Pesto Chicken Stuffed Shells: A High-Protein Dinner That Actually Tastes Fresh.

I’ve been making stuffed shells for years, but honestly? The traditional ricotta-and-marinara version started feeling a little heavy for weeknight dinners. Don’t get me wrong—I love a good red sauce—but sometimes you want something that feels lighter without sacrificing the comfort factor. That’s where this pesto chicken version comes in.

The idea came to me after I had some leftover rotisserie chicken and a jar of pesto sitting in the fridge. I thought, why not skip the heavy cream sauce and let the basil do the talking? Turns out, it works incredibly well. The pesto brings brightness and herby flavor, the chicken adds lean protein, and the shells still give you that cozy, baked pasta experience. It’s become one of those recipes I make when I want something satisfying but not sluggish—plus, it’s secretly healthy, which feels like a win.

This recipe packs about 25 grams of protein per serving, uses whole ingredients, and comes together in about an hour. It’s great for meal prep, family dinners, or when you need to feed a crowd without spending all day in the kitchen.

Ingredients

For the shells:

20 jumbo pasta shells
2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
1 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
⅓ cup basil pesto (store-bought or homemade)
1 large egg
2 cloves garlic, minced
½ teaspoon black pepper
¼ teaspoon salt
1 cup fresh spinach, chopped (optional but recommended)

For the sauce:

1 cup low-sodium chicken broth
⅓ cup basil pesto
½ cup plain Greek yogurt or light cream
Juice of half a lemon

For topping:

¼ cup shredded mozzarella
2 tablespoons grated Parmesan
Fresh basil leaves for garnish

Instructions

Start by preheating your oven to 375°F. While it heats, bring a large pot of salted water to a boil and cook the jumbo shells according to package directions, but pull them out about 2 minutes early—they’ll finish cooking in the oven, and you don’t want them falling apart when you stuff them. Drain and rinse with cool water to stop the cooking process, then lay them out on a baking sheet so they don’t stick together.

While the pasta cooks, make your filling. In a large mixing bowl, combine the ricotta, ½ cup of the mozzarella, Parmesan, pesto, egg, minced garlic, salt, and pepper. Mix it all together until smooth. If you’re using spinach, fold it in now—it adds a nice pop of color and sneaks in some extra nutrients. Then add your cooked chicken and stir until everything is evenly distributed. The filling should be creamy and well-combined, not dry.

Next, prepare the sauce. In a medium bowl, whisk together the chicken broth, pesto, Greek yogurt (or cream), and lemon juice. This creates a light, tangy sauce that keeps the shells moist while baking without being overly rich. Pour about half of this sauce into the bottom of a 9×13-inch baking dish and spread it evenly.

Now comes the fun part: stuffing the shells. Using a spoon, fill each shell generously with the chicken-pesto mixture. Don’t be shy here—pack them well. Arrange the stuffed shells in the baking dish in a single layer, nestled into the sauce. Once they’re all in, drizzle the remaining sauce over the top, making sure each shell gets some coverage.

Sprinkle the remaining mozzarella and Parmesan over the top. Cover the dish tightly with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is melted and just starting to turn golden in spots. Let it rest for about 5 minutes before serving—this helps everything set and makes it easier to scoop out.

Finish with a handful of torn fresh basil leaves on top. It adds a bright, aromatic touch that makes the whole dish feel a little more special.

Flavor & Texture Notes

The first thing you’ll notice is how fresh this tastes compared to traditional stuffed shells. The pesto brings a vibrant, garlicky basil flavor that’s grassy and a little nutty from the pine nuts and Parmesan. It’s aromatic without being overwhelming. The chicken keeps things light and adds a clean, savory base that doesn’t compete with the herbs.

The ricotta filling is creamy and soft, with just enough structure from the egg to hold together when you cut into it. The mozzarella melts into gooey pockets, and the Parmesan gives a subtle sharpness that balances the richness. The sauce is tangy from the lemon and yogurt, which cuts through the cheese and keeps each bite from feeling too heavy.

Texture-wise, you get that satisfying contrast of tender pasta, creamy filling, and a slightly crispy, cheesy top. If you added spinach, you’ll get little flecks of green and a mild earthiness that rounds everything out. It’s comforting, but it doesn’t sit heavy in your stomach the way some baked pastas do.

Tips & Variations

If you want to save time, use a rotisserie chicken. It’s already seasoned and moist, which means less work and more flavor. You can also swap the chicken for cooked turkey, which works just as well and is great if you’re trying to use up Thanksgiving leftovers.

For a vegetarian version, skip the chicken and double the spinach, or add sautéed mushrooms and zucchini to the filling. The pesto and cheese are flavorful enough to carry the dish on their own.

If you’re dairy-sensitive, you can use a cashew-based ricotta and vegan mozzarella. Just make sure your pesto is also dairy-free—some brands sneak in Parmesan.

Want to make it even higher in protein? Stir in some white beans or chickpeas to the filling, or use a high-protein pasta like chickpea or lentil shells.

For extra veggies, fold in some finely chopped sun-dried tomatoes, roasted red peppers, or artichoke hearts. They all play nicely with pesto and add more depth.

If you like a little heat, add a pinch of red pepper flakes to the filling or sprinkle them on top before baking.

Storage & Make-Ahead

This recipe is fantastic for meal prep. You can assemble the entire dish up to a day ahead, cover it tightly, and keep it in the fridge until you’re ready to bake. Just add about 5 extra minutes to the covered baking time if it’s going in cold.

Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a damp paper towel over the top to keep them from drying out, or warm the whole dish in the oven at 350°F until heated through.

You can also freeze the assembled, unbaked dish. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. Baked leftovers can be frozen too—just portion them out first and reheat from frozen in the oven.

Serving Suggestions

This pairs beautifully with a simple green salad—something with arugula, shaved Parmesan, and a lemon vinaigrette keeps the meal light and balanced. A side of roasted broccoli or green beans also works well if you want to add more vegetables.

If you’re feeding a crowd, serve it with garlic bread or a warm baguette for soaking up any extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the basil and lemon notes nicely.

For a more substantial meal, add a side of roasted cherry tomatoes or a caprese salad. The fresh mozzarella and tomatoes echo the Italian flavors without being redundant.

FAQ

Can I use a different pasta shape?
Jumbo shells work best because they hold the filling well, but you could use manicotti tubes in a pinch. Just note that they’re a bit harder to stuff without a piping bag.

What if I don’t have pesto?
You can make a quick version by blending fresh basil, garlic, Parmesan, olive oil, and a handful of nuts in a food processor. It takes about 5 minutes. Alternatively, swap it for a sun-dried tomato pesto or even a light Alfredo sauce, though the flavor profile will change.

Can I make this without ricotta?
Yes. You can use cottage cheese instead—just drain it well or blend it smooth if you don’t like the curds. Cream cheese also works but will make the filling richer.

How do I keep the shells from sticking together?
Rinse them with cool water right after draining and toss them lightly with a tiny bit of olive oil. Laying them out flat on a baking sheet also helps.

Is this freezer-friendly?
Absolutely. Assemble the dish, cover tightly, and freeze before baking. It’s a great make-ahead option for busy weeks.

This pesto chicken stuffed shells recipe hits that sweet spot between healthy and comforting. It’s packed with protein, full of fresh flavors, and doesn’t leave you feeling weighed down. Whether you’re cooking for your family, prepping meals for the week, or bringing a dish to share, this one’s a keeper. Give it a try—you might just find yourself making it on repeat.