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RECIPE | Pesto Chicken Stuffed Shells

RECIPE | Pesto Chicken Stuffed Shells

An easy and delicious recipe for pesto and chicken stuffed shells.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -5
Author Molly Stillman


  • 12-16 jumbo pasta shells
  • 8 oz. of ricotta cheese
  • 1/2 cup of parmesan cheese divided
  • 1 cup of mozzarella cheese divided
  • 2 cloves of minced garlic
  • 1 lb. of chicken breast cubed
  • 1 tablespoon of olive oil
  • 1 tablespoon of Italian seasoning
  • 3-4 tablespoons of pesto


  1. Preheat the oven to 350 degrees.
  2. In a large skillet, add the olive oil and garlic and bring to a simmer. Then, add in the cubed chicken breast and top with the Italian seasoning. Cook the chicken all the way. Once the chicken is fully cooked, I "shred" the chicken by just "cutting it up" with my wooden spatulas... if that makes sense. You just basically want to break up the chicken so it's in small pieces.
  3. In a large pot, cook the jumbo pasta shells according to the directions. Then, drain them but leave just a little bit of water in the pot so that they don't get stuck together.
  4. In a large bowl, mix the ricotta cheese, half the parmesan cheese, about half the mozzarella cheese, and the pesto. Once that's all mixed up, add in the chicken and really mix it all together.
  5. Then, stuff each shell with the mixture and place in a pre-greased baking dish. Then top with the remaining parmesan cheese and mozzarella cheese. I added a lot of extra cheese because that's how I like it.
  6. Bake in the oven for about 25-30 minutes or until the cheese is melted and bubbly.
  7. Serve and enjoy!