# What You'll Need:
→ Pasta Shells
01 - 20 to 24 large pasta shells
02 - 1 tablespoon olive oil
→ Filling
03 - 2 cups cooked chicken breast, shredded
04 - 1 1/2 cups ricotta cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 large egg
08 - 1/2 teaspoon garlic powder
09 - 1/2 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 - 1/2 cup sun-dried tomatoes, chopped, packed in oil and drained
15 - 1 1/4 cups heavy cream
16 - 1/2 cup chicken broth
17 - 1/2 cup grated parmesan cheese
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon crushed red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - Fresh basil, chopped, for garnish
# How To Make It:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Cook pasta shells in salted boiling water until al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
03 - In a large bowl, mix shredded chicken, ricotta, parmesan, mozzarella, egg, garlic powder, dried basil, salt, and pepper until well combined.
04 - Heat butter and olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, stirring to combine.
06 - Stir in parmesan, oregano, and red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened. Season with salt and pepper.
07 - Spoon a thin layer of sauce on the bottom of the prepared baking dish.
08 - Fill each pasta shell generously with the chicken-ricotta mixture and arrange in the baking dish.
09 - Pour remaining sauce over the stuffed shells. Optionally, top with extra mozzarella cheese.
10 - Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
11 - Garnish with fresh chopped basil before serving.
