Easy Chicken Parm Stuffed Shells

Okay, so here’s the thing: this is my go-to comfort dinner when I need something cozy, slightly dramatic, and very forgiving. Big pasta shells get stuffed with a cheesy chicken–parm-style filling, slathered in marinara, topped with more cheese, and baked until bubbly and golden. It’s the kind of dinner that looks fancy but comes together like a hug from the oven.

My small household voted this into heavy rotation after a trial run when I had leftover rotisserie chicken and zero patience for a complicated recipe. My husband walked in to the smell of garlic and melted cheese and made that weird happy-sad face he does when he knows dinner is a win. The kids refuse to call these shells anything but “the cheesy boats,” and honestly the name stuck because it’s accurate. We’ll eat these for a proper Sunday dinner and then reheat the leftovers for lazy lunches like it’s a national pastime.

Kitchen Talk

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This recipe has one beautiful quirk: it forgives sloppy assembly. I’ve stuffed shells with everything from finely chopped cooked chicken to shredded Costco rotisserie meat. Once I tried using store-bought pesto instead of basil because I was out of fresh herbs — the result? A basil-ey curveball that made everyone ask for more. I’ve also discovered that rinsing pasta under hot water after boiling keeps those shells from sticking during the stuffing step — not necessary every time, but it saved me the day I overcooked a pot.

Shopping Tips

– Protein: Rotisserie chicken is your friend here — pick a plain or lightly seasoned bird so the filling stays balanced. If using raw chicken, cook it fully and shred before mixing.
– Cheese: Use a mix: fresh mozzarella for melty strings, parmesan for sharpness, and ricotta for the creamy base. Pre-shredded is okay in a pinch but fresh grating tastes better.
– Grains/Pasta: Look for jumbo or extra-large pasta shells so you can actually stuff them. If you’re gluten-free, there are decent GF jumbo shells that hold up—check the package for baking notes.
– Dairy: Whole-milk ricotta makes a richer filling; low-fat will work but the texture thins out. If buying tubs, check the “use by” date so it’s fresh when you bake.
– Canned Goods: For marinara, opt for a low-sodium or simple-ingredient jar if you want to control sweetness and salt. San Marzano-style crushed tomatoes give a bright, slightly tangy base.

Prep Ahead Ideas

– Make the filling the day before and store it in an airtight container in the fridge; it actually firms up and is easier to spoon into shells.
– Boil shells ahead until just al dente, toss with a little olive oil, and store them layered between parchment in a single container to avoid sticking.
– Assemble fully in a baking dish, cover tightly, and refrigerate; add 5–10 extra minutes to baking time if chilled. Use a foil tent so the cheese melts without burning.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover roasted chicken to skip cooking meat. Shred with two forks in seconds.
– Jarred marinara is perfectly fine; jazz it up with a pinch of red pepper flakes and a splash of balsamic if you want extra depth.
– Assemble on a sheet pan first if you don’t want a messy casserole dish; bakes more evenly and is easier to transfer.
– Don’t rush the 5–10 minute rest after baking—carryover heat finishes the cheese and helps everything set so slices hold.

✔Common Mistakes

– Overcooking the shells so they fall apart when you stuff them — cook to just under al dente and they’ll finish in the oven. I did this once and had to spoon filling into broken bits like a sad pasta graveyard; learned my lesson.
– Using watery ricotta or not draining excess water from shredded chicken can make the filling runny — scoop ricotta into a fine mesh and let it sit a few minutes, or gently pat the chicken dry.
– Piling too much sauce on the bottom can make the shells swim; a thinner layer of sauce first prevents sogginess.
– Skimping on salt/taste-checking the filling before stuffing—cheese melts and concentrates flavors, so season as you go.

What to Serve It With

– A simple arugula salad with lemon vinaigrette to cut the richness.
– Garlic bread or a big slab of crusty Italian loaf for scooping sauce.
– Roasted broccoli or green beans — roast with olive oil and parmesan for a match made in heaven.
– If you want a proper veggie side, a bright tomato-cucumber salad with basil and red onion is great.

✔Tips & Mistakes

– Let the shells cool a couple minutes before moving them to a serving dish so they don’t fall apart.
– Salt the filling, taste, then adjust—cheese and sauce can hide a bland dish.
– If your top browns too fast, tent with foil and finish baking.
– Don’t overstuff shells; they’ll rupture and the filling will leak out.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat covered in the oven or uncovered in a skillet for a crisp top; the microwave works fine if you’re desperate, but texture changes. Cold? Totally eatable — it’s basically a cheesy lunch taco situation and I have zero shame about that. I’ve even had one for breakfast once with a fried egg on top and it was glorious.

✔Variations and Substitutions

Swap rotisserie chicken for crumbled Italian sausage (browned) if you want more savory heft, or use shredded eggplant or sautéed mushrooms for a vegetarian take. Try swapping basil for spinach in the filling if you’re low on herbs. Using burrata on top post-bake is decadent and unnecessary but also a life choice I support. Don’t try to replace ricotta with cottage cheese unless you blend it smooth first.

Frequently Asked Questions

Easy Chicken Parm Stuffed Shells

Cheesy chicken Parm flavors meet jumbo pasta shells in a cozy baked dinner. It’s weeknight-easy, crowd-pleasing, and saucy.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 12 oz jumbo pasta shells uncooked
• ▢ 3 cup marinara sauce
• ▢ 1 lb shredded cooked chicken breast
• ▢ 1.5 cup whole-milk ricotta cheese
• ▢ 2 cup shredded mozzarella cheese divided
• ▢ 0.75 cup finely grated Parmesan cheese divided
• ▢ 3 tbsp beaten egg about 1 large egg
• ▢ 2 tbsp chopped fresh parsley plus extra for garnish
• ▢ 2 tsp minced garlic
• ▢ 1.5 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 1 tsp black pepper
• ▢ 1 tsp kosher salt for the filling
• ▢ 0.5 cup panko breadcrumbs
• ▢ 1 tbsp olive oil for breadcrumb topping
• ▢ 1 tsp olive oil for tossing shells

Instructions

Preparation Steps

• Heat oven to 375°F. Spread 2 cups marinara in a 9x13-inch baking dish.
• Boil shells in salted water until barely al dente, 1–2 minutes shy. Drain and rinse.
• Toss shells with 1 teaspoon olive oil so they don’t stick. Set aside to cool slightly.
• Combine chicken, ricotta, 1½ cups mozzarella, ½ cup Parmesan, egg, parsley, garlic, seasoning, salt, and pepper.
• Stir in red pepper flakes if using. Mix until evenly combined and scoopable.
• Make topping: mix panko, remaining ¼ cup Parmesan, and 1 tablespoon olive oil with a pinch of salt.
• Toast topping in a skillet over medium heat 2–3 minutes, stirring, until lightly golden. Cool briefly.
• Fill each shell with 2–3 tablespoons of the chicken mixture.
• Nestle stuffed shells over the sauce. Spoon remaining 1 cup marinara across the tops.
• Sprinkle remaining ½ cup mozzarella over shells, then scatter the toasted breadcrumb topping.
• Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes, until bubbling and browned.
• Rest 5 minutes before serving. Garnish with extra parsley and serve hot.

Notes

Variation: Swap panko with crushed garlic croutons for extra crunch, or drizzle with a little pesto before serving. Make-ahead: Assemble up to one day in advance, cover, and refrigerate. Add 5–10 minutes to the covered bake time.

This recipe is an original creation inspired by classic Easy Chicken Parm Stuffed Shells flavors. All ingredient ratios and instructions are independently developed.