Chicken Parmesan Stuffed Shells

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Chelsea


Tomato Sauce

  • 3 tablespoons olive oil
  • 1/2 cup finely chopped yellow or white onion
  • 1 teaspoon minced garlic
  • leaves Handful fresh basil
  • 2 28 ounces each cans peeled and crushed tomatoes
  • 1 teaspoon white sugar

Chicken Parmesan

  • 3 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 cup white flour
  • 2 large eggs
  • 1 cup and 1/3 Italian breadcrumbs

Shells and cheese

  • 16 large pasta shells
  • 1 cup and 1/3 freshly grated mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Optional additions: Italian seasoning fresh basil for topping


Tomato Sauce and Shells:

  1. In a saucepan over medium heat, pour in the 3 tablespoons olive oil. Let the oil heat up and then add in the finely chopped onion and minced garlic. Cook until tender -- about 5-6 minutes.
  2. Add in the basil (coarsely chop or cut it with kitchen shears -- no stems) and then the cans of tomatoes. Add in the sugar and a generous amount of salt + pepper. Add in some Italian seasoning too if desired.
  3. Reduce the heat low and simmer the mixture, stirring occasionally. Simmer until the other ingredients are ready (shells and then chicken).
  4. Meanwhile, bring a large pot of water to boil and cook the shells pasta according to package directions. Drain, rinse in cold water, and set on a plate so they don't stick together.


  1. Remove any fat and cut the chicken breasts into a few large even pieces.
  2. Grab 3 small bowls. Fill up the first with flour (stir in some salt and pepper. Add some paprika if desired). Fill up the second with the 2 eggs. Add in 1 tablespoon of water and beat with a fork. Take the third bowl and fill it up with the breadcrumbs.
  3. Place the chicken pieces in the flour and lightly cover, then just wet in the eggs, and then dredge in the breadcrumbs (I used ALL of them for 1 pound of chicken). Repeat the process once more (double breading makes these super delicious)! Flour, eggs, and breadcrumbs for the second time.
  4. In a large skillet over medium-high heat, add in the 3 tablespoons olive oil and heat until hot. Then place the chicken pieces in the oil and cook for 4-5 minutes on each side (turn the chicken only once) until completely cooked through.
  5. Remove to a cutting board to allow to slightly cool.
  6. Preheat the oven to 350 degrees F.

Putting it together:

  1. Slice the chicken into pieces that fill up the shells. Stuff the shells with the chicken and a little shredded mozzarella (the 1/3 cup).
  2. Pour and spread evenly 2 and 1/2 cups of the sauce on the bottom of a 9 x 13 baking pan. Place the stuffed shells right next to each other on top of the sauce.
  3. Cover with remaining sauce and top with remaining 1 cup mozzarella cheese and Parmesan cheese.
  4. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted.
  5. If desired top with additional Italian seasoning and fresh basil.