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I’ve been making this Chicken Stuffed Shells recipe on repeat lately because it’s so cozy, comforting, and flavorful! It’s become my family and I’s favorite dinner recipe, but it’s made a bit healthier with fresh spinach, artichokes, and plain Greek yogurt-based creamy sauce. But you’d never even guess that this is a healthy dinner recipe because it tastes like a creamy pasta dish you’d get at a restaurant! Here’s what you’ll love about it:
What You’ll Love About Chicken Stuffed Shells
- Comfort Food Vibes – The tender pasta shells are packed full of hearty filling that tastes decadent while being healthy and full of protein. Warm, cheesy pasta bakes are like a big hug in every bite!
- Spinach Artichoke Dip Lovers Dream – There is something so magical about the combination of parmesan, artichoke hearts, and spinach that is irresistible. Every bite has those dreamy flavors.
- Easy to Make – Despite how impressive it looks and tastes, the recipe is straightforward and easy to follow. Even on busy weeknights, you can pull this off with minimal effort.
- Packed with Veggies and Protein – With chicken, spinach, artichokes, and Greek yogurt it’s hearty and balanced. You can feel good about serving it to your family since it’s filled with protein and delicious veggies.
RELATED: Slow Cooker Spinach Artichoke Dip
Ingredients in Chicken Stuffed Shells
The prep for this recipe is pretty minimal because of the simple ingredients. Here’s what you’ll need to make them:
- Jumbo Shells – I highly suggest cooking some extra shells as some of them may tear while cooking. Cook them to Al dente; they’ll finish cooking in the oven.
- Chicken – I like to grab a rotisserie chicken from the store, debone it, and keep it in the fridge to use in salads, lunches, and recipes like this throughout the week. You can also use any pre-cooked chicken you prefer.
- Spinach – I used fresh spinach in this recipe and it works really well. If you’re using frozen spinach, make sure to remove as much liquid as you can before incorporating it into the filling.
- Artichoke Hearts – Use the artichoke hearts that come stored in water rather than oil or marinade. We want the pure artichoke flavor in this filling recipe!
- Parmesan – I love the salty and nutty flavor of parmesan cheese with the artichokes and spinach. Use pre-shredded for convenience or shred it freshly before adding it in.
- Plain Greek Yogurt – The creamy yogurt brings all of the filling ingredients together and adds protein to the recipe.
- Salt, Pepper, Garlic Powder, & Dried Parsley
- Red Pasta Sauce – You can make your own or grab a jar of your favorite one from the store. I love this brand.
- Mozzarella – Before baking, the whole dish gets topped with mozzarella cheese for the ultimate cheesy topping.
How to Make Stuffed Shells With Chicken
Stuffed shells are surprisingly easy to make! Just cook the shells, mix the creamy filling, fill the shells, add sauce and cheese, then bake. Here’s how to make Chicken Stuffed Shells:
- Preheat the oven and cook the pasta shells to Al dente according to the package directions.
- Mix the filling well in a medium bowl.
- Add some pasta sauce to a 9×9″ Baking Dish or a small casserole dish.
- Fill each shell with filling and nestle them into the sauce.
- Drizzle the remaining sauce over the top, sprinkle on the mozzarella, and cover the baking dish with foil.
- Bake 25 minutes covered, uncover, and cook for an additional 5 minutes until all the cheese is nice and melted.
- Serve and enjoy!
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Tips for Making Stuffed Pasta Shell Recipes
- Don’t Overcook the Shells – The shells are meant to be stuffed so generally they’re easy to work with unless they’re too soft. Rinsing the shells with cold water will stop them from cooking and keep them from overcooking before you stuff them.
- Salt the Pasta Water – Salting the pasta water helps add flavor to the shells while they’re cooking.
- Don’t Skip the Sauce – The sauce goes underneath the stuffed shells and then again drizzled over the top. The sauce adds moisture so the shells cook without drying out.
- Make Ahead – This recipe is perfect for putting together beforehand, covering it, and leaving it in the fridge until you’re ready to put it in the oven to bake!
How to Serve Stuffed Shells
These are some of my favorite pairings for serving stuffed shells!
- Roasted Butternut Squash Quinoa Salad
- Whipped Feta Dip
- Roasted Brussels Sprouts
- Sweet Potato Soup Recipe
- Italian Chopped Salad
- 4-Ingredient Potato Soup
- Crispy Air Fryer Zucchini
- Sun-Dried Tomato & Arugula Lentil Salad
How to Store
Store these Stuffed Chicken Artichoke Spinach Shells in an airtight container for best results! Here’s how to refrigerate, freeze, and reheat stuffed shells:
- Refrigerator – Store for up to 3-4 days.
- Freeze – Freeze for up to 1 month.
- Reheating – Thaw frozen shells before reheating. Reheat the shells in the oven at 350 degrees F for 15-20 minutes (or until hot), or in the microwave for 2-3 minutes.
More Healthy Spinach Recipes You’ll Love
- Spinach & Mushroom Naan Pizza
- Mushroom & Spinach Pasta Bake
- Baked Spinach Chicken Meatballs
- Spinach & Mushroom Vegetarian Lasagna
- Spinach Ricotta Mac & Cheese
Healthy Pasta Recipes
- Creamy Brie Pasta Recipe
- Garlic Parmesan Chicken Pasta
- Protein Pasta Recipe
- Creamy Pumpkin Pasta Recipe
- Spicy Vodka Ham Pasta
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Spinach and Artichoke Stuffed Shells
These Chicken Spinach Artichoke Stuffed Shells are one of my favorite healthy, comforting dinner recipes! They're SO easy to put together, bake in just 30 minutes, and are perfect for the entire family. This is a crowd-pleasing, simple weeknight meal you're going to love, and trust me, every bite is next-level good!
Servings: 4 Servings
Calories: 291 kcal
Equipment
Ingredients
- 16-18 jumbo shells
- 3/4 cup chopped rotisserie chicken
- 1 1/2 cups fresh spinach (chopped)
- 3/4 cup chopped canned artichoke hearts
- 1/2 cup shredded parmesan
- 3/4 cup plain nonfat Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1 cup red pasta sauce
- 1/2 cup shredded mozzarella
Instructions
- Preheat the oven to 375 degrees F.
- Cook the jumbo pasta shells according to the package until just Al dente, and rinse with cold water after draining them.
- Mix the chicken, spinach, artichokes, parmesan, Greek yogurt, and seasonings in a medium bowl and stir very well.
- Add 1/2 cup pasta sauce to the bottom of an 8×8 or 9×9 casserole dish.
- Fill each pasta shell with 2 Tablespoons of the mixture and nestle each shell into the dish.
- Top the shells with the remaining 1/2 cup of pasta sauce. It won’t cover all of it.
- Top with the mozzarella.
- Cover the casserole dish with aluminum foil and bake for 25 minutes.
- Remove the foil and cook for an additional 5 minutes.
- Allow it to sit for a few minutes before serving it in 4 dishes, and enjoy!
Video
Notes
- Don’t Overcook the Shells – The shells are meant to be stuffed so generally they’re easy to work with unless they’re too soft. Rinsing the shells with cold water will stop them from cooking and keep them from overcooking before you stuff them.
- Salt the Pasta Water – Salting the pasta water helps add flavor to the shells while they’re cooking.
- Don’t Skip the Sauce – The sauce goes underneath the stuffed shells and then again drizzled over the top. The sauce adds moisture so the shells cook without drying out.
- Make Ahead – This recipe is perfect for putting together beforehand, covering it, and leaving it in the fridge until you’re ready to put it in the oven to bake!
Nutrition
Serving: 4 Shells | Calories: 291 kcal | Carbohydrates: 34 g | Protein: 23 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 45 mg | Sodium: 1340 mg | Potassium: 481 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1471 IU | Vitamin C: 7 mg | Calcium: 322 mg | Iron: 2 mg
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