Save My sister called one Tuesday evening asking if I could bring dinner to her place—she'd just started a new job and was exhausted. I wanted something that felt indulgent but wouldn't derail her fitness goals, so I landed on these pesto chicken stuffed shells. The moment she bit into one and tasted that creamy Greek yogurt filling with the brightness of basil, she literally closed her eyes. That's when I knew this recipe had staying power.
I've made this dish for book club more times than I can count, and it's become the one people specifically request. There's something about serving it straight from the oven—all bubbly and golden with that herby aroma filling the room—that makes everyone feel like you've spent hours in the kitchen when really you've kept it simple and smart.
Ingredients
- Jumbo pasta shells: These wide shells are your vessel, and they need to be cooked just until al dente or they'll fall apart when you stuff them—trust me, I learned this the hard way with overcooked shells.
- Cooked chicken breast: Use a good rotisserie bird from the grocery store if you're short on time, or poach and shred your own for total control over the texture.
- Plain Greek yogurt: This is the magic swap that cuts calories without sacrificing creaminess—stick with 2% or nonfat and you won't taste any difference from ricotta.
- Basil pesto: A quarter cup goes a long way, so don't skip it or double it without thinking; this is what makes people ask what your secret ingredient is.
- Parmesan and part-skim mozzarella: The combination of both cheeses gives you flavor depth and stretch without going overboard on fat.
- Large egg: This binds everything together and keeps the filling from being too loose or heavy.
- Garlic, salt, and pepper: One minced clove is enough—fresh garlic makes all the difference, not powder.
- Marinara sauce: Store-bought works beautifully here, so don't feel obligated to make your own unless you really want to.
Instructions
- Get your oven ready and prep your dish:
- Preheat to 375°F and lightly grease your 9x13-inch baking dish—this prevents sticking and makes cleanup easier later. Having everything prepped before you start cooking shells will save you from scrambling.
- Cook those shells perfectly:
- Boil salted water, add the jumbo shells, and cook just until al dente—they should have a tiny bit of resistance when you bite into one. Drain them and let them cool just enough to handle; they're easier to stuff when still slightly warm but not piping hot.
- Make your filling magic:
- Combine the shredded chicken, Greek yogurt, pesto, both cheeses, egg, minced garlic, salt, and pepper in a large bowl. Mix until everything is evenly distributed and the mixture holds together when you scoop it—this usually takes just a minute or two with a spoon.
- Build your base layer:
- Spread about 1 cup of marinara sauce across the bottom of your prepared baking dish in an even layer. This prevents the shells from sticking and creates a little cushion of sauce underneath.
- Stuff with care and arrange:
- Spoon roughly 2 tablespoons of filling into each cooked shell and nestle them open-side-up in your baking dish. Work gently so the shells don't crack, and don't overstuff—you want the filling contained, not bursting out.
- Top it off:
- Spoon the remaining marinara sauce over and around the stuffed shells, then scatter the remaining half cup of mozzarella cheese on top. The sauce should pool a bit between the shells but not completely cover them.
- Bake low and slow, then finish:
- Cover with foil and bake for 20 minutes to let everything warm through and the flavors meld. Remove the foil and bake another 8 to 10 minutes until the cheese is bubbly and just starting to turn golden at the edges.
- Rest and garnish:
- Let the dish sit for 5 minutes out of the oven so everything sets slightly and is easier to serve. Scatter fresh basil on top if you have it—it adds a final brightness that feels like a restaurant touch.
Save My neighbor once asked why my kitchen always smells amazing when I make these, and I realized it's that moment when the foil comes off and the steam rises up carrying all that basil and tomato aroma. It's the smell of something homemade and wholesome, and it matters more than people give it credit for.
Making This Ahead
You can absolutely assemble these shells the night before and keep them covered in the fridge, which is my favorite move for when I know I'll have a busy evening. Just add 5 to 10 minutes to the baking time since you're going from cold, and everything will still come out perfect and tender.
Adding Your Own Twist
I've experimented with mixing sautéed spinach and mushrooms into the filling, and it elevates the dish without making it feel heavy—the vegetables add moisture and earthiness that plays beautifully with the pesto. You can also swap in sun-dried tomatoes, artichoke hearts, or even a handful of pine nuts if you want to get fancy without much extra work.
Serving and Pairing Ideas
These shells are hearty enough to be the main event, and they pair wonderfully with a crisp green salad dressed simply with lemon vinaigrette. Garlic bread on the side is never wrong, and if you want to serve wine, a dry Pinot Grigio or Vermentino cuts through the richness perfectly.
- Pair with a fresh arugula salad tossed in olive oil and lemon juice for balance.
- Serve with a side of roasted vegetables like zucchini or bell peppers if you want to stretch it further.
- Day-old shells reheat beautifully in a 350°F oven covered with foil, so don't hesitate to make extras.
Save This recipe proves that eating lighter doesn't mean eating boring, and that's something I come back to every single time. It's become the dish I make when I want to feel taken care of and when I want to take care of the people I love.
Kitchen Questions
- → Can I make pesto chicken stuffed shells ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since the dish will be cold.
- → What can I use instead of Greek yogurt in the filling?
Ricotta cheese makes an excellent substitute for Greek yogurt, though it will slightly increase the calorie count. Cottage cheese blended until smooth also works well for a similar creamy texture.
- → How do I prevent pasta shells from tearing when stuffing?
Cook shells to al dente according to package directions, then drain and let cool slightly before handling. Overcooked shells become fragile and prone to tearing. Stuff gently with a small spoon or piping bag.
- → Can I freeze pesto chicken stuffed shells?
Yes, freeze before baking. Assemble in a freezer-safe dish, wrap tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in refrigerator before baking as directed.
- → What sides pair well with stuffed shells?
A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like broccoli or zucchini complement the Italian flavors. Garlic bread or crusty Italian bread helps soak up the extra marinara sauce.
- → How do I know when stuffed shells are done baking?
The dish is ready when the marinara sauce is bubbling around the edges and the mozzarella cheese on top is melted and lightly golden. The internal temperature should reach 165°F for food safety.