Chicken and Pesto Stuffed Shells

There’s a reason stuffed pasta is the ultimate comfort-food hug: it’s cozy, shareable, and endlessly adaptable. This Chicken and Pesto Stuffed Shells recipe takes jumbo pasta shells and fills them with a creamy ricotta mixture brightened by basil pesto and seasoned chicken, bakes everything in a rich jarred spaghetti sauce, and finishes with melty mozzarella. It’s one-pan, weeknight-friendly, and perfect for feeding a small crowd or saving leftovers for the week.

Before we jump into the recipe, a quick note on the protein: this recipe calls for 2 cups cooked, chopped chicken — about half of a store-bought rotisserie chicken. Using pre-cooked chicken saves time and gives a tender, flavorful base for the filling. If you prefer to cook your own chicken breasts or thighs, grill or poach them, then chop to yield 2 cups.

Why you’ll love this version

• Fast and forgiving: the filling is mixed in one bowl, shells are stuffed and baked — no complicated steps.
• Bright pesto flavor: just 1/3 cup pesto transforms the ricotta into something fresh without overpowering the dish.
• Make-ahead friendly: assemble in advance and bake when you’re ready, or freeze the assembled pan for later.
• Family-pleasing: mild, cheesy, and familiar flavors mean even picky eaters will usually dig in.

Ingredients

Use these exact amounts for the best balance of flavors and textures.

• 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 the filling
• Slotted spoon or tongs
• 9×13-inch baking dish
• Aluminum foil

Prep tips

• Cook the shells just shy of al dente — they’ll finish cooking in the oven. Overcooking makes them fragile and difficult to stuff.
• Drain the cooked chicken well before chopping if you poached it; excess moisture will thin the filling.
• If your pesto is very oily, blot a little on a paper towel so the filling doesn’t become too loose.
• Reserve a small handful of the shredded mozzarella for sprinkling over the top at the end for a pretty, bubbly finish.

Step-by-step Instructions

The directions below have been rewritten into clear, easy-to-follow steps. Follow them in order for the best result.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then add the 22 jumbo shells. Cook the shells according to package directions until they are just al dente — tender but still slightly firm in the center — so they hold their shape during stuffing. Drain the shells and rinse briefly under cool water to stop the cooking. Arrange them on a baking sheet or a clean kitchen towel so they don’t stick together while you prepare the filling.
3. In a large bowl, combine the 1 (15-oz) container ricotta cheese, 1/3 cup pesto, 1/2 tsp garlic powder, 1 tsp dried basil, and 1 1/2 cups of the shredded mozzarella (reserve 1/2 cup for later). Stir until the mixture is smooth and evenly colored by the pesto. Taste and adjust seasoning if needed.
4. Fold the 2 cups cooked, chopped chicken into the ricotta-pesto mixture, mixing gently so the chicken pieces stay intact but are evenly distributed throughout the filling.
5. Pour the entire 1 (26-oz) jar of spaghetti sauce into the prepared 9×13-inch baking dish and spread it into an even layer that covers the bottom. This sauce layer prevents the shells from sticking and ensures a saucy finished dish.
6. Take one cooked jumbo shell at a time and spoon roughly 1 to 2 tablespoons of the chicken-ricotta filling into the center of each shell. Slide the stuffed shell into the sauce in the baking dish, placing it seam-side up so the filling stays inside. Arrange the shells in neat rows across the surface of the sauce. You should fit all 22 shells in the dish; slightly pack them so they’re close but not crushed.
7. When all shells are filled and arranged, spoon any remaining filling into gaps between shells or reserve for serving alongside the baked dish.
8. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the tops of the filled shells. This final cheese layer will melt into a golden, bubbly topping.
9. 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 continue baking uncovered for an additional 5 to 10 minutes, or until the cheese on top is melted and lightly browned and the sauce is bubbling around the edges.
10. Remove the dish from the oven and let it rest for 5 minutes before serving. This short rest helps the filling set a bit so the shells hold together when plated.

Serving suggestions

• Serve the stuffed shells with a simple green salad tossed in lemon vinaigrette to cut through the richness.
• Garlic bread or a crusty baguette are perfect for soaking up extra sauce.
• For a lighter side, roast a tray of seasonal vegetables — asparagus, broccoli, or zucchini work beautifully.

Make-ahead and storage

This dish is a weeknight champion. You can assemble the entire pan up to 24 hours ahead: cover tightly with foil and refrigerate until ready to bake, then add about 10 extra minutes to the covered baking time if baking straight from the fridge. To freeze, assemble the shells in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, do not thaw; bake covered at 375°F (190°C) for 45–55 minutes, then uncover and bake until bubbly and golden.

Swaps and variations

• Make it vegetarian: replace the chicken with 2 cups of sautéed mushrooms, spinach, or a mix of roasted vegetables.
• Spicier twist: stir a pinch of crushed red pepper flakes into the ricotta mixture or choose a spicy tomato sauce.
• Different cheeses: swap some or all of the mozzarella for provolone, fontina, or a bit of grated parmesan for a tangier finish.
• Herb boost: fold a handful of chopped fresh basil or parsley into the filling for extra brightness.

Recipe notes

• If using pre-shredded mozzarella, be aware it sometimes contains anti-caking agents that can affect melting. For best results, shred a block of fresh mozzarella yourself.
• Different brands of jarred sauce vary in saltiness. Taste a spoonful with a tiny bit of the ricotta mixture before finishing the filling; add a pinch of salt or a squeeze of lemon if it needs brightness.
• To ensure the shells remain intact while stuffing, use a small spoon or a piping bag to fill them. A teaspoon-sized scoop works well for even portions.

Nutrition snapshot (approximate per serving)

Serves 6–8 depending on portion size. Values will vary by ingredient brands and portion size.

• Calories: ~420–520
• Protein: ~25–30 g
• Carbohydrates: ~30–40 g
• Fat: ~20–30 g

Final thoughts

This Chicken and Pesto Stuffed Shells recipe hits all the marks for a weeknight winner: simple assembly, familiar flavors, and leftovers that reheat beautifully. The ricotta and pesto create a creamy, herb-scented filling that pairs perfectly with chicken and a classic tomato sauce. Whether you’re cooking for family, a cozy dinner for two, or bringing a dish to share, this recipe delivers comforting, crowd-pleasing pasta in a single dish.

If you try it, swap one small thing and make it your own — maybe add chopped sun-dried tomatoes to the filling, or sprinkle a little extra basil on top just before serving. Enjoy!