Chicken Marsala Stuffed Shells, a dinner party recipe.

Chicken Marsala Stuffed Shells with Creamy Marsala Sauce

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!
Course Main Dish
Cuisine Italian
Keyword chicken, pasta
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 569kcal
Author Jillian - a Food, Folks and Fun original!


  • 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