If you’re craving a dish that’s comforting, packed with flavor, and just downright irresistible, you’ve got to try this Chicken Spinach Artichoke Stuffed Shells Recipe. I absolutely love how creamy and cheesy the filling gets, while still feeling fresh thanks to the spinach and artichokes. Whether you’re cooking for your family or prepping for a cozy dinner, these stuffed shells will quickly become one of your go-to meals. Stick with me here, and I’ll walk you through every step so you nail it perfectly every time.

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Why You’ll Love This Recipe

Comfort Food with a Healthy Twist: Greek yogurt adds creaminess without the heaviness of traditional cream cheese or mayo.
Quick and Easy Prep: Using rotisserie chicken cuts down prep time, making this perfect for weeknights.
Family-Friendly Flavors: The cheesy, garlicky filling appeals to kids and adults alike.
Make-Ahead Friendly: You can assemble it ahead of time and bake when ready, which is a lifesaver on busy days.

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 shell recipes, cheesy chicken pasta, healthy stuffed shells, easy chicken artichoke dinner

Ingredients You’ll Need

These ingredients come together beautifully—the salty parmesan and melty mozzarella with hearty chicken, fresh spinach, and tangy artichokes create such a balanced filling. When you shop, I recommend fresh spinach for the best flavor and pre-cooked rotisserie chicken to save time.

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 shell recipes, cheesy chicken pasta, healthy stuffed shells, easy chicken artichoke dinner

Jumbo pasta shells: Look for quality pasta that holds shape well so they don’t fall apart when stuffed.
Rotisserie chicken: A great shortcut to tender, flavorful chicken without the fuss.
Fresh spinach: Adds a touch of green and freshness—make sure to chop it finely.
Canned artichoke hearts: Drain and chop so you get little bursts of tang in every bite.
Parmesan cheese: Freshly grated if possible for richer taste.
Plain nonfat Greek yogurt: Makes the filling creamy and light—you won’t even miss heavy cream here.
Salt, garlic powder, dried parsley, and pepper: Simple seasonings that bring everything together.
Red pasta sauce: Use your favorite marinara—homemade or store-bought, whichever you love.
Mozzarella cheese: For that irresistible melty topping everyone craves.

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’m a big fan of tweaking this recipe based on what’s in my fridge or what my family’s craving that week. Don’t hesitate to personalize it—you’ll be surprised how flexible stuffed shells can be.

Dietary swap: If you want to make it vegetarian, skip the chicken and double the artichokes and spinach for extra flavor and texture.
Cheese options: Try adding some crumbled feta or swapping mozzarella for provolone for a different cheesy twist—I’ve done it, and it’s delicious.
Spicy kick: Add red pepper flakes or a dash of hot sauce to the filling if you love a little heat.
Fresh herbs: Throw in chopped basil or oregano if you want to give the filling a fragrant boost.

How to Make Chicken Spinach Artichoke Stuffed Shells Recipe

Step 1: Cook the Shells Just Right

Start by boiling your jumbo pasta shells until they’re just al dente. I’ve learned not to overcook them because they’ll finish baking in the sauce and stuff, so you want them firm enough to hold the filling without falling apart. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking. Trust me, this little step makes the whole dish way easier to handle.

Step 2: Mix the Creamy and Flavorful Filling

In a medium bowl, combine the chopped rotisserie chicken, fresh spinach, drained canned artichokes, and parmesan cheese. Then, stir in the Greek yogurt along with salt, garlic powder, dried parsley, and a pinch of pepper. I like to mix it really well so every spoonful has that perfect balance of flavors and creaminess. You’ll notice the Greek yogurt makes it light but still rich—such a game changer.

Step 3: Assemble the Shells

Spread half of your pasta sauce in the bottom of an 8×8 or 9×9 casserole dish to prevent sticking and add moisture. Then carefully fill each shell with about 2 tablespoons of your filling. I like to use a small spoon to make sure I get an even amount without overstuffing. Nestle each stuffed shell into the dish close together but not overcrowded—it helps them bake evenly.

Step 4: Top and Bake to Perfection

Pour the remaining pasta sauce over the stuffed shells, knowing it won’t cover them all—that’s perfectly fine. Then sprinkle a generous layer of shredded mozzarella on top. Cover the dish tightly with foil to keep everything moist and bake at 375°F for 25 minutes. Removing the foil for the last 5 minutes lets the cheese get that beautiful golden, bubbly finish. Once out of the oven, let it rest for a few minutes before diving in—it helps everything set nicely.

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Pro Tips for Making Chicken Spinach Artichoke Stuffed Shells Recipe

Don’t Overcook Your Shells: They’ll finish cooking in the sauce during baking, so al dente is perfect for that tender-yet-firm texture.
Use Rotisserie Chicken: Saves loads of time and adds great flavor—plus, who doesn’t love a shortcut that doesn’t compromise taste?
Thoroughly Drain Artichokes: Excess moisture can make the filling watery, so give them a good squeeze before chopping.
Rest Before Serving: Letting it sit a few minutes after baking helps the flavors meld and makes it easier to serve without everything falling apart.

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 shell recipes, cheesy chicken pasta, healthy stuffed shells, easy chicken artichoke dinner

Garnishes

I usually sprinkle some freshly chopped parsley or basil on top before serving—it adds a pop of color and fresh herbiness that brightens the dish. Sometimes I also drizzle a little extra olive oil or a squeeze of lemon juice to enhance the artichoke flavors. It’s those small touches that bring it all together.

Side Dishes

This dish is pretty complete on its own, but I love pairing it with a simple green salad with a tangy vinaigrette or some roasted garlic asparagus. Garlic bread is an easy and crowd-pleasing side, especially if you’ve got extra sauce to sop up. Your family will thank you for the full meal!

Creative Ways to Present

For special occasions, I’ve arranged stuffed shells on a platter with garnishes all around and served it family-style, letting everyone help themselves. Another fun idea is to bake them individually in small ramekins—makes for a charming presentation and perfect portion control!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers covered tightly in the fridge. They keep well for up to 3-4 days, which made for easy quick lunches or second dinners the next day.

Freezing

I’ve had great success freezing the entire casserole (before baking). I assemble everything, cover it tightly with plastic wrap and foil, and freeze. When ready, just bake from frozen—adding a little extra time to ensure it’s heated through. It’s perfect for meal prep or when you want a no-fuss dinner later.

Reheating

To reheat, I pop leftovers in the oven at 350°F covered with foil for about 15-20 minutes until warmed through. This method keeps the shells tender and the cheese gooey without drying them out like a microwave can sometimes do.

FAQs

Can I use fresh chicken instead of rotisserie chicken for this recipe?

Absolutely! If you prefer, cook chicken breasts or thighs seasoned lightly, shred them once cooled, and use them in place of the rotisserie chicken. Rotisserie is just a time-saver, but fresh-cooked chicken works great too.
What if I can’t find jumbo pasta shells?

Jumbo shells are ideal because they hold a good amount of filling, but you can substitute large manicotti tubes if needed. Just be careful to stuff evenly and watch cooking times to avoid overcooking.
Is Greek yogurt really a good substitute for cream cheese in this recipe?

Yes! Greek yogurt gives you creaminess with less fat and calories, and a slight tang that complements the artichokes and spinach nicely. It also helps keep the filling lighter and healthier without sacrificing taste.
Can I prepare the stuffed shells ahead of time?

Definitely. You can assemble the shells a day ahead, cover tightly, and keep in the refrigerator until you’re ready to bake. Just add a few extra minutes to baking time since the dish will start cold.

Final Thoughts

This Chicken Spinach Artichoke Stuffed Shells Recipe holds a special place in my dinner rotation because it’s not just delicious—it’s approachable and comforting without being heavy. Whenever I serve it, the family goes crazy over how creamy and flavorful the filling is, and I love that it comes together quickly with minimal fuss. If you’re looking for a crowd-pleasing meal that feels like a cozy hug on a plate, you’ll want to keep this recipe close. Give it a try—you’ll see why I keep making it again and again!