Let’s be real, some nights you just need a win. You need a dinner that makes everyone at the table happy, from the picky kid to the hungry grown-up. You need something that feels a little special but doesn’t take all day to make.
That’s where these Creamy Chicken Cheese Stuffed Shells come in.
This isn’t just another pasta dish. It’s a hug in a casserole dish. Each jumbo shell is packed with a savory mix of shredded chicken, creamy ricotta, and melted mozzarella, all nestled in a rich, velvety tomato cream sauce. It’s the kind of meal that stops conversations and gets you those “Mmm, this is so good” comments.
What You’ll Need
This recipe uses simple stuff you can find at any grocery store. No need to hunt for anything fancy.
- 1 box (12 ounces) jumbo pasta shells
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 teaspoons Italian seasoning
- Salt and black pepper, to taste
- 1 jar (24 ounces) of your favorite marinara sauce
- 1 cup heavy cream
- Fresh basil or parsley, for garnish (optional)
Tools You’ll Need
You don’t need a professional kitchen for this. Just a few basic tools.
- Large pot (for boiling pasta)
- Skillet
- Large mixing bowl
- 9×13 inch baking dish
- Spoon or piping bag (for stuffing)
- Measuring cups and spoons
How to Make Creamy Chicken Cheese Stuffed Shells
Follow these steps, and you’ll have a perfect dish every time.
Step 1: Cook the pasta shells according to the package directions, but cook them for 2 minutes less than the recommended time. This keeps them from getting mushy in the oven. Drain and set them aside.
Step 2: While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-8 minutes per side, until fully cooked. Let it cool slightly, then shred it with two forks.
Step 3: In the same skillet, add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until you can smell it. Don’t let the garlic burn.
Step 4: In a large bowl, mix together the ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan, the egg, Italian seasoning, and the cooked onion and garlic. Gently fold in the shredded chicken. Season with salt and pepper.
Step 5: Preheat your oven to 375°F (190°C).
Step 6: In your 9×13 inch baking dish, whisk together the marinara sauce and heavy cream until it’s a smooth, pinkish color. Spread a thin layer of this sauce on the bottom of the dish.
Step 7: Carefully stuff each cooked shell with the chicken and cheese mixture. You can use a small spoon or even a piping bag with the tip cut off to make this easier and less messy.
Step 8: Arrange the stuffed shells in the baking dish on top of the sauce. Pour the remaining sauce over the shells.
Step 9: Sprinkle the rest of the mozzarella (1 cup) and Parmesan (1/4 cup) over the top.
Step 10: Bake, uncovered, for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let it rest for a few minutes before serving. Garnish with fresh basil or parsley if you like.
Pro Tips
I’ve made this dish hundreds of times. Here are a few tricks I’ve learned.
- Don’t Overcook the Shells: I said it before, but it’s the most important tip. Pull them from the boiling water when they are still a bit firm (al dente). They will finish cooking in the oven.
- Use a Piping Bag: Getting the filling into the shells can be tricky. For a fast and clean job, scoop the filling into a large zip-top bag, snip off a corner, and pipe it right in.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can make your sauce gritty and prevent a perfect melt. Grating a block of mozzarella yourself makes a huge difference.
- Let It Rest: After it comes out of the oven, let the dish sit for 5-10 minutes. This helps the shells and sauce set up a bit, so they don’t fall apart when you serve them.
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it.
| Instead Of | Try This Instead | Why It Works |
|---|---|---|
| Chicken Breast | Ground Turkey or Sausage | Adds a different flavor and texture. |
| Mozzarella | Provolone or Fontina | Both are great melting cheeses. |
| Heavy Cream | Half-and-Half | For a slightly lighter sauce. |
| Ricotta | Small Curd Cottage Cheese | A good alternative for a similar texture. |
Want to add some veggies? Finely chopped and sautéed mushrooms or a box of thawed and squeezed-dry frozen spinach are great additions to the cheese filling. For a little heat, add a pinch of red pepper flakes to the sauce.
Make-Ahead Tips
You can assemble the entire dish a day ahead. Just prepare everything up to the baking step, cover it tightly with plastic wrap or foil, and keep it in the fridge. When you’re ready to eat, take it out of the fridge for 30 minutes before baking to let it come to room temperature. You might need to add 5-10 minutes to the baking time.
Nutrition and Meal Ideas
Here’s a quick look at what you’re eating and how to serve it.
Dietary Swaps
| Diet Goal | Simple Swap |
|---|---|
| Gluten-Free | Use gluten-free jumbo shells. |
| Lower Carb | Hollow out zucchini boats and stuff them instead. |
| Lower Fat | Use part-skim ricotta and mozzarella. |
Meal Pairings
This dish is a full meal on its own, but it pairs wonderfully with a few simple sides.
- A simple green salad with a vinaigrette.
- Garlic bread for sopping up that amazing sauce.
- Steamed or roasted broccoli or green beans.
Efficiency in the Kitchen
To save time, shred the chicken and make the filling while the pasta is boiling. You can also use a rotisserie chicken from the store to skip cooking the chicken yourself.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, but for the best results, place the shells in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through.
FAQs
Q1. Why did my shells fall apart?
Ans: You likely overcooked them during the boiling step. Remember to cook them al dente, as they will cook more in the oven. Be gentle when stuffing them, too.
Q2. Can I freeze this dish?
Ans: Yes! Assemble the dish but don’t bake it. Cover it tightly with a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.
Q3. My sauce seems watery. What went wrong?
Ans: This can happen if you don’t drain the pasta well enough or if your ricotta has a lot of excess liquid. Make sure to drain both thoroughly. Using whole milk ricotta helps keep the filling creamy, not watery.
Wrapping Up
This recipe is more than just food; it’s comfort and connection. It’s a meal that proves you don’t need to be a professional chef to make something truly delicious for the people you care about.
So give it a try. Get in the kitchen and make these creamy, cheesy, wonderful stuffed shells.
When you do, come back and leave a comment. I’d love to hear how it went or any creative twists you added
