Hearty Marry Me Chicken Stuffed Shells

Here is my favorite Marry Me Chicken Stuffed Shells recipe, with creamy ricotta and goat cheese filling packed with tender chicken, all nestled in jumbo pasta shells and baked in a rich sun-dried tomato cream sauce.

This dish combines two classics—stuffed shells and the famous marry me chicken—into one cozy, crowd-pleasing dinner. I make this whenever I want to impress guests or just treat my family to something special on a weeknight. The creamy sauce with those tangy sun-dried tomatoes really makes it memorable.

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What Kind of Pasta Shells Should I Use?

For this recipe, you’ll want to grab a box of jumbo pasta shells – they’re usually labeled as “jumbo” or “conchiglioni” at the store. Most brands work pretty much the same, so just pick whichever is available or on sale. The key is to cook them until they’re just al dente, maybe even a minute less than the package directions suggest, since they’ll continue cooking in the oven. If you cook them too long, they’ll get mushy and tear when you’re trying to stuff them. And here’s a pro tip: always cook a few extra shells beyond what the recipe calls for, because a couple will inevitably rip or stick together during cooking.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Jumbo pasta shells: These are really the star of the show here, so I’d stick with jumbo shells if possible. In a pinch, you could use manicotti tubes, but you’ll need to pipe the filling in with a bag instead of spooning it.
• Goat cheese: Not a fan of goat cheese’s tangy flavor? Swap it out for cream cheese or an additional 4 oz of ricotta. The filling will be a bit milder but still tasty.
• Chicken: Rotisserie chicken works great here, but you can also use leftover cooked chicken breast or thighs. If you’re vegetarian, just leave it out and add some sautéed mushrooms for extra substance.
• Sun dried tomatoes: Use the oil-packed kind for best flavor, but if you only have the dried ones, soak them in hot water for 10 minutes before chopping and draining well.
• Whipping cream: Heavy cream or half-and-half both work fine. If you use half-and-half, the sauce will be a bit thinner but still creamy.
• Fresh basil: Dried basil works in a pinch – just use 2 teaspoons instead of 2 tablespoons since dried herbs are more concentrated.

Watch Out for These Mistakes While Baking

The biggest mistake with stuffed shells is overcooking the pasta during the initial boil, which causes them to tear when you’re trying to fill them – aim for just 8 minutes so they’re still firm enough to handle but will finish cooking perfectly in the oven.

Don’t skip rinsing the shells with cold water after draining, as this stops the cooking process and makes them cool enough to handle without burning your fingers during the filling step.

When it comes to the sauce, make sure to simmer it for the full 15 minutes before adding the cream, otherwise the flavors won’t develop properly and you’ll end up with a thin, watery sauce that doesn’t coat the shells well.

Finally, keep a close eye during the broiling step at the end – mozzarella can go from perfectly golden to burnt in less than a minute, so don’t walk away from the oven during those final 2-4 minutes.

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What to Serve With Marry Me Chicken Stuffed Shells?

These stuffed shells are pretty hearty on their own, so I like to keep the sides simple and fresh. A crisp Caesar salad or mixed green salad with a light vinaigrette is perfect for cutting through all that creamy, cheesy goodness. Garlic bread is always a winner for soaking up the extra sauce, or you could go with some warm, crusty Italian bread brushed with olive oil. If you want to add more veggies to the meal, roasted broccoli or sautéed green beans with garlic make great sides that won’t compete with the rich flavors of the shells.

Storage Instructions

Store: Keep any leftover stuffed shells in an airtight container in the fridge for up to 4 days. The creamy sauce keeps everything moist, so they taste great even the next day. I actually think the flavors get even better after sitting overnight!

Freeze: These shells freeze really well, which makes them perfect for meal prep. You can freeze them before or after baking – just wrap the dish tightly with plastic wrap and then foil, and they’ll keep for up to 3 months. If freezing unbaked, add an extra 15-20 minutes to the baking time when cooking from frozen.

Reheat: Warm up your shells in the oven at 350°F covered with foil until heated through, about 20 minutes from the fridge. You can also microwave individual portions for 2-3 minutes, though the oven keeps them from getting rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 130-150 g
• Fat: 170-200 g
• Carbohydrates: 240-270 g

Ingredients

For the pasta:

• 22 jumbo pasta shells (I always use Barilla for their durability during stuffing)

For the filling:

• 1 1/4 cups ricotta (drained if watery for a thicker filling)
• 3/4 cup chicken (finely shredded or diced into 1/4-inch pieces)
• 4 oz goat cheese
• 1/2 cup Parmesan (freshly grated for better melting and saltiness)
• 1 egg
• 2 tbsp fresh basil
• 2 garlic cloves
• 1 tsp salt
• 3/4 tsp Italian seasoning
• 1/4 tsp pepper
• 4 oz mozzarella

For the sauce:

• 7 oz sun-dried tomatoes (I prefer Mezzetta in oil for better flavor and texture)
• 1 small onion
• 28 oz marinara
• 1/4 cup water
• 1/4 tsp red pepper
• 1 cup whipping cream (gives the sauce its signature rich velvety texture)
• 1/2 tsp dried oregano

For the topping:

• 4 oz mozzarella

Step 1: Prepare the Filling and Mise en Place

• 2 garlic cloves, minced
• 2 tbsp fresh basil, chopped
• 1 1/4 cups ricotta
• 3/4 cup shredded chicken
• 4 oz goat cheese
• 1/2 cup Parmesan, freshly grated
• 1 egg
• 1 tsp salt
• 3/4 tsp Italian seasoning
• 1/4 tsp pepper
• 4 oz mozzarella

Start by mincing the 2 garlic cloves and chopping the 2 tablespoons of fresh basil.

In a large bowl, combine the 1 1/4 cups ricotta (make sure to drain it well if it’s watery—this prevents a soggy filling), 3/4 cup shredded chicken, 4 oz goat cheese, 1/2 cup freshly grated Parmesan, 1 egg, the minced garlic, basil, 1 tsp salt, 3/4 tsp Italian seasoning, 1/4 tsp pepper, and 4 oz mozzarella.

Mix until well combined and set aside.

I always use freshly grated Parmesan rather than pre-shredded because it melts more smoothly and distributes the saltiness better throughout the filling.

Step 2: Cook the Pasta Shells

• 22 jumbo pasta shells

Preheat your oven to 375°F.

Bring a large pot of salted water to a rolling boil and add the 22 jumbo pasta shells.

Cook for 8-10 minutes until al dente (they should have a slight firmness since they’ll cook again in the oven).

Drain the shells and rinse them with cold water to stop the cooking process.

Lay them out on a clean towel to dry slightly while you prepare the sauce.

Step 3: Build the Sun-Dried Tomato Cream Sauce

• 1 small onion, diced
• 7 oz sun-dried tomatoes, chopped
• 1 tbsp sun-dried tomato oil
• 28 oz marinara
• 1/4 cup water
• 1/2 tsp dried oregano
• 1/4 tsp red pepper

Dice the 1 small onion and chop the 7 oz sun-dried tomatoes.

Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large saucepan over medium heat, then add the diced onion and cook until softened, about 2 minutes.

Add the sun-dried tomatoes and cook for another 3 minutes to warm them through and release their flavors.

Pour in the 28 oz marinara, 1/4 cup water, 1/2 tsp dried oregano, and 1/4 tsp red pepper.

Stir well and simmer for 15 minutes to allow the flavors to meld and deepen.

I prefer sun-dried tomatoes packed in oil (like Mezzetta) because they have a richer flavor and better texture than dry ones.

Step 4: Stuff the Shells and Assemble the Dish

• chicken filling from Step 1
• cooked pasta shells from Step 2
• sun-dried tomato sauce from Step 3

Transfer the chicken filling from Step 1 into a piping bag (or a zip-top bag with one corner cut off for a makeshift piping bag).

Pipe the filling into each cooked shell from Step 2, filling them generously but not overstuffing.

Spread about half of the sun-dried tomato sauce from Step 3 across the bottom of a 9×13 inch baking dish.

Arrange the stuffed shells seam-side up in the dish in a single layer, then pour the remaining sauce over them, making sure each shell is well covered.

Step 5: Bake and Add the Creamy Finish

• 1 cup whipping cream
• 4 oz mozzarella

Before baking, stir the 1 cup whipping cream into the sauce that’s already in the dish—this gives the dish its signature rich, velvety texture.

Cover the baking dish tightly with foil and bake at 375°F for 30-35 minutes until the shells are heated through and the sauce is bubbling gently at the edges.

Remove the foil and top the entire dish with the remaining 4 oz mozzarella, spreading it evenly over the shells.

Step 6: Brown the Cheese and Finish

Turn on your broiler and place the baking dish on the middle oven rack.

Broil for 2-4 minutes, watching carefully, until the mozzarella is melted and lightly browned.

Remove from the oven and let rest for 2-3 minutes before serving.

Garnish with fresh basil if desired and serve immediately while the shells are still warm and the sauce is creamy.

Hearty Marry Me Chicken Stuffed Shells

Delicious Hearty Marry Me Chicken Stuffed Shells recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 8 servings

Calories 3200 kcal

Ingredients

  

For the pasta::

• 22 jumbo pasta shells (I always use Barilla for their durability during stuffing)

For the filling::

• 1 1/4 cups ricotta (drained if watery for a thicker filling)
• 3/4 cup chicken (finely shredded or diced into 1/4-inch pieces)
• 4 oz goat cheese
• 1/2 cup Parmesan (freshly grated for better melting and saltiness)
• 1 egg
• 2 tbsp fresh basil
• 2 garlic cloves
• 1 tsp salt
• 3/4 tsp Italian seasoning
• 1/4 tsp pepper
• 4 oz mozzarella

For the sauce::

• 7 oz sun-dried tomatoes (I prefer Mezzetta in oil for better flavor and texture)
• 1 small onion
• 28 oz marinara
• 1/4 cup water
• 1/4 tsp red pepper
• 1 cup whipping cream (gives the sauce its signature rich velvety texture)
• 1/2 tsp dried oregano

For the topping::

• 4 oz mozzarella

Instructions

 

• Start by mincing the 2 garlic cloves and chopping the 2 tablespoons of fresh basil. In a large bowl, combine the 1 1/4 cups ricotta (make sure to drain it well if it's watery—this prevents a soggy filling), 3/4 cup shredded chicken, 4 oz goat cheese, 1/2 cup freshly grated Parmesan, 1 egg, the minced garlic, basil, 1 tsp salt, 3/4 tsp Italian seasoning, 1/4 tsp pepper, and 4 oz mozzarella. Mix until well combined and set aside. I always use freshly grated Parmesan rather than pre-shredded because it melts more smoothly and distributes the saltiness better throughout the filling.
• Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil and add the 22 jumbo pasta shells. Cook for 8-10 minutes until al dente (they should have a slight firmness since they'll cook again in the oven). Drain the shells and rinse them with cold water to stop the cooking process. Lay them out on a clean towel to dry slightly while you prepare the sauce.
• Dice the 1 small onion and chop the 7 oz sun-dried tomatoes. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large saucepan over medium heat, then add the diced onion and cook until softened, about 2 minutes. Add the sun-dried tomatoes and cook for another 3 minutes to warm them through and release their flavors. Pour in the 28 oz marinara, 1/4 cup water, 1/2 tsp dried oregano, and 1/4 tsp red pepper. Stir well and simmer for 15 minutes to allow the flavors to meld and deepen. I prefer sun-dried tomatoes packed in oil (like Mezzetta) because they have a richer flavor and better texture than dry ones.
• Transfer the chicken filling from Step 1 into a piping bag (or a zip-top bag with one corner cut off for a makeshift piping bag). Pipe the filling into each cooked shell from Step 2, filling them generously but not overstuffing. Spread about half of the sun-dried tomato sauce from Step 3 across the bottom of a 9x13 inch baking dish. Arrange the stuffed shells seam-side up in the dish in a single layer, then pour the remaining sauce over them, making sure each shell is well covered.
• Before baking, stir the 1 cup whipping cream into the sauce that's already in the dish—this gives the dish its signature rich, velvety texture. Cover the baking dish tightly with foil and bake at 375°F for 30-35 minutes until the shells are heated through and the sauce is bubbling gently at the edges. Remove the foil and top the entire dish with the remaining 4 oz mozzarella, spreading it evenly over the shells.
• Turn on your broiler and place the baking dish on the middle oven rack. Broil for 2-4 minutes, watching carefully, until the mozzarella is melted and lightly browned. Remove from the oven and let rest for 2-3 minutes before serving. Garnish with fresh basil if desired and serve immediately while the shells are still warm and the sauce is creamy.