These Chicken Parmesan Stuffed Shells are a mashup of some of my favorite Italian dishes! Pasta shells stuffed with chicken Parmesan and that luscious cheese mixture… it’s amazing!
Chicken Parmesan Stuffed Shells
Chicken Parmesan is definitely one of my all time favorite Italian dishes since I was a kid. I love the breaded chicken topped with marinara sauce and cheese. And who doesn’t loved stuffed shells? Yummy pasta filled with 3 types of cheese and topped with marinara sauce…yummy! So I decided to combine these two loves into one delicious dinner.
I started by making my breaded chicken pieces for the Chicken Parmesan. I cut my boneless, skinless chicken breast pieces into about 1″ chunk pieces. Then each piece was dunked in a egg and flour mixture and then into panko breadcrumbs.
I browned both sides in some olive oil to finish up the breaded chicken.
Then it was time to assemble the cheese mixture. Ricotta, mozzarella and Parmesan cheese with some Italian seasoning and an egg.
It combines all together to form a beautiful, cheesy mixture.
You layer the bottom on your baking dish with your favorite marinara sauce. I just use a jar option – so quick and they are so good!
Then it’s time to start filling your shells. Cook your shells according to the directions on the box and let them cool. Then I used a teaspoon and added about 2 teaspoons per shell.
You don’t want to over fill as you need to add that breaded chicken you made.
When it came to stuffing I realized that I need to cut a few of the breaded chicken pieces in half. They were just too big. Now I used the small shells, but if you used the jumbo shells you’d need more filling and could keep the pieces of chicken bigger in size.
Time to finish it off before baking. I poured some more of my jarred marinara sauce on top of the stuff shells and finished with some grated mozzarella cheese.
Time to finish it off in the oven. A little over 30 minutes later and you have this delicious dish!
Here’s how to make this Parmesan Chicken Stuffed Shells
Chicken Parmesan Stuffed Shells
- 1 boneless, skinless chicken breast
- salt and pepper to your liking
- 1/4 teaspoon Italian seasoning
- 2 eggs
- 1 teaspoon flour
- 1 cup panko breadcrumbs if you can't find panko, Italian breadcrumbs will work too
- olive oil to fill pan 1/4 inch
- 1/2 box of jumbo shells about 2 inches in length
- 1 egg
- 16 ounces ricotta cheese
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- salt and pepper to preferance
- 1 jar of marinara sauce
- 1/2 cup mozzarella cheese
- Cut your boneless, skinless chicken breast into 1" chunks. Season with salt, pepper and Italian seasoning.
- In a shallow dish (pie pan works great) combine eggs and flour. In another shallow dish pour in your breadcrumbs.
- Take each piece of seasoned chicken and dip into the egg mixture and then the panko breadcrumbs.
- Once all pieces have been coated add your olive oil to a frying pan. You only need about 1/4 inch in the base.
- Heat on medium for a few minutes until the oil is glimmering. Test one piece of chicken and see if it starts to fry up quickly. If so, add about another 5-6 pieces, just don't over crowd your pan.
- Cook about 2 minutes on each side until they are golden brown.
- Remove and place on a paper towel lined plate.
- Finish cooking the remaining chicken pieces.
- Get a pot of water boiling. Add some salt and your shells. Cook according to package.
- Once finish place on a plate to cool.
- In a bowl combine your egg, cheeses, Italian seasoning and salt and pepper. Mix well to combine.
- Pour about 1/4 of your jar of marinara sauce into the base of your baking dish.
- Use a teaspoon to add the cheese mixture to your cook shells. I add about 2 teaspoons per shell.
- Place the cheese stuffed shell (opening up) into the marinara filled based of the baking dish.
- Once all the cheese filled shells are in the pan you can add the breaded chicken.
- If the pieces are too big cut them in half.
- Once filled with chicken drizzle the remaining marinara sauce on top of the stuffed shells and top with mozzarella cheese.
- Cover with aluminum foil.
- Bake in a 375 degree oven for 30-40 minutes until bubbly.
- Serve hot with some french bread and salad for a perfect meal.
You can make this meal a day or two in advance. I’d add the toppings (marinara on cheese) on top just before making though. I haven’t tried, but I bed they’d freeze up great too.
If you love pasta you’ll want to check out these Pasta Recipes too!
I hope you get a chance to try this fun Italian mashup!