Chicken Spinach Artichoke Stuffed Shells blend classic Italian-American comfort food with beloved savory flavors. This satisfying pasta recipe features jumbo pasta shells filled with a creamy mixture of shredded cooked chicken, sautéed spinach, tangy artichokes, rich cheeses, and subtle herbs.
In recent years, stuffed shells have become a favorite for families and entertainers alike because they’re easy to assemble ahead of time and guaranteed to please a crowd.
The addition of chicken, spinach, and artichoke makes this dish especially hearty, while subtle touches of lemon and herbs elevate its flavor profile. Stuffed shells originated in Southern Italy, evolving from traditional recipes like ricotta-stuffed manicotti and cannelloni.
Over time, home cooks in America began experimenting with a variety of fillings, especially as tender cooked chicken became more accessible and spinach grew in popularity for its nutrition and flavor.
The use of artichokes, inspired by Mediterranean cuisine, adds depth, texture, and a mild tang that beautifully complements the creamy cheeses. Whether you’re preparing Chicken Spinach Artichoke Stuffed Shells for a family dinner or an impressive potluck, this recipe promises a comforting, restaurant-worthy experience.
Learn more about the history and versatility of stuffed pasta dishes on reputable cooking sites such as Serious Eats (https://www.seriouseats.com/).
Ingredients for Chicken Spinach Artichoke Stuffed Shells
- 24 jumbo pasta shells
- 2 cups cooked shredded chicken (rotisserie or baked breast)
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 cup canned or jarred artichoke hearts, chopped
- 1 1/2 cups ricotta cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs or basil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (homemade or store-bought)
- Fresh chopped parsley or basil (for garnish)
Instructions for Making Chicken Spinach Artichoke Stuffed Shells
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and lay shells out on a baking sheet to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add fresh spinach to the skillet and cook, stirring frequently, until wilted (or until heated through if using thawed frozen spinach). Remove from heat and cool slightly.
- In a large bowl, combine shredded chicken, cooked spinach, chopped artichoke hearts, ricotta cheese, cream cheese, sour cream, 1/2 cup Parmesan, 1 cup mozzarella, egg, Italian herbs, lemon zest, salt, and black pepper. Stir until well blended.
- Spread 1 cup of marinara sauce in the bottom of the prepared baking dish.
- Using a spoon, fill each pasta shell generously with the chicken-spinach-artichoke mixture and place them in the baking dish in a single layer.
- Once all shells are arranged, spoon the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the stuffed shells.
- Cover the baking dish securely with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and lightly golden.
- Let the Chicken Spinach Artichoke Stuffed Shells cool for 5 minutes before garnishing with chopped parsley or basil and serving.
Nutritional Information
Chicken Spinach Artichoke Stuffed Shells provide a well-balanced nutritional profile, making them a wholesome choice for a main course. With the combined influence of lean chicken breast and nutrient-dense spinach, this dish is a substantial source of protein, iron, calcium, and dietary fiber.
Each serving contains approximately 450 calories, with around 25 grams of protein, 15 grams of fat (mostly from cheese and olive oil), and 40 grams of carbohydrates. The spinach and artichokes offer a significant vitamin K, vitamin C, and folate boost, while the cheeses provide heart-healthy calcium and phosphorus.
For those watching sodium intake, consider using lower-sodium cheeses or making a homemade marinara sauce without added salt. The egg in the filling binds ingredients and adds essential amino acids.
The dish is suitable for those seeking a filling and energy-sustaining meal, though lighter alternatives can be achieved by reducing cheese quantities or opting for part-skim varieties.
For a comprehensive breakdown of the nutritional values of the main ingredients featured in Chicken Spinach Artichoke Stuffed Shells, consult the USDA Food Database (https://fdc.nal.usda.gov/), which offers detailed macronutrient and micronutrient data.
Wine/Beverage Pairings With Chicken Spinach Artichoke Stuffed Shells
Chicken Spinach Artichoke Stuffed Shells pair wonderfully with a variety of beverages. For wine lovers, a crisp Pinot Grigio or Sauvignon Blanc accentuates the creamy and herbaceous notes of the dish, while a lightly oaked Chardonnay complements the richness of the cheeses.
Those who prefer red wine can opt for a medium-bodied Chianti or a soft Pinot Noir, both of which balance the tomato sauce and chicken without overpowering the flavors.
If you’re looking for non-alcoholic options, sparkling water with a splash of lemon, or a refreshing iced herbal tea like peppermint or chamomile, provides cleansing contrast and keeps the meal feeling light.
For special occasions, try serving with a classic Italian aperitif such as Aperol Spritz or serve a homemade basil lemonade for a festive yet family-friendly beverage.
Cooking Tips and Variations
To ensure your Chicken Spinach Artichoke Stuffed Shells are flawless every time, consider these expert cooking tips and creative variations. First, avoid overcooking the shells during boiling; they should be just al dente since they’ll soften further during baking.
If preparing ahead, cook the shells a minute less than recommended on the package. For maximum flavor, opt for freshly grated cheeses instead of pre-shredded varieties, which often contain anti-caking agents that can make the final dish less creamy.
When working with spinach, ensure it is thoroughly squeezed dry to prevent excess moisture from making the filling runny. Feel free to experiment by substituting kale or Swiss chard for spinach if desired. For a bolder twist, swap marinara sauce for a homemade Alfredo or béchamel sauce.
Sun-dried tomatoes or roasted red peppers can add a splash of color and tang. If you wish to make the recipe vegetarian, omit the chicken and increase the spinach and artichoke quantities. You can also freeze assembled (unbaked) shells; simply thaw overnight and bake as directed.
To enhance flavors even further, add a dash of nutmeg or a pinch of crushed chili flakes to the filling. Explore creative presentations by using mini shells for appetizers or layering the filling in lasagna sheets for a casserole version.
Serving Suggestions
When serving Chicken Spinach Artichoke Stuffed Shells, presentation and accompaniments can elevate your meal to a memorable dining experience. Arrange the shells attractively in a casserole dish and garnish with fresh herbs such as parsley, basil, or even a few microgreens for a pop of color.
Serve the shells hot, ideally five to ten minutes out of the oven to allow the filling to set and the flavors to meld.
For a complete meal, pair with sides such as a crisp garden salad dressed in balsamic vinaigrette, roasted or steamed seasonal vegetables, or warm garlic bread to soak up the flavorful sauce.
For gatherings or larger holiday meals, consider offering an antipasto platter with Italian cold cuts, marinated olives, and roasted peppers as a starter.
This dish also works well as part of a multi-course Italian feast, served after a light soup like minestrone and before a citrus-based dessert, such as lemon sorbet or panna cotta.
If dining outdoors or picnic-style, pack the shells in an insulated dish, keeping garnishes and fresh herbs separately to add right before serving. However you present them, these stuffed shells are sure to draw compliments for their flavor, aroma, and inviting presentation.
Chicken Spinach Artichoke Stuffed Shells Health Benefits
Chicken Spinach Artichoke Stuffed Shells are more than just delicious—they also deliver notable health benefits. Chicken breast provides high-quality lean protein that supports muscle health and keeps you full longer, making the dish both satisfying and energy-sustaining.
Spinach and artichokes contribute essential vitamins (like K, C, and A), minerals (such as iron and magnesium), and valuable phytonutrients with antioxidant properties that support immune health, reduce inflammation, and promote healthy skin and eyes.
Ricotta and mozzarella cheeses supply robust calcium for bone strength, while artichokes are associated with digestive health due to their fiber content and natural prebiotics. Using olive oil adds heart-healthy monounsaturated fats. For those managing weight or cholesterol, opt for part-skim cheese, low-fat sour cream, and no-salt-added sauces.
With a solid mix of protein, fiber, and healthy fats, Chicken Spinach Artichoke Stuffed Shells provide a balanced and nutritious option for full-family dinners. For more information on the health benefits of spinach and artichokes, visit Healthline's nutrition guides (https://www.healthline.com/nutrition/).
FAQs About Chicken Spinach Artichoke Stuffed Shells
Can I make Chicken Spinach Artichoke Stuffed Shells ahead of time?
Absolutely. You can assemble the stuffed shells up to a day in advance and refrigerate them until ready to bake. For best results, add the final layer of cheese and sauce right before baking.
Can I freeze Chicken Spinach Artichoke Stuffed Shells?
Yes, these shells freeze well. Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the baking time if needed.
What can I use instead of artichoke hearts?
If you prefer, you can omit artichokes or substitute with roasted red peppers, sautéed mushrooms, or sun-dried tomatoes for different flavors and textures.
How can I make this recipe vegetarian?
Simply omit the chicken and increase the amount of spinach and artichokes to compensate. Consider adding some sautéed mushrooms or finely chopped zucchini for additional heartiness.
Which cheese works best for creamy stuffed shells?
A blend of ricotta, cream cheese, and mozzarella makes for a rich and creamy texture. Freshly grated Parmesan on top adds flavor and helps achieve a lightly browned, bubbly finish.
Chicken Spinach Artichoke Stuffed Shells are a celebration of creamy, savory, and perfectly balanced flavors wrapped in tender pasta shells. This recipe offers a delicious way to bring together the best of Italian-inspired cuisine and comforting family meals. It’s ideal for weeknight dinners, meal prepping, holiday gatherings, or any occasion when you want to impress with minimal effort. By following the detailed instructions and helpful tips, you’ll create a dish that is as nourishing as it is indulgent, pleasing both adults and kids alike. Customize the recipe to suit your tastes—whether you enjoy extra vegetables, lighter cheeses, or a touch of heat—knowing that the base flavors will always deliver. Perfectly paired with your favorite beverage and an array of side dishes, Chicken Spinach Artichoke Stuffed Shells are sure to become a beloved addition to your culinary repertoire.
Ingredients
- 18 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cups Alfredo sauce
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- Salt and black pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
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2In a large bowl, combine shredded chicken, spinach, artichoke hearts, ricotta cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.
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3Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
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4Fill each cooked pasta shell with the chicken-spinach-artichoke mixture and arrange them in the baking dish.
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5Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
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6Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is golden and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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