Marry Me Chicken Stuffed Shells (Print View)

Creamy ricotta and shredded chicken fill tender pasta shells, baked with sun-dried tomato parmesan sauce.

# Components:

→ 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, oil-packed, drained and chopped
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

# Directions:

01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Cook pasta shells in salted boiling water until al dente. Drain, drizzle with olive oil to prevent sticking, and set aside.
03 - Combine shredded chicken, ricotta, Parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper in a large bowl 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 chopped sun-dried tomatoes and cook for another minute. Stir in heavy cream and chicken broth.
06 - Incorporate Parmesan, oregano, and crushed red pepper flakes. Simmer for 3 to 4 minutes until the sauce slightly thickens. Season with salt and black pepper.
07 - Spread a thin layer of sauce evenly on the bottom of the baking dish.
08 - Stuff each pasta shell generously with the chicken and cheese mixture and arrange them in the dish.
09 - Pour the remaining sauce over the stuffed shells; top with additional mozzarella if desired.
10 - Cover the dish with foil and bake for 25 minutes.
11 - Remove foil and bake an additional 10 minutes until bubbly and golden on top.
12 - Sprinkle chopped fresh basil over the shells before serving.

# Expert Advice:

01 -
  • The sauce is absurdly creamy and luxurious without feeling heavy, which surprised me the first time I tasted it.
  • It looks impressive enough to serve at a dinner party but honest enough for a Tuesday night when you just want comfort.
  • Somehow this dish manages to be both indulgent and satisfying, like it knows exactly what you need.
02 -
  • Don't skip the step of drizzling the cooked shells with olive oil—I learned this the hard way when I pulled pasta out of the water and watched it stick into one giant unusable clump.
  • The sauce is truly everything in this dish, so take the extra minute to let it simmer and thicken rather than rushing it.
  • Taste your filling before you stuff the shells because that's when you can still adjust the seasoning easily.
03 -
  • Cook your pasta slightly less than al dente because it will continue softening in the oven, and nobody wants mushy shells.
  • Make sure your sauce is warm but not boiling when you pour it over the shells because extreme temperature changes can cause uneven cooking.
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