Marry Me Chicken Stuffed Shell Pasta
Marry Me Chicken Stuffed Shell Pasta
Ingredients
For the Chicken
- 2 chicken breast
- 2 cloves garlic, smashed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1/4 onion, quartered
- 1/2 teaspoon dried thyme
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Pasta Shells
- 12 ounces jumbo pasta shells
- 1 tablespoon salt, for pasta water
For the Ricotta Stuffing
- 1 large jar whole milk ricotta cheese, (about 24 ounces)
- 1 egg, large
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup fresh spinach, chopped
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Italian seasoning, optional
For the Sauce
- 1 stick unsalted butter, (1/2 cup)
- 5 cloves garlic, minced
- 1/2 yellow onion, chopped
- 1 tablespoon tomato paste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup fresh spinach
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Assembly
- 1/2 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Cook the Chicken: Place the chicken breasts in a medium pot. Add the smashed garlic, dried oregano, dried sage, bay leaf, quartered onion, dried thyme, and 1/4 cup of sun-dried tomatoes to the pot. Cover the chicken with water, ensuring it's fully submerged. Bring to a boil, then reduce heat and simmer until the chicken is tender and cooked through, about 20-25 minutes. Season with salt and pepper during the last 5 minutes of cooking. Remove the chicken from the pot, let it cool slightly, then shred it using two forks.
⏱️ 30 min
- 2
Cook the Pasta Shells: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse with cold water to prevent sticking. Set aside.
⏱️ 15 min
- 3
Prepare the Ricotta Stuffing: In a large bowl, combine the shredded chicken, 1 large jar of whole milk ricotta cheese, 1 large egg, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 cup of chopped fresh spinach, and 1/4 cup of chopped sun-dried tomatoes. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/8 teaspoon of ground nutmeg, 2 tablespoons of chopped fresh parsley, and optionally 1/2 teaspoon of Italian seasoning. Mix all ingredients thoroughly until well combined.
⏱️ 15 min
- 4
Prepare the Sauce: In a large pan or Dutch oven, melt 1 stick of unsalted butter over medium heat. Add the 5 minced garlic cloves and 1/2 chopped yellow onion. Sauté until fragrant and softened, about 3-5 minutes. Stir in 1 tablespoon of tomato paste and cook for 1 minute more. Add the halved cherry tomatoes, 1/4 cup of chopped fresh basil, and 1/4 cup of chopped fresh parsley. Cook for 2-3 minutes until the tomatoes start to soften. Add 1 cup of fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 15 min
- 5
Finish the Sauce: Pour in 1 1/2 cups of heavy whipping cream and stir to combine. Bring the sauce to a gentle simmer. Stir in 1/2 cup of grated Parmesan cheese until melted and the sauce is smooth and slightly thickened. Season the sauce with salt and black pepper to taste.
⏱️ 5 min
- 6
Assemble the Pasta: Preheat your oven to 350°F. Spread a thin layer of the prepared sauce on the bottom of a large oven-safe pan or baking dish. Take each cooked jumbo pasta shell and fill it generously with the ricotta stuffing mixture. Arrange the stuffed pasta shells in a single layer on top of the sauce in the baking dish. Spoon additional sauce over the stuffed shells. Sprinkle 1/2 cup of shredded mozzarella cheese and extra grated Parmesan cheese over the top.
⏱️ 15 min•🌡️ 350
- 7
Bake: Cover the pan with a lid or aluminum foil. Bake in the preheated oven for 30 minutes. Remove the lid or foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the pasta is heated through and lightly golden.
⏱️ 45 min•🌡️ 350
- 8
Serve: Carefully remove the pan from the oven. Let it rest for a few minutes before serving. Serve the Marry Me Chicken Stuffed Shell Pasta hot, garnished with fresh parsley or basil if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Stuffed Shell Pasta
For the Chicken
- 2 chicken breast
- 2 cloves garlic, smashed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1/4 onion, quartered
- 1/2 teaspoon dried thyme
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Pasta Shells
- 12 ounces jumbo pasta shells
- 1 tablespoon salt, for pasta water
For the Ricotta Stuffing
- 1 large jar whole milk ricotta cheese, (about 24 ounces)
- 1 egg, large
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup fresh spinach, chopped
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Italian seasoning, optional
For the Sauce
- 1 stick unsalted butter, (1/2 cup)
- 5 cloves garlic, minced
- 1/2 yellow onion, chopped
- 1 tablespoon tomato paste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup fresh spinach
- 1 1/2 cups heavy whipping cream
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Assembly
- 1/2 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Cook the Chicken: Place the chicken breasts in a medium pot. Add the smashed garlic, dried oregano, dried sage, bay leaf, quartered onion, dried thyme, and 1/4 cup of sun-dried tomatoes to the pot. Cover the chicken with water, ensuring it's fully submerged. Bring to a boil, then reduce heat and simmer until the chicken is tender and cooked through, about 20-25 minutes. Season with salt and pepper during the last 5 minutes of cooking. Remove the chicken from the pot, let it cool slightly, then shred it using two forks.
⏱️ 30 min - 2
Cook the Pasta Shells: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse with cold water to prevent sticking. Set aside.
⏱️ 15 min - 3
Prepare the Ricotta Stuffing: In a large bowl, combine the shredded chicken, 1 large jar of whole milk ricotta cheese, 1 large egg, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 cup of chopped fresh spinach, and 1/4 cup of chopped sun-dried tomatoes. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/8 teaspoon of ground nutmeg, 2 tablespoons of chopped fresh parsley, and optionally 1/2 teaspoon of Italian seasoning. Mix all ingredients thoroughly until well combined.
⏱️ 15 min - 4
Prepare the Sauce: In a large pan or Dutch oven, melt 1 stick of unsalted butter over medium heat. Add the 5 minced garlic cloves and 1/2 chopped yellow onion. Sauté until fragrant and softened, about 3-5 minutes. Stir in 1 tablespoon of tomato paste and cook for 1 minute more. Add the halved cherry tomatoes, 1/4 cup of chopped fresh basil, and 1/4 cup of chopped fresh parsley. Cook for 2-3 minutes until the tomatoes start to soften. Add 1 cup of fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 15 min - 5
Finish the Sauce: Pour in 1 1/2 cups of heavy whipping cream and stir to combine. Bring the sauce to a gentle simmer. Stir in 1/2 cup of grated Parmesan cheese until melted and the sauce is smooth and slightly thickened. Season the sauce with salt and black pepper to taste.
⏱️ 5 min - 6
Assemble the Pasta: Preheat your oven to 350°F. Spread a thin layer of the prepared sauce on the bottom of a large oven-safe pan or baking dish. Take each cooked jumbo pasta shell and fill it generously with the ricotta stuffing mixture. Arrange the stuffed pasta shells in a single layer on top of the sauce in the baking dish. Spoon additional sauce over the stuffed shells. Sprinkle 1/2 cup of shredded mozzarella cheese and extra grated Parmesan cheese over the top.
⏱️ 15 min•🌡️ 350 - 7
Bake: Cover the pan with a lid or aluminum foil. Bake in the preheated oven for 30 minutes. Remove the lid or foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the pasta is heated through and lightly golden.
⏱️ 45 min•🌡️ 350 - 8
Serve: Carefully remove the pan from the oven. Let it rest for a few minutes before serving. Serve the Marry Me Chicken Stuffed Shell Pasta hot, garnished with fresh parsley or basil if desired.
⏱️ 5 min