Save I discovered this dish on a rainy Tuesday when my sister called asking me to make something special for her anniversary dinner at home. She mentioned wanting creamy, comforting, but elegant, and I remembered a restaurant version with those little shells overflowing with chicken and cheese. That first attempt had me tasting the sauce three times before I got the balance of sun-dried tomato tanginess and buttery cream just right. Now when I make it, the whole kitchen fills with this golden, savory warmth that somehow says both celebration and everyday comfort at once.
I'll never forget watching my usually picky nephew eat three shells in a row without stopping to complain about anything. His mom caught my eye across the table with this surprised smile, and I realized that good food does something quiet—it just makes people relax. That's when this became more than a recipe to me; it became a way to buy a little peace at the dinner table.
Ingredients
- Large pasta shells: Twenty to twenty-four shells give you enough room to stuff generously without tearing; cook them just shy of tender so they hold the filling without falling apart.
- Shredded chicken breast: Using pre-cooked rotisserie chicken saves time, or poach your own for control over the seasoning.
- Ricotta cheese: This is your base—creamy and mild, it lets the other flavors sing.
- Parmesan cheese: Use freshly grated; pre-grated versions contain anti-caking agents that make the sauce grainy.
- Mozzarella cheese: Shredded mozzarella melts into the filling and adds stretch to the final bake.
- Sun-dried tomatoes: The oil-packed ones work best; they're tender and flavorful without needing extra prep.
- Heavy cream: This is what makes the Marry Me sauce so silky and rich—don't skip it or substitute.
- Chicken broth: A balancing note that keeps the sauce from feeling too heavy while adding savory depth.
- Garlic and herbs: Fresh minced garlic melts into the sauce, while dried oregano and basil add earthiness without overpowering.
Instructions
- Preheat and prepare:
- Get your oven to 375°F and lightly grease your baking dish—this prevents sticking and makes cleanup easier later.
- Cook the shells:
- Boil salted water like you're making pasta for dinner, then add shells and cook until they're just tender enough to bend without snapping. Drain and toss with a little olive oil so they don't glue themselves together.
- Mix the filling:
- In a big bowl, combine your shredded chicken, ricotta, both cheeses, the egg, garlic powder, and dried basil. The egg acts as a binder and helps the mixture stay cohesive as it bakes. Season generously with salt and pepper.
- Build the sauce:
- Melt butter with olive oil over medium heat, then add your minced garlic and let it smell like heaven for about a minute. Stir in the sun-dried tomatoes, then pour in the cream and broth, stirring gently to combine.
- Season the sauce:
- Add parmesan, oregano, and red pepper flakes if you like a whisper of heat. Let it simmer for a few minutes, tasting as you go—the sauce should taste rich and slightly concentrated.
- Assemble:
- Spread a thin layer of sauce on the bottom of your baking dish so nothing sticks, then fill each shell with a generous spoonful of the chicken mixture. Arrange them seam-side up in the dish.
- Top and cover:
- Pour the remaining sauce over everything, then cover with foil and slide into the oven for twenty-five minutes. This keeps the tops from browning too fast while the insides warm through.
- Final bake:
- Remove the foil and bake another ten minutes so the top gets a little golden and bubbly. The bubbling around the edges means you're done.
- Finish:
- Scatter fresh basil over top right before serving for brightness and color.
Save There's a moment near the end of baking when you pull the foil off and the kitchen suddenly smells like butter, garlic, and tomato all swirled together. That's when you know everything is about to be worth it. My partner comes into the kitchen at exactly that moment every single time, drawn in by the smell alone.
Why This Dish Has a Charming Name
The Marry Me Chicken got its name because the sauce is so silky, so indulgent, and so unexpectedly elegant that people actually propose or make declarations at the dinner table. I don't know if that's strictly true, but I do know that creamy sun-dried tomato sauces have a way of making ordinary Tuesday nights feel special. The richness says celebration, even when you're eating on your regular plates at your regular table.
Timing and Make-Ahead Options
You can fill the shells and assemble the dish completely up to eight hours ahead—just cover it and refrigerate, then bake for an extra five minutes since it starts cold. The sauce can be made separately and warmed gently just before assembling. This is my secret for dinner parties; it lets you look calm and collected while everyone else is stressed in the kitchen.
Variations and What Works
This dish is flexible enough to adapt to what you have on hand or what you're craving. Turkey works beautifully in place of chicken, or you can leave the protein out entirely for a vegetarian version using all ricotta and cheese. Even the sauce adapts—some nights I add a splash of white wine, other times I use fresh tomatoes instead of sun-dried if that's what's in the kitchen.
- Fresh spinach mixed into the filling adds color and nutrition without changing the flavor much.
- A pinch of nutmeg in the filling echoes Italian traditions and adds a subtle warmth.
- Crushed red pepper flakes in the sauce are optional but bring a gentle heat that makes everything taste sharper and brighter.
Save This recipe has earned its place in my regular rotation because it delivers comfort without demanding too much skill or attention. Make it once and you'll know why people keep coming back for more.
Recipe FAQ
- → What type of pasta is best for stuffing?
Large pasta shells are ideal as they hold the creamy filling well and bake evenly.
- → Can I use a different protein instead of chicken?
Yes, cooked turkey is a great alternative, or omit the protein for a vegetarian-friendly option.
- → How do I prevent the shells from sticking after boiling?
Drain the shells and drizzle with olive oil, gently tossing to coat and prevent sticking before filling.
- → What gives the sauce its rich flavor?
The sun-dried tomatoes combined with butter, cream, parmesan, and garlic create a deep, savory sauce.
- → Is there a way to make this dish gluten-free?
Yes, substituting regular pasta shells with gluten-free shells keeps the dish safe for gluten-sensitive diets.
- → How can I add extra flavor to the filling?
Incorporate garlic powder, dried basil, and freshly ground black pepper into the cheese and chicken mixture.