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Pesto Chicken Stuffed Shells Recipe
Ben Carraoli

Pesto Chicken Stuffed Shells Recipe

I finally made these Pesto Chicken Stuffed Shells Recipe and wow, what a hit! Warm, cheesy, and packed with flavor, every bite tasted like comfort. The blend of basil pesto, tender chicken, cream cheese, and plenty of mozzarella felt cozy yet elegant. My kitchen smelled heavenly as it baked.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 box 12 ounces jumbo pasta shells — these big shells are perfect for stuffing and hold the filling nicely.
  • 1 lb cooked shredded chicken breast (seasoned with salt and pepper) — pre-cooked chicken makes assembly quick and adds protein and texture.
  • 1 to 1 ½ containers 7.5 ounces each chive-and-onion cream cheese — gives the filling a creamy, slightly tangy base; adjust quantity based on how moist you want the mixture.
  • 1/3 to 1/2 cup basil pesto I personally use about 1/3 cup — brings bright basil flavor and depth; start with less and add more if you like stronger pesto taste.
  • 3 cups shredded mozzarella cheese divided — mozzarella melts beautifully and creates that gooey, comforting layer on top and inside.
  • 1 jar 24 ounces marinara sauce — adds a rich tomato base that balances the cheesy, creamy filling.
  • Freshly chopped parsley optional — a light, fresh finishing touch that adds color and a hint of herbiness.

Method
 

  1. Preheat the oven to 350°F. Prepare your baking dish with a light coating of nonstick spray. Cook the jumbo pasta shells until al dente, then drain and rinse under cold water so they stay firm.
  2. In a bowl, combine shredded chicken, cream cheese, a portion of the mozzarella, and basil pesto. Stir until everything comes together into a creamy, flavorful mixture that’s easy to spoon into the shells.
  3. Spread a layer of marinara sauce at the bottom of the baking dish. Fill each shell with a spoonful of the chicken-pesto mixture and arrange them neatly in the sauce.
  4. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the rest of the mozzarella. Bake uncovered for 25–30 minutes until the cheese melts and bubbles beautifully.

Notes

  • I sometimes add extra pesto for a stronger basil punch — it wakes up the flavor.
  • I rinse the cooked shells so they stay firm and easy to stuff.
  • I let the dish rest 5 minutes after baking — the filling sets and serving becomes easier.
  • When I want to save time, I prep the entire dish the night before and bake it the next day.