Chicken Parmesan Stuffed Shells

Savory Pasta shells stuffed with chicken parmesan and a cheesy marinara sauce, all topped with mozzarella and fresh basil.
Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe, kid-friendly recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 593 kcal
Author Stephanie


For the chicken Parmesan*

  • 2 large skinless boneless chicken breasts
  • Salt/pepper to taste
  • 2 large eggs beaten
  • 1 cup all-purpose flour
  • 1.5 cups breadcrumbs
  • 1 cup vegetable oil

Stuffed Shells

  • 1 lb. jumbo pasta shells
  • 3 cups shredded mozzarella cheese divided
  • ½ cup Parmesan cheese divided
  • 3 cloves garlic minced
  • ½ cup basil chiffonade
  • 1 pinch of red pepper flakes optional
  • 24 oz. jar marinara sauce
  • Cooking spray
US Customary - Metric


To prepare the chicken

  1. Cut each chicken breast in half, lengthwise, to create a thinner cut. Season with salt/pepper as desired.
  2. Create a working station by lining up a plate containing the flour, then the bowl with the whisked egg, another plate with the breadcrumbs, followed by a clean plate.
  3. Dip the chicken into the flour and coat it generously.
  4. Then, dunk the chicken into the egg briefly, just long enough to moisten it back up.
  5. Finally, coat the chicken generously with the breadcrumbs and set it on the clean plate.
  6. Heat the vegetable oil in a skillet, (preferably cast iron), over medium-high heat. (If you have a cooking thermometer, the ideal temperature is 350 degrees.)
  7. Once heated, use tongs to carefully place the chicken into the skillet. *Avoid overcrowding the skillet and fry in batches if you’re able, the chicken with come out crispier.
  8. The oil should cover the chicken about halfway, (add more oil if necessary). Cook on the first side for about 6 minutes, using tongs to lift the chicken and check the bottom. Once it’s golden-brown, carefully cook the other side for approximately 6 more minutes. Reduce the heat if it gets too hot.
  9. Set the cooked chicken on a clean plate to cool. Once cool enough to handle, cut the chicken into cubes for stuffing into the pasta shells.

For the stuffed shells

  1. Preheat the oven to 375 degrees.
  2. Boil the shells according to package instructions. (I like to cut them off 1 minute since we’ll be baking the shells as well.) Drain the shells and set aside.
  3. Spread ¼ cup of the marinara around the bottom of a *lightly greased* 9 x 13 inch baking dish.
  4. Set aside a portion of the mozzarella, Parmesan and basil to top the shells with.
  5. Combine all remaining ingredients in a large bowl, (including the cooked/cubed chicken, folding that in last.)
  6. Stuff each shell with a cube or two of chicken parmesan/sauce mixture. Line the shells up side-by-side in the baking dish, and top with the remaining mozzarella cheese. (Save the Parmesan and basil for after baking.)
  7. Bake uncovered for 30 minutes, until the cheese begins to turn a golden brown.
  8. Remove from the oven and garnish with remaining Parmesan and basil. Serve, and prepare to be delighted!
Nutrition Facts
Chicken Parmesan Stuffed Shells
Amount Per Serving
Calories 593 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 102mg34%
Sodium 1012mg44%
Potassium 632mg18%
Carbohydrates 75g25%
Fiber 4g17%
Sugar 6g7%
Protein 32g64%
Vitamin A 855IU17%
Vitamin C 6.9mg8%
Calcium 362mg36%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.