Pesto Chicken Stuffed Shells Lite

My sister called one Tuesday evening asking if I could make something that felt indulgent but wouldn't leave her feeling weighed down, and that's when these stuffed shells came to life in my kitchen. There's something about the way pesto and Greek yogurt play together—creamy without the heaviness of ricotta—that makes you forget you're eating the lighter version of something traditionally rich. The marinara bubbling up around the shells in the oven fills your kitchen with this herbaceous warmth that's impossible to resist. I've made them for weeknight dinners, meal prep Sundays, and even brought them to a potluck where someone asked for the recipe before finishing their first shell.

I'll never forget watching my partner take that first bite at a dinner party, expecting the usual heavy stuffed shells, then getting this bright, herby revelation instead. The way their face lit up when they realized it was lighter but tasted absolutely nothing like a compromise—that's the moment I knew I'd nailed something special. Now whenever someone mentions wanting comfort food but not feeling stuffed afterward, these shells are my answer.

Ingredients

• Jumbo pasta shells: These hold their shape and don't tear when you stuff them, unlike regular shells that can split if you look at them wrong.
• Cooked chicken breast, shredded: Buy a rotisserie chicken if you're short on time—it's not cheating, it's being smart about your evening.
• Plain Greek yogurt: The 2% version tastes creamier than nonfat but keeps things lighter; make sure it's plain or the filling gets weird.
• Basil pesto: This is where the magic lives—quality pesto makes or breaks the dish, so don't cheap out here.
• Parmesan and part-skim mozzarella: The combination gives you that melted, cheesy depth without doubling the fat content.
• Egg: Acts as a binder to hold the filling together so it doesn't fall apart when you spoon it in.
• Marinara sauce: I use a good quality jarred version most nights, but homemade is worth it if you have time.

Instructions

Get your oven ready:

Set it to 375°F and lightly grease a 9x13-inch baking dish—this prevents any sticking drama later.

Cook the shells:

Boil salted water, add the jumbo shells, and cook until just al dente (that moment when they still have a tiny bit of resistance). Drain and let them cool enough to handle.

Make the filling:

In a large bowl, combine the shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, minced garlic, salt, and pepper. Stir until everything is evenly mixed and no streaks of pesto remain.

Layer the sauce:

Spread 1 cup of marinara on the bottom of your prepared dish—this prevents sticking and creates a saucy base.

Stuff and arrange:

Spoon about 2 tablespoons of filling into each cooled shell and nestle them open side up in the dish. Don't overstuff or the filling will escape during baking.

Top and cover:

Pour the remaining marinara over the shells and sprinkle with the extra mozzarella, then cover loosely with foil.

Bake covered:

Put it in the oven for 20 minutes covered so the filling heats through without the cheese drying out.

Uncover and finish:

Remove the foil and bake another 8-10 minutes until the sauce bubbles at the edges and the cheese gets light golden spots.

Rest and serve:

Let it sit for 5 minutes out of the oven so everything settles. Finish with fresh basil if you have it.

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There was this moment during a snow day when my neighbor stopped by and caught the aroma of these baking, and I ended up making extra shells because she couldn't leave. We sat at my kitchen counter eating them straight from the dish, talking about how food has this quiet way of turning an ordinary afternoon into something worth remembering. That's what these shells do—they're humble enough for Tuesday but special enough to make people pause.

Customizing Your Filling

The beauty of this recipe is how flexible it is once you understand the base ratio. I've added finely chopped spinach, sautéed mushrooms, and even sun-dried tomatoes to the filling without disrupting the balance. The key is making sure any additions are either squeezed dry (if wet) or already cooked (if raw vegetables), otherwise you'll end up with watery filling that separates from the shells. Think of the Greek yogurt as your anchor—as long as you keep that ratio consistent, you can play around with everything else.

Make-Ahead and Storage

These shells are one of those dishes that actually get better after a day in the fridge because the flavors meld together overnight. You can assemble the entire dish up to 24 hours ahead, cover it tightly, and bake it straight from the refrigerator—just add about 5 extra minutes to the covered baking time since it's starting cold. They also freeze beautifully before baking; just thaw overnight in the fridge and follow the regular baking instructions.

Pairing and Serving Suggestions

These shells shine with simple sides that don't compete with the pesto-marinara flavor already happening. A crisp green salad with lemon vinaigrette cuts through the richness perfectly, and garlic bread (even just toasted baguette slices rubbed with garlic) is always welcome for soaking up extra sauce. If you're wine pairing, a dry Italian white like Pinot Grigio or Vermentino complements the basil and keeps things light.

• Roasted zucchini or broccoli adds vegetables without weighing down the plate.
• A simple arugula salad with Parmesan shavings echoes the Italian theme beautifully.
• Garlic bread is optional but honestly, who are we kidding—always make the garlic bread.

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Making this dish has become my quiet way of saying "I care about how you feel after you eat"—nourished, satisfied, and ready for what comes next. Every time someone asks for the recipe, I'm reminded that comfort food doesn't have to come with guilt attached.

Recipe Q&A

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the stuffed shells up to 24 hours in advance. Cover tightly and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ Can I freeze these pesto chicken stuffed shells?

Absolutely. Assemble the dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350°F for about 60-70 minutes until heated through.

→ What can I use instead of Greek yogurt?

Ricotta cheese makes an excellent substitute for Greek yogurt while maintaining the lighter profile. You could also use cottage cheese blended until smooth, or light cream cheese for a creamier texture.

→ How do I know when the shells are done baking?

The stuffed shells are ready when the sauce is bubbly around the edges, the cheese on top is melted and lightly golden, and the filling feels hot when you insert a knife into the center shell.

→ Can I use different pesto flavors?

Yes, sun-dried tomato pesto, roasted red pepper pesto, or spinach pesto all work beautifully in this dish. Just keep the quantity the same and adjust seasoning to taste.