Marry Me Chicken Stuffed Shells
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Marry Me Chicken Stuffed Shells make me feel like I’m serving something worth remembering. The creamy ricotta and tender chicken fill each shell while the sun-dried tomato sauce gets rich and glossy as it bakes. Everything melts together in a way that feels special. It’s the kind of dinner that makes someone pause and savor the moment.
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I like making Marry Me Chicken Stuffed Shells for date night or Valentine’s Day when I want dinner to feel more thoughtful. It also works for Sunday night or a busy weeknight since I can prep it ahead, freeze it, and reheat it when I’m ready. No matter when I serve it, it brings something extra to the table.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chicken Stuffed Shells with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple steps, you’ll find the process smooth and easy, even if it’s your first time making stuffed shells.
Preheat the Oven
Set your oven to 350°F (180°C) so it’s ready when you’re done assembling the dish. I place an oven thermometer on the middle rack so I know it’s at the right temperature before baking.
Cook the Pasta
Bring a large pot of salted water to a boil. I like using this heavy-bottomed saucepan because it makes a big difference when boiling jumbo pasta shells evenly.
Cook the jumbo shells for about 4 minutes less than the package recommends, or before al dente, to keep them firm enough to hold their shape when baked. Since they’ll continue cooking in the oven, you want them slightly underdone at this stage.
Once cooked, drain the shells and spread them out on a baking sheet or large plate to cool without sticking together. This colander helps drain the pasta quickly without breaking it. Either a rimmed baking sheet or this large dinner plate works well, so the shells don’t crowd or tear.
Mix the Filling
In a mixing bowl, combine the shredded chicken, ricotta, mozzarella, and Parmesan. It should be creamy but still thick enough. I use my glass mixing bowl because it’s transparent, so I can easily see if everything’s fully mixed.
For easier and neater filling, transfer the mixture to a piping bag or a zip-top bag with one corner cut off. This makes the process quicker and less messy than using a spoon.
A gallon-size zip-top bag works perfectly for squeezing the filling in cleanly; just make sure to cut off the corner. If you’re making this regularly, having this reusable piping bag on hand gives you a little more control when filling each shell.
Stuff the Shells
Once the pasta shells are cool enough to handle, gently fill each one with the chicken and cheese mixture. Place the filled shells on a tray and set them aside while you prepare the sauce.
Make the Sauce
In a large skillet, melt the butter over medium heat. This cast-iron skillet gives you plenty of room to stir without splashing.
Throw in the diced onion and cook until soft and fragrant, about 5 minutes. If you want the onions uniformly diced with less effort, a mandoline slicer saves a lot of time here.
Stir in the garlic and cook for another minute. I always grab my wooden spoon for this; it’s sturdy and won’t scratch your pan. Fold in the chopped sun-dried tomatoes, oregano, paprika, salt, and pepper.
Sprinkle in the flour and mix constantly for 1 to 2 minutes to cook off the raw taste. Gradually stream in the chicken broth, scraping up any bits stuck to the pan.
Add the heavy cream, spinach, and Parmesan, then simmer so the sauce is slightly thickened and the spinach is wilted. I usually switch to a flat whisk at this point to keep the sauce smooth.
Assemble and Bake
Arrange the stuffed shells directly in the skillet on top of the sauce. Spoon the remaining sauce over the shells, coating everything and nestling it into place.
Sprinkle shredded mozzarella over the top and bake, uncovered, at 350°F for 10 minutes. Then broil for 2 to 3 minutes until the cheese is bubbly and golden.
Garnish and Serve
Top the shells with fresh chopped basil and bring the dish straight to the table while it’s still hot and bubbly. I like snipping the basil quickly using herb scissors, which make clean cuts without bruising the leaves.
Finally, enjoy your warm Marry Me Chicken Stuffed Shells!
If you’re bringing this to a potluck or making it for a holiday dinner away from home, it’s worth having both a carrier and an insulated option. I use a portable food container with locking lids to protect the pan from shifting, and the insulated casserole carrier to keep everything warm until I’m ready to serve.
Recipe Notes and Expert Tips
I’ve added a few tips to help everything go smoothly, especially if you’re making this dish for the first time.
- Undercook the Pasta: Stop boiling the shells a few minutes early so they hold their shape and don’t get mushy during baking.
- Use a Bag for Filling: Piping the filling into the shells with a bag makes it faster and much less messy than using a spoon.
- Sauté the Onions Fully: Let the onions soften properly before adding garlic; this adds a sweeter, deeper flavor to the sauce.
- Don’t Skip the Flour: Stirring in the flour helps thicken the sauce so it clings to the shells and doesn’t turn watery in the oven.
- Add Spinach Last: Toss the spinach in toward the end so it stays bright and doesn’t overcook.
- Layer the Sauce: Spread some sauce under the shells to prevent sticking and keep the bottom from drying out.
- Use Fresh Basil: Adding fresh basil at the end gives a nice pop of flavor and color that balances the creamy filling.
How to Store Leftovers
Let the shells cool completely, then transfer them to an airtight container. I store mine in airtight glass containers with locking lids to keep them fresh and easy to reheat directly in the microwave.
You can refrigerate them for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F until heated through.
This recipe is also freezer-friendly; just cool the shells, wrap them tightly or use a freezer-safe container, and freeze for up to 2 months. For freezing, a freezer-safe container with a tight seal keeps everything mess-free and protected.
Thaw in the fridge overnight before reheating.
What to Serve With Marry Me Chicken Stuffed Shells
This dish is rich and cheesy, so it pairs well with something light and fresh on the side. Try a crisp green salad, roasted asparagus, or garlic sautéed green beans. You can also serve it with warm bread or garlic knots to soak up the extra sauce.
More Easy Pasta Recipes for You to Try at Home
If you like this one, I’ve got plenty more easy pasta dinners and stuffed shell variations you can try next.
- Marry Me Chicken Pasta Salad
- Chicken Caesar Pasta Salad
- Marry Me Shrimp Pasta
- Creamy Chicken Alfredo
- Copycat Olive Garden Chicken Scampi Pasta
Ingredients
For the shells:
- 20 large jumbo pasta shells
- 1 cup cooked chicken shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the sauce:
- 2 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1 teaspoon minced garlic
- ½ cup oil-packed sun-dried tomatoes chopped
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh baby spinach
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For garnish:
- Fresh chopped basil
Video
Instructions
- Preheat the oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells about 4 minutes less than the package suggests (they’ll finish cooking in the oven). Drain and set aside to cool.20 large jumbo pasta shells
- In a mixing bowl, combine the shredded chicken, ricotta, mozzarella, and Parmesan cheese. Mix until well combined. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.1 cup cooked chicken, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese
- Once the pasta shells are cool enough to handle, pipe the chicken and cheese mixture into each shell. Set the filled shells aside.
- In a large skillet, melt the butter over medium heat. Add the onions and sauté until soft and fragrant, about 5 minutes. Stir in the garlic and cook for 1 minute more.2 tablespoons unsalted butter, 1 cup finely diced yellow onion, 1 teaspoon minced garlic
- Add the chopped sun-dried tomatoes, oregano, paprika, salt, and pepper. Sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw taste.½ cup oil-packed sun-dried tomatoes, 2 teaspoons dried oregano, ½ teaspoon paprika, Salt and pepper, 2 tablespoons all-purpose flour
- Gradually pour in the chicken broth, scraping up any browned bits from the pan. Add the heavy cream, spinach, and Parmesan cheese. Stir and simmer until the spinach is wilted and the sauce is slightly thickened, about 3–5 minutes.1 cup chicken broth, 1 cup heavy cream, 1 cup fresh baby spinach, ¼ cup grated Parmesan cheese
- Pour half of the sauce into the skillet. Arrange the stuffed shells on top, then pour the remaining sauce over them. Sprinkle with shredded mozzarella cheese. Bake in the oven for 10 minutes, then broil for 2–3 minutes until the cheese is bubbly and golden.1 cup shredded mozzarella cheese
- Garnish with fresh chopped basil and serve warm. Enjoy!Fresh chopped basil
Notes
- Undercook the Pasta: Stop boiling the shells a few minutes early so they hold their shape and don’t get mushy during baking.
- Use a Bag for Filling: Piping the filling into the shells with a bag makes it faster and much less messy than using a spoon.
- Sauté the Onions Fully: Let the onions soften properly before adding garlic; this adds a sweeter, deeper flavor to the sauce.
- Don’t Skip the Flour: Stirring in the flour helps thicken the sauce so it clings to the shells and doesn’t turn watery in the oven.
- Add Spinach Last: Toss the spinach in toward the end so it stays bright and doesn’t overcook.
- Layer the Sauce: Spread some sauce under the shells to prevent sticking and keep the bottom from drying out.
- Use Fresh Basil: Adding fresh basil at the end gives a nice pop of flavor and color, balancing the creamy filling.
