Artichoke, Spinach, & Chicken Stuffed Shells
Imagine if your favorite spinach and artichoke dip took things up a notch, stuffed itself inside some creamy pasta shells, invited juicy chicken to the party, and then got topped with crispy, golden breadcrumbs. Sounds excellent, right? Well, that’s exactly what this Artichoke, Chicken, and Spinach Stuffed Shells recipe is all about! It’s cheesy, healthy, and packed with flavor—basically, comfort food at its finest (and healthiest!).
While this dish feels totally indulgent, artichokes and spinach bring some serious health benefits to the table!
 Artichokes are loaded with antioxidants, which help protect your body from damage and keep your immune system strong. They also support digestion and boost heart health—a win-win!
 Spinach is packed with iron and vitamins that keep your energy up and help your muscles stay strong. Plus, when you cook spinach, it actually makes some of its nutrients easier to absorb—so don’t be afraid to pile it into this dish!
So yes, this meal is rich, creamy, and comforting, but it also has sneaky superfood power—which totally justifies going back for seconds!Â
Ingredients:
(This recipe makes 4 -6 servings)
- 24 jumbo pasta shells (about 12 ounces) – Perfect for holding all that cheesy, savory filling.
- 2 cups shredded chicken breast – Tender and flavorful, adding heartiness to every bite.
- 10 ounces frozen chopped spinach – Thawed, drained, and squeezed dry for a boost of greens.
- 1 (14-ounce) can artichoke hearts – Drained and roughly chopped for a tangy, delicious twist.
- 1 cup whole milk ricotta – Creamy and smooth, making the filling extra rich.
- 8 ounces cream cheese – Softened to blend seamlessly into the mix.
- 2/3 cup grated Parmesan – Salty, nutty, and packed with umami goodness.
- Kosher salt and freshly ground black pepper – Essential for seasoning to perfection.
- 1 cup half-and-half – Brings everything together with a velvety texture.
- 1 cup shredded mozzarella – Melts beautifully over the top for that irresistible gooey finish.
- 2 tablespoons olive oil – Helps toast the topping to crispy, golden perfection. Any of our Traditional EVOOs will do nicely!
- 1/3 cup panko breadcrumbs – Light and crunchy for a satisfying contrast.
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1/4 cup chopped fresh Italian parsley (optional) – A fresh, herby touch to brighten things up.
Instructions:
Act 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until they are al dente, following the package instructions. Drain them well and set them aside to cool slightly. Meanwhile, preheat your oven to 425°F.
Act 2: Make the Filling
In a medium bowl, mix together the shredded chicken, spinach, artichokes, ricotta, 4 ounces of cream cheese, 1/3 cup Parmesan, 1 teaspoon salt, and a few grinds of black pepper. Stir until everything is well combined and creamy.
Act 3: Prepare the Cheese Sauce
In a separate microwave-safe bowl, whisk together the half-and-half, mozzarella, remaining 4 ounces of cream cheese, remaining 1/3 cup Parmesan, and 1 teaspoon salt until smooth. Microwave in 30-second bursts, stirring between each, until the mixture is warm and silky—about 2 minutes total.
Act 4: Assemble the Shells!
Spread 1/2 cup of the cheese sauce across the bottom of a 9x13-inch baking dish. Stuff each cooked pasta shell with a heaping tablespoon of the spinach and chicken mixture, then arrange them seam-side up in the dish. Pour the remaining cheese sauce evenly over the shells. Cover with foil and bake until the cheese is melted and bubbling, about 13 to 15 minutes.
Act 5: Add some Crunchy Flair
While the shells are baking, stir together the olive oil, breadcrumbs, and parsley (if using) in a small bowl until well mixed.
Act 6: Get It Golden & Delicious
Remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the shells. Return to the oven and bake for another 10 minutes, until the breadcrumbs turn golden brown and the cheese is bubbling.
Let cool slightly, then serve and enjoy your cheesy, crispy, flavor-packed masterpiece!