Disclosure: This post for Chicken Marsala Stuffed Shells with Creamy Marsala Sauce has been compensated by Holland House Cooking Wine. As always all opinions are mine alone. 

Chicken Marsala Stuffed Shells with Creamy Marsala Sauce is full of concentrated, layered flavors. It’s everything you love about the classic dish but in delectable stuffed shell-form!

Best-ever Chicken Marsala Stuffed Shells.

I love these Chicken Marsala Stuffed Shells, and they’re my new favorite recipe to serve for dinner parties or special family dinners!

The pasta shells are stuffed with golden chicken cutlet pieces, sautéed mushrooms, crispy pancetta, and creamy ricotta. And, as if the shells weren’t enough on their own, they’re topped with the most amazing melt-in-your-mouth Creamy Marsala Sauce.

Pasta shells stuffed with ricotta, chicken, pancetta, and cheese. They're covered with a Creamy Marsala Sauce. Chicken Marsala Stuffed Shells that everyone will love.

The sauce has the layered and concentrated flavors of Holland House Marsala Cooking Wine, chicken broth, garlic, caramelized shallots, and cream. It’s simply to die for; I wish I could douse everything with this creamy Marsala sauce!

Best-ever Chicken Marsala Stuffed Shells recipe with a Creamy Marsala Sauce!

I love using Holland House Cooking Wines in my recipes because they enhance the flavor of every savory dish like this Chicken Marsala Stuffed Shells recipe.

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Chicken Marsala Stuffed Shells for a delicious home-cooked dinner.

This Chicken Marsala Stuffed Shells recipe has a lot of moving parts, but it’s pretty straightforward. Let me show you how to make it!

Chicken Marsala Stuffed Shells, a delicious chicken recipe.


How to Make Chicken Marsala Stuffed Shells with Creamy Marsala Sauce

  1. Make the Marsala sauce by browning the shallots, and simmering the Holland House Marsala Cooking Wine to concentrate the flavor. Add in the cream, and simmer the sauce until thickened.
  2. Mix together the cooked chicken cutlet pieces, crispy pancetta, sautéed mushrooms, ricotta, and mozzarella to make the filling.
  3. Fill the cooked shells generously with the filling.
  4. Spread half of the Creamy Marsala Sauce over the shells and bake.
  5. Top the shells off with chopped parsley, and serve with the remaining Creamy Marsala Sauce.


When making a creamy sauce, simmer Holland House Cooking Wine until it’s reduced by half. This concentrates the flavor to make a heavenly creamy sauce for pasta, meat, fish, etc.

Chicken Marsala Stuffed Shells for dinner or dinner parties.

Chicken Marsala Stuffed Shells, a dinner party recipe.
4.10 from 43 votes

Chicken Marsala Stuffed Shells with Creamy Marsala Sauce

Author Jillian, a Food, Folks and Fun original!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
6 servings
Chicken Marsala Stuffed Shells with Creamy Marsala Sauce is full of concentrated, layered flavors. It’s everything you love about the classic dish but in delectable stuffed shell-form!


  • 6 ounces jumbo pasta shells half a box
  • 8 ounces boneless skinless chicken cutlets (thinly sliced)
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 1 Tablespoon vegetable oil divided
  • 3 ounces pancetta cut into ½-inch pieces
  • 8 ounces white mushrooms chopped into ½-inch pieces
  • 2 large shallots minced
  • 1 Tablespoon tomato paste
  • 2 large garlic cloves minced
  • 2 cups Holland House Marsala Cooking Wine
  • ½ cup chicken broth
  • 1 ½ cups heavy whipping cream
  • ¼ teaspoon dried oregano
  • 15 ounce container whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley for garnish


  • COOK PASTA: Cook pasta shells per box instructions. Drain and set aside to cool. 9 minutes, until not quite al dente.
  • PREHEAT OVEN: Move oven rack to middle position and preheat to 350 degrees F.
  • COOK CHICKEN: Pat cutlets dry with paper towel, and cut into 1-inch pieces. Season with salt and pepper. Dredge in flour to coat and shake to remove excess.
  • In large skillet over high heat, add 2 teaspoons oil and heat until just smoking. Add chicken pieces and cook until golden brown and cooked through, about 2-2 ½ minutes. Transfer chicken to medium bowl, and cover with foil.
  • COOK PANCETTA & MUSHROOMS: Return now empty skillet to medium-low heat and add pancetta. Cook, stirring often, until pancetta is brown and crisp, about 3 minutes. Add mushrooms and increase heat to medium-high, and cook until liquid from mushrooms evaporates, and mushroom edges begin to brown, about 6-7 minutes. Transfer pancetta and mushrooms to bowl with chicken and cover.
  • COOK SHALLOTS: Increase heat to medium, and add remaining 1 teaspoon oil and shallots to skillet and cook until nicely browned, about 5 minutes. Add tomato paste and garlic and cook until fragrant, about 1 minute.
  • MAKE SAUCE: Deglaze skillet with Holland House Marsala Cooking Wine, and simmer mixture until reduced by half, about 6-8 minutes. Whisk in chicken broth and cream. Add oregano, and season with salt and pepper. Simmer sauce, whisking often, until thickened, about 8-10 minutes (sauce should barely leave a trail when spoon runs through it).
  • MAKE FILLING: While the sauce simmers, make filling. In bowl of pancetta and mushrooms add chicken, ricotta, and mozzarella. Mix until just combined.
  • ASSEMBLE & BAKE SHELLS: Lightly grease 9x13-inch pan. Fill shells with filling, and place in pan. Ladle half of sauce over filled shells. Cover with foil and bake 20 minutes. Garnish with parsley and serve with remaining Marsala sauce.


Serving: 3shells | Calories: 569kcal | Carbohydrates: 34.3g | Protein: 30g | Fat: 28.4g | Saturated Fat: 14.5g | Cholesterol: 111mg | Sodium: 553mg | Potassium: 420mg | Fiber: 1.7g | Sugar: 6.2g | Calcium: 170mg | Iron: 3.2mg

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Serves 4-6.

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Delicious Chicken Marsala Stuffed Shells recipe.

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Recipe Rating


  1. wow, I love that you stuffed these shells with DINNER.. yummmo. We should be neighbors!

  2. Patty @ Spoonabilities says:

    Oh wow! These chicken marsala stuffed shells look amazing! I don’t think I could ever get enough of these!

  3. Luci's Morsels says:

    I am having some serious dinner envy right now. I can’t wait to try these soon. Yummy!

  4. Stuffed jumbo shells are the best and I love your sauce made with Marsala Cooking Wine. Looks delicious!

  5. As an Italian I use Marsala very often, I would use this Holland House Marsala Cooking Wine within the week. Lovely idea to add the chicken Marsala over the conchiglioni.

  6. This is such an interesting take on Chicken Marsala. I wonder how much ricotta do you recomend?

    1. Hi Lynne, 1 15-ounce container of whole milk ricotta.

  7. Can you please tell how many this recipe serves? Need to alter it to feed 20. Thank you!

    1. Hi Shannon, This recipe serves 4 if you’re serving just the shells and 6 if you’re serving it with a salad and bread. I hope this helps! (Just FYI, a double batch will fill a 9×13-inch pan. The pictures above show a double batch.)

  8. I was super excited about having this for dinner, but I wont make it again. This recipe took me an hour and forty five minutes and I made green beans so I used 4 pans total. There was too much liquid and it didn’t reduce into a thick sauce, the tomato paste made the sauce pink and not brown. I’ve never seen tomato paste in chicken marsala. I will continue to use Giada’s recipe that includes Dijon and mascarpone! It was fun to try though!

  9. So glad I found your post! All of these flavours together sound incredible! However, I am not a fan of chicken.
    Is there an alternative protein you would recommend as a substitute, or that you’ve tried? Would veal work in these? Or maybe a seafood?
    My favourite recipe to make is seafood stuffed shells with vodka rose sauce. Needed a fresh take.
    Can’t wait to make these for the next special occasion! (trying with beef stock and a pinch of truffle)

    1. Steak or stew meat works well in this recipe, too. I hope you enjoy! Thanks for stopping by. 🙂

  10. Made this recipe last night and it was delicious. I need clarification on making the sauce however ;
    Do I add the marsala sauce into the pan with the already cooked shallots /tomato paste and simmer or simmer my marsala wine alone first then add shallots mixture along with the chicken broth and cream ?
    It also took me much more than 20 minutes to prepare everything- wish there was a way to simplify some steps in order to make it more often . But it was very good and will make again.

    1. Hi Nikki,

      You make the Marsala sauce by adding the ingredients to the already cooked shallots and tomato paste mixture. I hope this helps! 🙂


  11. Can you make the filing the night before. Store it in the fridge and then make the shells for dinner and then add filling. I have limited time when I get home to make dinner. BTW, I made this already and it’s really good!