Pesto Chicken Stuffed Shells Lite (Print Version)

Creamy pesto chicken fills tender jumbo shells, baked in zesty marinara for a satisfying Italian-inspired meal.

# What You Need:

→ Pasta

01 - 12 jumbo pasta shells

→ Chicken Filling

02 - 2 cups cooked chicken breast, finely shredded
03 - 1/2 cup plain Greek yogurt (2% or nonfat)
04 - 1/4 cup prepared basil pesto
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 cup part-skim mozzarella cheese, shredded
07 - 1 large egg
08 - 1 garlic clove, minced
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce & Topping

11 - 2 cups marinara sauce
12 - 1/2 cup part-skim mozzarella cheese, shredded
13 - 2 tablespoons fresh basil, chopped

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
03 - In a large bowl, combine shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, garlic, salt, and pepper. Mix until fully incorporated.
04 - Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
05 - Stuff each cooked shell with approximately 2 tablespoons of chicken filling and arrange shells, open side up, in the baking dish.
06 - Spoon remaining marinara sauce over the stuffed shells. Sprinkle with remaining mozzarella cheese.
07 - Cover with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake an additional 8 to 10 minutes until bubbly and lightly golden. Remove from oven and let stand 5 minutes. Garnish with fresh basil before serving if desired.

# Expert Advice:

01 -
  • High protein and genuinely satisfying without feeling like you're eating "diet food"—your body notices the difference.
  • Takes less time than you'd think for something this elegant, perfect when you want to impress without spending your whole evening cooking.
  • The Greek yogurt trick keeps everything creamy while cutting calories, so there's no weird texture or aftertaste you sometimes get with lighter pasta dishes.
02 -
  • Don't skip the cooling step after draining the shells—they'll tear when you stuff them if they're too hot and fragile.
  • If your pesto is oil-heavy, the filling might seem loose at first but it tightens up beautifully in the oven, so resist the urge to add more Greek yogurt.
03 -
  • Buy pre-shredded rotisserie chicken from the grocery store deli if you're short on time—it's the same quality and cuts your prep work in half.
  • If your marinara sauce tastes acidic, stir in a pinch of sugar or a dollop of Greek yogurt to balance it before assembling.
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