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Hearty Chicken Stuffed Shells RecipeNew

Hearty Chicken Stuffed Shells Recipe

Golden baked jumbo shells are tucked into a creamy sun-dried tomato sauce and filled with herby ricotta, goat cheese, and tender chicken. It’s cozy, crowd-pleasing comfort with plenty of bubbly cheese on top.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

Ingredients

  • 20 jumbo pasta shells
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 6 oz sun-dried tomatoes, drained and chopped
  • 24 oz marinara sauce
  • 1/3 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 3/4 cup heavy cream
  • 1/4 tsp kosher salt for the sauce
  • 1 1/2 cups ricotta cheese drained if watery
  • 1 cup cooked chicken, finely shredded
  • 3 oz goat cheese, softened
  • 2/3 cup Parmesan cheese, finely grated
  • 1 large egg
  • 3 tbsp fresh basil, chopped
  • 1 cup baby spinach, finely chopped
  • 1/2 tsp lemon zest optional, brightens the filling
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 3/4 tsp kosher salt for the filling
  • 6 oz low-moisture mozzarella, shredded for topping
  • 2 tbsp fresh basil, chopped for garnish, optional
  • 2 tbsp extra Parmesan for serving, optional

Instructions

Preparation Steps

  • Heat oven to 400°F. Lightly oil a 9×13-inch baking dish. Bring a large pot of well-salted water to a boil for the shells.
  • Make the sauce: Warm the olive oil in a large sauté pan over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds. Add the sun-dried tomatoes, marinara, chicken broth, oregano, and red pepper flakes. Simmer gently for 8–10 minutes to thicken slightly. Off the heat, stir in the heavy cream and 1/4 teaspoon kosher salt; taste and adjust seasoning as needed.
  • Cook the shells: Boil the jumbo shells until just al dente and flexible, 9–10 minutes. Drain, rinse briefly under cool water, and spread on a parchment-lined sheet so they don’t stick (a spoonful of the sauce tossed with the shells helps keep them separate).
  • Mix the filling: In a large bowl, combine the ricotta, chicken, goat cheese, Parmesan, egg, basil, spinach, lemon zest (if using), Italian seasoning, black pepper, and 3/4 teaspoon kosher salt. Stir until creamy and cohesive.
  • Assemble: Spoon about 1 cup of the sauce into the prepared baking dish. Fill each shell generously with the ricotta-chicken mixture (use a small spoon or piping bag) and arrange them open-side up in the dish. Pour the remaining sauce evenly over and around the shells. Cover tightly with foil.
  • Bake covered for 18–20 minutes. Remove the foil, sprinkle the mozzarella over the top, and bake another 8–10 minutes until the cheese is melted and the edges are bubbly. For golden spots, broil 1–3 minutes, watching closely. Rest 5 minutes before serving; garnish with fresh basil and extra Parmesan, if desired.

Notes

Stuff shells while they’re cool enough to handle but still a bit pliable; they’re less likely to tear. If your marinara is on the thicker side, add a splash more broth before simmering to keep the sauce silky.
Leftovers keep well, covered and refrigerated, for up to 3 days. Reheat gently with a spoonful of extra marinara or cream to revive the sauce.
This recipe is an original recipe inspired by the general idea of Hearty Chicken Stuffed Shells Recipe. The ingredient ratios, instructions, and notes are independently developed.