If you’re looking for a comforting, wholesome meal that brings together all the flavors we love, this Chicken Spinach Artichoke Stuffed Shells Recipe is an absolute winner. I first tried this dish on a chilly evening when I wanted something cozy yet fresh, and it quickly became a family favorite. The creamy filling, tender jumbo shells, and gooey mozzarella on top make every bite feel like a warm hug—trust me, you’ll want to keep this one in your regular dinner rotation!

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Why You’ll Love This Recipe

Simple and Quick: Ready in just about 45 minutes, perfect for busy weeknights.
Healthy Comfort Food: Packed with protein, veggies, and creamy Greek yogurt instead of heavy creams.
Make-Ahead Friendly: You can prep in advance and bake when you’re ready, saving time and stress.
Family Approved: My kids actually love spinach when it’s in this cheesy, tasty dish—plus, they ask for seconds!

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 Shells with Chicken and Spinach, Baked Chicken and Spinach Stuffed Shells, Healthy Chicken Pasta Bake, Easy Stuffed Shells Dinner

Ingredients You’ll Need

The best part about this Chicken Spinach Artichoke Stuffed Shells Recipe is how simple the ingredients are, yet they come together to create an impressive, fresh flavor combo. I always recommend using fresh spinach and good-quality canned artichokes for the best taste and texture.

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 Shells with Chicken and Spinach, Baked Chicken and Spinach Stuffed Shells, Healthy Chicken Pasta Bake, Easy Stuffed Shells Dinner

Jumbo pasta shells: These big shells hold all the delicious filling—don’t overcook or they’ll get mushy.
Rotisserie chicken: A fantastic shortcut that adds juicy, shredded chicken without extra effort.
Fresh spinach: Chopped finely so it blends smoothly with the filling’s creaminess.
Canned artichoke hearts: Drained and chopped, they add a tangy, tender bite that really elevates the dish.
Parmesan cheese: Gives a nutty, salty kick that complements the creamy filling beautifully.
Plain nonfat Greek yogurt: I love this swap for heavy cream or ricotta to keep it light yet creamy.
Seasonings (salt, garlic powder, dried parsley, pepper): Simple flavors that tie everything together without overpowering.
Red pasta sauce: Using your favorite jarred sauce works perfectly; it adds moisture and a tangy tomato goodness.
Mozzarella cheese: For that melty, cheesy topping that’s irresistible.

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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

One of the joys of this Chicken Spinach Artichoke Stuffed Shells Recipe is how easy it is to make it your own. I love tweaking the filling or sauce every now and then to keep it interesting—feel free to get creative!

Vegetarian Option: Swap the chicken for extra artichokes, mushrooms, or even roasted veggies—you won’t miss the meat at all.
Spicy Kick: Add a pinch of red pepper flakes to the filling or sauce for a subtle heat that wakes up your taste buds.
Cheese Swap: Play with goat cheese or a blend of Italian cheeses for a different flavor profile.
Gluten-Free: Use gluten-free jumbo shells or substitute with large zucchini slices for a low-carb twist.

How to Make Chicken Spinach Artichoke Stuffed Shells Recipe

Step 1: Boil the Shells Just Right

Start by preheating your oven to 375°F because by the time your filling is ready, you’ll be all set to bake! Cook the jumbo shells according to the package instructions—but here’s my tip: stop cooking just shy of al dente. You want them tender but still firm enough to hold their shape when you stuff them. Once cooked, rinse with cold water to cool them down and prevent sticking. Lining them up on a towel helps keep them separated too.

Step 2: Mix Up the Creamy Filling

In a medium bowl, combine the shredded rotisserie chicken, chopped spinach, chopped artichoke hearts, parmesan cheese, and Greek yogurt. Add salt, garlic powder, dried parsley, and pepper to season. Stir everything well until it forms a creamy, flavorful filling. This part is fun because you get to taste and tweak the seasoning—don’t be shy!

Step 3: Assemble Your Stuffed Shells

Grab an 8×8 or 9×9 casserole dish and spread half a cup of your red pasta sauce on the bottom. This keeps the shells from sticking and adds flavor at the base. Now comes the fun part: spoon about 2 tablespoons of the filling into each shell, then nestle them snugly into the dish. Don’t pack them too tight—you want them cozy, not crowded.

Step 4: Top It Off and Bake

Spread the remaining half cup of pasta sauce over the shells; it won’t cover them completely, but that’s okay—extra sauce on top would make it soggy. Finish with shredded mozzarella for that golden, melted finish. Cover tightly with foil and bake for 25 minutes, then uncover and bake another 5 minutes so the cheese gets perfectly bubbly. Let them sit for a few minutes before serving—I learned the hard way that hot casserole straight out of the oven is tough to serve!

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Pro Tips for Making Chicken Spinach Artichoke Stuffed Shells Recipe

Don’t Overcook the Shells: Cooking them just until al dente makes stuffing easier and prevents mushiness after baking.
Use Rotisserie Chicken: This shortcut adds great flavor and saves time—you can shred it fresh while the shells cook.
Don’t Skip the Yogurt: It keeps the filling rich but light, and adds protein without the heaviness of cream cheese.
Allow It to Rest: Let the casserole cool for a few minutes to firm up the filling and make serving neater.

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 Shells with Chicken and Spinach, Baked Chicken and Spinach Stuffed Shells, Healthy Chicken Pasta Bake, Easy Stuffed Shells Dinner

Garnishes

I usually sprinkle a bit of fresh chopped parsley or basil on top to brighten the dish and add a pop of color. Sometimes I’ll grate a little extra parmesan right before serving for added cheesiness that melts into the warm shells. It’s those little touches that make the dish feel extra special.

Side Dishes

For sides, I like something light and fresh to contrast the creamy shells. A simple arugula salad with lemon vinaigrette or steamed green beans does the trick. Sometimes, we pair it with garlic bread or a crisp cucumber salad for a refreshing bite.

Creative Ways to Present

Hosting a brunch or dinner party? Try layering the stuffed shells in a decorative baking dish and garnish with edible flowers or microgreens for a beautiful centerpiece. You can also serve individual portions in small ramekins for a fun, elegant touch that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the fridge. I find these shells keep really well for up to 3 days. Just cover them tightly so the shells don’t dry out, and you’re good to go.

Freezing

If I’m prepping for a busy week, I assemble the stuffed shells but don’t bake them. Then I cover the casserole tightly with plastic wrap and foil and freeze it. When I’m ready, I thaw overnight in the fridge and bake as usual. This method keeps the shells from getting messy and the flavors stay fresh.

Reheating

To reheat, I pop the leftovers in the oven at 350°F, covered with foil, for about 15-20 minutes until warmed through. This keeps the shells tender and the cheese melty without drying out. Microwaving works too if you’re short on time, but I prefer the oven for best texture.

FAQs

Can I make this Chicken Spinach Artichoke Stuffed Shells Recipe ahead of time?

Absolutely! This recipe is great for meal prepping. You can assemble the shells a day in advance, cover tightly, and refrigerate. When ready, simply bake as directed. It’s a real lifesaver for busy nights.
What if I don’t have rotisserie chicken?

If you don’t have rotisserie chicken, cooked leftover chicken breast or thighs work perfectly. You can also poach chicken quickly at home and shred it. Just make sure it’s well-cooked and shredded for best texture.
Can I use frozen spinach in this recipe?

Yes, but be sure to thaw and squeeze out any excess water before mixing it into the filling. Too much moisture can make the filling watery and affect baking.
Can I substitute ricotta cheese for Greek yogurt?

You can, though Greek yogurt keeps the dish lighter and adds a subtle tang I really love. Ricotta will make the filling a bit richer and creamier if that’s your preference.

Final Thoughts

This Chicken Spinach Artichoke Stuffed Shells Recipe holds a special place in my recipe arsenal because it’s one of those dishes that feels indulgent and nourishing all at once. Whether you’re making a meal for your family or prepping ahead for a busy week, I know you’ll find it hits the right balance of taste, texture, and ease. Give it a try next time you want to wow your dinner table without hours in the kitchen—I guarantee your family will be asking for seconds just like mine!