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Chicken Parmesan Stuffed Shells
5 from 24 votes

Chicken Parmesan Stuffed Shells

These Chicken Parmesan Stuffed Shells are the perfect weeknight meal! Also great when served as an appetizer. Easy to make & only a few simple ingredients!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12
Calories: 311 kcal
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

  • 1 pound pasta shells cooked according to package directions, large or jumbo
  • 8-10 breaded chicken strips cooked (I like the packaged, frozen parmesan-crusted chicken strips)
  • 1 pound mozzarella cheese in a block
  • 1 quart spaghetti sauce see below for our favorite sauce recipe
  • mozzarella to taste, shredded, blended
  • Parmesan Cheese to taste, shredded, blended
  • basil chopped, to taste, fresh
For Homemade Sauce
  • 1 tablespoon olive oil
  • 1/2 cup onion very finely chopped
  • 800 grams San Marzano Tomatoes whole, peeled; DOP
  • 3 teaspoons salt or to taste, you want to keep salting until the acid taste of the tomatoes is balanced out

Instructions

    Cup of Yum
  1. Pre-heat oven to 375-degrees. Cut chicken strips into 1 1/2 inch pieces (4-5 pieces per strip).  You want it to be about the same size as the shells.Cut cheese into strips (as if you were cutting them to serve with crackers) to your desired thickness.
  2. Spread about 1/2 cup of spaghetti sauce over the bottom of a 9x13 glass baking dish.
  3. Place the cheese on top of a chicken piece and stuff inside the shell, putting in a toothpick to hold it together if needed). Place the prepared stuffed shells in the baking dish.
  4. Cover evenly with remaining spaghetti sauce. Top with shredded Mozzarella/Parmesan blend.
  5. Bake for 20-25 minutes or until sauce is hot and bubbly. Let stand for 5-10 minutes before serving. Top with fresh basil and serve.
For the Sauce
  1. Heat the olive oil in a sauce pan. Add onion and cook until onion is soft and translucent. Add the tomatoes and use an immersion blender to blend until smooth. (If you don't have an immersion blender, you can throw the sauce in a blender instead.)
  2. Add salt, to taste. Allow to simmer on low, stirring occasionally until ready to serve.

Notes

  • repare the shells all the way, but stop before baking. Then, cover with plastic wrap and then foil and store in the freezer for up to 3 months. When you are ready to enjoy this meal, defrost it in the fridge and then bake it as normal. 
  • This makes a great freezer meal! Prepare the shells all the way, but stop before baking. Then, cover with plastic wrap and then foil and store in the freezer for up to 3 months. When you are ready to enjoy this meal, defrost it in the fridge and then bake it as normal. 
  • Make meatball stuffed shells by replacing the chicken with fully cooked meatballs.
  • Use toothpicks if needed to keep the shells together.

Nutrition Information

Calories 311kcal (16%) Carbohydrates 33g (11%) Protein 21g (42%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 51mg (17%) Sodium 691mg (29%) Potassium 497mg (11%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 605IU (12%) Vitamin C 5.9mg (7%) Calcium 211mg (21%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 33g 11%
Protein 21g 42%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 691mg 29%
Potassium 497mg 11%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 605IU 12%
Vitamin C 5.9mg 7%
Calcium 211mg 21%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.