Chicken & Spinach Stuffed Shells

When cozy pasta and creamy spinach dip collide, you get these Chicken & Spinach Stuffed Shells—a cheesy, satisfying, secretly healthy dinner that’s shockingly easy to make. You’re basically taking rotisserie chicken, tossing it with fresh spinach, artichokes, a creamy Greek yogurt sauce, then stuffing it all inside jumbo shells and baking until bubbly. It’s like a warm hug in every bite, and trust me, even picky eaters will ask for seconds.

This is the kind of dish that looks and tastes like you went all out, but you can throw it together on a busy weeknight. Meal prep it, bake it straight away, or stash some in the freezer for future you—you can’t go wrong.

Why You’ll Love These Chicken & Spinach Stuffed Shells

• Ultimate comfort food. Creamy, cheesy, and packed with protein and veggies.
• Weeknight easy. Uses rotisserie chicken and jarred sauce for minimal fuss.
• Crowd-pleaser. Kids love it, adults love it—leftovers barely stand a chance.
• Hearty but lighter. Greek yogurt keeps it creamy without the heavy cream.

Ingredient Swaps & Add-Ins

• Make it vegetarian: Skip the chicken and add extra veggies or ricotta.
• Switch up the greens: Kale or chard work great if you’re out of spinach.
• Try different cheese: Asiago or fontina can swap in for Parmesan.
• Use cooked turkey: Perfect for holiday leftovers.

How to Make Chicken & Spinach Stuffed Shells

Here’s how to get these on the table with minimal stress.

Step 1: Cook the Shells

Boil the shells just to al dente (they’ll finish in the oven). Rinse with cold water so they’re easy to handle.

Step 2: Make the Filling

In a bowl, mix chicken, chopped spinach, artichoke hearts, Parmesan, Greek yogurt, garlic powder, dried parsley, salt, and pepper until well combined.

Step 3: Prep the Baking Dish

Pour half the pasta sauce in the bottom of a greased baking dish (8×8 or 9×9 works great).

Step 4: Stuff the Shells

Fill each shell with a couple of tablespoons of the chicken-spinach mixture. Nestle them open side up in the dish.

Step 5: Top & Bake

Drizzle the remaining sauce over the shells and scatter mozzarella cheese on top. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake 5 minutes more until melty and golden.

Tips for the Best Stuffed Shells

• Don’t overcook your pasta! Slightly underdone shells hold up best to stuffing.
• Salt your pasta water. It’s the easiest way to add flavor from the start.
• Sauce on the bottom and top. Prevents dry pasta and gives you extra flavor.
• Make ahead. Assemble the night before and bake when you’re ready.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Assemble and freeze (before baking) for up to 1 month. Thaw overnight before baking.
• Reheat: Bake at 350°F for 15–20 minutes, or microwave individual servings until hot.

Serving Ideas

• Pair with a simple salad or roasted veggies.
• Add garlic bread or a bowl of tomato soup for extra comfort.
• Garnish with fresh basil or extra Parmesan for a fancy touch.

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