Easy Chicken Parmesan Stuffed Shells Recipe

If you are craving a hearty, comforting meal that brings all the cozy flavors of a classic Italian favorite, look no further than this easy Chicken Parmesan Stuffed Shells recipe. Each jumbo pasta shell is generously filled with tender chicken, plant-based cheese, and aromatic herbs, then baked to bubbly perfection with savory tomato sauce. Perfect for family dinners or meal prepping ahead, this dish delivers rich, delicious flavors with simple ingredients and minimal fuss.

Why You’ll Love This Recipe

• Simple yet flavorful: The recipe combines everyday pantry staples with fresh herbs for a depth of taste that feels gourmet.
• Family-friendly comfort: Creamy, cheesy, and satisfying, it’s a dish that appeals to kids and adults alike.
• Time-saving meal prep: This recipe can be assembled quickly and baked while you relax or prepare sides.
• Customizable ingredients: Easily adapt it with your favorite plant-based cheese or add veggies to adjust the nutrition.
• Perfect for leftovers: Tastes even better the next day, making it ideal for batch cooking and reheating.

Ingredients You’ll Need

The beauty of Chicken Parmesan Stuffed Shells is in the balance between simple, wholesome ingredients that bring harmony to both taste and texture in the dish. Each component plays a role in crafting the irresistibly creamy filling and rich sauce that make this meal memorable.

• Jumbo pasta shells: The perfect size to hold generous amounts of the chicken and cheese filling.
• Cooked shredded chicken: Adds a tender, protein-packed base for the filling.
• Plant-based ricotta cheese: Provides creamy texture while keeping the dish light and smooth.
• Plant-based mozzarella: Melts beautifully over the top to give a golden, melty finish.
• Vegetarian Worcestershire sauce (natural): Adds a subtle umami richness to the filling.
• Fresh basil and parsley: Brighten the flavors and add a burst of herbal freshness.
• Crushed tomatoes: Create a luscious, tangy sauce to envelop the shells.
• Natural gelling agent: Ensures the sauce has a perfect consistency without weighing it down.
• Garlic and onion powders (natural): Build the savory foundation of flavor without overpowering.
• Smoked turkey bacon: Adds a smoky depth to the dish without overwhelming other flavors.

Variations for Chicken Parmesan Stuffed Shells

This Chicken Parmesan Stuffed Shells recipe is incredibly versatile, giving you plenty of room to make it your own. Whether you want to boost the veggie content, spice it up, or go dairy-free, it’s easy to adapt while keeping every bite delicious.

• Veggie boost: Add chopped spinach, mushrooms, or zucchini to the filling for extra nutrition and taste.
• Spicy kick: Mix red pepper flakes or diced jalapeños into the sauce for a little heat.
• Different plant-based cheese: Swap ricotta and mozzarella with cashew-based cheese blends for creaminess.
• Grain-free shell alternative: Use large portobello mushroom caps or eggplant slices to fill for a low-carb option.
• Smoked turkey slices: Layer inside the shells for a savory, smoky twist that pairs beautifully with the tomato sauce.

How to Make Chicken Parmesan Stuffed Shells

Step 1: Prepare the pasta shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop cooking and set aside on a clean towel to dry.

Step 2: Make the filling

In a large bowl, combine shredded cooked chicken, plant-based ricotta cheese, half of the plant-based mozzarella, minced smoked turkey bacon, chopped fresh basil and parsley, vegetarian Worcestershire sauce (natural), garlic powder (natural), and onion powder (natural). Mix well until everything is evenly incorporated and creamy.

Step 3: Prepare the tomato sauce

In a medium saucepan, combine crushed tomatoes with a splash of grape juice and natural gelling agent to create a thickened, flavorful sauce. Season with salt, pepper, and additional herbs of your choice. Simmer gently for 10 minutes to deepen the flavor.

Step 4: Stuff the shells

Carefully fill each cooked pasta shell with the chicken and cheese mixture using a spoon. Place them seam side up in a greased baking dish lined with a thin layer of the tomato sauce.

Step 5: Assemble and bake

Once all shells are stuffed and arranged, spoon the remaining tomato sauce over the top and sprinkle with the remaining plant-based mozzarella. Cover with foil and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown slightly.

Pro Tips for Making Chicken Parmesan Stuffed Shells

• Don’t overcook the pasta: Cooking shells just until al dente helps prevent them from tearing when filling.
• Use fresh herbs: Fresh basil and parsley brighten the filling and elevate the overall flavor.
• Let it rest: Allow the baked dish to cool for 5-10 minutes before serving so it sets nicely and slices cleanly.
• Lightly grease the baking dish: Prevents sticking and helps easy serving.
• Customize cheese ratios: Adjust the mixture of plant-based ricotta and mozzarella to find your perfect creamy-cheesy balance.

How to Serve Chicken Parmesan Stuffed Shells

Garnishes

Sprinkle freshly chopped basil or parsley on top for a burst of color and fresh herbal aroma that complements the richness of the dish perfectly.

Side Dishes

Serve alongside a crisp green salad dressed with a simple lemon and olive oil dressing or garlic sautéed green beans to add freshness and crunch.

Creative Ways to Present

Arrange the stuffed shells on a large platter with extra sauce drizzled artistically over them and small bowls of extra plant-based mozzarella and sliced smoked turkey bacon for guests to customize their portions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Parmesan Stuffed Shells in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it an excellent next-day meal.

Freezing

This recipe freezes wonderfully. Arrange the stuffed shells in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes or until warmed through. You can also microwave single portions covered with a microwave-safe lid or plate for 2-3 minutes.

FAQs

Can I make this recipe gluten-free?

Yes! Simply substitute the jumbo pasta shells with gluten-free pasta shells, or use large vegetable slices such as zucchini or eggplant as a gluten-free alternative to hold the filling.

Can I prepare Chicken Parmesan Stuffed Shells ahead of time?

Definitely. You can assemble the dish a day in advance and store it covered in the refrigerator until ready to bake, which makes it great for easy weeknight dinners.

What plant-based cheeses work best for this recipe?

Plant-based ricotta-style cheese and shredded plant-based mozzarella melt well and provide the creamy texture needed for this recipe. Cashew-based cheeses are a great option too.

Is smoked turkey bacon necessary?

While it adds a smoky, savory depth, you can omit it or substitute with chopped smoked turkey slices for a similar effect without overpowering the filling.

How do I make the sauce more flavorful?

Adding fresh garlic, fresh herbs like oregano, or a splash of grape juice while simmering the sauce can elevate the taste beautifully. Let the sauce simmer gently to concentrate the flavors.

Final Thoughts

Chicken Parmesan Stuffed Shells may sound fancy, but the recipe is straightforward and incredibly rewarding to make. With its comforting layers of cheesy chicken filling, bright herb notes, and rich tomato sauce, it’s a dish that feels special without requiring special effort. I can’t wait for you to try this recipe and add it to your list of family favorites!

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