One Pot Chicken Parmesan-Stuffed Shells

Looking for a comforting and delicious dinner idea that doesn’t require a mountain of dirty dishes?

These One Pot Chicken Parmesan-Stuffed Shells are the answer!

This dish combines tender pasta shells stuffed with a cheesy chicken mixture and topped with marinara sauce and melted cheese.

It’s an irresistible recipe that’s sure to become a family favorite.

Why You’ll Love This Recipe

• One Pot Convenience: Minimal cleanup is required, as everything cooks in a single skillet.
• Comfort Food at Its Best: The creamy, cheesy filling paired with marinara sauce is pure comfort in every bite.
• Impressive but Easy: Despite its elegant appearance, this recipe is straightforward and perfect for weeknight dinners or entertaining guests.

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Ingredients You’ll Need

For the Stuffed Shells:

• 12 jumbo pasta shells
• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil (or 1 tsp dried basil)
• 1/2 tsp salt
• 1/4 tsp black pepper

Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop – Use to Marinate, Cook, Bake, Refrigerate and Serve – Blue

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For the Sauce:

• 2 cups marinara sauce
• 1/2 cup chicken broth
• 1/4 tsp red pepper flakes (optional)

How to Make Chicken Parmesan-Stuffed Shells

1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Make the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, garlic, basil, salt, and pepper. Mix until well combined.
3. Stuff the Shells: Using a spoon, fill each cooked pasta shell with the chicken and cheese mixture. Be generous but ensure the shells can still close slightly.
4. Assemble in One Pot: In a large, oven-safe skillet or Dutch oven, spread 1 cup of marinara sauce evenly across the bottom. Arrange the stuffed shells in a single layer on top of the sauce.
5. Add the Sauce: Pour the remaining marinara sauce and chicken broth over the shells. Sprinkle with additional mozzarella cheese and a pinch of red pepper flakes, if desired.
6. Cook and Bake: Cover the skillet with a lid or aluminum foil and cook over medium heat for about 10 minutes, until the sauce begins to bubble. Preheat the broiler while the skillet is cooking.
7. Broil to Perfection: Remove the lid or foil and transfer the skillet to the oven. Broil for 3-5 minutes, or until the cheese is melted and bubbly with golden spots.
8. Serve: Let the dish cool for a few minutes, then garnish with fresh basil and serve warm.

One Pot Chicken Parmesan-Stuffed Shells

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These One Pot Chicken Parmesan-Stuffed Shells are the ultimate comfort food, with tender jumbo pasta shells filled with a creamy, cheesy chicken mixture. Topped with marinara sauce and melted mozzarella, it’s a hearty, flavorful dish the whole family will love.

• Total Time: 45 minutes
• Yield: 4–6 servings 1x

Ingredients

Scale 1x2x3x

For the Stuffed Shells:

• 12 jumbo pasta shells
• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil (or 1 tsp dried basil)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 2 cups marinara sauce
• 1/2 cup chicken broth
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, garlic, basil, salt, and pepper. Mix until well combined.
3. Using a spoon, fill each cooked pasta shell with the chicken and cheese mixture. Be generous but ensure the shells can still close slightly.
4. In a large, oven-safe skillet or Dutch oven, spread 1 cup of marinara sauce evenly across the bottom. Arrange the stuffed shells in a single layer on top of the sauce.
5. Pour the remaining marinara sauce and chicken broth over the shells. Sprinkle with additional mozzarella cheese and a pinch of red pepper flakes, if desired.
6. Cover the skillet with a lid or aluminum foil and cook over medium heat for about 10 minutes, until the sauce begins to bubble. Preheat the broiler while the skillet is cooking.
7. Remove the lid or foil and transfer the skillet to the oven. Broil for 3-5 minutes, or until the cheese is melted and bubbly with golden spots.
8. Let the dish cool for a few minutes, then garnish with fresh basil and serve warm.

• Author: Jordan Mitchell
• Prep Time: 20 minutes
• Cook Time: 25 minutes