Marry Me Chicken Shells (Printable)

Pasta shells filled with ricotta, shredded chicken, and baked with a sun-dried tomato parmesan sauce.

# What you need:

→ Pasta Shells

01 - 20 to 24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
04 - 1 1/2 cups ricotta cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried basil
10 - Salt and black pepper, to taste

→ Marry Me Sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 4 cloves garlic, minced
14 - 1/2 cup sun-dried tomatoes, chopped, drained
15 - 1 1/4 cups heavy cream
16 - 1/2 cup chicken broth
17 - 1/2 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish

# How to make it:

01 - Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Boil salted water, cook pasta shells until al dente, drain and toss with olive oil to prevent sticking. Set aside.
03 - Combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and black pepper in a large bowl; mix thoroughly.
04 - Heat butter and olive oil in a skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant.
05 - Incorporate chopped sun-dried tomatoes into the skillet and cook for 1 additional minute.
06 - Stir in heavy cream and chicken broth, mixing well to blend flavors.
07 - Add parmesan, dried oregano, and optional red pepper flakes. Simmer 3 to 4 minutes until slightly thickened, then season with salt and pepper.
08 - Spread a thin layer of sauce on the bottom of the greased baking dish.
09 - Fill each pasta shell generously with the chicken-ricotta mixture and arrange all stuffed shells evenly in the baking dish.
10 - Pour the remaining sauce over the arranged shells and optionally sprinkle extra shredded mozzarella on top.
11 - Cover the dish with aluminum foil and bake for 25 minutes.
12 - Remove foil and bake an additional 10 minutes until the sauce is bubbly and golden on top.
13 - Sprinkle freshly chopped basil over the baked shells before serving.

# Expert Advice:

01 -
  • The sauce is genuinely luxurious—restaurant-quality but made in your own kitchen in under an hour.
  • It's elegant enough for date night but comfortable enough for a Tuesday when you just want something that feels special.
  • One dish, no fussy plating, and everyone at the table gets what they came for.
02 -
  • Don't stuff the shells until the filling is room temperature—warm filling makes the shells tear and the mixture gets loose.
  • The sauce thickens more as it cools, so if it looks a little loose going into the oven, that's exactly right; it'll set beautifully.
  • Taste the filling before baking; this is your only chance to adjust the seasoning because salt doesn't dissolve once everything is baked together.
03 -
  • Buy your ricotta and mozzarella the day you're making this; they taste noticeably better when they're fresh.
  • If your sun-dried tomatoes are very dry, soak them in warm water for five minutes before chopping—they'll be more tender and easier to distribute evenly in the sauce.
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