Chicken-Ricotta Stuffed Shells Recipe
Chicken-Ricotta Stuffed Shells Recipe photo by Taste of Home
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Chicken-Ricotta Stuffed Shells Recipe

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“My husband and I don’t care for tomato-based sauces, so I came up with this variation on stuffed shells,” says Amy Hixon of Ringgold, Georgia. “It tastes like a chicken alfredo, and we really enjoy it.”
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 2 servings


  • 6 uncooked jumbo pasta shells
  • 2/3 cup ricotta cheese
  • 2 ounces cream cheese, softened
  • 1/8 teaspoon chicken bouillon granules
  • 2/3 cup shredded cooked chicken breast
  • 2 tablespoons shredded Parmesan cheese
  • SAUCE:
  • 1/3 cup heavy whipping cream or half-and-half cream
  • 1 tablespoon butter
  • 5 tablespoons shredded Parmesan cheese, divided
  • 1/2 teaspoon dried parsley flakes

Nutritional Facts

3 each: 499 calories, 26g fat (16g saturated fat), 124mg cholesterol, 618mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 35g protein.


  1. Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray.
  2. In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.
Originally published as Chicken-Ricotta Stuffed Shells in Cooking for 2 Fall 2006, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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neal5368 User ID: 3136289 208201
Reviewed Apr. 28, 2013

"It's good, quick, and easy. The three major things I like in a recipe. But, it doesn't have the wow factor even just a little wow would be nice."

peacharmadillo User ID: 3329993 65394
Reviewed Jun. 18, 2011

"The only thing I would change about this recipe is to make more of it. We can't keep it in the house and I regularly make extra batches to freeze. I'm not creative, but I can follow a recipe and this is a good one!"

lafleur User ID: 2115534 143723
Reviewed Mar. 7, 2011

"They're okay, not great. Couldn't taste the chicken. Sauce & filling are fair."

moparmanpr User ID: 3315006 159538
Reviewed Aug. 23, 2010

"one of the best recipes i've ever tasted. i plan to try it useing manicotti shells but leaving out the chicken & bouillon."

rhiannonthewolf User ID: 3220627 88515
Reviewed Feb. 5, 2010

"I was very pleased with the way this recipe came out, great alfredo type sauce for the shells. The filling would also be good with a traditional red sauce."

kaitlyn'smommy User ID: 3996686 159530
Reviewed Oct. 14, 2009

"These shells were delicious. I doubled the recipe to fit my needs and I added a bit more chicken. This recipe is a keeper. Thanks for sharing."

lori827 User ID: 3813366 88500
Reviewed Feb. 18, 2009

"I like to add spinach to the filling to sneak in a vegetable."

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