This Chicken Parm Stuffed Shells recipe combines shredded chicken, marinara, ricotta, mozzarella, and parmesan into one cheesy, baked masterpiece.
I don’t remember what day of the week it was, but I remember the weather: gloomy. One of those days where nothing quite goes right and dinner feels like a personal attack. I had leftover shredded chicken from earlier in the week—honestly, I was tired of seeing it in the fridge—but I also had half a box of jumbo shells and just enough ricotta to do something.
I wasn’t trying to impress anyone. I was just hungry and maybe a little emotionally fragile. But somewhere between stuffing shells and layering marinara, it hit me—this was basically chicken parmesan, just in pasta form. I popped the dish in the oven, half-expecting it to be one of those “well, it’s edible” meals. But when I took the first bite? Cheesy. Saucy. Crunchy in all the right places.
And somehow, the day didn’t seem so terrible anymore.
Why You’ll Love This Chicken Parm Stuffed Shells Recipe?
Let’s get one thing out of the way: this isn’t some high-maintenance dinner. These stuffed shells are easy to put together, even when you’re running on fumes. You mix some cheese with leftover chicken, stuff some shells, pour on the sauce and call it a night. But the flavor? The comfort? It hits different.
This recipe gives you the vibes of chicken parmesan—crispy breadcrumb topping, marinara, melty mozzarella—but in pasta form, which, let’s be honest, makes it more fun to eat. It’s cozy, it’s crowd-pleasing, and it looks fancier than it really is (I mean, it’s basically leftovers in disguise, and I love that for us).
It’s also super forgiving. Out of parmesan? Skip it. Want to make it spicy? Toss in some chili flakes. Forgot to grease the baking dish? It’ll still turn out fine. Somehow it always works.
Ingredient Notes:
You don’t need fancy ingredients to make this work. Just a few staples and a little cheese magic.
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Jumbo pasta shells: Cooked just to al dente. I always make a few extra in case a couple rip—which, let’s be honest, happens every time.
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Shredded chicken: Leftover rotisserie is my go-to. But I’ve also poached chicken in broth and used that. Even grilled works if that’s what you have.
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Ricotta cheese: Creamy and perfect for stuffing. I’ve used both full-fat and fat-free. Both work. One just makes you feel slightly more virtuous.
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Marinara sauce: I grab whatever jar I have. If it’s a little meh, I stir in garlic powder and a pinch of sugar. Nobody needs to know.
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Mozzarella + Parmesan: The dream team. Mozzarella for the melty pull, parmesan for that sharp edge that makes it feel like legit chicken parm.
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Italian seasoning: Honestly, even just oregano or basil is fine. I’ve used pizza seasoning in a pinch. No one complained.
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Breadcrumbs: That little crunchy layer on top makes it. I’ve used panko, seasoned, plain—whatever I had. One time I crushed up Ritz crackers. Still bomb.
How To Make Chicken Parm Stuffed Shells?
Step 1: Get your oven preheated to 350°F. While it’s warming up, lightly grease a 9×13 baking dish and spread ½ cup of marinara on the bottom. Feels like the base of a lasagna, but easier.
Step 2: Cook your pasta shells. Just until al dente—no mushy shells, please. Drain them gently and let them cool while you mix the filling. And seriously, cook extra. There’s always a tragic pasta casualty or two.
Step 3: Mix up the good stuff. In a big bowl, combine the ricotta, a bit of the mozzarella and parmesan, ½ cup of sauce, Italian seasoning, salt, pepper, and then fold in the chicken. It’s gonna look like a mess. That means it’s right.
Step 4: Stuff the shells. I use a spoon and my fingers—because let’s be honest, it’s faster. Just enough to fill each shell so it doesn’t explode in the oven.
Step 5: Arrange and layer. Nestle the shells into the baking dish, then top them with the rest of the marinara. Sprinkle on the rest of the mozzarella and parmesan. Then go wild with the breadcrumbs.
Step 6: Bake it. Pop it in the oven for 30 minutes. If you want extra crisp on top, broil for the last minute or two. Keep an eye on it. The broiler giveth and it taketh away.
Step 7: Let it sit. I know it smells amazing, but give it five minutes. The cheese needs time to settle and not burn your face off.
Want To Save This Recipe?
Storage Options:
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Fridge: These keep like a dream for 3–4 days. Reheat in the oven or microwave. The crispy top might soften, but it still tastes amazing.
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Freezer: You can freeze this whole dish unbaked or baked. Just make sure it’s tightly wrapped. Bake from frozen at 350°F for about 45–50 minutes. I usually add extra cheese on top before reheating. Because, obviously.
Variations and Substitutions:
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No chicken? Shredded turkey, ground beef, or even sautéed mushrooms work.
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Add greens: Toss some chopped spinach or kale into the filling. Feels healthy. Tastes just as good.
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Low carb? Skip the pasta. Use the filling in halved bell peppers. Bake until soft and melty.
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Spice it up: Add red pepper flakes to the sauce or chopped jalapeños to the filling.
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Dairy-free? Use a vegan ricotta and mozz. I’ve tried it. It works. Not exactly the same, but still solid.
What to Serve with Chicken Parm Stuffed Shells?
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Garlic bread (duh). Bonus if it’s the frozen kind that bakes at the same temp.
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A huge salad with tangy vinaigrette. Because balance.
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Roasted veggies like broccoli or zucchini. Or just whatever’s in the crisper drawer.
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Red wine or iced tea. Or water with lemon if you’re pretending to hydrate.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble the whole thing and cover it in the fridge. Bake it the next day when you’re actually in the mood to eat.
Can I double this for a crowd?
Absolutely. Make two pans—serve one, freeze one. Future you will thank present you.
Do I have to use breadcrumbs?
Technically no, but it adds that little crispy kick that takes this from good to whoa.
Look, these Chicken Parm Stuffed Shells aren’t trying to win awards for innovation. They’re here to feed you, comfort you, and trick your brain into thinking you just did something fancy. And honestly? That’s more than enough.
Try ‘em out, tweak the filling, steal the crispy corner piece before anyone sees—and tell me in the comments: are you Team Extra Cheese or Team Extra Sauce? Either way, you’re right.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Parm Stuffed Shells
Ingredients
- 18 jumbo pasta shells cooked to al dente
- 1 cup fat-free ricotta cheese
- 10 oz cooked shredded chicken breast
- 2¼ cups marinara sauce divided
- 2 oz parmesan cheese shredded
- 3 oz 2% mozzarella cheese shredded
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 –3 tbsp breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread ½ cup of marinara sauce evenly across the bottom of the dish and set aside.
Prepare the filling.
- In a medium bowl, combine the ricotta cheese, 1 oz of the mozzarella, 1 oz of the parmesan, ½ cup of marinara sauce, Italian seasoning, and salt and pepper to taste. Stir until smooth. Gently fold in the shredded chicken until evenly distributed.
Stuff the shells.
- Using a spoon, carefully fill each cooked and cooled pasta shell with the prepared chicken and cheese mixture. Arrange the filled shells in the prepared baking dish in a single layer.
Top and finish assembling.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and parmesan cheeses, then finish with a light layer of breadcrumbs.
Bake.
- Place the baking dish in the preheated oven and bake uncovered for 30 minutes, or until the cheese is fully melted and the top is lightly golden. Allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
