Chicken Parmesan Stuffed Shells have a creamy ricotta filling with chicken stuffed and are topped with a crunchy Panko topping.

Chicken Parmesan Stuffed Shells


I have so many ideas for recipes that I can’t wait to share with you. If writing a cookbook taught me anything it was to take my idea and roll with it. I was surprised that my ideas not only worked out but were super tasty. 

I already had a recipe in the Chicken Parmesan family in my cookbook when I thought of this recipe so I’m happy to say that I can share it here.

Chicken Parmesan Stuffed Shells


You can use either ground chicken or chicken breasts cut up for this recipe.  I feel like ground chicken blends more with the ricotta filling but if you cut the chicken breasts small enough it works too. 


If I can’t make it to the grocery store and need ground chicken, I make my own. Simply use a food processor to grind up a chicken breast. Works great!


Chicken Parmesan Stuffed Shells

Chicken Parmesan Stuffed Shells

4.53 from 65 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 32 shells


  • 12 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 lb ground chicken or boneless chicken breasts cut into small pieces, about 1-inch
  • 1 teaspoon dried Italian seasonings
  • 1/2 teaspoon salt
  • Filling:
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded Mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 4 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 4 cups marinara sauce
  • 1/2 cup Panko breadcrumbs
  • optional chopped parsley


  • Bring a large pot of heavily salted water to a boil and boil pasta shells al dente according to package directions. Drain.
  • In a large skillet, heat the olive oil over medium-high heat and add the chicken. Season with salt and the Italian seasonings. Cook chicken 5-6 minutes or untll chicken is no longer pink. Let mixture cool.
  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine the cooled chicken, ricotta, 1 cup of the Mozzarella cheese, Parmesan cheese, egg, garlic, and salt.
  • Pour 2 cups of the marinara sauce on the bottom of a 9x13 inch pan.
  • Spoon about 2 tablespoons of filling into each pasta shell and place filling side up.
  • Pour the remaining marinara sauce on top of the shells and sprinkle with remaining 1 cup of mozzarella cheese. Sprinkle Panko breadcrumbs on top of the cheese.
  • Cover with nonstick foil or spray the bottom side of the foil with cooking spray and cover. Bake for 20 minutes. Remove the foil and bake for 5-10 minutes or until Panko crumbs are brown.
  • Garnish with chopped parsley if desired.
Cuisine: Italian
Course: Main Dishes
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