March 8th 2023

Published: Mar 7, 2023 by Dina

These Chicken Stuffed Shells are packed with creamy chicken and spinach and then topped with gooey mozzarella. This delicious pasta dish will be a family favorite.

If you love creamy pasta dishes, then you should try this Stuffed Manicotti and Chicken Cannelloni.

Table Of Contents

Recipe Details

This recipe for Chicken Stuffed Shells is the ultimate comfort food. Made with 3 kinds of cheeses, it’s filling and savory and not at all difficult.

TASTE: This dish is full of cheesy goodness with some delicious spinach for contrast. This rich meal is perfect for family dinners.
TEXTURE: From the al dente shells to the creamy filling, these Chicken Stuffed Shells have it all. You won’t be able to get enough of the gooey, cheesy texture.
TIME: This recipe takes just under an hour to make.
EASE: These stuffed shells are not nearly as hard as you may think. Just follow my step-by-step instructions and this dish will be nice and simple.

What You’ll Need

Ingredient Notes

Jumbo shells- Make sure they’re jumbo so they are big enough for the delicious filling you’re making.
Chicken- You can cook chicken breasts and dice them up or break down a rotisserie chicken for the chicken pieces you’ll need.
Parmesan cheese- This will add some salty, nutty, and cheesy flavor to the sauce and filling.
Spinach- For an earthy flavor that contrasts really well with the rich, cheesy filling. You should use frozen spinach that has been thawed and drained.

Add-ins and Substitutions

Substitute other meats- You can also make this recipe with shredded pork, shredded turkey, ground beef, or ground sausage. Bacon can also be added.
Substitute gluten-free shells- For a gluten-free pasta dish that everyone can enjoy, substitute gluten-free jumbo shells.
Use other vegetables- Make these Chicken Stuffed Shells with kale, chopped broccoli, or asparagus in the filling.
Add breadcrumbs- Sprinkle the mozzarella cheese on top of the dish with either Italian breadcrumbs or Panko for a crunchy topping that goes great with all that melted cheese.

How to Make Chicken Stuffed Shells

Make the sauce. In a large saucepan, melt the butter over medium heat. Then stir in the minced garlic cloves for about a minute. Then pour in the heavy cream and let it come to a simmer. Remove the pan from the heat and whisk in the grated parmesan cheese, pepper, and salt. Set aside.

Cook the shells. Now cook the jumbo pasta shells in a pot of boiling salted water according to the package. Drain, adds a little olive oil, and set aside.

Make the filling. In a large bowl, mix together the chicken, spinach, Ricotta cheese, Parmesan, Mozzarella, salt, and pepper.
Stuff the shells. Now stuff each pasta shell with the filling. Prep your deep 9×13-inch baking dish by coating the bottom of it with 1 cup of white sauce. Then place the stuffed shells on top (open side up).

Pro Tip: I like to use a medium-sized cookie scoop to stuff my Shells. It’s the perfect size and reduces mess.

Bake. Evenly pour the remaining sauce on top of the shells and sprinkle more mozzarella cheese on top. Preheat the oven to 350 degrees Fahrenheit and bake for about 30 minutes. Then broil for 2-3 minutes to get the cheese golden brown.

Recipe Tips

Add olive oil to the shells- Doing this once they are done cooking will ensure they don’t stick together and later break when you are ready to stuff them.
Drain your spinach- After you’ve thawed your spinach, you will need to thoroughly drain it to keep the water from thinning out your filling and making the shells soggy.
Cook the shells open side up- Doing it this way ensures that the filling will not fall out the bottom as you scoop and serve this delicious dish.
Broil your Chicken Stuffed Shells at the end- For the last few minutes of cooking, make sure to set your oven to broil so you get that perfect golden brown on your cheesy topping.

FAQs

Why do stuffed shells get watery?

Your shells can get soggy if they are cooked for too long, causing them to get mushy. To make Chicken Stuffed Shells that don’t tear or get soggy, only cook them until they are al dente because they will continue to cook once they are stuffed and baked.

Do you freeze stuffed shells before or after cooking?

It’s best to freeze your stuffed shells before you cook. Otherwise, they will become soggy and mushy when they are baked a second time from the freezer. They will hold up better if you freeze them stuffed and uncooked.

Serving Suggestions

These Chicken Stuffed Shells are so versatile and work with lots of other dishes. Serve them with salads, soups, proteins, and vegetables.

Proteins: Serve them with Pesto Salmon, Braised Beef Short Ribs (VIDEO), Air Fryer Pork Chops (VIDEO), or One Pan Chicken and Potatoes.
Salad: Start the meal off with a Spinach Salad, Cucumber Tomato Feta Salad, Antipasto Salad, or Caprese Salad.
Sides: Pair these Chicken Stuffed Shells with some Bacon Wrapped Asparagus, Air Fryer Brussels Sprouts, Air Fryer Baked Potatoes, or Crispy Air Fryer Broccoli.
Soups: Enjoy this dish with a bowl of Broccoli Cheddar Soup, Cream of Mushroom Soup, Baked Potato Soup, or Easy French Onion Soup.

Make This Recipe in Advance

Make ahead: You can prepare these Chicken Stuffed Shells by adding the filling and placing them in the baking dish. Just cover it with foil and plastic wrap and store it in the fridge until you’re ready to cook, no more than 2 days ahead of time.

Storing: Store any leftovers of this dish in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave, or in the oven until warmed through.

Freeze: Freeze these shells uncooked for best results. Place them covered in a baking dish in the freezer for up to 3 months. Allow them to thaw in the fridge before baking in the oven.

More Delicious Pasta Dishes!

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Full Recipe Instructions