Chicken Parm Stuffed Shells are more than just a meal; they’re an experience. Imagine tender, crispy chicken nestled with rich marinara and a luscious blend of gooey cheeses, all perfectly baked inside jumbo pasta shells. This dish truly embodies the essence of Italian-American comfort food, offering a symphony of textures and flavors in every bite.

Ultimate Chicken Parm Stuffed Shells: A Family Favorite!

For my husband, there are two culinary loves that stand above the rest: a perfectly grilled steak and classic stuffed shells. He simply can’t get enough of them! Then there’s chicken Parmesan, another dish he frequently craves. So, a few years ago, I had a revelation: why not combine these two beloved comfort foods into one incredible, show-stopping meal? The result was a culinary mash-up that has since become an absolute staple in our home – Chicken Parm Stuffed Shells.

When I first introduced this creation to my family, I expected a positive reaction, but nothing could have prepared me for the overwhelming praise! These stuffed shells were an instant hit, quickly rising to the top of our family’s favorite meal list. Myself included, we’re all completely obsessed. The combination of savory, crispy chicken, tangy marinara, and decadent cheese, all encased in perfectly cooked pasta, is simply irresistible. It’s a dish that brings smiles to everyone’s faces and warmth to every gathering.

Given how frequently we enjoy this delightful meal, I’ve developed a few clever shortcuts over time to streamline the preparation process without sacrificing any of its incredible flavor. In this comprehensive guide, I’ll walk you through both methods: crafting this entire recipe meticulously from scratch for those ambitious days, and implementing my time-saving tips for when you need a delicious meal on the table a bit quicker. Get ready to elevate your dinner routine!

The Heart of the Dish: Perfect Marinara Sauce

Every exceptional Italian-inspired dish begins with an outstanding sauce, and our Chicken Parm Stuffed Shells are no exception. The rich and flavorful marinara sauce forms the delicious base of this recipe, both lining the baking dish and generously blanketing the loaded shells for a truly saucy experience. You have the flexibility to choose your approach here: either opt for the convenience of a high-quality store-bought option or embrace the rewarding process of making a vibrant marinara from scratch.

Choosing Your Marinara: Store-Bought or Homemade

For the Quick and Easy Route: Store-Bought Marinara

If time is of the essence or you’re simply looking for a convenient shortcut that doesn’t compromise on taste, a good quality store-bought marinara is your best friend. While many brands are available, I personally find Rao’s® Marinara Sauce to be the absolute best for these stuffed shells (please note, this is not a sponsored recommendation, just a genuine preference!). Its rich, robust flavor and authentic taste truly make it feel homemade, elevating the entire dish effortlessly. Look for brands with minimal added sugars and high-quality ingredients for the best results.

For the Ambitious Cook: Homemade Marinara Recipe

For those moments when you have a bit more time or simply enjoy the satisfaction of cooking from scratch, crafting your own marinara is a wonderfully rewarding endeavor. The aroma alone will fill your kitchen with warmth and anticipation! Here’s my go-to recipe for a delicious, vibrant marinara that pairs perfectly with these Chicken Parm Stuffed Shells:

Homemade Marinara Ingredients:

• 3 tablespoons extra virgin olive oil
• 1/2 cup finely diced yellow onion
• 1 teaspoon minced garlic
• A handful of fresh basil leaves (about 1/4 cup, chopped)
• 2 (28 ounces each) cans of peeled and crushed tomatoes (Muir Glen® fire-roasted recommended for extra depth!)
• 1 teaspoon white sugar (helps balance acidity)
• Salt and freshly ground black pepper, to taste
• 2 teaspoons Italian seasoning

Homemade Marinara Instructions:

1. Heat 3 tablespoons of extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped yellow onion and minced garlic. Sauté, stirring occasionally, until the onion becomes tender and translucent, about 5-6 minutes.
2. Stir in the fresh basil (coarsely chop or cut with kitchen shears, discarding any tough stems) and then pour in both cans of crushed tomatoes. Next, add the sugar, a generous amount of salt and pepper (start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust), and the Italian seasoning.
3. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer, stirring occasionally, while you prepare the other components of the dish (the jumbo shells and the crispy chicken). The longer it simmers, the more the flavors will meld and deepen.

Crispy Chicken Tenders: The Star Protein

Beyond the creamy cheese filling, the signature element of these Chicken Parm Stuffed Shells is the inclusion of savory, crispy chicken tenders. These perfectly cooked pieces add a delightful texture and familiar flavor that truly elevates the dish from simple stuffed shells to a full-fledged Chicken Parmesan experience. Just like the marinara, you have the flexibility to choose between a convenient store-bought option or making your own from scratch, depending on your time and preference.

Choosing Your Crispy Chicken: Store-Bought or Homemade

For a Quick and Convenient Dinner: Store-Bought Crispy Chicken

When you’re aiming for a speedier meal prep, high-quality frozen crispy chicken tenders are a fantastic shortcut. While I don’t frequently buy packaged chicken tenders, for this specific recipe, I find Tyson’s Crispy Chicken Strips work wonderfully (again, not sponsored, just my personal go-to). The key to maximizing their flavor and texture for this dish is to *bake* them according to package directions, rather than microwaving. Baking ensures they retain their crispiness. Once baked, allow the chicken tenders to cool slightly to a warm temperature, then coarsely chop them into bite-sized pieces that are perfect for stuffing into the shells.

Crafting Your Own Crispy Chicken Tenders

For those who prefer a completely homemade touch or simply enjoy the process of breading and frying, making your own crispy chicken tenders is a straightforward and rewarding endeavor. This method allows you to control the seasoning and achieve that perfect golden-brown crispness that truly makes these Chicken Parm Stuffed Shells shine.

To make crispy chicken tenders from scratch, here’s my go-to recipe:

Homemade Crispy Chicken Tenders Ingredients:

• 3 tablespoons extra virgin olive oil (for frying)
• 1 pound boneless, skinless chicken breasts
• 1/2 cup all-purpose white flour
• Salt, freshly ground black pepper, and paprika (about 1 teaspoon of each)
• 2 large eggs
• 1 and 1/3 cup Italian breadcrumbs

Homemade Crispy Chicken Tenders Instructions:

1. Prepare the chicken: Remove any excess fat or sinew from the chicken breasts. Cut each breast widthwise into a few large, even pieces, ensuring they are relatively uniform in thickness for even cooking.
2. Set up your breading station: Grab three shallow bowls. In the first bowl, add the flour and stir in about 1 teaspoon each of salt, pepper, and paprika (if desired). In the second bowl, crack the two large eggs, add 1 tablespoon of water, and whisk with a fork until well combined. In the third bowl, place the Italian breadcrumbs.
3. Breading the chicken: Take one piece of chicken at a time. First, dredge it thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, ensuring it’s fully coated. Finally, press the chicken into the Italian breadcrumbs, making sure it’s completely covered. For an extra crispy and flavorful coating, repeat the process once more (flour, egg, breadcrumbs). This double breading technique makes a significant difference in the final texture.
4. Cook the chicken: Heat the 3 tablespoons of olive oil in a large skillet (a nonstick skillet works best) over medium-high heat. Once the oil is shimmering, carefully place the breaded chicken pieces in the hot oil, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side, turning once, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C).
5. Prepare for stuffing: Remove the cooked chicken tenders to a cutting board and allow them to cool slightly. Once cool enough to handle, coarsely chop the chicken into bite-sized pieces, ready to be added to your stuffed shells.

Pro Tips for Perfect Chicken Parm Stuffed Shells

Achieving restaurant-quality Chicken Parm Stuffed Shells at home is easier than you think, especially with these helpful tips designed to ensure every component of your dish is perfect:

• Always Cook a Few Extra Shells: Jumbo pasta shells can sometimes be delicate and may tear or break during boiling or stuffing. To avoid disappointment, always boil a few extra shells than your recipe calls for. This small step ensures you’ll have enough perfect shells for your dish. Don’t worry about leftovers – any extra cooked shells are delicious simply tossed with a bit of marinara sauce!
• Generously Salt the Pasta Water: This is a crucial step that many overlook! Pasta only has one opportunity to be seasoned, and that’s during the cooking process. Adding a generous amount of salt to your pasta water infuses the shells with flavor from the inside out, making a significant difference in the overall taste of your dish. As a general guideline, I recommend adding at least 1 teaspoon of salt for every 4 cups of water. The water should taste like the sea. For more detailed insights, you can read about how to properly salt your pasta water here.
• Efficiently Stuff the Shells Using a Piping Bag Method: Save yourself from a messy kitchen and expedite the stuffing process by using a simple trick. Transfer your prepared cheese mixture into a gallon-sized zipper-top plastic bag. Press the cheese mixture firmly to one corner of the bag, then use scissors to snip off a 1-inch opening at that corner. This creates an impromptu piping bag, allowing you to neatly and quickly squeeze the cheesy filling into each jumbo shell. Gently press the mixture down as you go, aiming to fill each of the 32 shells about three-quarters full. This method ensures even distribution and minimizes waste.
• Completely Cover the Shells with Sauce: To prevent the delicate pasta edges from drying out and becoming crispy or tough during baking, it’s essential to ensure every part of your stuffed shells is thoroughly covered with marinara sauce. This creates a moist, flavorful environment, ensuring your pasta remains tender and delicious from edge to center. Don’t be shy with the sauce!

More Irresistible Comfort Food Recipes

If you’ve fallen in love with these Chicken Parm Stuffed Shells and are on the hunt for more hearty, satisfying meals, you’re in luck! Here are some of our other cherished comfort food recipes that are guaranteed to please:

• Italian Sausage Stuffed Shells — packed with seasoned cream cheese for a rich twist!
• Chicken Parmesan Meatballs — all the flavors of Chicken Parm, but in delicious meatball form, bathed in homemade marinara sauce.
• Crockpot Pot Roast — tender, slow-cooked perfection with classic carrots and potatoes, ideal for a chilly evening.
• Philly Cheesesteak Pasta — a creamy, savory pasta dish loaded with peppers, mushrooms, and all the beloved flavors of a Philly cheesesteak.
• Creamy Pesto Pasta — a vibrant and easy pasta dish featuring luscious pesto cream and sweet sun-dried tomatoes.

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★★★★★
5 from 3 votes

Chicken Parm Stuffed Shells

By
Chelsea Lords

Chicken Parm Stuffed Shells are the ultimate mash-up—cheesy, saucy, and packed with all the flavors of chicken Parmesan in a pasta shell!

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

Servings: 6 servings

Equipment

• 9 x 13-inch baking pan
• Large pot
• Large skillet (nonstick recommended)

Ingredients

Chicken and Shells

• 32 jumbo pasta shells
• Salt and pepper, to taste
• 2-1/2 cups cooked and chopped crispy chicken (see Note 1 below)

Cheese Filling

• 1 (15-ounce) container whole-milk ricotta cheese
• 2 cups freshly shredded mozzarella cheese, divided
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup + 2 tablespoons fresh basil, divided (chopped)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 teaspoon finely minced garlic (about 2 cloves)

Topping

• 1 (24-ounce) jar marinara sauce, divided (Rao’s® recommended)
• 1-1/2 tablespoons olive oil
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
2. Bring a large pot of generously salted water to a rolling boil (about 1 teaspoon of salt for every 4 cups of water). Add the jumbo pasta shells. It’s wise to cook a few extra shells in case some break during preparation. Cook the shells for 1 minute less than the package directs for an al dente texture. Drain the shells thoroughly and rinse them under cold water to halt the cooking process and prevent them from sticking together. Drain off any remaining water and carefully spread the separated shells onto a sheet of parchment paper.
3. In a large mixing bowl, combine the whole-milk ricotta cheese, 1 cup of the mozzarella cheese, the large egg, freshly grated Parmesan cheese, 1/4 cup of the chopped fresh basil, dried oregano, dried thyme, dried parsley, and minced garlic. Season with salt and pepper (I typically add 1 teaspoon salt and 1/2 teaspoon pepper, then adjust to taste). Stir all ingredients until thoroughly combined. Transfer this rich cheese mixture into a large (gallon-size) zipper-top plastic bag. With a pair of scissors, snip off a 1-inch opening from one corner of the bag. Use this to “pipe” the cheese mixture neatly into each of the 32 cooked shells. Each shell should receive a heaping tablespoon of the cheese mixture, filling them just over halfway.
4. Spread 1 cup of the marinara sauce evenly along the bottom of your prepared 9×13-inch baking dish. Arrange the cheese-stuffed shells in the baking dish on top of the marinara. Next, press the chopped crispy chicken pieces into each shell, on top of the cheese mixture, ensuring all the chicken is used. Spoon the remaining marinara sauce generously over the stuffed shells, taking care to cover all the pasta to prevent it from drying out during baking.
5. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and evenly sprinkle the remaining 1 cup of mozzarella cheese over the top of the shells. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is beautifully melted and bubbly.
6. While the shells are baking, prepare your crispy panko topping. Heat 1-1/2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the 1/2 cup of panko breadcrumbs to the skillet and stir to coat them evenly with the oil. Cook and stir continuously for 2-4 minutes, or until the panko turns a rich golden brown and becomes deliciously crispy.
7. Once the Chicken Parm Stuffed Shells are out of the oven, immediately sprinkle the golden panko breadcrumbs over the top, along with the remaining 2 tablespoons of fresh basil. Serve hot and enjoy this incredible comfort food masterpiece!

Recipe Notes

Note 1: For quick crispy chicken, I use Tyson’s® crispy chicken strips. Bake them according to package directions, then allow them to cool slightly before chopping into small, bite-sized pieces.

Storage: Leftover Chicken Parm Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them in a tightly sealed, freezer-safe container for up to 3 months. To reheat, simply bake in the oven at 350°F (175°C) until thoroughly heated through.

Nutrition Information

Serving: 1 serving |
Calories: 466 kcal |
Carbohydrates: 37g |
Protein: 37g |
Fat: 18g |
Saturated Fat: 8g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 7g |
Trans Fat: 0.003g |
Cholesterol: 116mg |
Sodium: 463mg |
Potassium: 348mg |
Fiber: 2g |
Sugar: 2g |
Vitamin A: 1156IU |
Vitamin C: 3mg |
Calcium: 346mg |
Iron: 2mg

Nutrition information is automatically calculated and should be used as an approximation.