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A close-up of Marry Me Chicken Stuffed Shells in a skillet, with a serving being lifted out, reveals gooey melted cheese and savory spinach filling.

Marry Me Chicken Stuffed Shells

Author: Mandy Applegate
I love making these Marry Me Chicken Stuffed Shells because they fill pasta with juicy chicken and creamy ricotta, then bake in a sun-dried tomato sauce that melts into every bite. One simple step, layering the sauce under and over the shells, brings everything together and makes it worthy of its name. I make them for date night, Valentine's Day, Sunday dinners, or busy weeknights since I can prep ahead, freeze, and reheat when I'm ready. No matter when I serve them, they bring something extra to the table. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Marry Me Chicken Stuffed Shells
Servings: 4
Calories: 753kcal

Equipment

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="vSKzQj77" upload-date="2025-10-17T08:19:20+00:00" name="Baked Marry Me Chicken Stuffed Shells" description="A cozy, cheesy pasta bake filled with creamy sun-dried tomato chicken goodness." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 753kcal | Carbohydrates: 22g | Protein: 38g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 1037mg | Potassium: 643mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2903IU | Vitamin C: 20mg | Calcium: 667mg | Iron: 2mg
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