Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

Chicken Parmesan Stuffed Shells

When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida
Chicken Parmesan Stuffed Shells
Chicken Parmesan Stuffed Shells Recipe photo by Taste of Home
Next Recipe
Recommended
35 Tried-and-True 13×9 Casseroles
Next Recipe
  • Total Time
    Prep: 45 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 1 package (12 ounces) uncooked jumbo pasta shells
  • 2 tablespoons olive oil
  • FILLING:
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/3 cup seasoned bread crumbs
  • 3 cups part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup 2% milk
  • 1/4 cup chopped fresh Italian parsley
  • ASSEMBLY:
  • 4 cups meatless pasta sauce
  • 1/4 cup grated Parmesan cheese
  • 8 ounces fresh mozzarella cheese, thinly sliced and halved

Directions

  • Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet.
  • For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly.
  • In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken.
  • Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full).
  • Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.

Test Kitchen tips
  • Avoid overcooking the pasta. Shells are easier to stuff when al dente.
  • To fill shells easily, spoon the filling into a plastic storage bag. Cut a 1-inch hole in the corner and pipe the filling into the shells.
  • Coating the foil with cooking spray keeps it from sticking to the cheese on top.
    • Nutrition Facts
    1 serving: 431 calories, 19g fat (10g saturated fat), 71mg cholesterol, 752mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 28g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Recommended Video

    More from Taste of Home

    Easy Stuffed Shells
    Easy Stuffed Shells
    Baked Mostaccioli
    Baked Mostaccioli
    Perfect Four-Cheese Lasagna
    Perfect Four-Cheese Lasagna
    Artichoke & Spinach Chicken Casserole
    Artichoke & Spinach Chicken Casserole
    Creamy Skinny Pasta Casserole
    Creamy Skinny Pasta Casserole
    Chicken Broccoli Shells
    Chicken Broccoli Shells
    Three-Cheese Meatball Mostaccioli
    Three-Cheese Meatball Mostaccioli
    Pizza Noodle Bake
    Pizza Noodle Bake
    Spinach Chicken Manicotti
    Spinach Chicken Manicotti
    Contest-Winning Greek Pasta Bake
    Contest-Winning Greek Pasta Bake
    Meaty Manicotti
    Meaty Manicotti
    Beef and Spinach Lasagna
    Beef and Spinach Lasagna
    Chicken Marsala Lasagna
    Chicken Marsala Lasagna
    Spinach Beef Macaroni Bake
    Spinach Beef Macaroni Bake
    Sassy Southwest Stuffed Shells
    Sassy Southwest Stuffed Shells
    Stuffed Pasta Shells
    Stuffed Pasta Shells
    Buffalo Chicken Pasta Bake
    Buffalo Chicken Pasta Bake
    Chicken Cordon Bleu Pasta
    Chicken Cordon Bleu Pasta
    Baked Spaghetti
    Baked Spaghetti
    Pizza Pasta Casserole
    Pizza Pasta Casserole