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

Chicken Parmesan Stuffed Shells

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

GROUND CHICKEN VS CHICKEN BREAST

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. 

MAKE YOUR OWN GROUND CHICKEN

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!

OTHER CHICKEN PARMESAN RECIPES:

Chicken Parmesan Stuffed Shells

Chicken Parmesan Stuffed Shells

Yield: 32 shells
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 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

Instructions

  1. Bring a large pot of heavily salted water to a boil and boil pasta shells al dente according to package directions. Drain.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. In a medium bowl, combine the cooled chicken, ricotta, 1 cup of the Mozzarella cheese, Parmesan cheese, egg, garlic, and salt.
  5. Pour 2 cups of the marinara sauce on the bottom of a 9x13 inch pan.
  6. Spoon about 2 tablespoons of filling into each pasta shell and place filling side up.
  7. 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.
  8. 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.
  9. Garnish with chopped parsley if desired.
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