Spinach Artichoke Chicken Stuffed Shells

There’s something incredibly comforting about a warm, cheesy pasta dish that brings together familiar flavors in a new and exciting way. Spinach Artichoke Chicken Stuffed Shells combine the creamy, savory goodness of spinach artichoke dip with tender shredded chicken and pasta shells that hold every bite of that luscious filling. It’s a dinner that feels special enough for guests but simple enough for a weeknight. Whether you want to impress your family or just treat yourself, this dish hits all the right notes with gooey cheese, herby freshness, and that perfect balance of textures.

Why It Works Every Time

Spinach Artichoke Chicken Stuffed Shells work because they marry the classic, crowd-pleasing flavors of spinach and artichoke with wholesome protein and pasta—making the meal both satisfying and balanced. The large pasta shells act like little edible bowls, perfectly cradling the creamy chicken and veggie filling. The cheeses—ricotta, mozzarella, and parmesan—meld together into a rich, velvety texture that coats every bite with flavor and gooeyness. Plus, the garlic and onion powders add subtle depth without overpowering the natural flavors.

The marinara sauce adds a bright, acidic contrast to the creamy filling, keeping the dish from feeling too heavy. Drizzling olive oil on top before baking enhances the golden crust and adds a subtle fruity note. Lastly, a sprinkle of fresh basil gives a burst of fresh aroma and color that elevates the dish visually and taste-wise. This recipe is a guaranteed winner because it balances creaminess, freshness, and heartiness in each bite.

Ingredient Breakdown

• 20 large pasta shells: The perfect vessel to hold all the filling and bake into a bubbly casserole.
• 2 cups cooked chicken, shredded: Adds protein and a mild flavor that complements the creamy filling.
• 1 cup frozen spinach, thawed and drained: Brings vibrant color and nutrients.
• 1 cup canned artichoke hearts, drained and chopped: Adds a tangy, tender texture reminiscent of classic spinach artichoke dip.
• 1 cup ricotta cheese: The creamy base that keeps the filling smooth and luscious.
• 1 cup mozzarella cheese, shredded: Melts beautifully to create gooey, cheesy bites.
• 1/2 cup parmesan cheese, grated: Adds sharpness and depth of flavor.
• 1 teaspoon garlic powder: Provides a mellow garlicky background.
• 1 teaspoon onion powder: Enhances the savory profile without raw onion texture.
• 1/2 teaspoon salt: Balances and enhances all the flavors.
• 1/4 teaspoon black pepper: Adds just enough heat and complexity.
• 1 cup marinara sauce: Bright acidity that contrasts the creamy filling.
• 2 tablespoons olive oil: Brushed on top to help the shells bake to golden perfection.
• 1 tablespoon fresh basil, chopped (optional): Adds fresh herbal notes and a pop of color.

Gear Up: What to Grab

• Large pot for boiling pasta shells
• Colander for draining pasta and spinach
• Mixing bowl for combining filling ingredients
• Baking dish (about 9×13 inches) to hold the stuffed shells
• Wooden spoon or spatula for mixing
• Measuring cups and spoons for accuracy
• Cheese grater if shredding mozzarella and parmesan yourself

Mastering Spinach Artichoke Chicken Stuffed Shells: How-To

Step 1: Prepare the Pasta Shells

Bring a large pot of salted water to a boil. Add the 20 large pasta shells and cook according to package instructions until al dente—firm but tender. Drain carefully and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool.

Step 2: Make the Filling

In a large mixing bowl, combine shredded cooked chicken, thawed and drained spinach, chopped artichoke hearts, ricotta cheese, 3/4 cup of shredded mozzarella, parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated and the filling is creamy and cohesive.

Step 3: Stuff the Shells

Take each pasta shell and spoon a generous amount of the filling inside. Place the stuffed shells seam-side up in your baking dish, arranging them snugly but not overcrowded.

Step 4: Add the Sauce and Cheese

Pour the marinara sauce evenly over the top of the stuffed shells. Sprinkle the remaining mozzarella cheese on top. Drizzle olive oil over everything to help with browning and flavor.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

Once out of the oven, let the dish cool slightly. Sprinkle with fresh chopped basil if desired. Serve warm and enjoy the creamy, cheesy, and flavorful delight.

Allergy-Friendly Swaps

• Dairy-Free: Use dairy-free ricotta, mozzarella, and parmesan alternatives made from nuts or soy.
• Gluten-Free: Swap regular pasta shells for gluten-free large shells or jumbo pasta alternatives.
• Low Sodium: Use low-sodium marinara sauce and reduce added salt.
• Vegetarian: Omit chicken and add extra artichoke hearts or mushrooms for added texture.

Things That Go Wrong

• Overcooked Pasta Shells: If shells are too soft, they can break apart when stuffing and baking. Cook just until al dente and rinse under cold water.

• Watery Filling: If spinach isn’t drained well, excess moisture can make the filling runny. Press or squeeze out as much water as possible.

• Dry Filling: Not enough cheese or sauce can lead to a dry dish. Make sure to use enough ricotta and top with marinara sauce.

• Uneven Baking: Overcrowding the baking dish can prevent even cooking. Arrange shells with a little space between if possible.

Storing, Freezing & Reheating

Spinach Artichoke Chicken Stuffed Shells are fantastic for meal prep and leftovers. Store any uneaten portion in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes.

For freezing, assemble the dish but do not bake. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. To bake from frozen, thaw overnight in the fridge and bake as directed, adding extra time if still slightly frozen.

Questions People Ask

Can I use fresh spinach instead of frozen?

Yes! If using fresh spinach, sauté it lightly to wilt and remove excess moisture before mixing it into the filling. This prevents a watery filling and keeps the texture balanced.

What type of chicken works best?

Cooked chicken breasts or thighs shredded by hand or with a fork work perfectly. You can use rotisserie chicken for convenience or cook your own chicken seasoned simply with salt and pepper.

Can I make this recipe ahead of time?

Absolutely! Assemble the stuffed shells and cover the baking dish, then refrigerate for up to 24 hours before baking. This makes it great for prepping meals in advance.

What’s a good side dish to serve with this?

A crisp green salad or roasted vegetables balance the richness of the shells nicely. For a crowd-pleasing combo, try pairing it with garlic bread or Pesto Mozzarella Stuffed Chicken Halves for a full Italian-inspired meal.

Our Most-Loved Recipes

• Instant Pot Spinach Artichoke Dip – A quick and creamy appetizer perfect for any occasion.
• Pesto Mozzarella Stuffed Chicken Halves – Juicy chicken breasts stuffed with basil pesto and melted mozzarella.
• Creamy Tomato Pasta – Rich and comforting pasta with a velvety tomato sauce.
• Roasted Vegetable Quinoa Bowl – Healthy and colorful bowl packed with roasted veggies and protein.

Serve & Enjoy

When it’s time to serve, scoop out a few shells onto each plate and drizzle with extra marinara if desired. The cheesy, creamy filling combined with tender chicken and melty cheese is pure comfort food bliss. Garnish with fresh basil for a final touch of herbal freshness and color. This dish pairs wonderfully with simple sides like a crisp Caesar salad or steamed green beans to round out your meal. Whether it’s a family dinner or a gathering with friends, these Spinach Artichoke Chicken Stuffed Shells will quickly become a favorite that everyone asks for again and again.

Take your time enjoying each bite of this crowd-pleasing dish that blends classic flavors with hearty protein and cheesy goodness. It’s a fantastic way to elevate your weeknight dinners with minimal fuss but maximum flavor. Happy cooking!

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