Description
Marry Me Chicken Stuffed Shells is a hearty and flavorful baked pasta dish featuring jumbo pasta shells stuffed with a savory mixture of chicken, ricotta cheese, and sun-dried tomatoes. The shells are baked in a rich, creamy sun-dried tomato sauce infused with garlic, herbs, and a hint of lemon, then topped with melted Monterey Jack and Colby Jack cheese. This recipe delivers a comforting and impressive meal perfect for family dinners or special occasions.
Ingredients
Chicken and Pasta Shells
- 2 lbs. chicken breast or tenderloins, diced into small chunks
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 18-20 jumbo pasta shells
- 2 cups shredded Monterey Jack and Colby Jack cheese
- 2 tablespoons olive oil
- Fresh basil, for garnish
- Salt and pepper, to taste
Marry Me Cream Sauce
- 3 tablespoons butter
- 4 garlic cloves, minced
- 4 oz diced sun-dried tomatoes in oil, drained
- 1.5 cups half and half
- 1/3 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 cup freshly shredded parmesan cheese
- Zest and juice of 1 lemon
Filling
- 1.5 cups ricotta cheese
- 4 oz diced sun-dried tomatoes in oil, drained
- 1/3 cup freshly shredded parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- ½ teaspoon Italian seasoning
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Cook the chicken: Drizzle the diced chicken with olive oil and season with Italian seasoning, paprika, salt, and pepper. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook the chicken chunks about 3-4 minutes per side until fully cooked and no longer pink inside. Remove from heat and set aside under tented foil to keep warm.
- Make the sauce: Using the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in the drained sun-dried tomatoes and cook for another 30 seconds. Pour in the half and half and heavy cream, then add Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a low boil, then reduce to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Stir in the parmesan cheese until melted and fully incorporated. Remove from heat and add lemon zest and juice. Set the sauce aside.
- Prepare the filling: In a large bowl, combine ricotta cheese, diced sun-dried tomatoes, parmesan cheese, minced garlic, lemon zest, Italian seasoning, salt, and pepper. Add the cooked chicken to the mixture and stir well until evenly combined.
- Cook the pasta shells: Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions, usually about 10 minutes, until al dente. Drain the shells and drizzle with a bit of olive oil to prevent sticking. Set aside to cool slightly.
- Assemble and bake: Preheat the oven to 400°F (200°C). Spread half of the prepared cream sauce evenly on the bottom of a 9×13 inch baking dish. Stuff each cooked pasta shell with the chicken and ricotta filling and arrange them side by side in the baking dish. Pour the remaining sauce over the shells, then sprinkle the shredded Monterey Jack and Colby Jack cheese evenly on top. Bake uncovered for 20 minutes until the sauce is bubbly and the cheese is browned around the edges.
- Rest and serve: Remove the baked shells from the oven and allow them to rest for 10 minutes. This resting time helps the sauce to set for easier serving. Garnish with fresh basil leaves before serving. Enjoy your delicious, creamy Marry Me Chicken Stuffed Shells!
Notes
- Use fresh basil for garnish to add a bright herbal aroma and color contrast.
- Make sure chicken is cooked thoroughly before mixing into the filling for food safety.
- To prevent the shells from sticking, drizzle them with olive oil after draining.
- You can prepare the filling mixture a day ahead to save time on the day of cooking.
- Adjust the red pepper flakes to control the level of spiciness in the sauce.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
