If you’re anything like me, you love a meal that’s cozy, packed with flavor, and brings a little something special to the dinner table without a ton of fuss. That’s exactly why I’m excited to share this Chicken Spinach Artichoke Stuffed Shells Recipe with you. It’s one of those recipes that feels fancy but comes together quickly, and it always gets rave reviews from my family and friends. Creamy, cheesy, with just the right touch of spinach and artichokes, this dish has a way of turning an ordinary night into a celebration of comfort food. Stick around and I’ll walk you through every step, share some handy tips, and tell you how to make sure it turns out perfect every time!

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Why You’ll Love This Recipe

Comfort Food Made Easy: You get creamy, cheesy stuffed shells that are effortless to pull together on a busy weeknight.
Healthy and Flavorful: Using Greek yogurt and plenty of veggies, it’s lighter yet still rich and satisfying.
Family Friendly: My kids and guests often sneak second helpings – it’s a crowd-pleaser for sure.
Make Ahead Friendly: It’s perfect for meal prep or freezing for later, making your life easier.

A white dish filled with large pasta shells layered with creamy white cheese and green spinach inside each shell. The shells are topped with a red tomato sauce that peeks through in spots, covered by melted white cheese that has a slightly toasted texture. Bright green chopped parsley is scattered thickly over the whole dish, adding a fresh color contrast to the red sauce and white cheese. The edges of the dish have some browned cheese baked onto the side. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Spinach Artichoke Stuffed Shells, stuffed pasta recipes, cheesy chicken pasta, spinach artichoke dinner, easy baked stuffed shells

Ingredients You’ll Need

The ingredients in this Chicken Spinach Artichoke Stuffed Shells Recipe are simple but pack a ton of flavor when combined. I always lean on rotisserie chicken for that tender, ready-to-use protein, and the combination of spinach and artichokes gives it a fresh, slightly tangy twist. Here’s what you’ll want on hand:

Flat lay of fresh jumbo pasta shells arranged neatly, a small pile of shredded mozzarella cheese, a small mound of shredded parmesan, a small white ceramic bowl filled with bright red pasta sauce, a small white ceramic bowl of creamy plain nonfat Greek yogurt, a small heap of chopped fresh spinach leaves, a small pile of chopped rotisserie chicken pieces, a small heap of chopped artichoke hearts, a few whole uncracked brown eggs, and small white ceramic bowls containing salt, garlic powder, dried parsley, and black pepper placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Spinach Artichoke Stuffed Shells, stuffed pasta recipes, cheesy chicken pasta, spinach artichoke dinner, easy baked stuffed shells

Jumbo pasta shells: Make sure to choose jumbo shells – they’re perfect for stuffing and hearty enough to hold all that delicious filling.
Rotisserie chicken: Using pre-cooked rotisserie chicken saves tons of time and adds great flavor, but you can also cook your own chicken breast if you prefer.
Fresh spinach: Chopped fresh spinach adds a lovely color and mild earthiness; you’ll want it finely chopped so it blends well into the filling.
Canned artichoke hearts: Be sure to drain them well and chop them up; they add a subtle tang and texture that’s just irresistible.
Parmesan cheese: Shredded parmesan brings a salty, nutty kick that I absolutely adore in this recipe.
Plain nonfat Greek yogurt: This is my secret ingredient – it keeps the filling creamy without adding heaviness.
Seasonings (salt, garlic powder, dried parsley, pepper): These simple spices bring out the full flavor of the filling and balance everything nicely.
Red pasta sauce: Use your favorite marinara or pasta sauce to add moisture and flavor both beneath and on top of the shells.
Shredded mozzarella: The gooey, melty mozzarella on top is what pulls the whole dish together and makes it irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chicken Spinach Artichoke Stuffed Shells Recipe my own by swapping out a few ingredients or adding extras to suit the occasion or keep things interesting. Don’t be afraid to get creative here—it’s super forgiving.

Mushroom Twist: I’ve added sautéed mushrooms a few times for a deeper umami flavor my husband really loves.
Spicy Kick: Adding a pinch of red pepper flakes to the filling gives it a fun, subtle heat that wakes up your taste buds.
Dairy-Free Version: You can swap out the Greek yogurt and cheeses for dairy-free alternatives—just be sure the filling stays creamy enough.
Veggie Boost: Try mixing in some roasted red peppers or zucchini for extra color and nutrition.

How to Make Chicken Spinach Artichoke Stuffed Shells Recipe

Step 1: Cook the Shells Just Right

Start by boiling your jumbo shells according to the package instructions until they’re just al dente—meaning they still have a tiny bite to them. This is essential because they’ll keep cooking in the oven, and you don’t want mushy shells. Once cooked, drain them and rinse with cold water to stop the cooking process and make them easier to handle for stuffing. This little trick also keeps them from sticking together, which can be a pain later.

Step 2: Prepare the Creamy Filling

Mix the chopped rotisserie chicken, fresh spinach, artichoke hearts, parmesan, Greek yogurt, salt, garlic powder, dried parsley, and pepper together in a bowl. I usually give it a really good stir to make sure the flavors marry and the filling is nice and even. The Greek yogurt here is key—it adds creaminess without making the mix too heavy.

Step 3: Assemble in Your Casserole Dish

Spoon about half a cup of red pasta sauce evenly across the bottom of an 8×8 or 9×9 casserole dish. This adds moisture and a lovely base layer of flavor. Then, fill each shell with roughly 2 tablespoons of the chicken mixture and nestle them snugly in the dish on top of the sauce. Don’t worry if there’s a bit of open space—that’s perfectly fine.

Step 4: Add Sauce and Cheese, Then Bake

Pour the remaining pasta sauce over the stuffed shells. It won’t cover every bit, but that’s okay—you want some of that filling to peek through. Then sprinkle shredded mozzarella cheese on top. Cover the entire dish tightly with aluminum foil to keep the moisture in, and bake at 375°F for 25 minutes. After that, remove the foil and bake uncovered for 5 more minutes, allowing the cheese to turn perfectly bubbly and golden.

Step 5: Let It Rest and Serve

Once out of the oven, let the shells rest a few minutes before serving. This helps the filling set up a little, so it doesn’t all spill out when you plate them. I like to serve this recipe warm with a side green salad—comfort and freshness all in one.

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Pro Tips for Making Chicken Spinach Artichoke Stuffed Shells Recipe

Don’t Overcook the Pasta: Keeping shells al dente means they’ll hold their shape and texture through baking; mushy shells are no one’s friend.
Drain Artichokes Well: Excess liquid can make the filling watery, so I always pat them dry before chopping.
Use Rotisserie Chicken: It’s a total time saver and adds reliable, juicy flavor to the filling.
Don’t Skip the Rest Time: Letting the dish sit briefly after baking helps the filling firm up and makes serving much easier.

How to Serve Chicken Spinach Artichoke Stuffed Shells Recipe

A white round baking dish filled with large pasta shells layered with bright red tomato sauce and creamy white cheese mixture; each shell is full and topped with melted white cheese that stretches slightly, with some toasted spots. Fresh green chopped herbs are scattered over the pasta, adding a pop of color. A spoon is lifting one shell, showing the cheese and green herb filling inside. The dish rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Spinach Artichoke Stuffed Shells, stuffed pasta recipes, cheesy chicken pasta, spinach artichoke dinner, easy baked stuffed shells

Garnishes

I like to sprinkle some extra freshly grated parmesan and a pinch of chopped fresh parsley on top just before serving—it adds that pop of color and fresh flavor that makes the dish feel extra special. A drizzle of good-quality olive oil can also add richness and aroma.

Side Dishes

My go-to sides for this recipe are a crisp green salad with a light vinaigrette or steamed broccoli. They balance the richness of the stuffed shells nicely, and it’s an easy way to get some veggies on the plate. Garlic bread or a warm baguette also complements the meal perfectly if you want something carb-heavy and indulgent.

Creative Ways to Present

For special occasions, I’ve baked the stuffed shells in individual ramekins for personalized servings—it looks elegant and makes plating a breeze. You could also top each serving with a fresh basil leaf or a small dollop of pesto to elevate the flavor and presentation.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge—the shells hold up well for 3 to 4 days. Covering tightly helps prevent them from drying out and keeps the flavors fresh.

Freezing

This recipe freezes beautifully. I usually assemble the stuffed shells in the casserole dish, cover tightly with foil, and freeze before baking. When I want to enjoy it, I thaw overnight in the fridge and bake as directed—sometimes adding an extra 10 minutes to make sure it’s heated through.

Reheating

Leftovers reheat wonderfully in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. I’ve also reheated individual portions in the microwave covered with a damp paper towel for a quick lunch, and it still tastes pretty close to fresh.

FAQs

Can I use frozen spinach instead of fresh in the recipe?

Yes, you can! Just be sure to thaw and squeeze out as much moisture as possible before mixing it into the filling to avoid making the mixture too watery.
Is it okay to substitute the Greek yogurt with sour cream or cream cheese?

Absolutely, sour cream or cream cheese will work fine, but the texture and tanginess might be a little richer and heavier. Greek yogurt keeps it lighter and adds protein.
Can I make this recipe vegetarian?

Yes! Simply omit the chicken and add more veggies like mushrooms or roasted peppers to bulk up the filling. Using a plant-based protein can also work well.
How can I tell when the stuffed shells are done baking?

You’ll know they’re done when the cheese on top is golden and bubbly, and the sauce is heated through. The baking time in the recipe is designed to achieve this perfectly.

Final Thoughts

This Chicken Spinach Artichoke Stuffed Shells Recipe has become such a staple in my rotation because it hits all the marks: comforting, quick enough for weeknights, and deeply satisfying for everyone at the table. I love that it’s easy to make ahead and that the flavors only get better the next day. If you’re looking for a way to impress with minimal effort, I really recommend giving this recipe a try. Trust me, once you taste that creamy filling with the melty cheese and tangy artichokes, you’ll be hooked just like I was!