Chicken and Pesto Stuffed Shells
There’s something irresistible about jumbo pasta shells filled with a creamy, herb-kissed mixture and baked until bubbly. This Chicken and Pesto Stuffed Shells recipe blends tender cooked chicken, bright basil pesto, and melty cheese to create a family-friendly dinner that’s ready to steal the spotlight at your table. It’s comforting, impressive, and simple enough for a weeknight — but elegant enough for guests.
Why you’ll love these stuffed shells
Think about the best parts of a chicken pasta bake: savory filling, a vibrant pop of pesto, and gooey melted mozzarella. These Chicken and Pesto Stuffed Shells deliver all of that without a lot of fuss. Using cooked, chopped chicken keeps prep quick, while ricotta creates a lusciously creamy interior. The jarred spaghetti sauce does the heavy lifting on flavor and time, and the recipe stretches to feed a crowd or provide delicious leftovers.
Ingredients
- 2 cups cooked, chopped chicken (1/2 rotisserie chicken)
- 1 (15-oz) container ricotta cheese
- 1/3 cup pesto
- 2 cups shredded mozzarella, divided
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 1 (26-oz) jar spaghetti sauce
- 22 jumbo shells
Equipment
- Large pot for boiling pasta
- Large bowl for mixing filling
- 9×13-inch baking dish (or similar)
- Spoon or small spatula for stuffing shells
- Aluminum foil
Prep and tips before you start
Bring a large pot of salted water to a rolling boil for the jumbo shells; this prevents them from sticking and helps them cook evenly. Use cooled, shredded chicken from a rotisserie or leftover roast chicken. If your pesto is particularly salty, taste the filling before adding any extra salt. For a lighter texture, drain excess moisture from ricotta by stirring it gently and letting it sit in a fine mesh strainer for a few minutes.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Bring a large pot of salted water to a boil. Add the 22 jumbo shells and cook until al dente according to package directions, usually 9–12 minutes. Stir occasionally to prevent sticking. Drain the shells and lay them out on a sheet pan or clean towel so they don’t stick together while you prepare the filling.
- In a large bowl, combine 2 cups cooked, chopped chicken with 1 (15-oz) container ricotta cheese, 1/3 cup pesto, 1/2 tsp garlic powder, 1 tsp dried basil, and 1 cup of the shredded mozzarella (reserve the other 1 cup for topping). Mix until the ingredients are evenly incorporated and the texture is creamy. Taste the mixture and adjust seasonings if needed.
- Spoon the prepared filling into each cooled jumbo shell. Use about 1 to 2 tablespoons per shell, depending on size, and place each stuffed shell seam-side up into the prepared baking dish. Arrange the shells snugly in a single layer so they support each other while baking.
- Pour the 1 (26-oz) jar spaghetti sauce over and between the stuffed shells, ensuring each shell has some sauce beneath and around it. Sprinkle the remaining 1 cup shredded mozzarella evenly over the top of the sauced shells.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 10–12 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
- Remove the dish from the oven and let the stuffed shells rest for 5 minutes before serving. This brief rest time helps the filling set and makes serving neater.
- Serve the Chicken and Pesto Stuffed Shells with a side salad or garlic bread. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven at 350°F (175°C) until warmed through.
Serving suggestions
These stuffed shells pair beautifully with a crisp green salad, a simple lemon vinaigrette, or roasted vegetables. For a heartier meal, serve with garlic bread or a warm baguette to mop up extra sauce. A squeeze of fresh lemon over plated shells brightens the pesto flavors, and a sprinkling of fresh parsley or extra dried basil makes a pretty finish.
Make-ahead and leftover tips
- Assemble the shells and cover them with foil, then refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the covered baking time if baking straight from the fridge.
- To freeze, place the assembled, unbaked dish in the freezer for up to 2 months. Thaw overnight in the fridge before baking, or increase baking time and keep covered until heated through.
- Leftovers reheat well in the oven, microwave, or air fryer. For the oven, cover with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes.
Variations and swaps
Want to change things up? Swap the shredded mozzarella for a blend of mozzarella and provolone for a deeper melt. Stir in a handful of chopped spinach or sautéed mushrooms to the filling for added vegetables. If you prefer a creamier texture, fold in an extra 1/4 cup ricotta. For a touch of heat, add red pepper flakes to the sauce or the filling.
Nutrition and portioning
This recipe makes about 4–6 servings depending on portion size. Each serving combines protein from the cooked, chopped chicken and ricotta, carbs from the jumbo shells, and fat from the cheese and pesto. Pair with a vegetable side to round out the meal and keep portions balanced.
Final thoughts
Chicken and Pesto Stuffed Shells are the kind of dinner that feels homemadeyet special. They’re forgiving, easy to scale up for guests, and perfect for busy nights when you want comfort without complexity. The harmony of chicken, creamy ricotta, and bright pesto inside a tender pasta shell is a joy to serve, and leftovers are just as satisfying the next day.
Printable recipe
Chicken and Pesto Stuffed Shells
- 2 cups cooked, chopped chicken (1/2 rotisserie chicken)
- 1 (15-oz) container ricotta cheese
- 1/3 cup pesto
- 2 cups shredded mozzarella, divided
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 1 (26-oz) jar spaghetti sauce
- 22 jumbo shells
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook 22 jumbo shells in boiling salted water until al dente. Drain and cool slightly.
- Mix 2 cups cooked, chopped chicken, 1 (15-oz) container ricotta cheese, 1/3 cup pesto, 1/2 tsp garlic powder, 1 tsp dried basil, and 1 cup shredded mozzarella until well combined.
- Fill each shell with the chicken-ricotta mixture and place seam-side up in the baking dish.
- Pour 1 (26-oz) jar spaghetti sauce over the shells and sprinkle with the remaining 1 cup shredded mozzarella.
- Cover with foil and bake 20 minutes. Remove foil and bake 10–12 more minutes until cheese is bubbly and golden.
- Let rest 5 minutes before serving.
Chicken and Pesto Stuffed Shells
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray; set aside.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente; drain and let cool enough to handle.
- In a mixing bowl, combine the cooked chopped chicken, ricotta cheese, pesto, garlic powder, dried basil, and 1 cup of the shredded mozzarella until evenly mixed.
- Spoon the chicken and ricotta mixture into each cooled shell and arrange the stuffed shells in the prepared baking dish in a single layer.
- Pour the spaghetti sauce over the filled shells, then sprinkle the remaining 1 cup of shredded mozzarella evenly on top.
- Bake uncovered for 25–30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden; remove from oven and let sit a few minutes before serving.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- Prepare shells slightly under al dente to avoid them becoming too soft during baking.
- Freeze assembled shells before baking for an easy make-ahead meal.
- Thaw frozen shells before baking, or bake from frozen adding extra baking time until heated through.
