Name: Garlic Chicken & Spinach Stuffed Shells
Prep time: 20 min
Cook time: PT-491967H13M36S
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20–24 jumbo pasta shells; 2 cups cooked chicken breast, shredded or diced; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 1/2 cups mozzarella cheese, shredded (divided); 1/2 cup parmesan cheese, grated; 4 ounces cream cheese, softened; 3 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 2 cups marinara sauce or alfredo sauce

I make these Garlic Chicken & Spinach Stuffed Shells when I want a comforting, hearty pasta dish that feels both satisfying and homemade. Jumbo pasta shells are filled with a creamy garlic chicken and spinach mixture, then baked in a rich sauce until bubbly and golden.

Why You’ll Love This Recipe

I love how this recipe combines tender chicken, savory garlic, and fresh spinach in a creamy filling that tastes indulgent yet balanced. The baked shells come out perfectly tender, and the melted cheese on top adds a delicious golden finish. I also appreciate that it’s great for meal prep, family dinners, or even casual gatherings since it can be assembled ahead of time and baked when needed. Garlic Chicken & Spinach Stuffed Shells

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

jumbo pasta shells
cooked chicken breast, shredded or diced
fresh spinach, chopped
ricotta cheese
mozzarella cheese, shredded
parmesan cheese, grated
cream cheese, softened
garlic, minced
olive oil
salt
black pepper
Italian seasoning
marinara sauce or alfredo sauce

Directions

I start by cooking the jumbo pasta shells in a large pot of salted boiling water until just al dente. I drain them carefully and set them aside to cool slightly so they’re easier to handle.

In a skillet, I heat olive oil over medium heat and sauté the minced garlic until fragrant. I add the chopped spinach and cook just until wilted, then remove it from the heat.

In a large mixing bowl, I combine the cooked chicken, ricotta, cream cheese, half of the mozzarella, parmesan, sautéed spinach, salt, pepper, and Italian seasoning. I mix everything until well blended and creamy.

I spread a layer of marinara or alfredo sauce on the bottom of a baking dish. Then I carefully spoon the chicken and spinach mixture into each shell and arrange them in the dish.

Once all the shells are filled, I spoon additional sauce over the top and sprinkle the remaining mozzarella evenly across. I cover the dish with foil and bake at 375°F (190°C) for about 20 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is melted and lightly golden.

I let the dish rest for a few minutes before serving so everything sets nicely.

Servings and timing

I usually get 4 to 6 servings from this recipe.

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: about 55 minutes

Variations

I sometimes use rotisserie chicken for convenience. When I want extra richness, I choose alfredo sauce instead of marinara. I also enjoy adding sautéed mushrooms or a pinch of red pepper flakes for more depth and heat. For a lighter version, I substitute part-skim ricotta and reduce the amount of mozzarella. Garlic Chicken & Spinach Stuffed Shells

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I cover the shells with foil and warm them in the oven at 350°F (175°C) until heated through. If I’m in a hurry, I microwave individual portions, adding a spoonful of sauce to keep them moist.

I also freeze the assembled, unbaked shells for up to 2 months. When ready to bake, I thaw them overnight in the refrigerator and bake as directed.

FAQs

Can I use frozen spinach instead of fresh?

I can use frozen spinach, but I make sure to thaw it completely and squeeze out excess moisture before mixing it into the filling.

What type of sauce works best?

I enjoy both marinara and alfredo. Marinara gives a lighter, tangy flavor, while alfredo makes the dish richer and creamier.

Can I prepare this dish ahead of time?

I often assemble the shells a day in advance, cover them tightly, and refrigerate until ready to bake.

How do I prevent the shells from tearing?

I cook them just until al dente and handle them gently while stuffing to keep them intact.

Can I make this recipe gluten-free?

I use gluten-free jumbo pasta shells and double-check that the sauce and seasonings are gluten-free to adapt the recipe.

Conclusion

I keep coming back to these Garlic Chicken & Spinach Stuffed Shells because they’re creamy, flavorful, and perfect for sharing. The combination of garlic, tender chicken, and spinach wrapped in tender pasta makes this a comforting meal that always feels special at my table.