Chicken Stuffed Shells

Chicken Stuffed Shells is a flavorful and filling meal that is sure to please the whole family. Creamy stuffed shells smothered in a sweet tomato sauce and topped with chicken and red onions for one tasty baked pasta casserole.

Italian inspired dinners are always a hit at our house. We served this pasta casserole with toasted garlic bread and a nice green salad and it was gone in a flash.

Chicken Stuffed Shells ~ Baked Pasta Casserole

If you are looking for a new dinner to change up the weekly menu, this casserole has layers of delicious flavor. The grilled chicken makes it even tastier and can be made ahead.  You might also like our French Onion Chicken for a delicious comfort food dinner.

Ingredients for Chicken Stuffed Shells:

For the Chicken:

• Chicken Breasts
• Olive Oil
• Red Onion
• Kosher Salt 
• Black Pepper

For the Pasta:

• Tomato Sauce
• Brown Sugar
• Granulated Garlic
• Dried Thyme
• Dried Oregano
• Ground Rosemary
• Kosher Salt
• Parmesan Cheese
• Optional Garnishes: Diced tomatoes and fresh herbs

How to Make Chicken Stuffed Pasta Shells:

Mix cut up chicken with olive oil, salt and pepper.

Place on a grill pan with slices of red onions. Grill over indirect fire with the lid closed for about 10 minutes until chicken reaches 160°. Remove from grill.  Chicken and onions can be sautéed in a skillet with olive oil over medium heat if you don’t have a grill.

• Meanwhile, boil the pasta about 6 minutes. Drain in a colander.
• In a bowl combine ricotta cheese with shredded mozzarella, garlic, thyme, salt and pepper.
• In another bowl combine tomato sauce, brown sugar, garlic, thyme, oregano, ground rosemary and salt.

Assemble the casserole:

• Spread about 1/2 of the sauce into a deep dish pie plate or casserole dish.
• Stuff the shells with ricotta and pesto mixture.
• Layer shells over the tomato sauce.

• Spoon remaining sauce between the shells.

• Layer chicken and red onions over the pasta shells.
• Sprinkle with parmesan cheese.
• Bake for 20 minutes or until sauce is bubbly around the edges and pasta is heated through.

• Remove from oven.
• Garnish with fresh tomatoes and fresh parsley or basil.
• Serve immediately.

How to Store and Reheat:

• Store leftover stuffed shells in an airtight container in the refrigerator up to 3 days.
• Reheat in a covered skillet over low heat or in a foil covered oven safe dish at 350° for about 15 minutes.

More Pasta Casseroles To Try:

• Lasagna
• Manicotti
• Baked Ham Penne Pasta
• Bacon White Cheddar Pasta

This Chicken Stuffed Shells recipe is easy enough for a weeknight dinner and delicious enough to serve to dinner guests.

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Print Recipe

5 from 11 votes

Chicken Stuffed Shells

Chicken Stuffed Shells is a flavorful and filling meal that is sure to please the whole family. Creamy stuffed shells smothered in a sweet tomato sauce and topped with chicken and red onions for one tasty baked pasta casserole.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Pasta

Cuisine: American

Keyword: pasta casserole, pesto chicken stuffed shells, ricotta stuffed shells

Servings: 6 servings

Author: Milisa

Ingredients

For the Chicken:

• 1 pound chicken breasts cut into 1 inch chunks
• 1/2 cup sliced red onion
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1//2 teaspoon pepper

For the Pasta

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup pesto
• 1 tablespoon granulated garlic
• 1 tablespoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon kosher salt

For the Sauce:

• 15 ounces tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground rosemary
• 1/2 cup finely grated parmesan cheese
• diced tomatoes fresh parsley for optional garnish

Instructions

• Prepare a grill fire to 350° with pecan or hickory for smoke flavor.
• Mix chicken with olive oil, salt and pepper. 
• Place on a grill pan with slices of red onions. Grill over indirect fire with the lid closed for about 10 minutes until chicken reaches 160° using a digital thermometer. Remove from grill.  Chicken and onions can be sautéed in a skillet with olive oil over medium heat if you don't have a grill. 
• Meanwhile, boil the pasta about 6 minutes. Drain in a colander.
• In a bowl combine ricotta cheese with shredded mozzarella, garlic, thyme, salt and pepper. 
• In another bowl combine tomato sauce, brown sugar, garlic, thyme, oregano, ground rosemary and salt.

Assemble the casserole:

• Spread about 1/2 of the sauce into a deep dish pie plate or casserole dish.
• Stuff the shells with ricotta and pesto mixture.
• Layer shells over the tomato sauce. 
• Spoon remaining sauce between the shells. 
• Layer chicken and red onions over the pasta shells. 
• Sprinkle with parmesan cheese. 
• Bake for 20 minutes or until sauce is bubbly around the edges and pasta is heated through.
• Remove from oven.
• Garnish with fresh tomatoes and fresh parsley.
• Serve immediately.

Notes

Store leftover stuffed shells in an airtight container in the refrigerator up to 4 days.

Reheat in a covered skillet over medium heat or in a foil covered casserole dish in a 350° oven for about 10- 15 minutes.