Pesto Chicken Stuffed Shells Recipe!


  • 28 jumbo pasta shells
  • 1516 ounces ricotta cheese
  • 3⁄4 cup freshly grated parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1⁄4 cup bread crumbs
  • 1⁄2 tsp dried basil
  • 1⁄2 tsp dried oregano
  • 1⁄4 tsp garlic powder
  • 1⁄4 tsp salt
  • 1⁄8 tsp black pepper
  • 1⁄4 cup pesto
  • rotisserie chicken, breast meat removed and chopped (about 2 cups) 1 cup alfredo sauce


  1. In a large stock pot filled with water, bring the water to a rolling boil. Add pasta shells and cook according to package directions, making sure to drain when shells are al dente (don’t overcook).
  2. In a large bowl, add ricotta cheese, 1⁄2 cup parmesan cheese (reserve the rest), egg, bread crumbs, basil, oregano, garlic, salt, pepper, and pesto; using a fork stir thoroughly to combine completely. Add chicken and stir again to combine.
  3. Spray a large 9×13 baking dish (or 2 smaller baking dishes) with nonstick spray. Fill each shell with cheese/chicken mixture (about 1.5-2 TBS each), squeeze to close, then place into baking dish seam side up. Repeat until all of the mixture is gone.
  4. Pour alfredo sauce over shells evenly. Sprinkle remaining parmesan cheese on top.
  5. After pouring the sauce and cheese on top of shells, cover with foil and cook for 30-40 minutes at 350 degrees. Remove foil and cook an additional 10-15 minutes or until sauce is bubbling and tops are beginning to brown lightly.