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Chicken-Ricotta Stuffed Shells Recipe

Chicken-Ricotta Stuffed Shells Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chicken-Ricotta Stuffed Shells

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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."

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!"

Reviewed Mar. 7, 2011

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

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."

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."

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."

Reviewed Feb. 18, 2009

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

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Wine Pairings

Full-Bodied White Wine

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