Chicken parmesan meets stuffed shells! Tender chicken, rich marinara sauce, melted cheese, and the chewiness of jumbo pasta shells come together in a comforting, filling meal.
Totally 80s Dinner
When Greg was growing up his mom had a few dishes that she made on repeat. One was chicken parmesan and one was stuffed shells. This dish is a mashup of the two and totally reminded him of his childhood! My son was like, “well, this is something different!” Haha. I used my Instant Pot to assist me in getting the dish going although I did end the dish by baking it in the oven. It takes a bit more time than some of my dump and go recipes but the results were very delicious and everybody was pleased. If you’re having company this is a good recipe to make! It makes quite a bit (you use a whole box of pasta) and reminds me of a chicken lasagna-type meal.
Ingredients/Substitution Ideas
- Chicken tenderloins–or chicken breasts cut into the size of tenderloins
- Jumbo pasta shells
- Italian seasoning
- Kosher salt
- Pepper
- Garlic powder
- Plain bread crumbs–or seasoned bread crumbs
- Cottage cheese–or ricotta cheese
- Shredded mozzarella cheese
- Grated parmesan cheese
- Milk
- Dried parsley
- Marinara sauce
Steps
Add chicken tenderloins and water into bottom of Instant Pot.
Carefully add the pasta shells into the pot on top of the chicken. I accidentally broke a few of mine.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 (zero) minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Use tongs to move shells to a plate. Use tong to move the chicken to a cutting board. Discard remaining water.
Heat oven to 375 degrees. Chop the chicken. Stir chicken, Italian seasoning, salt, pepper, garlic powder, breadcrumbs, cottage cheese, 1 cup of mozzarella, parmesan cheese, milk and parsley together in a medium size bowl.
In a 9×13 inch baking dish spread 1 cup of the marinara sauce on the bottom of the pan. Stuff each shell with about 1 ½ to 2 tablespoons of the chicken mixture and place in the bottom of the baking dish. Repeat until all shells and filling have been used. Some shells will need to be placed on top of others.
Spoon the remaining 2 cups of sauce on top of the shells.
Sprinkle the remaining mozzarella on top. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
Serve and enjoy!
Notes/Tips
- Serve with a green salad and italian salad dressing and a side of garlic bread.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- You don’t have to use your Instant Pot for this recipe. Boil pasta until al dente on stovetop according to package directions. Boil chicken or cook it in a pan until cooked through. Then follow recipe starting with step 4.
- This recipe makes quite a lot of pasta! You can easily cut this recipe in half.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with bread crumbs are Instant Pot Southern Hamburger Steaks and Instant Pot Meatballs.
More Italian Recipes You’ll Love…
Instant Pot Stuffed Shells
Jumbo pasta shells are stuffed with a beefy cheesy mixture and smothered in marinara sauce.
Instant Pot Chicken Parmesan Manicotti
The most flavorful chicken filling is stuffed into tubular manicotti pasta noodles and then topped with marinara sauce and sprinkled with mozzarella and parmesan cheeses.
Instant Pot Chicken Parmesan
Chicken breasts or thighs are simmered in a seasoned tomato sauce and topped with mozzarella and parmesan cheese. A skinnier version of the classic.
Olive Garden Lasagna Dip
Olive Garden Lasagna Dip can be made in your Instant Pot, Crockpot or oven. It’s got Italian sausage, marinara sauce and 3 types of cheeses. It’s a perfect companion to warm breadsticks.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Chicken Parmesan Stuffed Shells
- Yield: 6–8 servings 1x
Description
Chicken parmesan meets stuffed shells! Tender chicken, rich marinara sauce, melted cheese, and the chewiness of jumbo pasta shells come together in a comforting, filling meal.
Ingredients
- 1 pound chicken tenderloins
- 1 (12 oz) box jumbo pasta shells
- 4 cups water
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/3 cup plain bread crumbs
- 2 cups cottage cheese or ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 1/2 cup milk
- 1 Tbsp dried parsley
- 3 cups marinara sauce
Instructions
- Add chicken tenderloins and water into bottom of Instant Pot. Carefully add the pasta shells into the pot on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 (zero) minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Use tongs to move shells to a plate. Use tong to move the chicken to a cutting board. Discard remaining water.
- Heat oven to 375 degrees. Chop the chicken. Stir chicken, Italian seasoning, salt, pepper, garlic powder, breadcrumbs, cottage cheese, 1 cup of mozzarella, parmesan cheese, milk and parsley together in a medium size bowl.
- In a 9×13 inch baking dish spread 1 cup of the marinara sauce on the bottom of the pan. Stuff each shell with about 1 ½ to 2 tablespoons of the chicken mixture and place in the bottom of the baking dish. Repeat until all shells and filling have been used. Some shells will need to be placed on top of others.
- Spoon the remaining 2 cups of sauce on top of the shells. Sprinkle the remaining mozzarella on top. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
- Serve and enjoy!
Notes
You don’t have to use your Instant Pot for this recipe. Boil pasta until al dente on stovetop according to package directions. Boil chicken or cook it in a pan until cooked through. Then follow recipe starting with step 4.
You can cook this in the slow cooker, if you’d like. Starting with step 5 use a 6-8 quart oval crockpot instead of the baking dish. Then cover and cook on high for 2-3 hours or on low for 4 hours.
- Category: Pasta
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Made this from your suggstion.. Used half a leftover rotisserie chicken and finished it in the oven.. No IP, no Crock Pot. Ricotta and Mozzarella cheeses. it was delicios. Thank you for the inspiration
I love how you adapted it with what you had on hand. So glad you enjoyed it!