Chicken Parmesan Stuffed Shells

Chicken Parmesan Stuffed Shells give me the best excuse to make a cheesy baked pasta dinner. Jumbo shells are filled with seasoned chicken, ricotta, and Parmesan, then tucked into marinara sauce and covered with mozzarella before going into the oven.

The filling is where this dish gets its personality. You get tender chicken mixed with creamy cheese, so the shells aren’t just pasta sitting in sauce. Each one has a hearty, flavorful center.

I usually prepare the shells when I have a little more time for dinner, but the individual steps are actually quite simple. Cook the pasta, mix the filling, stuff the shells, and let the oven bring everything together.

There is also something nice about serving this straight from the baking dish. The sauce bubbles around the edges, the mozzarella gets golden, and everyone can take as many stuffed shells as they want.

Why You Will Love This Recipe

The combination of chicken Parmesan flavors and stuffed shells makes this a really satisfying dinner. The marinara gives you the tomato base, Parmesan adds that salty Italian flavor, and mozzarella melts over everything into a gooey topping.

I also like the ricotta in the filling because it keeps the chicken from feeling dry. Instead of having plain chicken tucked inside the pasta, you get a creamy mixture that stays tender while the shells bake.

This recipe is also easier to make ahead than many baked pasta dishes. You can assemble the shells earlier in the day, cover the dish, and refrigerate it until you’re ready to bake. That makes it a useful recipe for family dinners or when you’re having people over.

What Is Chicken Parmesan Stuffed Shells?

Chicken Parmesan Stuffed Shells are jumbo pasta shells filled with a mixture of cooked chicken, ricotta, Parmesan, mozzarella, and Italian seasonings. The shells are arranged over marinara sauce, topped with more cheese, and baked until hot and bubbly.

They are inspired by classic chicken Parmesan but served in a stuffed pasta format. Instead of breading a whole chicken breast, the chicken is incorporated directly into the cheesy shell filling.

Ingredients for Chicken Parmesan Stuffed Shells

For the Shells and Chicken Filling

12 jumbo pasta shells: Jumbo shells are large enough to hold a generous amount of filling. Cook a few extra shells in case some tear while boiling.
1 1/2 cups cooked chicken, finely chopped: Cooked chicken breast or rotisserie chicken both work well. Chop it fairly small so it mixes evenly with the cheeses and is easy to scoop into the shells.
1 cup ricotta cheese: Ricotta gives the filling a soft, creamy texture and helps keep the chicken moist as it bakes.
1/3 cup grated Parmesan cheese: Parmesan brings the salty, savory flavor associated with chicken Parmesan and adds more depth to the ricotta filling.
1/2 cup shredded mozzarella cheese: Mozzarella makes the filling stretchy and cheesy while also helping hold the ingredients together.
1 large egg: The egg binds the filling so it stays together inside the shells instead of becoming loose while baking.
2 cloves garlic, minced: Fresh garlic adds a savory flavor to the chicken and cheese mixture. Mince it finely so it distributes evenly.
1 teaspoon Italian seasoning: This gives the filling a simple blend of herbs that works well with the marinara and cheese.
1/2 teaspoon salt: Salt brings out the flavors of the chicken and cheese. Use a little less if your Parmesan or chicken is already quite salty.
1/4 teaspoon black pepper: Pepper adds mild warmth and keeps the creamy filling from tasting flat.

For the Sauce and Topping

2 cups marinara sauce: Marinara keeps the shells moist as they bake and provides the tomato flavor that ties the whole dish together.
1 cup shredded mozzarella cheese: This goes over the top of the shells and melts into a golden, gooey layer in the oven.
2 tablespoons grated Parmesan cheese: Parmesan adds extra savory flavor to the topping and gives the finished dish a more classic chicken Parmesan taste.
1 tablespoon chopped fresh parsley, optional: Parsley adds freshness and a little color when sprinkled over the shells just before serving.

How to Make Chicken Parmesan Stuffed Shells

Preheat the oven: Heat your oven to 375°F and lightly grease a 9×13-inch baking dish. Spread about 1 cup of the marinara sauce across the bottom of the dish, leaving a thin, even layer that will keep the shells from sticking.
Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions, but stop when they are just shy of fully tender. Slightly undercooked shells are easier to handle and will finish cooking in the oven. Drain them carefully and rinse briefly with cool water so they stop cooking and are easier to stuff.
Prepare the chicken: If you’re using leftover chicken or rotisserie chicken, remove any skin or bones and chop the meat into small pieces. Smaller pieces blend better with the ricotta and cheese and make it easier to fill each shell evenly.
Make the filling: Add the chopped chicken, ricotta, Parmesan, 1/2 cup mozzarella, egg, minced garlic, Italian seasoning, salt, and black pepper to a large bowl. Stir gently until everything is evenly combined and the mixture looks creamy but still has plenty of chicken throughout.
Check the consistency: The filling should be thick enough to sit inside a pasta shell without running out. If your ricotta is particularly wet, give it a quick stir and let any excess liquid settle before adding it to the mixture. You want a filling that is easy to scoop and hold its shape.
Fill the shells: Take one cooked shell at a time and gently open it with your fingers. Spoon about 2 tablespoons of the chicken mixture inside, filling the shell without packing it so tightly that it tears. Repeat with the remaining shells and filling.
Arrange the shells: Place the stuffed shells seam-side up in the prepared baking dish. Keep them close enough that they support each other but avoid stacking them, since each shell needs direct contact with the sauce and heat.
Add the remaining sauce: Spoon the remaining marinara sauce around the shells and lightly over any exposed pasta edges. You don’t need to completely cover the tops because the cheese will provide a protective layer as the shells bake.
Add the cheese topping: Sprinkle the shredded mozzarella evenly over the stuffed shells, then add the Parmesan. Try to distribute the cheese from edge to edge so every shell gets a melted, cheesy topping.
Cover and bake: Cover the baking dish tightly with aluminum foil and bake for about 20 minutes. Covering the dish first traps moisture and allows the shells and filling to heat through without the cheese becoming too dark.
Uncover and continue baking: Remove the foil and bake for another 10 to 15 minutes, or until the mozzarella is fully melted, the sauce is bubbling around the edges, and the center of the shells is hot.
Brown the cheese if you like: For a more golden top, switch the oven to broil for the final 1 to 2 minutes. Watch the dish carefully during this step because melted cheese can brown very quickly.
Let the shells rest: Take the baking dish out of the oven and let it rest for about 5 minutes. This gives the sauce and filling time to settle, making the shells easier to lift without them falling apart.
Finish and serve: Sprinkle the optional fresh parsley over the top, then use a large spoon or spatula to transfer the shells to plates. Spoon some of the extra marinara and melted cheese from the baking dish over each serving.

What to Serve Chicken Parmesan Stuffed Shells With

These stuffed shells are already quite filling, so I like serving them with sides that don’t compete with the pasta. A simple green salad with a light Italian dressing is probably my first choice. The crisp vegetables and tangy dressing add some freshness to the rich cheese and marinara.

Garlic bread is another natural match, especially if you have extra sauce in the bottom of the baking dish. You can use it to scoop up every last bit of marinara. If you want more vegetables, roasted broccoli, asparagus, zucchini, or green beans all work well.

For a larger family-style dinner, you can put the shells in the middle of the table with a big salad and warm bread alongside them. I wouldn’t add another heavy pasta or potato side because the stuffed shells already provide plenty of carbs and cheese.

How to Store and Reheat Chicken Parmesan Stuffed Shells

Let any leftover shells cool before transferring them to an airtight container, or cover the baking dish tightly with foil or plastic wrap. Keep them refrigerated for up to 3 to 4 days. Store the shells with their marinara sauce rather than trying to separate them, since the sauce helps keep the pasta and chicken filling moist.

To reheat several portions, place the shells in an oven-safe dish and cover them loosely with foil. Heat at 350°F for about 15 to 20 minutes, or until the filling is hot in the center. If the pasta looks dry, spoon a little extra marinara sauce around the shells before reheating. Remove the foil for the last few minutes if you want the cheese to become bubbly again.

For one or two shells, the microwave is the quickest option. Place them on a microwave-safe plate with a little extra marinara sauce, cover loosely, and heat in short intervals until warmed through. Let them sit for a minute before eating because the creamy filling can stay very hot even after the pasta has cooled slightly.