Hot cheesy Chicken Parmesan Stuffed Shells Recipe, a family dinner no one can resist!
Heaven in a pan. That’s what I’m serving today.
Hot, molten, cheesy, saucy, golden, crispy topped, carb-alicious heaven.
Chicken Parmesan Stuffed Shells are exactly what they sound like. A combination of two Italian-American favorites, Chicken Parmesan and classic Stuffed Shells.
Together, in one glorious meal.
However, I made a few small changes. The crunchy breading normally found in Chicken Parmesan is not on the chicken itself. Instead, the chicken is mixed into the cheesy shell filling and golden crust coats the outside of the shells.
This allows you to use up leftover chicken, without having to start from scratch.
Once the shells are filled with ricotta, chicken and herbs, dip each shell in melted butter and roll the tops in panko breadcrumbs. Place the shells in a baking dish with marinara sauce in the bottom.
In the oven, the tops of the Chicken Parmesan Stuffed Shells turn golden-brown, just like Chicken Parmesan, while the marinara sauce simmers around them.
You can make your own marinara, or use your favorite store-bought sauce for convenience.
You can also make multiple batches of Chicken Parmesan Stuffed Shells and keep them in the freezer for busy nights.
This is another dinnertime favorite my kids beg for. I guarantee, this cozy meal will please everyone at your dinner table.
Especially the picky ones!
More Stuffed Shell Recipes
Chicken Parmesan Stuffed Shells
- 3 cups homemade marinara or store-bought
- 24 jumbo dried pasta shells
- 2 cups chopped cooked chicken, use up leftovers
- 15 ounces ricotta cheese
- 1 cup parmesan cheese
- 1 large egg
- 1 tablespoon dried Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 cup panko breadcrumbs
- 1/4 cup melted butter
- 1 cup shredded mozzarella cheese
- Preheat the oven to 400 degrees F. Pour the marinara in the bottom of a 9 X 13 inch baking dish. Place a large pot of salted water over high heat and bring to a boil.
- Once the water is boiling, drop the pasta shells into the water and cook for 6-7 minutes, until almost cooked through. Drain the pasta.
- Meanwhile, place the ricotta, parmesan cheese, egg, Italian seasoning, garlic, salt, and crushed red pepper in a bowl. Mix well. Then stir in the chopped chicken.
- Spoon the ricotta mixture into the shells. One at a time, dip the top (open side) of each jumbo shell in melted butter, then roll the top in panko bread crumbs. Place the shells panko-side-up in the baking dish.
- Bake for 20 minutes in the center of the oven. (If the bread crumbs aren't turning brown by the 15 minute mark, turn the boiling on high for the last 3-5 minutes.) Remove the baking dish from the oven. Sprinkle mozzarella cheese over each shell. Then bake (at 400) for another 5 minutes to melt the cheese. Serve warm.