Chicken Stuffed Shells Recipe (2024)

September 24, 2018 by Jocelyn (Grandbaby Cakes) · Updated October 29, 2023

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Chicken Stuffed Shells Recipe is filled with flavorful chicken and broccoli stuffed inside of tender pasta shells then smothered with a decadent cajun cream sauce and cheese. Easily the best stuffed shells recipe ever!

So, if you have been following along with me this year, you know my baby girl is now seven months old! OMG seriously I cannot believe how quickly time is passing. I am desperately trying to hold on to each and every fleeting moment with a fierceness I can’t quite explain. I’ve slowed down my travel schedule as a result, and I’m trying to be a bit more conscious of the time and effort it takes me to complete certain tasks.

As a result, I’m starting to understand the importance of the easy weeknight meal.Between the busy work days, baby duties and everything else life brings, I find myselfstrapped for time. This chicken stuffed shells recipe is one of my many easy weeknight meals including Crispy Skillet Baked Garlic Chicken, Easy Citrus Shrimp and Lemon RoastChicken and Potatoes. So, I’ve taken it upon myself to put together recipes that areboth simple and delicious.

Table of Contents

The Perks and Highlights of the Best Chicken Stuffed Shells

Cuisine Inspiration: Cajun and Italian
Primary Cooking Method: Baking and Sautéing
Dietary Info: Contains Dairy and Gluten
Key Flavor: Creamy, Cheesy, and Spiced
Skill Level: Intermediate

Sweet Highlights:

Luscious Creamy Sauce: The heavy cream and parmesan create a rich and velvety base, enhancing the shells’ flavor.
Cajun Kick: A generous sprinkle of Creole seasoning adds a warm, spicy vibe, perfect for those who love a bit of heat.
Cheese Galore: With parmesan inside and melted mozzarella on top, it’s a cheesy delight from the first bite.
Quick and Easy: Despite its gourmet look, this recipe is straightforward, making it accessible for any home cook.
Versatile Veggie Addition: The broccoli adds a nutritious twist and a pop of color, but feel free to swap it out with your favorite veggies.

Ingredients

Jumbo Shells: They’re big, they’re bold, and they’re ready to be stuffed with goodness.
Unsalted Butter: This ensures everything you sauté is sizzling and flavorsome.
Minced Garlic: It’s small but mighty and packs a punch of flavor.
Heavy Whipping Cream: This makes the sauce luscious and rich.
Grated Parmesan Cheese: Cheesy goodness that’s part salty, part nutty, and all delish.
Creole Seasoning: The heart of Cajun cooking, it’s a vibrant mix that’s set to turn up the heat and the flavor.
Italian Seasoning: A herbal hug that brings a touch of the Mediterranean to the mix.
Salt & Black Pepper: A little seasoning goes a long way.
Ricotta Cheese: Creamy, dreamy, and delightful
Rotisserie Chicken: Shredded to perfection, it’s the protein-packed, flavor-loaded star of the show.
Cooked Broccoli: Adding a pop of color and a burst of veggie goodness.
Diced Onion: Sharp, sweet, and everything in between.
Shredded Mozzarella Cheese: Because more cheese equals more happiness.
Parsley for Garnish: A sprinkle of green to make it all beam.

How to Make Chicken Stuffed Shells

Prep: Preheat the oven to 350°F and cook the jumbo shells as per package instructions. Let them cool to room temperature.
Sauté: In a large pan, melt butter over medium-high heat, add garlic, and sauté for 30-60 seconds, avoiding burning.
Create Sauce: Add heavy cream, ½ cup parmesan, ½ tablespoon creole seasoning, and all the Italian seasoning. Bring to a boil, then simmer for 5-7 minutes until thick. Pour into a baking pan and set aside.
Mix Filling: In a bowl, combine ricotta, chicken, broccoli, onion, remaining parmesan, and creole seasoning.
Assemble: Stuff each shell with the chicken mixture, place in the sauced baking pan, cover with mozzarella, and bake for 20 minutes or until bubbly.
Serve: Let cool for 10-15 minutes, garnish with parsley, and serve it up!

At times, preparing meals for yourself or the family can feel overwhelming or time-consuming. Believe me, I understand. So, do yourself a favor, put together a few simple recipes that you not only love to eat, but enjoy making. I promise you these Chicken Stuffed Shells will be one of them!

More Amazing Italian Recipes

For more delicious Italian favorites, check out these recipes:

If you love stuffed shells, you will adore this Italian Sausage Stuffed Shells version.
There is nothing more satisfying than this comforting Italian Pot Roast recipe.
If you love a classic, try my amazing Spaghetti and Meatballs.
Want a vegetarian version of your favorite, try my Lentil Meatballs!
Don’t forget the most perfect Garlic bread recipe to serve with your Italian dish!

*Did you make this recipe? Please give it a star rating and leave comments below!*

**Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!**

Chicken Stuffed Shells Recipe

Flavorful chicken and broccoli are stuffed inside of tender pasta shells and smothered with cheese and a decadent cajun cream sauce. Next level!

4.46 from 72 votes

Ingredients

▢ 1/2 (12 ounce) box jumbo shells 6 ounces total
▢ 2 tbsp unsalted butter
▢ 2 tbsp minced garlic
▢ 2 cups heavy whipping cream
▢ 1 cup grated parmesan cheese divided
▢ 1 tbsp creole seasoning divided
▢ 1/2 tsp Italian seasoning
▢ salt (if needed) to taste
▢ black pepper to taste
▢ 1 cup ricotta cheese
▢ 1 cup rotisserie chicken shredded
▢ 1 cup broccoli cooked and diced
▢ 1/2 cup diced onion
▢ 1 cup shredded mozzarella cheese
▢ Parsley for garnish

Instructions

Preheat oven to 350 F degrees.
Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
Add butter to a large pan over medium high heat. Once melted, add garlic and cook for 30-60 seconds making sure not to overcook and cause burning.
Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5-7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan and set aside.
Next in a separate medium sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan and remaining creole seasoning and stir together to combine well.
Stuff room temperature shells with chicken mixture and add to bottom of sauced baking pan.
Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10-15 minutes, garnish with parsley and serve.

Video

Nutrition

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FAQs

Why do stuffed shells get watery? ›

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

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What goes well with stuffed shells? ›

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

How long to heat cold stuffed shells? ›

STUFFED SHELLS-350* OVEN, UNCOVERED FOR 40-45 MINUTES. MANICOTTI-350* OVEN, UNCOVERED FOR 30-35 MINUTES.

Why are my stuffed shells hard? ›

Don't Overcook the Pasta Shells!

Do not, I repeat, DO NOT over cook your pasta shells. In fact, I want you to undercook them! Boil them in a large pot of salt water for exactly 5 minutes, then drain them well and gently pat them dry. The shells will still be relatively hard, but just soft enough for you to stuff them.

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How much water do I need for 1 cup of pasta shells? ›

I boiled the water in the electric kettle, then poured about 2 - 2.5 cups (enough to cover completely) over the 1 cup of dry pasta with a teaspoon of salt.

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What temperature to bake stuffed shells? ›

Preheat oven to 375 degrees Fahrenheit. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes.

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What's the difference between stuffed shells and stuffed manicotti? ›

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

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How many days are stuffed shells good for? ›

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

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Is it better to bake chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

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How do you keep chicken breast moist when baking? ›

Use the Right Temperature:Bake the chicken at a moderate temperature (around 375°F to 425°F or 190°C to 220°C). Cooking at too high a temperature can lead to dryness. Add Fat:Brush the chicken breasts with olive oil, melted butter, or another fat source before baking. This helps lock in moisture and adds flavor.

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What makes chicken breast juicy? ›

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

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How many shells are in a box of jumbo shells? ›

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells.

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Should I defrost frozen stuffed shells before baking? ›

The pasta shells can be pulled from the freezer and go right into the oven after just adding some prepared spaghetti sauce (a staple in my house) and cheese. Sixty minutes later they are ready to serve.

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Can stuffed shells be left out overnight? ›

Can Stuffed Shells Be Left Out Overnight? I wouldn't recommend eating these (or any) stuffed shells if they've been left out overnight. Bacteria grows rapidly at room temperature, and eating these after they've been out for more than two hours can make you sick.

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Why is my ricotta cheese watery? ›

The sign your ricotta is bad

If the ricotta has gone yellowish or brown, or if there's a layer of water sitting atop the cheese, that's also an indicator that your ricotta has spoiled (so don't just shrug and mix the water back into the cheese!).

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How do you thicken watery ricotta? ›

There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch.

What happens if you put too much water in stuffing? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.