If you’re craving a comforting dish that feels like a warm hug on a plate, let me introduce you to my Cheesy Chicken Stuffed Shells Recipe. It’s a game-changer when you want an impressive yet cozy meal without a ton of fuss. Tender pasta shells filled with creamy ricotta, melty mozzarella, and tender chicken baked under a blanket of red sauce – trust me, this one’s a fan-freaking-tastic dinner you’ll want on repeat.

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Why This Recipe Works

Balanced Creaminess: The mix of ricotta, mozzarella, and Parmesan creates a luxurious, rich filling that melts perfectly while baking.
Convenient Protein: Using cooked chicken (rotisserie or leftover) makes this recipe quick without sacrificing flavor or texture.
Flavor Layering: A blend of herbs like parsley and oregano adds bright, familiar Italian notes without complexity.
Family Friendly: It’s a dish that even picky eaters tend to adore — cheesy, gooey, and satisfying comfort food at its best.

Cheesy Chicken Stuffed Shells, cheesy stuffed pasta, chicken pasta bake, baked stuffed shells, creamy chicken pasta - The image shows a white baking dish filled with two layers of large pasta shells. The bottom layer is covered with a red tomato sauce, and the shells are stuffed with white cheese inside, visible in some openings. The top layer consists of more pasta shells placed closely next to each other, covered with melted white cheese sprinkled with green herbs and bits of red tomato sauce. The dish is placed on a white marbled surface, with some green herbs and a red patterned cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The combination of creamy cheeses, tender chicken, and savory seasonings makes this Cheesy Chicken Stuffed Shells Recipe sing. Each ingredient plays a part, and a few smart shopping tips can help you get the best results.

Cheesy Chicken Stuffed Shells, cheesy stuffed pasta, chicken pasta bake, baked stuffed shells, creamy chicken pasta - Flat lay of jumbo pasta shells arranged beside a mound of creamy ricotta cheese in a simple white ceramic bowl, shredded mozzarella cheese scattered loosely on the surface, grated Parmesan cheese in a small neat pile, cooked chicken breast diced into bite-sized pieces on a white ceramic plate, one whole uncracked brown egg, dried parsley and oregano sprinkled artfully on the marble, salt and black pepper in tiny white ceramic bowls, and a small white bowl filled with vibrant red pasta sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo pasta shells: Big enough to hold plenty of filling, they need to be cooked al dente so they hold their shape without getting mushy.
Ricotta cheese: The creamy base that makes the filling luxurious; go for whole-milk ricotta for the best texture.
Mozzarella cheese: Provides gooey, melty goodness; shredded mozzarella is easiest for even distribution.
Parmesan cheese: Adds a sharp, nutty bite that balances the mild ricotta.
Cooked chicken breast: Use diced or shredded — I love grabbing a rotisserie chicken to speed things up.
Egg: Acts like a binder so your filling stays put inside the shells when baking.
Dried parsley and oregano: Bring classic Italian flavor without overpowering the cheesy filling.
Salt & black pepper: Essential seasoning to elevate every ingredient.
Red pasta sauce: The rich tomato sauce keeps everything moist and adds that comforting baked flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What’s great about this Cheesy Chicken Stuffed Shells Recipe is how easy it is to adjust to what you love. I often swap in fresh herbs if I have them on hand, or swap chicken for sausage when I want a little more kick. Feel free to make it your own!

Herb swap: Fresh basil or thyme work beautifully – I once threw in some fresh rosemary, which was unexpected but delicious.
Cheese variations: Try sharp provolone or Gouda for a smoky twist that makes it even more special.
Protein options: Ground beef or Italian sausage can replace chicken if you want a richer bite.
Heat it up: Add red pepper flakes or swap regular pasta sauce for arrabbiata to bring a little fire.

Step-by-Step: How I Make Cheesy Chicken Stuffed Shells Recipe

Step 1: Cook Pasta Shells Just Right

Start by boiling a big pot of salted water – don’t be shy with the salt, it seasons the shells as they cook. Toss in the jumbo shells and cook until al dente according to the package. I recommend testing one a minute or two before time’s up, so they’re firm but tender enough to bite through. Drain and rinse under cold water right away to stop cooking and make them easier to handle when stuffed.

Step 2: Mix Filling with Love and Care

While the pasta cools, grab a large bowl and stir together ricotta, half the mozzarella, Parmesan, chicken, egg, herbs, salt, and pepper. I like to fold gently to keep the ricotta creamy and avoid over-stirring. This filling is rich and flavorful — you’ll want to sneak a taste!

Step 3: Prep the Pan & Stuff the Shells

Spread about ½ cup of your favorite pasta sauce over the bottom of a 9×13-inch baking dish to keep things saucy from the start. Then, open those pasta shells one by one—you can use your fingers here, trust me, it’s therapeutic! Scoop about 2 to 3 tablespoons of filling inside each shell; it’s okay if they look full but not bursting. Arrange them snugly, but don’t overcrowd, so the heat circulates evenly while baking.

Step 4: Sauce and Cheese Finish

Top each filled shell with about a tablespoon of more sauce — then spread it just a bit so you don’t end up with thick blobs on a couple shells. Sprinkle the rest of the mozzarella all over the dish; this is what turns it beautifully golden and bubbly in the oven.

Step 5: Bake and Enjoy

Cover loosely with foil and pop the dish into your preheated 375°F oven. Bake for 35 minutes until everything is heated through and the cheese is melted and lightly golden. When you take it out, be careful of the steam when removing foil! A sprinkle of fresh parsley on top adds a fresh pop of color and flavor — then dig in while warm.

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Pro Tips for Making Cheesy Chicken Stuffed Shells Recipe

Don’t Overcook Pasta: Slightly undercooked shells hold their shape better and won’t get mushy when stuffed and baked.
Use a Rotisserie Chicken: Saves time and adds flavor — I often do this on busy weeknights.
Cover Loosely with Foil: Prevents the cheese from drying out but still lets it brown nicely after you remove the foil near the end.
Fill Shells Generously but Not Overstuff: You want a full bite without bursting shells that can leak filling during baking.

How to Serve Cheesy Chicken Stuffed Shells Recipe

Cheesy Chicken Stuffed Shells, cheesy stuffed pasta, chicken pasta bake, baked stuffed shells, creamy chicken pasta - The image shows a tray full of stuffed pasta shells arranged tightly side by side on a white marbled surface. Each pasta shell is pale yellow and filled with creamy white cheese inside. Over the shells is a layer of red tomato sauce, topped by melted white cheese that flows smoothly over the shells. Small green pieces of herbs are sprinkled evenly across the whole dish, adding small green dots on the cheese and sauce. The texture of the melted cheese is soft and shiny, and the tomato sauce appears slightly chunky. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh chopped parsley on top just before serving — it brightens up the rich cheese. Sometimes, I add a pinch of crushed red pepper flakes for a gentle kick or a few torn fresh basil leaves when I want a fresh herbal note.

Side Dishes

For sides, a crisp green salad with lemon vinaigrette always cuts through the richness wonderfully. Roasted vegetables like asparagus or broccoli are easy and add great texture contrast. A simple garlic bread round it out perfectly — who doesn’t want extra cheese and carbs?

Creative Ways to Present

For special dinners, I’ve served these shells in individual ramekins topped with mini basil leaves and a drizzle of good olive oil. Another fun idea I tried was sprinkling crispy fried onions on top last minute for a delightful crunch that stole the show.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully and tastes almost as good as fresh — sometimes even better as the flavors deepen overnight.

Freezing

This recipe freezes really well if you want to make a double batch. I assemble everything, cover tightly with foil and plastic wrap, then freeze. When I’m ready, I thaw overnight in the fridge and bake as usual, adding a bit extra time if still frozen.

Reheating

To reheat, I cover the shells loosely with foil and warm in a 350°F oven for about 20 minutes. Microwaving works too but watch the texture — reheating gently in the oven keeps the filling creamy and the pasta tender without drying out.

FAQs

Can I make Cheesy Chicken Stuffed Shells Recipe vegetarian?

Absolutely! You can skip the chicken and add cooked spinach, mushrooms, or even roasted veggies to the cheese filling for a delicious vegetarian version.
Can I use fresh pasta shells instead of dried?

Fresh pasta shells are more delicate and cook faster, so handle with care. If you use them, reduce boiling time but watch closely as they will stuff and bake similarly.
How do I know when the shells are done baking?

Look for bubbling sauce around the edges and cheese that’s melted and slightly golden. The shells should be tender when pierced with a fork but still hold their shape.
What’s the best way to prevent shells from sticking together?

After draining, rinse the shells gently under cold water to cool and separate them. If you’re worried, toss lightly with a bit of olive oil before filling.
Can I prepare this recipe ahead before baking?

Yes! You can assemble the stuffed shells in the baking dish, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking chilled.

Final Thoughts

This Cheesy Chicken Stuffed Shells Recipe is one of those meals that feels homey, yet special enough to serve when friends are over. I love it because it’s forgiving with ingredients, straightforward to put together, and delivers big on flavor and comfort every time. Don’t be intimidated by stuffing shells — once you try this, you’ll want to make it again and again. So grab that jumbo pasta, cook up some chicken, and let’s get cheesy!