If you’re looking for a delicious and comforting meal that will impress your family and friends, look no further than these Chicken Parmesan Stuffed Shells. This recipe combines the heartiness of jumbo pasta shells filled with a creamy, cheesy chicken filling, all smothered in rich marinara sauce and topped with golden, crispy breadcrumbs. It’s a dish that is not only satisfying but also easy to make, making it perfect for a weeknight dinner or a weekend gathering. Let’s dive into this wonderful recipe that celebrates the classic flavors of chicken parmesan in a fun and hearty way.
Why This Chicken Parmesan Stuffed Shells Stands Out
These Chicken Parmesan Stuffed Shells stand out for several reasons. First, the combination of ground chicken and creamy cheeses creates a filling that is both rich and flavorful. The addition of Italian seasonings and garlic elevates the taste profile, making each bite a burst of flavor. Secondly, the shells are generously filled, ensuring that every mouthful is satisfying. Finally, the crispy Panko topping adds a delightful texture contrast to the soft pasta and creamy filling. It’s a dish that’s sure to please everyone at the table!
What’s in the Bowl
To create these tasty Chicken Parmesan Stuffed Shells, you’ll need the following ingredients:
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
- 1 lb ground chicken or boneless chicken breasts cut into small pieces, about 1-inch
- 1 teaspoon dried Italian seasonings
- 1/2 teaspoon salt
- Filling:
- 2 cups whole milk ricotta cheese
- 2 cups shredded Mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt
- 4 cups marinara sauce
- 1/2 cup Panko breadcrumbs
- optional chopped parsley for garnish
Hardware & Gadgets
Before you start cooking, gather the following tools:
- Large pot: For boiling the pasta shells.
- Skillet: To cook the chicken filling.
- Mixing bowl: For combining the filling ingredients.
- Baking dish: To assemble and bake the stuffed shells.
- Spatula or spoon: For mixing and spreading ingredients.
- Aluminum foil: To cover the baking dish while cooking.
Chicken Parmesan Stuffed Shells: From Prep to Plate
Follow these simple steps to create your Chicken Parmesan Stuffed Shells:
Step 1: Prepare the Pasta
Begin by cooking the jumbo pasta shells according to the package instructions until al dente. Drain and set aside on a baking sheet to cool slightly. This will prevent them from sticking together.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Add the ground chicken (or small pieces of chicken breast) and season with dried Italian seasonings and salt. Cook until the chicken is no longer pink, about 5-7 minutes. Remove from heat and let cool.
Step 3: Make the Filling
In a mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan cheese, egg, minced garlic, and 1/2 teaspoon of salt. Mix well until all ingredients are fully incorporated. Fold in the cooked chicken until evenly distributed.
Step 4: Assemble the Shells
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Using a spoon, carefully fill each cooked pasta shell with the chicken and cheese mixture. Place the filled shells seam-side up in the baking dish.
Step 5: Top with Sauce and Cheese
Once all the shells are filled and in the baking dish, pour the remaining marinara sauce over the top of the shells. Sprinkle the remaining mozzarella cheese and Panko breadcrumbs evenly over the sauce.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 7: Garnish and Serve
Once baked, remove the Chicken Parmesan Stuffed Shells from the oven. Allow them to cool for a few minutes before garnishing with chopped parsley, if desired. Serve hot and enjoy!
Make It Your Way
Feel free to customize your Chicken Parmesan Stuffed Shells with these variations:
- Add vegetables: Incorporate finely chopped spinach, mushrooms, or bell peppers into the filling for added nutrition and flavor.
- Spice it up: Add red pepper flakes to the filling or marinara sauce for a spicy kick.
- Cheese swap: Experiment with different cheeses like fontina or provolone for a unique flavor twist.
- Meat alternatives: Use ground turkey or a plant-based substitute for a lighter or vegetarian version.
Problems & Prevention
While making Chicken Parmesan Stuffed Shells is straightforward, here are some common issues and how to prevent them:
- Shells breaking: Be gentle when handling the cooked pasta shells, and avoid overcooking them to maintain their structure.
- Filling too runny: Ensure the ricotta cheese is well-drained, and use the right amount of egg to bind the filling without making it overly wet.
- Cheese burning: Cover the dish with foil for the first part of baking to prevent the cheese from browning too quickly.
- Shells drying out: If you have leftover marinara sauce, drizzle it over the shells before baking to keep them moist.
Refrigerate, Freeze, Reheat
If you have leftovers, here’s how to store and reheat your Chicken Parmesan Stuffed Shells:
You can refrigerate the stuffed shells in an airtight container for up to 3 days. For longer storage, freeze the unbaked shells by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 45 minutes, or until heated through. For refrigerated shells, simply reheat in the oven at 350°F (175°C) for about 20 minutes, covered with foil, until warmed.
Your Top Questions
Can I use store-bought marinara sauce?
Absolutely! Using store-bought marinara sauce can save time and still deliver delicious flavor. Just choose a quality brand that you enjoy.
Can I prepare these shells in advance?
Yes! You can assemble the Chicken Parmesan Stuffed Shells ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly to prevent drying out.
How can I make this dish gluten-free?
To make gluten-free Chicken Parmesan Stuffed Shells, simply use gluten-free pasta shells and ensure that all other ingredients are certified gluten-free.
What can I serve with Chicken Parmesan Stuffed Shells?
This dish pairs wonderfully with a simple side salad, garlic bread, or steamed vegetables for a complete meal.
What to Make After This
If you enjoyed making Chicken Parmesan Stuffed Shells, you might also love these recipes:
Hungry for More?
If you’re craving more delicious recipes and cooking tips, be sure to explore our blog! We have a wealth of ideas that will inspire you to get creative in the kitchen.
The Chicken Parmesan Stuffed Shells are a delightful twist on the traditional chicken parmesan. With their creamy filling, savory marinara, and crispy topping, they’re sure to become a family favorite. Whether you’re serving them for a cozy family dinner or a gathering with friends, this dish is sure to impress. Enjoy every cheesy, flavorful bite!
Chicken Parmesan Stuffed Shells
Ingredients
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
- 1 lb ground chicken or boneless chicken breasts cut into small pieces (about 1-inch)
- 1 teaspoon dried Italian seasonings
- 1/2 teaspoon salt
Filling:
- 2 cups whole milk ricotta cheese
- 2 cups shredded Mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic (minced or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt
- 4 cups marinara sauce
- 1/2 cup Panko breadcrumbs
- optional chopped parsley (for garnish)
Instructions
- Begin by cooking the jumbo pasta shells according to the package instructions until al dente. Drain and set aside on a baking sheet to cool slightly.
- In a large skillet, heat the olive oil over medium heat. Add the ground chicken (or small pieces of chicken breast) and season with dried Italian seasonings and salt. Cook until the chicken is no longer pink, about 5-7 minutes. Remove from heat and let cool.
- In a mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan cheese, egg, minced garlic, and 1/2 teaspoon of salt. Mix well until all ingredients are fully incorporated. Fold in the cooked chicken until evenly distributed.
- Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Using a spoon, carefully fill each cooked pasta shell with the chicken and cheese mixture. Place the filled shells seam-side up in the baking dish.
- Once all the shells are filled and in the baking dish, pour the remaining marinara sauce over the top of the shells. Sprinkle the remaining mozzarella cheese and Panko breadcrumbs evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the Chicken Parmesan Stuffed Shells from the oven. Allow them to cool for a few minutes before garnishing with chopped parsley, if desired. Serve hot and enjoy!
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
- Spatula or Spoon
- Aluminum Foil
Notes
- Feel free to add vegetables like spinach or mushrooms for added nutrition.
- Add red pepper flakes for a spicy kick.
- Make it gluten-free by using gluten-free pasta shells.
