Pin It My neighbor brought these to a potluck last spring and refused to leave until I promised to make them myself. The shells came out of the oven bubbling with that golden sauce, and I understood why she called it Marry Me Chicken. I made them the following weekend and have been tweaking the recipe ever since. The creamy ricotta filling soaks up the sun-dried tomato sauce in a way that feels almost indulgent. Now they show up on my table whenever I want to impress someone without spending all day in the kitchen.
I first made these for my sister's birthday dinner because she mentioned loving stuffed shells but hating how watery they usually turn out. Watching her take that first bite and pause mid-conversation was all the confirmation I needed. She asked for the recipe before dessert even hit the table. Since then, I have made them for anniversaries, Sunday dinners, and one particularly memorable Tuesday when I just needed comfort food. They have become my go-to dish when I want to feel like I am taking care of people.
Ingredients
- Large pasta shells: Look for shells labeled jumbo or large so they hold a generous amount of filling without tearing when you stuff them.
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you about twenty minutes of prep time.
- Ricotta cheese: Use whole milk ricotta for the creamiest texture, low fat versions can turn grainy when baked.
- Parmesan cheese: Freshly grated parmesan melts smoother and tastes sharper than the pre-grated kind in the green can.
- Mozzarella cheese: Shred it yourself from a block, pre-shredded mozzarella has anti-caking agents that prevent it from melting properly.
- Sun-dried tomatoes: The oil-packed kind adds more flavor than the dry ones, just drain them well before chopping.
- Heavy cream: This is what makes the sauce silky and rich, half and half will not thicken the same way.
- Chicken broth: It thins the cream just enough so the sauce coats the shells instead of sitting on top in clumps.
- Garlic: Fresh minced garlic blooms in the butter and oil, giving the sauce that aromatic base you can smell from the next room.
- Crushed red pepper flakes: Optional but highly recommended, they add a gentle heat that wakes up the richness without overpowering it.
Instructions
- Prep the oven and baking dish:
- Set your oven to 375 degrees and grease a 9x13 inch dish with a little butter or cooking spray. This keeps the bottom layer of shells from sticking when you serve them.
- Cook the pasta shells:
- Boil them in well-salted water just until al dente, usually about a minute less than the package says. Toss them gently with olive oil after draining so they do not glue themselves together while you make the filling.
- Mix the filling:
- Combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper in a big bowl. The egg helps bind everything so the filling holds its shape when you cut into the shells later.
- Start the sauce:
- Melt butter with olive oil in a skillet over medium heat, then add the minced garlic and let it sizzle for about a minute. You want it fragrant and golden, not browned or burnt.
- Add the sun-dried tomatoes:
- Toss them in and cook for another minute, stirring so they release their sweet tangy oil into the butter. The kitchen will smell incredible at this point.
- Build the sauce base:
- Pour in the heavy cream and chicken broth, stirring everything together until smooth. Let it come to a gentle simmer before adding the parmesan.
- Finish the sauce:
- Stir in parmesan, oregano, and red pepper flakes, then let it simmer for three to four minutes until it thickens just enough to coat the back of a spoon. Taste and adjust salt and pepper now.
- Layer the dish:
- Spoon a thin layer of sauce across the bottom of your greased baking dish. This prevents the shells from drying out and sticking during baking.
- Stuff the shells:
- Use a spoon to fill each shell generously with the chicken-ricotta mixture, then nestle them snugly in the dish. Do not worry if they look a little crowded, they will settle as they bake.
- Add the sauce:
- Pour the remaining sauce over the stuffed shells, making sure each one gets a good coating. Sprinkle extra mozzarella on top if you want a cheesy golden crust.
- Bake covered:
- Cover the dish with foil and bake for twenty-five minutes. The foil traps steam and keeps the shells moist while everything heats through.
- Finish uncovered:
- Remove the foil and bake for another ten minutes until the sauce is bubbling and the top turns golden in spots. Let it rest for five minutes before serving so the filling sets up a bit.
Pin It The first time I brought these to a family dinner, my uncle asked if I was trying to get someone to propose to me. I laughed and told him it was called Marry Me Chicken for a reason. He went back for seconds and admitted he understood the name. Now every time I make them, someone at the table jokes about who I am trying to marry. Honestly, I just love how a dish this comforting can turn a regular dinner into something people remember.
How to Store and Reheat Leftovers
Let the shells cool completely before transferring them to an airtight container. They will keep in the fridge for up to three days and the sauce actually thickens and clings to the shells even better after sitting overnight. Reheat individual portions in the microwave at half power for about two minutes, stirring halfway through, or warm the whole dish covered with foil in a 350 degree oven for twenty minutes. If the sauce looks dry after reheating, drizzle a little chicken broth or cream over the top before warming.
Ways to Make This Your Own
Swap the chicken for cooked turkey or even crumbled Italian sausage if you want a richer, spicier filling. For a vegetarian version, leave out the meat entirely and stir in some sautéed spinach or finely chopped mushrooms with the ricotta. You can also play with the cheese by adding a handful of fontina or gruyere to the filling for extra depth. I have made these with roasted red peppers instead of sun-dried tomatoes when I wanted something a little sweeter and less tangy.
What to Serve Alongside
These shells are rich and creamy, so I like to balance them with something bright and crunchy. A simple arugula salad with lemon vinaigrette cuts through the heaviness perfectly. Garlic bread is always a hit for soaking up extra sauce, and roasted green beans or broccolini add a nice vegetal note without competing for attention. If you are feeling fancy, a chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the sun-dried tomatoes and cream.
- Make sure your pasta water is as salty as the sea, it is your only chance to season the shells themselves
- If you have extra filling, spread it in the dish around the shells instead of overstuffing, it will bake into delicious cheesy pockets
- Let the dish rest for five minutes after baking so the sauce thickens slightly and does not run all over the plate when you serve it
Pin It Every time I pull these out of the oven, I am reminded that the best recipes are the ones people ask you to make again. They are comforting without being boring, impressive without being stressful, and they taste like you spent way more time in the kitchen than you actually did.
Recipe Q&A
- → Can I substitute turkey for chicken in this dish?
Yes, cooked turkey can be used as an alternative to chicken without altering the dish’s flavor significantly.
- → How do I prevent the pasta shells from sticking after cooking?
Drain the cooked pasta shells and drizzle them with olive oil to keep them from sticking before filling.
- → Is it possible to make a vegetarian version?
Yes, omit the chicken and increase the ricotta cheese for a delicious vegetarian option.
- → What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture.
- → Can I prepare this dish ahead of time?
Yes, assemble the filled shells and sauce ahead, then refrigerate before baking when ready to serve.
- → What sides pair well with this dish?
Serve with garlic bread and a fresh green salad to complement the richness of the pasta shells.