If you’re craving a warm, comforting meal that also feels wholesome and packed with flavor, I’ve got just the thing for you. My Chicken and Spinach Stuffed Shells Recipe is one of those dishes that never fails to impress – whether it’s a busy weeknight or when you want to treat friends or family without spending hours in the kitchen. Trust me, once you try this, you’ll find it hard to go back to plain pasta dishes!

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Why You’ll Love This Recipe

Simple & Quick: This dish takes just about 45 minutes from start to finish, which is perfect for busy nights.
Full of Flavor: The combo of tender chicken, fresh spinach, and artichokes creates a beautifully balanced taste that’s truly satisfying.
Family Favorite: My family goes crazy for this meal – it’s a crowd-pleaser every single time!
Healthy Ingredients: Using Greek yogurt instead of heavy cream keeps it lighter without sacrificing creaminess.

A white dish filled with large pasta shells layered with creamy white cheese and green spinach inside each shell. The shells are topped with a red tomato sauce that peeks through in spots, covered by melted white cheese that has a slightly toasted texture. Bright green chopped parsley is scattered thickly over the whole dish, adding a fresh color contrast to the red sauce and white cheese. The edges of the dish have some browned cheese baked onto the side. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken and Spinach Stuffed Shells, stuffed pasta shells with chicken, healthy stuffed shells recipe, easy chicken spinach pasta bake, comfort food stuffed shells

Ingredients You’ll Need

The ingredients for this Chicken and Spinach Stuffed Shells Recipe come together harmoniously – the fresh spinach and artichokes add brightness, while the rotisserie chicken keeps things super convenient. Pro tip: Rotisserie chicken is my secret weapon here for effortless savory protein without extra fuss.

Flat lay of fresh jumbo pasta shells arranged neatly, a small pile of shredded mozzarella cheese, a small mound of shredded parmesan, a small white ceramic bowl filled with bright red pasta sauce, a small white ceramic bowl of creamy plain nonfat Greek yogurt, a small heap of chopped fresh spinach leaves, a small pile of chopped rotisserie chicken pieces, a small heap of chopped artichoke hearts, a few whole uncracked brown eggs, and small white ceramic bowls containing salt, garlic powder, dried parsley, and black pepper placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken and Spinach Stuffed Shells, stuffed pasta shells with chicken, healthy stuffed shells recipe, easy chicken spinach pasta bake, comfort food stuffed shells

Jumbo pasta shells: Make sure you cook them just until al dente; overcooked shells are too fragile when stuffing.
Rotisserie chicken: Using pre-cooked chicken is a game changer for fast prep.
Fresh spinach: I like to chop it finely so it blends well with the filling.
Canned artichoke hearts: Drained and chopped, they provide a tangy twist that brightens up the dish.
Parmesan cheese: Adds a salty, nutty note that enriches the mixture perfectly.
Plain nonfat Greek yogurt: This is my healthier swap for creamy texture without the heaviness of sour cream or cream cheese.
Salt, garlic powder, dried parsley, pepper: Essential seasonings to round out the flavors.
Red pasta sauce: Choose your favorite marinara for a robust tomato base.
Mozzarella cheese: Melts beautifully on top to give you that irresistible golden finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Chicken and Spinach Stuffed Shells Recipe to suit different moods and tastes. Feel free to get creative — these shells are a perfect blank canvas for flavors and textures you enjoy.

Vegetarian variation: Skip the chicken and add extra artichokes or mushrooms; I’ve done this and still got rave reviews from the family.
Spicy kick: Add red pepper flakes or a dash of cayenne in the filling for a surprising zing that warms you up.
Cheese swap: Mix in some ricotta or swap mozzarella for provolone for a different melty character.
Make it dairy-free: Use coconut yogurt or a dairy-free cream cheese alternative and vegan cheese on top to keep it friendly for dairy-free diets.

How to Make Chicken and Spinach Stuffed Shells Recipe

Step 1: Prep Your Pasta Shells Perfectly

Start by bringing a big pot of salted water to a boil and cook your jumbo pasta shells according to the package directions—usually right when they reach al dente is your cue. Don’t overcook them or they’ll tear when filling later. Once done, drain and rinse with cold water immediately; this stops the cooking and makes them easier to handle. Lining them up on a baking sheet lightly greased helps keep everything tidy.

Step 2: Mix the Creamy Chicken and Spinach Filling

In a medium bowl, combine your shredded rotisserie chicken, chopped spinach, and artichoke hearts with the Parmesan cheese and Greek yogurt. Then sprinkle in salt, garlic powder, dried parsley, and pepper. Stir everything really well until it’s all evenly incorporated – this is where the magic happens. I always take a little spoonful to taste-test—this filling is so tasty it’ll make you want to eat it straight from the bowl!

Step 3: Assemble the Shells in Your Casserole Dish

Spread half of your red pasta sauce evenly on the bottom of an 8×8 or 9×9 casserole dish—this creates a lovely base so shells don’t stick. Carefully fill each shell with about 2 tablespoons of your mixture, nestling them snugly into the sauce. It’s like tucking them in for a cozy bake. Once all shells are filled and placed, spoon the remaining sauce over the top (it won’t cover every nook, but that’s okay!) and finish with a generous sprinkle of shredded mozzarella cheese.

Step 4: Bake and Serve

Cover the casserole dish tightly with aluminum foil and bake at 375°F for 25 minutes. This step helps everything meld together so the filling cooks through without drying out. Then, remove the foil and bake uncovered for another 5 minutes to get that gorgeous bubbly, golden cheese on top. When it’s out of the oven, let it rest a few minutes before serving—this helps the filling settle so you don’t lose any in your first plateful!

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Pro Tips for Making Chicken and Spinach Stuffed Shells Recipe

Don’t overfill your shells: Too much filling makes the shells tear or spill over, so stick to about 2 tablespoons each for neat presentation.
Use cold water rinse for pasta: This stops cooking instantly and makes the shells easy to handle without sticking together.
Be generous with cheese on top: Mozzarella melts beautifully and gets that mouthwatering golden crust that everyone loves.
Let it rest before serving: This little pause lets the filling firm up a bit, so you get perfect scoops each time without a mess.

How to Serve Chicken and Spinach Stuffed Shells Recipe

A white round baking dish filled with large pasta shells layered with bright red tomato sauce and creamy white cheese mixture; each shell is full and topped with melted white cheese that stretches slightly, with some toasted spots. Fresh green chopped herbs are scattered over the pasta, adding a pop of color. A spoon is lifting one shell, showing the cheese and green herb filling inside. The dish rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken and Spinach Stuffed Shells, stuffed pasta shells with chicken, healthy stuffed shells recipe, easy chicken spinach pasta bake, comfort food stuffed shells

Garnishes

I personally love fresh basil or a sprinkling of chopped parsley to brighten the rich flavors just before serving. A drizzle of good olive oil or a light dusting of extra Parmesan cheese on top adds a little extra flair, too.

Side Dishes

This recipe pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or some garlic-roasted broccoli for a fresh, crunchy contrast that balances the creamy shells. Garlic bread or a warm baguette on the side also works beautifully if you want to keep things extra cozy.

Creative Ways to Present

For special occasions, I like serving these stuffed shells in individual mini casserole dishes or ramekins—each person gets their own perfectly portioned little bake. It feels fancy but stays super homey and inviting. You can also top with a little extra fresh herbs or even some red pepper flakes for a pop of color and heat.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Because the filling is hearty and the pasta holds up well, reheating is easy and they still taste delicious. Just be sure to cover them tightly to avoid drying out.

Freezing

I’ve found freezing works great with this recipe, especially if you assemble the shells but skip the final bake. Freeze them in the casserole dish tightly wrapped with foil and plastic wrap. When ready to eat, bake covered at 375°F for about 40 minutes, then uncover for the last 10 minutes to brown the cheese. It’s like having a homemade freezer meal that feels fresh!

Reheating

To reheat, I cover the shells with foil and warm them in a 350°F oven for about 15-20 minutes until heated through. If you’re in a hurry, the microwave works fine too but the oven preserves the melty cheese and texture better.

FAQs

Can I make Chicken and Spinach Stuffed Shells Recipe ahead of time?

Absolutely! You can assemble the shells, cover them tightly, and refrigerate for up to 24 hours before baking. This makes it super convenient for meal prepping or arriving home from a busy day.
What if I can’t find jumbo pasta shells?

If jumbo shells aren’t available, large manicotti pasta tubes work as a substitute—they’re perfect for stuffing just the same.
Can I use fresh chicken instead of rotisserie chicken?

Yes! You can cook and shred your own chicken breasts or thighs, but rotisserie chicken saves so much time and adds great flavor with minimal effort.
Is Greek yogurt a necessary ingredient?

Greek yogurt adds creaminess and a slight tang while keeping the filling lighter. You can substitute with sour cream or cream cheese, but I find Greek yogurt strikes the perfect balance.

Final Thoughts

I absolutely love how this Chicken and Spinach Stuffed Shells Recipe turns out every time—it’s like a big, warm hug on a plate that just happens to be healthy and simple to make. Whether it’s a busy weekday dinner or a weekend meal to share, it’s always a hit at my table. Give it a try and let me know how it goes; I’m pretty sure this one will become one of your go-to cozy dinners too!