# What You Need:
→ Shells and Filling
01 - 20 to 24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
04 - 1.5 cups ricotta cheese
05 - 0.5 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon dried basil
10 - Salt and black pepper, to taste
→ Marry Me Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 4 cloves garlic, minced
14 - 0.5 cup sun-dried tomatoes, chopped (packed in oil, drained)
15 - 1.25 cups heavy cream
16 - 0.5 cup chicken broth
17 - 0.5 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 0.5 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish
# Steps:
01 - Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Boil pasta shells in salted water until aldente. Drain and toss with olive oil to prevent sticking. Set aside.
03 - Combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and black pepper in a large bowl until evenly mixed.
04 - Melt butter with olive oil in a skillet over medium heat. Sauté minced garlic for one minute until fragrant.
05 - Incorporate chopped sun-dried tomatoes and cook for one minute more.
06 - Pour in heavy cream and chicken broth, stirring to combine. Add parmesan, dried oregano, and red pepper flakes. Simmer 3–4 minutes until slightly thickened. Season with salt and pepper.
07 - Spread a thin layer of sauce in the bottom of the prepared baking dish.
08 - Stuff each pasta shell generously with the chicken and cheese mixture, arranging them in the baking dish.
09 - Pour the remaining sauce over the filled shells and sprinkle extra mozzarella on top if desired.
10 - Cover the dish with foil and bake for 25 minutes.
11 - Remove the foil and bake an additional 10 minutes until bubbly and golden.
12 - Sprinkle chopped fresh basil over the dish before serving.
