Save There's something about the smell of pesto hitting hot chicken that makes you stop whatever you're doing and just breathe it in. I discovered this lighter version on a Tuesday night when I was staring at my fridge, wondering how to make stuffed shells feel less like a weekend indulgence and more like something I could actually eat on a weeknight without guilt. The Greek yogurt swap was supposed to be temporary, but it became permanent the moment I tasted how creamy and rich it still felt, without any of the heaviness.
I made this for my sister when she was visiting and trying to eat healthier after starting a new job, and watching her go back for seconds while genuinely surprised it was made with Greek yogurt felt like a small victory. She texted me the recipe the next day asking for it again, which is how I knew I'd stumbled onto something real.
Ingredients
- Jumbo pasta shells (12): These larger shells hold more filling than regular pasta shapes, so you get a better ratio of creamy chicken to pasta in each bite.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken saves you thirty minutes and honestly tastes just as good, maybe better because someone else did the work.
- Plain Greek yogurt (1/2 cup): The secret ingredient that keeps everything creamy without the calories of ricotta or heavy cream; use nonfat if you want, though 2% has a slightly nicer texture.
- Basil pesto (1/4 cup): Buy the good stuff or make your own if you have five minutes and a food processor, because this is where the flavor actually lives.
- Parmesan cheese (1/3 cup, grated): Fresh grated tastes noticeably sharper and better than pre-shredded, and it melts more evenly.
- Part-skim mozzarella (1 cup total, shredded): The moisture in part-skim keeps the filling from drying out during baking, and honestly the taste difference from whole milk is not worth obsessing over.
- Large egg (1): This acts as a binder to hold everything together so the filling stays inside the shells and doesn't seep into the sauce.
- Garlic clove (1, minced): Fresh garlic wakes up the whole filling with a brightness that jarred garlic just cannot deliver.
- Salt and black pepper (1/4 teaspoon each): Taste as you go because the pesto and cheeses already bring salt to the party.
- Marinara sauce (2 cups): Use whatever brand you love because you're going to eat this regularly; store-bought is perfectly respectable.
- Fresh basil (2 tablespoons, optional): A scatter of fresh basil on top after baking brings the whole dish back to life with color and a burst of green flavor.
Instructions
- Set your oven and prep your pan:
- Preheat to 375°F and lightly grease a 9x13-inch baking dish; this temperature is hot enough to get things bubbly without browning the cheese too dark. Having everything ready before you start means you're never scrambling once the filling is mixed.
- Cook the shells until they're just shy of done:
- Boil a large pot of salted water and cook the jumbo shells according to package directions until al dente, which means they should still have a tiny bit of resistance when you bite one. Drain them and let them cool on a clean kitchen towel for a minute so they're not so hot you burn your fingers stuffing them.
- Mix the filling with confidence:
- In a large bowl, combine the shredded chicken, Greek yogurt, pesto, Parmesan, mozzarella, egg, minced garlic, salt, and pepper, stirring until everything is fully incorporated and there are no streaks of yogurt left. The filling should look creamy and green-flecked, and it should smell incredible enough to make you want to eat it with a spoon right then.
- Build the base layer:
- Spread 1 cup of the marinara sauce evenly across the bottom of your prepared baking dish; this prevents sticking and gives every shell something to sit in. It's a small step that makes everything easier.
- Stuff and arrange:
- Using a small spoon or your fingers, fill each cooked shell with about 2 tablespoons of the chicken mixture and arrange them open-side up in the baking dish in neat rows. If you overstuff them they'll explode a little bit, which isn't a disaster but also is not the vibe.
- Top with sauce and cheese:
- Spoon the remaining marinara sauce over the stuffed shells so they're mostly covered, then sprinkle the remaining half-cup of mozzarella over everything. This cheese layer is going to turn golden and bubbly and is honestly the best part.
- Bake covered, then uncover for the finish:
- Cover the whole pan with foil and bake for 20 minutes, then remove the foil and bake another 8 to 10 minutes until the cheese is melted and bubbly and just starting to brown at the edges. You'll know it's ready when it looks warm and inviting and the sauce is actively bubbling around the edges.
- Rest before serving:
- Pull it out of the oven and let it sit for about 5 minutes; this gives everything time to set slightly so it won't fall apart when you scoop it onto a plate. Scatter fresh basil over the top if you have it, and you're done.
Save 
Save My mom tried this dish completely unexpectedly at a dinner party where I served it almost apologetically, worried it would seem too light or too simple. Halfway through eating, she put her fork down and told me this was exactly what she'd been craving without knowing it, and somehow that moment made me realize food doesn't have to be complicated to be memorable.
Making It Your Own
The beautiful thing about this recipe is that it's genuinely flexible without falling apart. I've added a full cup of finely chopped spinach to the filling on nights when I wanted more vegetables, and the Greek yogurt actually helps everything hold together better. Sautéed mushrooms work the same way, so whatever vegetables you have on hand that you think would taste good with basil and chicken is worth trying.
Timing and Serving
This dish comes together in under an hour, which makes it perfect for weeknight dinners when you want something that feels special but doesn't require you to be in the kitchen all evening. The whole thing can actually be assembled ahead of time and refrigerated until you're ready to bake, which is genuinely helpful if you're planning dinner around other people's schedules.
Wine and Sides That Work
A crisp white wine like Pinot Grigio or Vermentino has enough acidity to cut through the richness of the cheese and pesto without overwhelming the delicate chicken flavor. Serve this with a simple green salad dressed with lemon juice and olive oil, maybe some garlic bread if you're feeling generous, and you've got a complete meal that feels both comforting and thoughtful.
- Pair it with a dry Italian white wine to balance the richness of the filling and sauce.
- A lightly dressed arugula salad with shaved Parmesan is the perfect light counterpoint to the warm, cheesy shells.
- If you're making this for company, you can assemble everything the morning of and just pop it in the oven right before serving.
Save 
Save This dish has become my answer to the question of how to eat healthier without feeling like you're actually eating healthier, and that feels like a small miracle in the kitchen. Make it this week, and I promise it will end up on your regular rotation.
Recipe Questions
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate before baking. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
- → What makes this version lighter than traditional stuffed shells?
This version uses Greek yogurt instead of heavy ricotta cheese and part-skim mozzarella, reducing fat content while maintaining a creamy texture and protein-rich filling.
- → 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 as directed.
- → What can I serve with these stuffed shells?
A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread, roasted vegetables, or steamed broccoli also make excellent sides to complete the meal.
- → Can I use rotisserie chicken for this dish?
Rotisserie chicken works beautifully and saves prep time. Simply shred about 2 cups of meat, removing skin and bones, and incorporate it into the filling as directed.