Chicken Parmesan Stuffed Shells Recipe

Name: Chicken Parmesan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (12 ounces) uncooked jumbo pasta shells; 2 tablespoons olive oil; 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; 4 cups meatless pasta sauce; 1/4 cup grated Parmesan cheese; 8 ounces fresh mozzarella cheese, thinly sliced and halved

Servings: persons

1 package (12 ounces) uncooked jumbo pasta shells
2 tablespoons olive oil
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
4 cups meatless pasta sauce
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella cheese, thinly sliced and halved

1
Preheat oven to 375&deg. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a
2
.
3
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.
4
In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken.
5
Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons ricotta mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full).
6
Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.

2069

kcal

Calories

Fat

227

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package (12 ounces) uncooked jumbo pasta shells, 2 tablespoons olive oil, 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, 1-1/2 teaspoons Italian seasoning, and more.

Yes, Chicken Parmesan Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Parmesan Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions