These Marry Me Chicken Stuffed Shells are the perfect comfort food and elevated flavor. Creamy, cheesy, and layered with rich tomato and herb notes, this dish takes the viral “Marry Me Chicken” concept and transforms it into a hearty pasta bake. Each jumbo shell is filled with a velvety blend of ricotta, goat cheese, mozzarella, parmesan, and tender chicken, then baked in a luscious sun-dried tomato cream sauce. It’s the kind of dinner that feels both cozy and special perfect for weeknights when you want something satisfying or weekends when you’re entertaining.
What makes this recipe extra special is the clean, wholesome ingredients I choose to use. I love cooking with organic shells made from just one ingredient, creamy organic ricotta, fresh organic chicken, tangy organic goat cheese, and rich organic mozzarella. The sun-dried tomatoes, heavy whipping cream, and marinara sauce I use all come from Whole Foods’ organic line, with minimal ingredients and no unnecessary fillers or gums. It’s a simple swap that makes a big difference not only in taste, but in keeping the dish as nourishing as it is indulgent.
Once baked, the shells turn into little pockets of creamy, cheesy goodness, all nestled under a blanket of bubbling sauce and golden mozzarella. Every bite delivers layers of flavor the sweetness of sun-dried tomatoes, the savory richness of chicken and cheese, and the fresh lift of basil. Whether you’re cooking for family, meal-prepping for the week, or serving this up for guests, these Marry Me Chicken Stuffed Shells will easily win hearts at the table.
My Favorite Brands to Use in This Recipe:
- Seggiano Conchiglioni Jumbo Shells – These Italian-made shells are crafted with just one simple ingredient: 100% organic durum wheat semolina. Their sturdy, ridged texture holds up beautifully when baked and perfectly cradles the creamy chicken and cheese filling. I love using Seggiano because they cook up al dente every time, making them the ideal pasta for stuffed shell recipes like this one.
- Organic Valley Cheeses – I love using Organic Valley ricotta, mozzarella, and parmesan in this recipe. Their cheeses are creamy, rich, and made with simple, organic ingredients that give the filling that perfect melt-in-your-mouth texture.
- Organic Chicken – For the protein, I stick with organic chicken. It’s tender, flavorful, and free from antibiotics or added hormones, making it a healthier choice for this comforting dish.
- Organic Whole Foods Marinara Sauce or Jovial Sauce – When it comes to sauce, I reach for Whole Foods Organic Marinara or Jovial Sauce. Both are made with clean, limited ingredients, which lets the fresh tomato flavor shine through without unnecessary fillers.
- Organic Heavy Cream – To bring the sauce together, I always use organic heavy cream. It makes the sun-dried tomato marinara silky and luscious, adding just the right amount of richness to the stuffed shells.
Marry Me Stuffed Shells
Ingredients
- 22 Jumbo Pasta Shells (organic )
- 1 cup Whole Milk Ricotta Cheese
- 1 lb Chicken (organic chopped and cooked)
- 1 package Goat Cheese (4 ounces)
- 1/3 cup Parmesan Cheese (grated)
- 1 large Egg
- 2 Garlic Cloves (minced)
- 2 cups Motz Cheese
- 1 jar Sun Dried Tomatoes (7 ounce)
- 1 small Yellow Onion
- 1 jar Marinara Sauce
- 1/4 cup Water
- 1 cup Heavy Whipping Cream
- Salt, Pepper, Dried Italian Seasoning, Fresh Bail (for seasoning)
Instructions
- Cook and season the chicken until it reaches an internal temperature of 165°F, then chop it into small, bite-sized pieces.
- Preheat your oven to 375°F. Bring a large pot of salted water to a boil over high heat. Add 22 jumbo organic pasta shells and cook, stirring occasionally, until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
- In a medium bowl, to make the filling mix together: 1 cup whole milk ricotta cheese, 1 lb chopped cooked chicken, 1/2 cup goat cheese (1 package which is 4 ounces), 1/3 cup finely grated Parmesan cheese, 1 large beaten egg, 2 minced garlic cloves, 1 cup shredded mozzarella, salt, pepper, basil, and dried Italian seasoning. Stir until well combined and set aside.
- Reserve 1 tablespoon of oil from a 7-ounce jar of sun-dried tomatoes; drain and finely chop the tomatoes (about 2/3 cup). Heat the reserved oil in a medium saucepan over medium heat until shimmering. Add the chopped tomatoes and 1 small finely chopped yellow onion; cook, stirring, until the onion softens, about 3 minutes.
- Add 24 ounces (about 2 1/2 cups) marinara sauce and 1/4 cup water into the sun dried tomatoes and onions. Bring to a gentle boil over medium, stirring occasionally. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
- Stir 1 cup heavy whipping cream into the sauce until combined. Spread half of the sauce in the bottom of a 13×9-inch baking dish.
- Transfer the ricotta mixture to a piping bag or large resealable plastic bag, cutting a 1-inch hole in the corner. Pipe about 2 tablespoons of filling into each cooked shell.
- Arrange the filled shells over the sauce, then pour the remaining sauce on top. Cover with foil and bake for 30–35 minutes, until the shells are tender and the filling is hot.
- Remove foil and sprinkle the remaining 4 ounces (1 cup) shredded mozzarella evenly over the top. Switch the oven to broil (rack about 7 inches from heat) and broil 2–4 minutes, until the cheese is melted and lightly golden.