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4.5 from 2 ratings

Chicken Parmesan Stuffed Shells

Savory Pasta shells stuffed with chicken parmesan and a cheesy marinara sauce, all topped with mozzarella and fresh basil.


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


To prepare the chicken

  • Cut each chicken breast in half, lengthwise, to create a thinner cut. Season with salt/pepper as desired.
  • 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.
  • Dip the chicken into the flour and coat it generously.
  • Then, dunk the chicken into the egg briefly, just long enough to moisten it back up.
  • Finally, coat the chicken generously with the breadcrumbs and set it on the clean plate.
  • 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.)
  • 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.
  • 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.
  • 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

  • Preheat the oven to 375 degrees.
  • 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.
  • Spread ¼ cup of the marinara around the bottom of a *lightly greased* 9 x 13 inch baking dish.
  • Set aside a portion of the mozzarella, Parmesan and basil to top the shells with.
  • Combine all remaining ingredients in a large bowl, (including the cooked/cubed chicken, folding that in last.)
  • 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.)
  • Bake uncovered for 30 minutes, until the cheese begins to turn a golden brown.
  • Remove from the oven and garnish with remaining Parmesan and basil. Serve, and prepare to be delighted!


Calories: 593kcal, Carbohydrates: 75g, Protein: 32g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 102mg, Sodium: 1012mg, Potassium: 632mg, Fiber: 4g, Sugar: 6g, Vitamin A: 855IU, Vitamin C: 6.9mg, Calcium: 362mg, Iron: 3.9mg