Chicken Parmesan Stuffed Shells
A fun way to enjoy the flavors of classic chicken parmesan, stuffed in shells with plenty of cheese, sauce, and a crunchy bread crumb topping. You'll love how easy this meal comes together and is sure to get everyone to the table quickly.
Easy Chicken Parm Stuffed Shells Everyone Will Love
If you've ever had classic chicken parmesan, imagine that irresistible flavor combo stuffed in cheesy pasta shells. This recipe delivers those same layers we crave only in a deconstructed pasta bake. Every bite is filled with tender chicken, plenty of cheese, hearty pasta, rich marinara, and a crisp topping. I guarantee you everyone will LOVE this meal!
Simple Ingredients You Need
- Jumbo pasta shells
- Cooked shredded chicken- Rotisserie chicken is perfect for this recipe and saves time.
- Jar of your favorite pasta sauce- Marinara has a rich taste but any store-brand or homemade will work.
- Whole milk ricotta cheese offers a creamy texture.
- Italian cheese blend or mozzarella gives this recipe that classic chicken parm taste.
- Parmesan cheese- Make sure to use freshly grated for the best taste.
- Bread crumbs- We use plain bread crumbs but you could try seasoned or using a homemade blend.
- Pantry seasonings like Italian seasoning, garlic powder, salt and pepper; basic seasoning everyone has.
How To Make Chicken Parmesan Stuffed Shells
- Preheat oven to 375℉ and grease a baking dish with non-stick cooking spray.
- Cook pasta just under al dente, drain, and lightly rinse with cool water.
- Combine filling- cooked chicken, ricotta cheese, Italian cheese blend, parmesan, and seasonings in a medium bowl.
- Stuff shells with the chicken and cheese mixture.
- Assemble in baking dish by adding pasta sauce in the bottom of your prepared baking dish, then add the stuffed shells, stuffing side up.
- Top with cheese then cover and bake for 25-minutes.
- Finish with more parm and bread crumbs over the top of the baked shells and bake uncovered for another 10-minutes. Garnish with parsley and serve.
Helpful Tips and Variations
- Don't over cook the pasta shells so they hold their shape and don't tear easily while stuffing with the filling.
- Add a veggie boost using sautéed spinach, mushrooms, or shredded zucchini. Note: make sure to sauté the veggies first before adding to the filling to remove the excess moisture.
- Swap the shredded chicken for ground chicken, beef, or ground turkey.
Optional Serving Ideas
Pair chicken parmesan stuffed shells with English Muffin Garlic Bread for an easy side. Make this Viral Nana's Crunchy Lemon Parmesan Salad for a light option. Green Beans Almondine is simple and quick to make, or maybe you prefer Grilled Asparagus.
Chicken Parmesan Stuffed Shells
Equipment
- large pot
- 9×13-inch baking dish
- medium bowl
Ingredients
Shells and Filling
- 1 ½ cups cooked, shredded chicken
- 2 cups whole milk ricotta cheese or 15 ounce container
- 1 ½ cups Italian cheese blend
- ⅓ cup grated parmesan cheese
- 1 ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 18-20 jumbo shells
- 24 ounce jar marinara or pasta sauce
Topping
- ⅓ cup plain bread crumbs
- ¼ cup grated parmesan cheese
- ½ cup Italian cheese blend
- fresh parsley to garnish
Instructions
Cook the Pasta
- Cook 18-20 jumbo shells according to manufactures instructions just under al dente. Drain and rinse lightly with cool water. Be careful not to overcook the pasta. Set aside until ready to use.
Combine the Filling
- In a medium bowl combine 1 ½ cups shredded chicken, 2 cups ricotta cheese, 1 ½ cups Italian cheese blend, ⅓ cup grated parmesan cheese, 1 ½ tsp Italian seasoning, ¼ tsp garlic powder, and ½ tsp salt and pepper.
Preheat Oven and Prepare the Baking Dish
- Meanwhile, heat oven to 375℉ and spray your 9×13-inch baking dish with non-stick spray. Pour ½ of the pasta sauce in the bottom of the pan and spread out evenly.
Fill Shells and Bake
- Fill each cooked shell with about 2 tbsp chicken cheese filling. Place in your prepared baking dish filling side up. Repeat with the rest of the shells or until all the filling is used up. Sprinkle on ½ cup more Italian cheese blend then cover your baking dish tightly with foil.
- Bake in the oven for 25-minutes. Remove the foil and top with ¼ cup grated parmesan cheese and ⅓ cup bread crumbs. Bake uncovered for an additional 10-minutes. Garnish with fresh parsley and serve.
Notes
Nutrition
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