Cheesy Chicken Stuffed Shells are a comforting dinner your family will absolutely devour! Make a big batch and freeze half for later or prep ahead of time and cook later. These shells are so easy, you'll find yourself putting them in regular rotation!
Place a large pot of water over high heat and bring to a boil. Generously salt the water and then add in the pasta shells. Cook until al dente, according to package directions, and then drain. Rinse under cold water until cool enough to handle.
While the pasta cooks, mix up the filling. To a large mixing bowl, add ricotta, 1 cup mozzarella, Parmesan, chicken, egg, parsley, oregano, salt, and pepper. Stir everything together until combined.
Place 1/2 cup of pasta sauce in the bottom of a 9-inch x 13-inch baking dish. Spread it around until a thin layer coats the bottom of the dish.
Use your fingers to open a pasta shell. Spoon 2 to 3 tablespoons of filling into the shell. It should be full, but not bursting. Place the shell into your prepared baking dish. Repeat with the remaining shells and filling. Line up the shells in your dish so you can fit as many as possible.
Top the shells with pasta sauce, about 1 tablespoon each. Then spread out the sauce a little so it's not just a blob on top. Sprinkle the remaining mozzarella all over the shells.
Cover the baking dish loosely with foil and bake for 35 minutes.
Remove from the oven and take to foil off (be careful of the steam!). Sprinkle with more parsley for garnish. Serve warm.
Serving size is 3 shells per person.
I cook more shells than I need for this recipe. That way if any break while boiling or while I'm filling them, I have extras.
For the chicken, you want 1 to 1 1/2 cups cooked chicken which is 2 small breasts. I make my chicken the day before (with dinner) or grab a rotisserie chicken at the store to save time.