Chicken Parmesan Stuffed Shells are a simple, satisfying weeknight dinner that’s sure to become a family favorite. Jumbo pasta shells are filled with tender shredded chicken and a creamy three-cheese mixture, then smothered in savory marinara and topped with more cheese and a crisp panko finish. It’s a comforting, impressive dish that’s easy to prepare and bakes in under 40 minutes.
Chicken Parmesan Stuffed Shells
Stuffed shells are one of those classic comfort meals that always impress, and the chicken parmesan variation is especially delicious. Shredded chicken mixed with ricotta, parmesan, and mozzarella gets tucked inside jumbo shells, then baked with your favorite marinara until bubbling and golden. This recipe is a great choice when you want something hearty but straightforward—perfect for feeding a crowd or serving as a family-style main. Serve with warm bread for scooping up extra sauce.
If you enjoy Italian-inspired comfort food, this recipe pairs well with other favorites like three-cheese rigatoni or a rich ravioli lasagna. For an easy shortcut, use shredded chicken from a rotisserie or slow cooker.
How can I easily fill stuffed shells?
Filling shells by spoon can be messy and awkward. A simple trick is to use a zip-top bag as a disposable piping bag: add the cheese mixture, snip a corner, position it inside the shell, and squeeze to fill cleanly. If you have a reusable piping bag or pastry tip, those work well too.
How To Make Chicken Parmesan Stuffed Shells
- Preheat. Preheat your oven to 400°F (200°C).
- Cook. Boil the jumbo shells according to package directions, then drain and let them cool slightly so they’re easier to handle. Shred cooked chicken if you haven’t already.
- Combine. In a medium bowl, mix ricotta, half the mozzarella, grated parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Cover. Pour half of the marinara sauce into a 9×13 baking dish and spread it to cover the bottom evenly.
- Assemble. Fill each shell with about 1½ tablespoons of the ricotta mixture, place two pieces of shredded chicken on top of the filling, and arrange the filled shells in the baking dish in a single layer.
- Bake. Spoon the remaining marinara over the shells, sprinkle with the remaining mozzarella, and mix panko with melted butter before sprinkling it over the top. Bake for 20–22 minutes, until the cheese is bubbly and the topping is golden.
- Serve. Finish with a sprinkle of chopped parsley and extra parmesan if desired. Serve hot.
Storing Chicken Parmesan Stuffed Shells
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warm, or return to a 350°F oven for several minutes to revive the crisp topping.
Ingredients Notes for Chicken Parmesan Stuffed Shells
- Panko: Adds a crunchy, flavorful topping that contrasts nicely with the creamy filling.
- Jumbo Shell Pasta: Any brand works—follow package directions and allow the shells to cool enough to handle before stuffing.
- Chicken: Shredded cooked chicken or a rotisserie bird keeps this recipe quick and convenient.
- Marinara Sauce: Use your preferred jarred sauce or a homemade marinara if you have one on hand.
- Cheeses: Ricotta, parmesan, and mozzarella create the classic creamy, cheesy filling—using all three gives the best texture and flavor.
- Spices: Italian seasoning, garlic powder, salt, and pepper are all you need to season the filling.
Enjoy!
~Nichole
Chicken Parmesan Stuffed Shells
Ingredients
- 15 Jumbo Pasta Shells
- 2-3 Cups Shredded Cooked Chicken
- 3 Cups Marinara Sauce
- 16 Ounces Ricotta cheese
- 1/2 Cup Grated Parmesan Cheese
- 2 Cups Mozzarella Cheese
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Tablespoon Melted Butter
- 1/2 Cup Panko Bread Crumbs
Instructions
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Cook jumbo shell pasta according to package instructions. Drain and let cool slightly before stuffing.
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Preheat oven to 400°F. In a medium bowl, combine ricotta, half the mozzarella, parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth.
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Spread half of the marinara sauce across the bottom of a large baking dish. Spoon about 1½ tablespoons of the ricotta mixture into each shell and arrange them in the dish.
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Distribute the shredded chicken over the filled shells, spoon the remaining marinara over the top, and sprinkle with the remaining mozzarella. Combine panko and melted butter, then sprinkle evenly over the shells.
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Bake for 20–22 minutes, or until heated through and bubbling. Let rest briefly before serving.