Save It My cousin brought this dish to a family dinner three years ago, and I watched my usually quiet uncle go back for thirds. He kept saying the sauce tasted like someone had bottled pure comfort, and honestly, I couldn't argue. When she finally shared the recipe, I realized the magic wasn't complicated at all—just good cream, sun-dried tomatoes, and the kind of generous filling that makes people lean back from the table satisfied.
I made this for my partner on our anniversary, and the whole apartment smelled like garlic and cream by the time we sat down. There's something about a baked pasta dish that turns an ordinary evening into something that feels like you tried, like you were thinking about making them happy while you were at the stove.
Ingredients
- Large pasta shells (20-24): Look for ones that are actually sturdy and cup-shaped—flimsy shells tear when you're filling them and that's frustrating.
- Cooked chicken breast (2 cups shredded): Use rotisserie chicken from the store if you're short on time; nobody will know the difference and your life is easier.
- Ricotta cheese (1 1/2 cups): Cold from the fridge works best, and don't skip draining it in a strainer for five minutes or your filling gets watery.
- Parmesan cheese (1 cup grated, divided): Freshly grated tastes noticeably better than the pre-grated stuff in the green shaker.
- Mozzarella cheese (1 cup shredded): This is what gets bubbly on top, so it matters more than you'd think.
- Large egg (1): Acts like an invisible binder that keeps everything from sliding around.
- Garlic powder and dried basil (1/2 teaspoon each): These seasonings live in the filling and keep it from tasting flat.
- Unsalted butter and olive oil (2 tablespoons each): The combination gives the sauce a silkiness that oil alone can't achieve.
- Garlic cloves (4, minced): Fresh garlic makes the sauce sing—don't use the jarred kind if you can help it.
- Sun-dried tomatoes (1/2 cup, chopped): These are packed in oil, so drain them well or the sauce gets too slick.
- Heavy cream and chicken broth (1 1/4 cups and 1/2 cup): The cream is what makes people say this tastes like a restaurant dish, and the broth keeps it from being too heavy.
- Oregano, crushed red pepper, salt, and pepper: These are your final flavor adjusters—taste as you go and trust your palate.
- Fresh basil for garnish: Chop it just before serving so it stays bright green.
Instructions
- Get your mise en place ready:
- Preheat your oven to 375°F and grease your 9x13-inch baking dish lightly. Having everything measured and within arm's reach makes the actual cooking part feel less chaotic.
- Cook the shells until just tender:
- Boil those shells in salted water until they're al dente—you want them with just a tiny bit of firmness because they'll soften more in the oven. Drain them and toss with a drizzle of olive oil so they don't cement themselves together into one sad clump.
- Build the filling with care:
- In a big bowl, combine the shredded chicken, ricotta, half the parmesan, mozzarella, egg, garlic powder, basil, salt, and pepper. Mix until it looks evenly combined but don't overmix—you're not making a paste, just bringing everything into a happy friendship.
- Make the sauce come alive:
- Heat butter and olive oil in a skillet over medium heat, then add your minced garlic and let it get fragrant for about a minute. Add the drained sun-dried tomatoes and cook another minute so they warm through and release their flavor.
- Finish the sauce with cream:
- Pour in heavy cream and chicken broth, stirring gently to combine everything. Add the remaining parmesan, oregano, and red pepper flakes if you like a tiny kick, then let it simmer for 3-4 minutes until it's slightly thickened but still pourable. Taste it and adjust the seasoning—this is your moment to make it perfect.
- Layer with intention:
- Spread a thin layer of sauce on the bottom of your baking dish first so the shells don't stick. Fill each shell generously with the chicken mixture and nestle them into the dish, then pour the remaining sauce over everything.
- Bake until it's golden and bubbly:
- Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the top is golden and the sauce bubbles around the edges. This two-stage approach keeps the filling moist while giving you that gorgeous toasted top.
Save It The first time someone asked for seconds and then thirds, I realized this dish had crossed from being a recipe I made into something that mattered at the table. It became the thing people remember about that dinner, the dish they ask about months later.
The Truth About Sun-Dried Tomatoes
Sun-dried tomatoes used to seem intimidating to me, like they were a fancy ingredient I wasn't sophisticated enough to use properly. Then I realized they're just tomatoes that have been concentrated into little flavor bombs, and suddenly everything clicked. They give this sauce a depth that fresh tomatoes can't touch because cooking mellows them out, but these little guys have already been through the fire.
Why This Works as Comfort Food
There's something about a baked pasta dish that feels intentional without feeling pretentious. It's the kind of food that says you cared about the people at your table, that you spent time in the kitchen thinking about them. The cream sauce feels luxurious, the chicken makes it substantial, and the whole thing comes together in an hour without requiring you to be a professional cook.
Making It Your Own
I've made this dozens of times now, and I've learned that the recipe is more flexible than it seems. You can swap the chicken for turkey if that's what you have, or skip it entirely and add some fresh spinach if you're feeding vegetarians. The sauce is what ties everything together, so that's where I never deviate.
- Try adding a handful of fresh spinach to the filling for color and nutrition without changing the flavor profile.
- If you're making this ahead, assemble it completely, cover it, and refrigerate it for up to 24 hours before baking—just add 10 extra minutes to the cooking time.
- Serve it with a simple green salad and garlic bread so people have something to do between bites.
Save It This is the kind of dish that reminds you why you cook in the first place. It brings people together and tastes like you really tried, even when the whole process is surprisingly straightforward.
Recipe FAQs
- → What pasta is best for stuffing in this dish?
Large pasta shells work best as they hold the creamy filling securely and bake evenly.
- → Can I substitute chicken with another protein?
Yes, cooked turkey or a plant-based protein can be used to suit different preferences.
- → How can I make the sauce thicker?
Simmer the sauce a few minutes longer to reduce and thicken before layering over the shells.
- → What cheeses complement the filling well?
Ricotta, parmesan, and mozzarella provide a creamy, flavorful blend that melts beautifully inside the shells.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the stuffed shells and sauce in the baking dish, cover, and refrigerate for up to 24 hours before baking.