# Components:
→ Shells
01 - 20–24 large pasta shells
02 - 1 tablespoon olive oil
03 - 2 cups cooked chicken breast, shredded
04 - 1½ cups ricotta cheese
05 - ½ cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - ½ teaspoon garlic powder
09 - ½ teaspoon dried basil
10 - Salt and black pepper, to taste
→ Marry Me Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons olive oil
13 - 4 cloves garlic, minced
14 - ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
15 - 1¼ cups heavy cream
16 - ½ cup chicken broth
17 - ½ cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - ½ teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish
# Method:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil pasta shells in salted water until al dente, drain, and toss with olive oil to prevent sticking. Set aside.
03 - Combine shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper in a large bowl until evenly mixed.
04 - Heat butter and olive oil in a skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant.
05 - Incorporate sun-dried tomatoes and cook for another minute, then stir in heavy cream and chicken broth.
06 - Mix in parmesan, oregano, and optional red pepper flakes; simmer for 3–4 minutes until slightly thickened. Adjust salt and pepper to taste.
07 - Spread a thin layer of sauce across the bottom of the prepared baking dish.
08 - Stuff each pasta shell generously with the chicken and cheese mixture and arrange in the baking dish.
09 - Pour the remaining sauce over the filled shells and optionally sprinkle with extra mozzarella.
10 - Cover with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake an additional 10 minutes until sauce is bubbly and tops are golden.
12 - Sprinkle with fresh basil before serving.
