Marry Me Chicken Stuffed Shells

These “marry me” chicken stuffed shells are the perfect combination of quick, easy, and completely irresistible. Ready in under an hour, this pasta dinner is packed with bold, zesty flavors that will make it an instant favorite. Al dente shells are stuffed with a creamy ricotta filling loaded with sautéed chicken, sun-dried tomatoes, and hints of lemon and garlic. Then the shells are smothered in a creamy sun-dried tomato sauce, topped with cheese, and baked to bubbly perfection. The finished dish is comforting, satisfying, and just fancy enough to wow without the hassle of spending all day in the kitchen.

If you loved my Marry Me Chicken Pasta Recipe, think of these stuffed shells as its equally delectable cousin.

Why You’ll Love Marry Me Chicken Stuffed Shells

Looking to liven up your pasta routine? These stuffed shells are just the thing. Here’s what makes them so special:

• Rich, creamy sauce (but not too rich!). The sauce is pure comfort. It’s smooth, creamy, and perfectly balanced by a subtle hint of lemon and a flurry of fresh basil to cut through the richness.
• Big, bold flavors. These stuffed shells are bursting with flavor! The combination of sun-dried tomato, garlic, a splash of lemon, and a kick from red pepper flakes creates a flavor profile that’s bold, zesty, and utterly irresistible.
• Dinner in under an hour. Who says impressive meals have to take all day? With just 30 minutes of prep and 20 minutes in the oven, this dish is perfect for busy weeknights or last-minute dinner guests.

Key Ingredients

Buckle up and head to the store! Here’s what you’ll need to make these marry me chicken stuffed shells (see the recipe card below for precise measurements):

Chicken and Pasta

• Chicken – I like using breast or tenderloins for this recipe, but chicken thighs would be great, too. Dice ’em into small chunks (and be sure to aim for equal pieces for even cooking!).
• Seasoning – I used Italian seasoning, paprika, salt, and pepper. If you don’t have Italian seasoning, you can use a combo of basil, oregano, rosemary, thyme, and marjoram.
• Jumbo pasta shells – They do need to be jumbo in order to accommodate the chunks o’ chicken.
• Shredded cheese – I like Monterey Jack and Colby Jack here. That said, you can 100% sub them out for your favorites. Parmesan and/or pecorino would be great choices. You could even get fancy with some goat cheese if you’d like.
• Olive oil – I prefer a young extra virgin olive oil for the best flavor. Avocado oil will also do the trick.
• Fresh basil – The basil is used to garnish the finished dish, adding a fresh pop of color and flavor to this savory delight. Not a basil person? Try chopped fresh parsley instead!

Marry Me Cream Sauce

• Butter – You can use salted or unsalted butter. If you use salted butter, keep that in mind when seasoning the sauce.
• Garlic cloves – Mince them up nice and fine to avoid big hunks of garlic in the sauce.
• Diced sun-dried tomatoes – Get the ones that are packed in oil. Drain the oil and, if you’d like, save it for another purpose.
• Dairy – I used a mix of half and half and heavy cream. For a richer sauce, use more heavy cream. For a lighter sauce, use more half and half.
• Seasoning – Italian seasoning, red pepper flakes, salt, and pepper. The sauce is not very spicy, but you can leave out the red pepper flakes (or just use fewer) for a milder flavor.
• Parmesan – Freshly shredded from the block. Pre-grated cheese has a funky flavor and doesn’t melt the same.
• Lemon – You’ll need the zest and the juice. Do not use bottled lemon juice. It’s just not the same.

Filling

• Ricotta cheese – I would opt for a full-fat ricotta for the best flavor and texture.
• Diced sun-dried tomatoes – Again, get the ones that are packed in oil and drain the oil (you can keep it for future use).
• Parmesan cheese – Shredded fresh from the block for best results.
• Garlic cloves – Minced as fine as you can.
• Lemon zest – Zested fresh from the lemon. The lemon zest really helps brighten up this rich, savory dish.
• Seasoning – Italian seasoning, salt, and pepper.

How to Make Marry Me Chicken Stuffed Shells

Now it’s time to get cookin’! Here’s a quick look at how to make this rich, creamy masterpiece. Be sure to scroll to the recipe card below for more thorough instructions.

Cook the chicken

• Season the chicken. Drizzle the chicken with olive oil and sprinkle evenly with seasoning.
• Cook. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook about 3-4 minutes per side or until cooked through.
• Tent. Remove the chicken from the skillet and set aside, tented with foil.

Make the sauce

• Sauté. In the same skillet, melt the butter. Add the garlic and sauté until fragrant. Add the sun-dried tomatoes and sauté for 30 seconds.
• Make it creamy. Stir in the half and half, cream, and seasoning. Bring to a low boil and cook for 3-4 minutes. Stir in the parmesan.
• Finishing touches. Remove from the heat and stir in the lemon zest and juice.

Prepare the Filling

• Make the filling. Mix together the ricotta, sun-tdried tomatoes, parmesan, garlic, lemon, and seasonings. Stir in the chicken.
• Boil the pasta. In a large pot of salted water, cook the shells to al dente according to the package instructions. Drain and drizzle with olive oil.

Assemble & Bake

• Prep. Preheat the oven to 400°F.

• Stuff. Spread half the sauce into the bottom of a 9×13 baking dish, stuff each shell with the filling, and place them side by side in the dish.

• Assemble. Cover the stuffed shells with the remaining sauce and top with shredded cheese.
• Bake. Bake uncovered for 20 minutes or until bubbly and browned on the edges.
• Rest. Remove from the oven and let rest for 10 minutes.
• Garnish and serve. Top with fresh basil and serve.

Tips for Success

Get these marry me chicken stuffed shells right the first time by following these simple tips and tricks:

• Even pieces. When slicing the chicken, aim for even-sized (for even cooking), small chunks. If they are too big, you’ll have a hard time stuffing the shells.
• Careful with heat. You want to cook the sauce at a low boil (over very low heat). If it boils too hard, it will curdle.
• Salt the pasta water. I mean it! Otherwise, you’ll end up with bland shells.
• Al dente. Cook the shells to al dente, and no more. If they’re too soft (aka overcooked), they will fall apart when you stuff them.
• Don’t skip the olive oil. I always like tossing my pasta shells with a little olive oil once I’ve boiled and drained them. The oil helps prevent sticking and makes stuffing the shells a bit easier.
• Be gentle. When stuffing the shells and arranging them in the pan, work with care. You don’t want them to fall apart.
• Let ’em rest. Before serving, let the stuffed shells rest for 10 minutes so the sauce gets a chance to set.

Variation Ideas

Love the concept but want to throw your own spin on things? Here are a few fun ways to do it:

• Try a different protein. You can easily swap the chicken in this recipe out for ground chicken, turkey, pork, beef, or Italian sausage! Saute whichever in a pan with a little olive oil, crumbling it as you go, until cooked through. Season as you normally would (go a little lighter on the seasoning if you’re using Italian sausage).
• Utilize leftovers. If you have leftover chicken, no need to make more! Just chop it up and get to stuffing!
• Cheese swap. I topped my stuffed shells with Monterey Jack and Colby Jack, but you don’t have to follow my lead. Consider parmesan or pecorino, cheddar or goat cheese. The choice is yours!
• Veggie additions. If you’d like to sauté some sliced mushrooms, bell peppers, zucchini, or [insert your favorite veggie here] and add it to the sauce, go for it!
• Unstuff it. Want to skip the hassle of stuffing individual shells? Swap them out for a different pasta (bowties or rigatoni would be good) and, instead of stuffing, just mix the pasta with the chicken and layer it with the sauce and cheese as you normally would.

How to Store and Reheat Extras

• Refrigerator. Got leftovers? No problem! Once the shells have cooled completely, wrap the baking dish in a double layer of plastic wrap or transfer the leftovers to an airtight container. They’ll keep in the fridge for up to 4 days.
• Freezer. Once the shells have cooled to room temperature, wrap the baking dish in a double layer of plastic wrap. Alternatively, transfer the leftovers to a freezer-safe airtight container. You can store them in the freezer for up to 3 months.
• To reheat. Transfer the leftovers to a baking dish (or simply unwrap the original baking dish) and cover with aluminum foil. Bake in the oven at 350°F for ~20 minutes (or ~30 minutes if reheating from frozen). You can also microwave individual portions in 30-second intervals until heated through.

What Goes With Marry Me Stuffed Shells?

This pasta is a meal in and of itself, but if you’d like to dress it up a bit with a side or two, be my guest! I particularly enjoy it with a hunk of crusty bread or Garlic Bread to sop up the sauce. A light, green salad or a side of roasted veggies would be fabulous additions as well.

On colder nights, serve these cozy shells with a cup of soup. Cream of asparagus or cream of mushroom soup would be amazing!

More Pasta Recipes

On a pasta kick? I’ve got you covered! Here are a few of my absolute faves:

• One-Pan Marry Me Chicken Orzo
• Slow Cooker Marry Me Tortellini
• Garlic Parmesan Chicken Pasta
• One-Pan Creamy Tuscan Pasta
• Chicken Rosé Pasta (Pink Pasta)

I hope you enjoyed this recipe for my Marry Me Chicken Stuffed Shells! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.