Marry Me Chicken Stuffed Shells Recipe
Marry Me Chicken Stuffed Shells is a comforting Italian-American dish featuring tender chicken breast chunks mixed with Italian seasoning and paprika, stuffed inside jumbo pasta shells along with a creamy ricotta and sun-dried tomato filling. The shells are then baked in a luscious creamy marry me sauce made from butter, garlic, sun-dried tomatoes, half and half, heavy cream, parmesan, and a hint of lemon zest and juice. This flavorful, cheesy baked pasta casserole is perfect for family dinners or special occasions.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
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 cheese (Monterey Jack and Colby Jack blend)
- 2 tablespoons olive oil
- Fresh basil, chopped (to taste)
- 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
- Prepare the Chicken: In a bowl, combine the diced chicken breast with Italian seasoning, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until fully cooked and slightly browned. Set aside to cool slightly.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente according to package instructions, usually 10-12 minutes. Drain and rinse with cold water to stop cooking. Set aside.
- Make the Filling: In a mixing bowl, combine ricotta cheese, diced sun-dried tomatoes, parmesan cheese, minced garlic, lemon zest, Italian seasoning, salt, and pepper. Mix well. Fold in the cooked chicken pieces and some of the chopped fresh basil for freshness.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the chicken and cheese filling mixture. Place the stuffed shells in a greased baking dish in a single layer.
- Prepare the Marry Me Sauce: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add drained sun-dried tomatoes and cook for another minute. Stir in half and half, heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer, and cook until slightly thickened, about 5-7 minutes. Remove from heat and stir in freshly shredded parmesan cheese and lemon zest and juice.
- Assemble and Bake: Pour the creamy marry me sauce evenly over the stuffed shells in the baking dish. Sprinkle the shredded Monterey Jack and Colby Jack cheese over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the cheese is bubbly and golden brown on top.
- Serve: Remove from oven and garnish with additional fresh basil before serving. Let cool slightly and enjoy!
Notes
- You can substitute chicken breast with chicken thigh for a juicier filling.
- For a spicier sauce, increase the red pepper flakes to 1 teaspoon.
- Prepare the sauce in advance and refrigerate; bring to room temperature before baking.
- Use freshly grated parmesan cheese for best flavor and melting quality.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
