Pesto Chicken Stuffed Shells are the ultimate comfort food upgrade. This dish takes tender pasta shells and fills them with a rich mixture of shredded chicken, creamy ricotta, mozzarella, and vibrant basil pesto. Baked to golden perfection under a blanket of marinara or Alfredo sauce (or both!), these shells are a cheesy, saucy masterpiece that’ll leave your family begging for seconds. Perfect for cozy weeknights, special gatherings, or make-ahead meal prepping, this dish is hearty, delicious, and surprisingly simple to make.
What Makes These Shells Special?
The magic of this recipe lies in the flavor-packed filling. Pesto adds a fresh, herby depth that perfectly complements the creamy cheeses and tender chicken. The baked shells absorb just the right amount of sauce, making every bite gooey and satisfying. It’s also easy to make ahead and freeze—ideal for busy nights or potlucks!
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 5–6
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese
- ⅓ cup basil pesto
- 1 egg
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 ½ cups marinara or Alfredo sauce (or use half of each)
- Fresh basil or parsley, for garnish (optional)
Instructions
1. Cook the Shells
Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. Make the Filling
In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, pesto, egg, garlic powder, salt, and pepper. Mix until fully incorporated.
3. Stuff the Shells
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1 cup of sauce on the bottom of the dish.
Carefully fill each shell with 1–2 tablespoons of the pesto chicken mixture and arrange them in the dish.
4. Add Sauce and Cheese
Spoon the remaining sauce over the stuffed shells and sprinkle with extra mozzarella on top.
5. Bake
Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish and Serve
Let cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Variations
- Extra Cheesy: Add a layer of béchamel sauce or use a blend of cheeses like fontina and provolone.
- Spinach Boost: Stir chopped spinach into the filling for added greens.
- Spicy Kick: Add red pepper flakes or chopped sun-dried tomatoes to the mix.
- Low Carb Option: Swap pasta shells for roasted zucchini boats and stuff with the same filling.
Equipment You’ll Need
- Large pot
- Mixing bowl
- Spoon or piping bag (for stuffing)
- 9×13-inch baking dish
- Foil
- Oven
Nutritional Information (Approx. Per Serving)
- Calories: 420
- Protein: 28g
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 4g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze assembled (uncooked) shells for up to 2 months. Thaw overnight and bake as directed.
- Reheating: Warm in the oven at 350°F for 15–20 minutes or microwave individual portions.
My Cooking Experience
These Pesto Chicken Stuffed Shells are always a hit in my kitchen. I love using leftover rotisserie chicken to save time, and the pesto gives the dish such a fresh twist. The combo of Alfredo and marinara is my favorite—it’s like a creamy tomato dream! It’s also a great meal to prep ahead for guests or busy weeknights.
Conclusion
Pesto Chicken Stuffed Shells are a cozy, satisfying dish that brings bold flavor and creamy texture to the dinner table. Whether you’re feeding a family or prepping meals for the week, these shells check all the boxes: comforting, easy to make, and absolutely delicious.
pesto chicken stuffed shells
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, pesto, egg, garlic powder, salt, and pepper. Mix until fully incorporated.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1 cup of sauce on the bottom of the dish.
- Carefully fill each shell with 1–2 tablespoons of the pesto chicken mixture and arrange them in the dish.
- Spoon the remaining sauce over the stuffed shells and sprinkle with extra mozzarella on top.
- Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze assembled (uncooked) shells for up to 2 months. Thaw overnight and bake as directed.
- Reheating: Warm in the oven at 350°F for 15–20 minutes or microwave individual portions.
