Chicken stuffed creamy shells (Printable)

Tender pasta shells filled with creamy ricotta and shredded chicken, baked 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 chicken breast, shredded
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 sun-dried tomatoes, chopped, 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

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil shells in salted water until al dente. Drain, drizzle with olive oil, and set aside.
03 - In a large bowl, combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper until evenly mixed.
04 - Heat butter and olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add sun-dried tomatoes and cook for 1 minute. Stir in heavy cream and chicken broth.
06 - Stir in parmesan, oregano, and crushed red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened. Season to taste with salt and pepper.
07 - Spread a thin layer of sauce in the baking dish. Stuff each pasta shell with the filling and arrange them in the dish.
08 - Pour remaining sauce over the filled shells. Optionally, top with extra mozzarella cheese.
09 - Cover dish with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes until bubbly and golden.
11 - Sprinkle chopped fresh basil over the dish before serving.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together faster than ordering takeout.
  • The sauce is so creamy and luxurious that people assume you've been cooking all day.
  • You can prep the shells ahead and bake them whenever you're ready.
02 -
  • If your filling is too wet, it seeps out during baking—the egg really is there for a reason, so don't skip it.
  • The sauce will thicken more as it cools, so don't overcook it in the skillet or it'll be glue by the time you eat it.
03 -
  • Don't skip drizzling the cooked shells with oil—it prevents them from sealing shut when they cool.
  • Buy your sun-dried tomatoes packed in oil, not the dry kind, because they're already soft and flavorful and you'll use the oil for the sauce.
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