Name: Chicken Parmesan Stuffed Shells Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces jumbo pasta shells; 2 tablespoons olive oil; 1 lb ground chicken or boneless chicken breasts cut into small 1-inch pieces; 1 teaspoon dried Italian seasonings; 1/2 teaspoon salt; 2 cups whole milk ricotta cheese; 2 cups shredded Mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 large egg; 4 cloves garlic, minced (or 1/2 teaspoon garlic powder); 1/2 teaspoon salt; 4 cups marinara sauce; 1/2 cup Panko breadcrumbs; Optional: chopped parsley for garnish

If you’re craving a comforting, delicious meal that brings all the cozy Italian vibes to your kitchen, you’re in the right place. This Chicken Parmesan Stuffed Shells Recipe is one of my absolute favorites because it combines tender jumbo pasta shells, creamy ricotta, flavorful chicken, and gooey mozzarella in a way that just hits all the right spots. Whether you’re making it for a weeknight family dinner or a weekend gathering, you’ll find that it’s surprisingly simple to pull together but tastes like you spent hours on it. Trust me, once you try this, it’ll become a go-to!

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The savory chicken pairs beautifully with creamy ricotta and tangy marinara for a classic combo that never fails.
Family-Friendly Crowd-Pleaser: Everyone in my family goes crazy for this dish, and leftovers vanish fast too.
Easy to Customize: You can swap chicken for turkey or add veggies to make it your own.
Make-Ahead Friendly: Prep it ahead and bake when you’re ready — a true lifesaver for busy days.

Three large pasta shells are arranged on a white plate with tomato sauce spread beneath them. Each shell is filled with a white cheese filling, topped with a layer of melted cheese that looks soft and lightly browned. A sprinkle of light brown breadcrumbs sits on top of the melted cheese, and fresh green parsley leaves are scattered over and around the shells, adding a bright touch. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Parmesan Stuffed Shells, Italian stuffed shells, baked chicken and pasta casserole, cheesy chicken stuffed shells, family dinner Italian recipes

Ingredients You’ll Need

The magic in this Chicken Parmesan Stuffed Shells Recipe comes from fresh, simple ingredients that marry well together. Picking quality cheese and a rich marinara can really take it to the next level, so don’t skimp there!

Flat lay of jumbo pasta shells arranged next to a small white bowl of olive oil, a mound of ground chicken pieces seasoned with dried Italian herbs and salt, a large white ceramic bowl filled with creamy whole milk ricotta cheese, a small white bowl holding shredded mozzarella cheese, another small white bowl with grated Parmesan cheese, one whole uncracked large egg with a clean shell, four peeled garlic cloves, a small white bowl containing vibrant red marinara sauce, a small white bowl of light golden Panko breadcrumbs, and a few fresh sprigs of chopped parsley scattered nearby, 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 - Chicken Parmesan Stuffed Shells, Italian stuffed shells, baked chicken and pasta casserole, cheesy chicken stuffed shells, family dinner Italian recipes

Jumbo pasta shells: The perfect size to stuff and hold all that cheesy goodness. Look for shells that aren’t too fragile or they might tear when filling.
Olive oil: Adds a nice layer of flavor when cooking the chicken and keeps it juicy.
Ground chicken or boneless chicken breasts: Ground chicken is easiest, but chopping breasts works too if you want more bite.
Dried Italian seasonings: A simple spice blend that brings out classic Italian flavors without extra fuss.
Ricotta cheese: Whole milk ricotta gives you rich creaminess; it’s key to that luscious filling texture.
Mozzarella cheese: Freshly shredded melts best — you’ll want plenty for that ooey-gooey topping.
Parmesan cheese: Adds sharp, nutty depth. Don’t use pre-grated stuff — freshly grated makes a difference.
Egg: Binds the filling together so it stays put inside each shell.
Garlic: Fresh minced garlic provides vibrant flavor, but garlic powder works in a pinch.
Salt: Enhances all those wonderful flavors without being overpowering.
Marinara sauce: Choose a good-quality jarred sauce or homemade for best results. You want it flavorful but not too watery.
Panko breadcrumbs: This gives a crunchy, golden topping that contrasts beautifully with the creamy interior.
Optional chopped parsley: A fresh, bright garnish to add color and a hint of herbaceousness.

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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.

Variations

I love that this Chicken Parmesan Stuffed Shells Recipe is super adaptable, so don’t hesitate to add your own twist if you want to switch things up. I’ve tried it with veggies, swapped cheeses around, and even made it gluten-free with great results.

Vegetable Add-Ins: My favorite is stirring in sautéed spinach or mushrooms into the filling — it adds freshness and depth without overpowering the chicken flavor.
Cheese Swaps: Sometimes I use provolone instead of mozzarella for a smokier twist, or add a bit of feta for tang.
Gluten-Free Option: Use gluten-free jumbo shells and gluten-free breadcrumbs to keep it delicious but safe for gluten-sensitive friends.
Spice It Up: Add crushed red pepper flakes to the chicken while cooking if you like a little heat — it’s a fun way to change the profile.

How to Make Chicken Parmesan Stuffed Shells Recipe

Step 1: Cook the pasta shells al dente

Bring a large pot of heavily salted water to a boil. The salt seasons the pasta from the inside out, which makes a big difference. Add the jumbo shells and cook just until al dente — if you overcook them, they become mushy and won’t hold the filling well. Once done, drain carefully and set aside to cool enough to handle.

Step 2: Cook the chicken with seasonings

Heat olive oil in a large skillet over medium-high heat. Add the ground chicken (or chopped chicken pieces), sprinkle on salt and Italian seasoning, and cook for about 5-6 minutes until no longer pink. Stir occasionally so it cooks evenly but don’t overwork it to prevent dryness. Let it cool slightly — cool filling mixes easier and keeps the cheeses from melting too soon.

Step 3: Mix the creamy filling

In a medium bowl, combine the cooked chicken with ricotta cheese, half of your shredded mozzarella, Parmesan, minced garlic, egg, and salt. This mixture is where all the comforting, creamy flavor comes together. I always give it a good gentle fold rather than stirring vigorously, to keep it light and fluffy—trust me, the texture makes a difference.

Step 4: Stuff the shells and prepare the baking dish

Spoon about 2 tablespoons of filling into each shell and place them filling-side-up in a 9×13 inch pan that you’ve already spread 2 cups of marinara sauce on the bottom of. The sauce helps keep things moist and infuses extra flavor as it bakes.

Step 5: Top with sauce, cheese, and breadcrumbs

Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese across the top, then add the panko breadcrumbs for a crunchy, golden finish. This layering is key for that irresistible baked texture that everyone loves.

Step 6: Bake and achieve perfect crispiness

Cover the dish with nonstick foil (or spray the foil with cooking spray so it doesn’t stick). Bake at 350°F for 20 minutes. Then, remove the foil and bake uncovered for an additional 5-10 minutes to brown the breadcrumbs nicely. Keep an eye on it toward the end—you want nice golden crispness without burning.

Step 7: Garnish and serve

Once out of the oven, sprinkle chopped fresh parsley on top for a pop of color and freshness that brightens the rich flavors. Let it cool for a few minutes before serving — the filling will be hot and molten!

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Pro Tips for Making Chicken Parmesan Stuffed Shells Recipe

Don’t Overcook Pasta: Cook shells just until al dente so they hold their shape nicely without becoming mushy or tears while stuffing.
Cool the Chicken Filling: Mixing cool chicken with cheese prevents premature melting, which keeps the filling texture perfect.
Use Freshly Grated Parmesan: It melts better and has a brighter, nuttier flavor than pre-grated.
Cover With Foil Properly: Spray the foil side that touches the cheese with nonstick spray to avoid cheesy residue sticking hard to foil.

How to Serve Chicken Parmesan Stuffed Shells Recipe

Chicken Parmesan Stuffed Shells Recipe - Serving

Garnishes

I always top these shells with a sprinkle of fresh parsley because it adds a lovely burst of color and a fresh note that contrasts so nicely with the creamy filling and rich tomato sauce. Sometimes I add a pinch of crushed red pepper flakes on each plate for a little kick if we’re feeling adventurous.

Side Dishes

My go-to sides are a crisp green salad with a lemon vinaigrette to cut through the richness and some garlic bread for soaking up every last bit of sauce. If you want to keep it lighter, steamed broccoli or roasted asparagus work beautifully too.

Creative Ways to Present

For special occasions, I like serving these shells in individual ramekins instead of one big dish — it feels fancy and lets each guest have their own perfectly baked portion. Another fun idea is to add a drizzle of basil pesto on top for a vibrant twist that really impresses.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge and they keep wonderfully for 3-4 days. The flavors meld even more overnight, so sometimes the day after tastes even better!

Freezing

This recipe freezes beautifully—just cover the assembled dish tightly with foil and freeze before baking. When ready, bake straight from frozen adding about 20 extra minutes to the baking time. It’s a great way to prep meals for busy weeks.

Reheating

To reheat, I cover the leftovers with foil and warm them in a 350°F oven for about 15 minutes until heated through. This helps keep the shells tender and the topping crispy without drying out.

FAQs

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey works just as well and offers a similar mild flavor. Just cook it the same way with your Italian seasoning and salt before mixing it into the cheese filling.
How can I make this recipe vegetarian?

You can skip the chicken entirely and add sautéed vegetables like spinach, mushrooms, zucchini, or eggplant to the cheese mixture. Season it well and it’s just as satisfying without meat.
Do I need to pre-cook the pasta shells before stuffing?

Yes, cooking the shells al dente first makes them pliable enough to stuff without breaking. It also ensures they finish perfectly in the oven without being undercooked or too mushy.
Can I prepare these stuffed shells ahead of time?

Definitely! You can assemble the stuffed shells a day in advance, cover, and refrigerate. When ready to eat, bake them as directed. This makes meal prep and entertaining much easier.

Final Thoughts

This Chicken Parmesan Stuffed Shells Recipe holds a special place in my recipe collection because it’s comfort food at its finest — hearty, cheesy, and utterly satisfying. I remember the first time I made it for my family, and the way everyone’s eyes lit up when they tasted it made all the prep worth it. I hope you enjoy making and savoring it as much as we do, and that it brings a little extra warmth and joy to your table. Give it a try, and I bet it’ll become one of your favorites too!