is adding five extra minutes to the baking time since they'll be cold when they go in. I've done this dozens of times for weeknights, and it's honestly saved me more than once when I got home later than expected.

Ways to Riff on This

Swap the chicken for cooked turkey if that's what you have, or go vegetarian and add finely chopped spinach and mushrooms to amp up the ricotta mixture. Some nights I add a pinch of nutmeg to the filling because my nonna always said it belonged in anything creamy, and she was absolutely right. The sun-dried tomatoes are really the hero here, but if you want to experiment, a spoonful of pesto stirred into the sauce adds a completely different dimension.

Serving and Storage

Serve this straight from the baking dish while it's still hot and bubbling, with fresh basil scattered across the top and maybe a wedge of garlic bread on the side. Leftovers reheat beautifully in a 350°F oven for about 15 minutes, covered so they don't dry out, and honestly sometimes they taste even better the next day.

• A crisp green salad cuts through the richness perfectly.
• Pair it with a cold glass of Pinot Grigio or even a light rosé if that's your style.
• Leftovers keep in the fridge for three days and freeze beautifully for up to two months.

Save

This is the kind of dish that bridges the gap between weeknight cooking and something you'd be proud to serve at a dinner party. Once you make it, you'll understand why people asked for the recipe.

Kitchen Guide

→ What type of pasta is best for stuffing?

Large pasta shells work best as they create enough space to hold the creamy chicken mixture while baking evenly.

→ Can I prepare this dish in advance?

Yes, assemble the stuffed shells and sauce ahead of time, cover, refrigerate, and bake when ready to serve.

→ How do I prevent the pasta shells from sticking?

After cooking pasta shells until al dente, drizzle with olive oil and gently toss to avoid sticking before filling.

→ Are there alternatives for shredded chicken in this dish?

Cooked turkey can substitute for chicken, or omit for a vegetarian version by increasing ricotta cheese.

→ What spices complement the sun-dried tomato sauce?

Garlic, oregano, basil, and a touch of crushed red pepper flakes enhance the savory depth of the sauce.

→ Can this dish be adapted for gluten-free diets?

Use gluten-free pasta shells to accommodate gluten-free needs without compromising flavor or texture.