Pin this I wasn't planning to propose when I made this dish, but I understood why they call it Marry Me Chicken the moment my partner took the first bite. The way those sun-dried tomatoes melt into the cream, the surprise of finding tender chicken tucked inside each shell, it all just works. I'd been intimidated by stuffed pasta for years, thinking it required some kind of culinary degree, but one rainy Saturday I decided to stop overthinking it. The kitchen smelled like garlic and basil for hours afterward, and we ate straight from the baking dish with a bottle of wine between us.
The first time I brought this to a potluck, I watched three people go back for seconds before I'd even finished my first serving. One friend pulled me aside and asked if I'd catered it. I laughed and told her it was just pasta, cheese, and a little bit of patience. She didn't believe me until I walked her through it the following week in my kitchen, and now she makes it for her book club every month. There's something about a dish that's equal parts comfort and celebration that makes people feel cared for.
Ingredients
- Large pasta shells: Look for shells labeled jumbo or extra-large, the small ones are impossible to fill without frustration, and make sure to cook them just until al dente or they'll tear when you stuff them.
- Cooked chicken breast: Rotisserie chicken is your best friend here, it's already seasoned and saves you 20 minutes of poaching, just shred it with two forks while it's still warm.
- Ricotta cheese: Whole milk ricotta makes all the difference, the low-fat stuff gets grainy and watery, and if your ricotta seems wet, drain it in a fine-mesh strainer for 10 minutes before mixing.
- Parmesan cheese: Freshly grated from a block is non-negotiable, the pre-shredded kind has cellulose coating that makes the sauce gritty instead of silky.
- Mozzarella cheese: I use the low-moisture shredded kind for the filling because it melts evenly, but you can tear fresh mozzarella over the top before baking if you want those Instagram-worthy cheese pulls.
- Sun-dried tomatoes: Get the ones packed in oil, not the dry ones, and make sure to drain them well or the sauce will get too oily, also save a little of that oil for drizzling on garlic bread.
- Heavy cream: This is what makes the sauce cling to every shell, don't substitute with half-and-half or it won't thicken properly no matter how long you simmer it.
- Chicken broth: I keep the low-sodium kind on hand so I can control the salt, and it helps loosen the cream just enough to make the sauce pourable instead of gloppy.
- Garlic: Four cloves sounds like a lot until you taste it, then you'll wish you'd added five, and always mince it fresh because jarred garlic turns bitter when you cook it in butter.
- Crushed red pepper flakes: Optional but recommended, just a pinch gives the sauce a gentle warmth that balances the richness without making it spicy.
Instructions
- Prep your baking dish and boil the shells:
- Preheat your oven to 375 degrees and grease a 9x13-inch baking dish with butter or cooking spray. Boil the shells in heavily salted water, tasting one a minute before the package says they're done, you want them firm enough to hold their shape when you fill them.
- Mix the filling:
- Combine the shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper in a big bowl, using your hands works better than a spoon because you can feel when it's fully blended. The egg is what holds everything together during baking, so don't skip it.
- Start the Marry Me sauce:
- Melt butter with olive oil in a skillet over medium heat, then add the minced garlic and let it sizzle for about a minute until your kitchen smells like an Italian grandmother's house. Toss in the sun-dried tomatoes and stir them around for another minute so they release their flavor into the fat.
- Build the sauce:
- Pour in the heavy cream and chicken broth, stirring everything together until it's smooth and starting to bubble gently. Add the parmesan, oregano, and red pepper flakes, then let it simmer for 3 to 4 minutes, it'll thicken just enough to coat the back of a spoon.
- Assemble the dish:
- Spoon a thin layer of sauce across the bottom of your baking dish so the shells don't stick. Fill each shell with a generous spoonful of the chicken mixture, don't be shy, you want them plump and full, then nestle them into the dish seam-side up.
- Sauce and bake:
- Pour the remaining sauce over the shells, making sure to get some in between each one, and if you're feeling extra, sprinkle more mozzarella on top. Cover with foil and bake for 25 minutes, then uncover and bake another 10 until the edges are bubbly and the cheese on top turns golden.
- Garnish and serve:
- Let it rest for 5 minutes out of the oven so the sauce settles and you don't burn your mouth. Scatter fresh basil over the top right before serving, it adds a pop of color and a hint of brightness that cuts through all that cream.
Pin this I made this the night before my sister moved across the country, and we sat on the kitchen floor with our plates because the dining table was already packed. She said it tasted like home, which made me cry a little, and now every time I make it I think about her texting me photos of her own version from her new apartment. Food has this way of holding people together even when they're far apart, and I think that's the real magic of a recipe like this.
How to Make Ahead
You can stuff the shells and arrange them in the baking dish up to 24 hours in advance, just cover tightly with plastic wrap and refrigerate until you're ready to add the sauce and bake. I often make the Marry Me sauce the night before too and store it separately in the fridge, then warm it gently on the stove before pouring it over the shells. If you're baking straight from the fridge, add an extra 5 to 10 minutes to the covered baking time so the center heats through. This is one of those dishes that actually benefits from a little rest, the flavors deepen and the filling firms up just enough to make serving easier.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and I've never met anyone who didn't prefer them reheated the next day. The microwave works fine for a single serving, but if you're reheating a larger portion, cover it with foil and warm it in a 350-degree oven for about 20 minutes until heated through. You can also freeze the assembled unbaked dish for up to three months, just thaw it in the fridge overnight before baking as directed. I like to portion out individual servings in small freezer-safe containers so I can pull out just what I need on a busy night.
Variations and Swaps
If you're cooking for vegetarians, skip the chicken entirely and add a cup of chopped spinach or sautéed mushrooms to the ricotta mixture, it's just as hearty and satisfying. Turkey works beautifully in place of chicken, especially if you have Thanksgiving leftovers sitting in the fridge. For a lighter version, you can use half-and-half instead of heavy cream and reduce the butter, though the sauce won't be quite as luscious. I've also made this with gluten-free shells for a friend with celiac disease, and honestly no one could tell the difference once everything was baked together.
- Try adding a handful of fresh spinach to the filling for extra color and a little nutritional boost.
- Swap the sun-dried tomatoes for roasted red peppers if you want a sweeter, milder flavor.
- Top with crispy breadcrumbs mixed with parmesan before the final 10 minutes of baking for a crunchy contrast.
Pin this This is the kind of recipe that turns a regular dinner into a moment people remember, and you don't need a special occasion to make it. Just good ingredients, a little time, and the willingness to fill some pasta shells with love.
Recipe FAQs
- → Can I substitute turkey for chicken in this dish?
Yes, cooked turkey works well as a substitute and complements the creamy filling and savory sauce perfectly.
- → How do I prevent the pasta shells from sticking after boiling?
Drizzle the cooked shells with olive oil and toss gently to coat. This keeps them separate and easy to fill.
- → Can this dish be made vegetarian?
Omit the shredded chicken and increase the ricotta amount for a delicious vegetarian version.
- → What type of cheese melts best as a topping?
Shredded mozzarella is ideal for melting over the shells, adding a smooth, gooey finish.
- → How can I make this dish gluten-free?
Use gluten-free large pasta shells to accommodate dietary needs without altering the flavors.