Marry Me Chicken Stuffed Shells

I first made this when my sister called, desperate for something that would impress her new partner at dinner. She needed something elegant but not fussy, and I remembered a dish I'd been meaning to try—stuffed shells swimming in that famous creamy tomato sauce that supposedly makes people fall in love with the cook. The moment I pulled it from the oven, golden and bubbling, I understood the name wasn't hype. There's something about creamy, garlicky sauce clinging to tender pasta that just feels like care on a plate.

A few months later, I brought this to a potluck and watched it disappear before anything else on the table. One friend circled back for thirds and asked if I'd ever consider catering her book club dinners. It wasn't the compliment that got me—it was realizing that feeding people something this comforting creates these little moments of connection.

Ingredients

• 20–24 large pasta shells: Look for the jumbo kind at the store; smaller shells are frustrating to fill and they'll break easier.
• 1 tablespoon olive oil: For the shells, just enough to keep them from clumping while you work.
• 2 cups cooked chicken breast, shredded: Rotisserie chicken from the store saves so much time and is honestly just as good as homemade.
• 1 1/2 cups ricotta cheese: Don't skip quality here; cheap ricotta tastes watery and thin.
• 1/2 cup grated parmesan cheese: Freshly grated is worth the two minutes of effort.
• 1 cup shredded mozzarella cheese: This melts into those creamy pockets of filling.
• 1 large egg: Acts as the binder so your filling stays together and doesn't separate when baking.
• 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil: These are your quiet flavor builders in the filling.
• Salt and black pepper, to taste: Season generously; cheese can muffle flavors.
• 2 tablespoons unsalted butter, 2 tablespoons olive oil: Together they create a base for the sauce that's deeper than oil alone.
• 4 cloves garlic, minced: Fresh garlic is crucial; the aroma when it hits the hot oil is half the magic.
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained): These concentrate tomato flavor into almost a paste—they're what make this sauce taste so special.
• 1 1/4 cups heavy cream: No shortcuts here; the sauce needs real cream to be silky.
• 1/2 cup chicken broth: Keeps the sauce balanced so it doesn't become cloyingly thick.
• 1/2 cup grated parmesan cheese: Added to the sauce itself for salty, nutty depth.
• 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional): Oregano ties everything to Italian flavors; red pepper adds a subtle warmth.
• Fresh basil, chopped, for garnish: This final touch brightens everything and shows you cared about presentation.

Instructions

Get your kitchen ready:

Preheat the oven to 375°F and grease your baking dish lightly so nothing sticks. This small step means less scrubbing later.

Cook the shells until almost tender:

Boil them in salted water until they bend without snapping but still have a tiny bite to them. Drain and toss with olive oil so they don't weld together into one sad clump.

Make the filling mixture:

In a bowl, fold together the shredded chicken, ricotta, parmesan, mozzarella, egg, and seasonings until it feels uniform. Don't overmix or you'll make it dense.

Build the sauce:

Heat butter and oil in a skillet, then add garlic and let it turn fragrant for just under a minute. Add the sun-dried tomatoes and let them warm through, which releases their concentrated flavor into the fat.

Add the creamy part:

Pour in the heavy cream and chicken broth, stirring gently to blend everything. It should look like liquid silk at this point.

Season the sauce:

Stir in parmesan, oregano, and red pepper flakes if using. Let it bubble gently for 3 to 4 minutes until it coats the back of a spoon lightly; this is when it tastes most rounded.

Layer it all together:

Spread a thin layer of sauce on the bottom of your dish—this prevents sticking and builds flavor from underneath. Stuff each shell with a small spoonful of filling and arrange them in rows.

Cover with sauce and cheese:

Pour the remaining sauce over everything and top with extra mozzarella if you're feeling generous. The cheese will melt into golden pools during baking.

Bake low and slow, then high:

Cover with foil and bake for 25 minutes to heat through gently. Uncover and bake another 10 minutes so the top turns bubbly and golden brown at the edges.

Finish with fresh basil:

Scatter chopped fresh basil over the top right before serving; it adds a bright, peppery contrast to all that richness.

Save to Pinterest

I remember uncovering the dish halfway through baking and catching this wave of garlicky, creamy steam rising up—that moment when you know something is going to be really good. It's those small sensory rewards that keep me coming back to this recipe.

Making This Dish Your Own

While the classic version is nearly perfect as written, I've learned that small tweaks let you match it to what's in your fridge or your mood. Swap rotisserie turkey for chicken if you want something slightly different, or go vegetarian by ditching the chicken entirely and stretching the ricotta filling with an extra 1/2 cup. A tiny pinch of nutmeg in the filling—barely noticeable—somehow makes the whole thing taste more grown-up. Some nights I add a handful of spinach to the filling because it hides vegetables and adds moisture.

Pairing and Serving Suggestions

This dish is substantial enough to be the star, but it loves company. Garlic bread is the obvious choice, crunchy and sopping up sauce. A crisp green salad cuts through the richness perfectly—I use something peppery like arugula with a sharp lemon vinaigrette. If you're wine pairing, a chilled Pinot Grigio stays light enough not to overwhelm you after such a rich meal. I've even served this at room temperature the next day as a cold pasta situation, which sounds strange but works surprisingly well.

Storage and Make-Ahead Magic

This is genuinely one of those dishes that tastes even better the next day when all the flavors have had time to get cozy with each other. Build the whole thing in the morning, cover it, and refrigerate until you're ready to bake—just add 5 to 10 extra minutes to the cooking time since it'll start cold. Leftovers reheat beautifully covered with foil in a 325°F oven until warm through. You can also freeze unbaked shells in an airtight container for up to a month; thaw overnight in the fridge before baking.

• Let it rest for 5 minutes after coming out of the oven so the filling sets and doesn't slide around when you serve.
• If making ahead, assemble everything but the sauce, then prepare sauce fresh on baking day for the most vibrant flavor.
• This feeds 6 generously, but the recipe halves easily if you're cooking for fewer people.

Save to Pinterest

There's something deeply satisfying about pulling a bubbling dish of stuffed shells from the oven and knowing you made something that tastes like restaurant-quality comfort. This recipe has become my answer to the question of what to bring when you want to show someone you care.

Ask About This Recipe

→ Can I substitute turkey for chicken?

Yes, cooked turkey works well as a substitute for chicken in the filling, providing a similar texture and flavor profile.

→ How do I prevent the pasta shells from sticking?

Drizzle cooked pasta shells with olive oil after draining to keep them separated and prevent sticking during filling.

→ Is there a vegetarian alternative for the filling?

Omit the chicken and increase ricotta cheese to maintain a creamy texture and rich taste in the filling.

→ Can this dish be prepared gluten-free?

Use gluten-free pasta shells to make the dish suitable for gluten-free diets.

→ What sides pair well with this dish?

Serve with garlic bread and a crisp green salad, or enjoy alongside a chilled glass of Pinot Grigio.