Cheesy Chicken Shells — The Ultimate Creamy, Comforting Pasta Bake

Cheesy Chicken Shells are everything you love about comfort food baked into one cozy dish.
Tender jumbo pasta shells are stuffed with a creamy chicken and cheese filling, nestled in a rich sauce, and baked until bubbly and golden on top. Every bite is loaded with flavor, warmth, and satisfying creaminess — the kind of meal that makes any day instantly better.

This recipe brings together simple, familiar ingredients in a way that feels special enough for guests but easy enough for busy weeknights. Instead of complicated steps or fussy techniques, you’ll be filling and baking pasta shells with a rich, cheesy chicken mixture that tastes like it’s been simmering all day.

What makes these Cheesy Chicken Shells truly irresistible is the combination of textures and flavors: tender pasta, creamy filling, savory chicken, and a blanket of melted cheese. The sauce bubbles up around the shells as they bake, infusing everything with even more flavor and keeping the dish wonderfully moist and comforting.

Perfect for family dinners, potlucks, or meal prep, this pasta bake is a true crowd-pleaser. It reheats beautifully, can be assembled ahead of time, and pairs well with everything from a simple salad to garlic bread. Once you make it, it’s bound to become one of your go-to recipes whenever you crave something hearty, cheesy, and completely satisfying.

Core Ingredients for Making the Recipe

To create these delicious Cheesy Chicken Shells, you’ll need a few everyday staples.
Here’s what goes into this creamy, comforting pasta bake:

For the Chicken Filling

3 cups cooked chicken, shredded
1 cup ricotta or cottage cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional, for freshness and color)

For the Pasta & Sauce

20–24 jumbo pasta shells (uncooked)
2 cups marinara or tomato-basil pasta sauce
1 cup heavy cream or half-and-half (to make a creamy tomato sauce)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste

For the Topping

1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Optional Garnishes

Fresh parsley or basil, chopped
A sprinkle of red pepper flakes for a hint of heat

Step-by-Step

Guide to Making the Recipe

Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente — usually 1–2 minutes less than the package instructions.
Drain the shells and rinse them gently with cool water to stop the cooking. Set aside on a tray or plate so they don’t stick together.
Prepare the Creamy Sauce Base
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to let it burn.
Pour in the marinara sauce and heavy cream (or half-and-half), then stir in Italian seasoning, salt, and pepper to taste. Let the sauce simmer gently for 3–5 minutes, then remove from heat.
Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 375°F (190°C).
Spread about 1 cup of the creamy tomato sauce evenly over the bottom of a 9×13-inch (or similar) baking dish. This prevents the shells from sticking and keeps them moist while baking.
Make the Cheesy Chicken Filling
In a large mixing bowl, combine the shredded chicken, ricotta or cottage cheese, mozzarella, and Parmesan.
Add the egg, minced garlic (or garlic powder), Italian seasoning, onion powder, salt, pepper, and parsley.
Stir everything together until well combined. The mixture should be thick, creamy, and easy to spoon into the shells.
Stuff the Pasta Shells
Take each cooked shell and gently open it. Use a spoon to fill it generously with the chicken and cheese mixture.
Arrange the stuffed shells in a single layer over the sauce in your baking dish, nestling them closely together.
Add the Remaining Sauce and Cheese Topping
Pour or spoon the remaining creamy tomato sauce evenly over the stuffed shells, making sure each shell gets a bit of sauce.
Sprinkle the top with the shredded mozzarella and grated Parmesan.
Bake Until Bubbly and Golden
Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Let It Rest and Garnish
Allow the Cheesy Chicken Shells to rest for about 5–10 minutes after baking. This helps the filling set slightly and makes serving easier.
Sprinkle with fresh parsley or basil before serving, if desired.
Serve and Enjoy
Scoop the shells onto plates, making sure to spoon some of the creamy sauce over each portion.
Enjoy the rich, comforting flavors in every bite.

Flavor Variations and Creative Twists

One of the best things about Cheesy Chicken Shells is how easy they are to customize.
Here are some creative ways to make this dish your own:

Spinach & Chicken Shells
Stir 1–2 cups of chopped fresh spinach (or thawed, well-drained frozen spinach) into the chicken filling. This adds color, nutrients, and a subtle earthy flavor.
Bacon Lovers’ Version
Add 1/2–1 cup of cooked, crumbled bacon to the filling or sprinkle it over the top before baking. The smoky, salty flavor pairs beautifully with the creamy cheese and chicken.
Alfredo-Style Shells
Swap the marinara for Alfredo sauce and skip the tomato entirely for an ultra-creamy white pasta bake. You can even mix half marinara and half Alfredo for a “rosé” sauce.
Spicy Cheesy Chicken Shells
Add a pinch of red pepper flakes to the sauce or filling, or use a spicy marinara. This gives the dish a gentle kick without overpowering the creaminess.
Veggie-Loaded Version
Fold in finely chopped, sautéed vegetables like mushrooms, bell peppers, or zucchini into the filling. It’s a great way to add flavor and bulk while sneaking in extra veggies.

How to Serve

Cheesy Chicken Shells are hearty enough to be the star of the meal, but they also shine when paired with simple sides:

With Garlic Bread
Serve the shells alongside warm garlic bread or breadsticks to soak up every drop of the creamy sauce.
With a Fresh Salad
A crisp green salad with a light vinaigrette (think mixed greens, cucumbers, cherry tomatoes) balances the richness of the dish.
With Roasted Vegetables
Pair the pasta bake with roasted vegetables like broccoli, carrots, or asparagus for a complete and colorful plate.

This dish is ideal for family dinners, casual gatherings, or potlucks. It’s easy to portion, travel-friendly, and universally loved by kids and adults alike.

Tips & Variations

A few simple tips can help you get perfect Cheesy Chicken Shells every time:

Cook Shells Just to Al Dente
Avoid overcooking the pasta. The shells will continue to cook in the oven, so slightly firm pasta prevents them from becoming mushy.
Use Well-Drained Chicken
If your cooked chicken is very moist, pat it dry or let it drain before mixing with the cheeses. Too much moisture can thin out the filling.
Season as You Go
Taste the sauce and the filling (before adding the egg, if you like) and adjust salt, pepper, and Italian seasoning to your preference.
Make It Extra Creamy
For an even richer bake, add a few tablespoons of cream cheese to the filling or stir a little extra cream into the sauce.
Add a Crispy Topping
Mix some breadcrumbs with a bit of melted butter and Parmesan, then sprinkle over the top for a lightly crunchy, golden crust.

Final Thoughts

Cheesy Chicken Shells — The Ultimate Creamy, Comforting Pasta Bake — are the kind of dish that feels like a warm hug on a plate.
With tender pasta shells, a rich chicken and cheese filling, and a luscious sauce bubbling around the edges, it delivers comfort in every forkful.

This recipe proves that cozy, satisfying food doesn’t have to be complicated. With a few pantry staples and leftover cooked chicken, you can create a meal that looks impressive, tastes incredible, and brings everyone to the table with a smile.

Whether you’re cooking for a busy weeknight, prepping meals in advance, or treating loved ones to a special dinner, these Cheesy Chicken Shells are a dish you’ll find yourself coming back to again and again.

FAQ

Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works perfectly and saves time. Simply remove the skin, shred the meat, and measure out about 3 cups. It adds great flavor and makes this recipe even easier.

Can I make Cheesy Chicken Shells ahead of time?
Absolutely. You can assemble the stuffed shells and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready, let the dish sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if needed.

Can I freeze this pasta bake?
Yes, Cheesy Chicken Shells freeze very well. You can freeze the dish before or after baking:

Before baking: Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
After baking: Let the dish cool completely, portion into containers or wrap individual servings, and freeze. Reheat in the oven or microwave until hot and bubbly.

Can I substitute the ricotta or cottage cheese?
If you’re not a fan of ricotta or cottage cheese, you can substitute part of it with cream cheese or use all cottage cheese instead of ricotta. Just keep the overall quantity similar so the filling stays creamy and thick.