Pesto Chicken Stuffed Shells (Print Version)

Jumbo pasta shells filled with creamy pesto chicken and baked in zesty marinara for a light comforting dish.

# What You'll Need:

→ Pasta

01 - 12 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, finely shredded
03 - 1/2 cup plain Greek yogurt (2% or nonfat)
04 - 1/4 cup prepared basil pesto
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 cup part-skim mozzarella cheese, shredded
07 - 1 large egg
08 - 1 garlic clove, minced
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce and Topping

11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - 2 tablespoons fresh basil, chopped

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, garlic, salt, and pepper. Mix until fully incorporated.
04 - Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
05 - Stuff each cooked shell with approximately 2 tablespoons of chicken filling and arrange shells open side up in the baking dish.
06 - Spoon remaining marinara sauce over the stuffed shells. Sprinkle with remaining mozzarella cheese.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes until bubbly and lightly golden.
08 - Remove from oven and let stand 5 minutes. Garnish with fresh basil before serving.

# Additional Tips::

01 -
  • High protein keeps you satisfied without the sluggish feeling that comes with cream-based pasta dishes.
  • The pesto-Greek yogurt combo tastes decadent but honestly won't leave you reaching for antacids later.
  • Comes together in less than an hour, which means weeknight dinner without the takeout guilt.
02 -
  • Don't skip cooling the cooked shells slightly before stuffing them—hot shells tear and deflate, and warm filling slides right out before baking sets everything.
  • The filling needs that egg to hold together, but overmixing the egg makes it rubbery, so fold gently and stop the second you don't see any streaks of yogurt.
03 -
  • Use a small ice cream scoop or measuring spoon to portion the filling evenly—it takes an extra minute but guarantees every shell is equally stuffed.
  • If your shells crack or split while cooking, don't toss them; use the smallest, most intact pieces to line the bottom of the baking dish where they won't be seen.
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