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pesto chicken stuffed shells
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pesto chicken stuffed shells

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: chicken
Calories: 420
Ingredients Method Notes

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)

Method
 

  1. 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. In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, pesto, egg, garlic powder, salt, and pepper. Mix until fully incorporated.
  3. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread 1 cup of sauce on the bottom of the dish.
  4. Carefully fill each shell with 1–2 tablespoons of the pesto chicken mixture and arrange them in the dish.
  5. Spoon the remaining sauce over the stuffed shells and sprinkle with extra mozzarella on top.
  6. 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.
  7. 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.