Weeknight BBQ Jerk Chicken Stuffed Shells
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Weeknight BBQ Jerk Chicken Stuffed Shells
These BBQ Jerk Chicken Stuffed Shells are cheesy, saucy, smoky, and packed with bold Caribbean-inspired flavor for the ultimate easy weeknight dinner! Tender jerk-seasoned chicken, sautéed kale, creamy ricotta, and freshly grated Parmesan are tucked inside jumbo pasta shells, smothered in a rich BBQ jerk sauce, and topped with plenty of melty mozzarella cheese. Dairy-free, Gluten-free, Make Ahead, Meatless, + Freeze Options!
If there's one thing I love, it's taking a familiar comfort-food favorite and giving it a serious boost of flavor—and these BBQ Jerk Chicken Stuffed Shells do exactly that. Classic jumbo stuffed shells meet bold Jamaican-inspired jerk chicken, smoky-sweet BBQ sauce, creamy ricotta, Parmesan, sautéed kale, and plenty of melted mozzarella for a pasta bake that's cozy, cheesy, and anything but ordinary.
After sharing my Skillet Tuscan Pumpkin Stuffed Shells and Butternut Squash Stuffed Shells recipes, I realized how much everyone loves a delicious stuffed shell dish! Utilizing shredded cooked jerk chicken seasoned with my homemade jerk seasoning and chopped kale as convenient shortcuts, this recipe comes together effortlessly. If you're craving more pasta bake recipes, be sure to check out my Smoked Baked Mac + Cheese Rigatoni, Spicy Vodka Rigatoni Pasta Bake, and Meatless Baked Ziti with Ricotta.
These stuffed shells are also made for those nights when you want something comforting enough to feel special but still approachable for a weeknight family dinner. The jerk seasoning brings warmth and spice, BBQ sauce adds smoky sweetness, and all that creamy, melty cheese helps balance the heat beautifully. Add the kale for a little freshness and texture, and you've got an easy chicken pasta dinner that's hearty enough to stand on its own.
It's the perfect fusion of Jamaican jerk chicken and classic stuffed shells, bringing together smoky heat, sweet and tangy BBQ flavor, creamy cheese, tender pasta, and hearty greens in every bite. Whether you need a comforting family dinner, a cozy pasta bake, or something different for your weekly meal rotation, these cheesy chicken stuffed shells deliver serious flavor without making dinner complicated.
Jump to:
- Why You’ll Love These BBQ Jerk Chicken Stuffed Shells
- Tips for the Best BBQ Jerk Chicken Stuffed Shells
- How to Make BBQ Jerk Chicken Stuffed Shells
- Ingredients
- What Can I Substitute for Ricotta Cheese?
- Best Cheeses for Stuffed Shells
- How To Know If Your Chicken Is Fully Cooked?
- Best Greens to Add to Stuffed Shells
- How To Shred Chicken?
- How to Choose the Best Pasta for Stuffed Shells
- Best Toppings for Jerk Chicken Stuffed Shells
- Common Q + A's For Weeknight BBQ Jerk Chicken Stuffed Shells
- More Deliciously Cozy Weeknight Meals for the Family!
- MADE OUR RECIPE(S)?
- Easy Weeknight BBQ Jerk Chicken Stuffed Shells
Why You’ll Love These BBQ Jerk Chicken Stuffed Shells
There’s so much to love about this flavor-packed twist on classic stuffed shells:
- Bold Jamaican-inspired flavor. Jerk marinade and homemade jerk seasoning give the chicken plenty of smoky, savory, spicy flavor.
- The ultimate sweet + spicy combination. Tangy-sweet BBQ sauce balances the heat of the jerk seasoning beautifully.
- Super cheesy + creamy. Ricotta, Parmesan, and melted mozzarella create that comforting, cheesy stuffed-shell experience we all love.
- Perfect for weeknight dinners. You get a hearty, satisfying pasta bake made with straightforward ingredients that the whole family can dig into.
- A delicious way to eat your greens. Chopped kale gets incorporated right into the dish, adding color, texture, and freshness.
- Comfort food with a twist. It's everything you want from cheesy chicken stuffed shells, but with a Caribbean-inspired flavor profile that makes the dish feel completely different.
- Easy to customize. Adjust the jerk seasoning to your preferred heat level, switch up the greens, or substitute cream cheese for the ricotta.
- Great for leftovers. These shells reheat beautifully, making them an excellent option for next-day lunches or meal prep.
- Perfect for feeding a family. One pan gives you a hearty main dish that can be paired with a simple salad or vegetables for an easy complete meal.
Tips for the Best BBQ Jerk Chicken Stuffed Shells
A few simple tricks will give you perfectly tender pasta, a creamy filling, and plenty of bold jerk flavor every time.
- Don't overcook the pasta. Cook the jumbo shells just until al dente since they'll continue cooking in the oven.
- Cook a few extra shells. Jumbo shells can occasionally tear while boiling or stuffing, so tossing a few extras into the pot gives you backups.
- Season every layer. The jerk chicken brings plenty of flavor, but seasoning the kale and using a flavorful sauce ensures the entire dish tastes well-balanced.
- Chop the chicken into small pieces. Smaller pieces make the shells much easier to fill and ensure you get chicken in every bite.
- Drain watery ricotta. If your ricotta has excess liquid, drain it before making the filling to prevent watery stuffed shells.
- Don't overstuff the shells. Fill them generously, but leave enough room for the filling to stay inside as everything bakes.
- Add sauce underneath the pasta. A layer of sauce on the bottom of the baking dish helps prevent sticking and keeps the shells moist.
- Freshly grate your cheese. Freshly grated Parmesan and mozzarella generally melt more smoothly than pre-shredded varieties.
- Balance the heat. Jerk seasoning can range significantly in spice level. Taste your jerk seasoning and BBQ sauce beforehand and adjust accordingly.
- Broil for that cheesy finish. Once everything is hot and bubbly, briefly broil the shells to create those delicious golden spots on top.
How to Make BBQ Jerk Chicken Stuffed Shells
Start by seasoning and cooking the jerk chicken until tender, then chop or shred it into bite-sized pieces. Meanwhile, cook the jumbo pasta shells until al dente and sauté the kale with garlic and jerk seasoning.
Combine the chicken, kale, ricotta, and Parmesan to create the creamy filling, then stuff each pasta shell. Arrange the shells in a baking dish with the BBQ and chicken stock mixture, top generously with mozzarella, and bake until hot, bubbly, and perfectly cheesy.
Ingredients
- Chicken Breasts. Boneless chicken breasts provide a lean, hearty protein that works beautifully inside stuffed shells. Once cooked, chop or shred the chicken into smaller pieces so you get a little jerk chicken throughout every shell.
- Jerk Seasoning Paste + Jerk Dry Rub. Using both jerk marinade and dry jerk seasoning builds layers of flavor. The jerk paste or marinade provides moisture and concentrated aromatics, while the dry seasoning reinforces those signature warm, spicy, herbaceous notes.
- Extra Virgin Olive Oil. A little olive oil helps the seasoned chicken brown beautifully while keeping it from sticking to the pan.
- Jumbo Pasta Shells. Jumbo shells—or conchiglioni pasta—are made for holding generous amounts of creamy filling. Cook them only until al dente so they remain sturdy enough to stuff without tearing.
- Kale. Finely chopped kale adds a pop of green, texture, and an earthy flavor that balances the richness of the cheese and BBQ sauce.
- Fresh Garlic. Freshly minced garlic adds another layer of savory, aromatic flavor to the sautéed kale.
- BBQ Sauce. BBQ sauce brings the sweet, smoky, tangy element that makes these stuffed shells so unique. Choose a good-quality BBQ sauce you already love, or use homemade BBQ sauce for an even more from-scratch flavor.
- Chicken Stock. Chicken stock loosens the BBQ sauce so there's enough moisture surrounding the pasta as it bakes. It also adds savory flavor without making the sauce excessively sweet.
- Ricotta Cheese. Ricotta creates the creamy base of the stuffed-shell filling. Both skim and whole-milk ricotta work, although whole milk will give you a slightly richer result. You can also substitute cream cheese for an even richer, denser filling.
- Freshly Grated Parmesan. Parmesan adds salty, nutty flavor to the creamy filling and helps balance the sweetness of the BBQ sauce.
- Mozzarella Cheese. And of course, we can't have stuffed shells without a seriously cheesy finish! For the best melt, freshly shred your mozzarella when possible.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES FOR THIS DISH!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Weeknight BBQ Jerk Chicken Stuffed Shells recipe. Everything from my fave Dutch pot/oven, wooden spoons, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
What Can I Substitute for Ricotta Cheese?
No ricotta? No problem! There are several ricotta cheese substitutes for stuffed shells, depending on the texture and flavor you're looking for.
Cream Cheese
Cream cheese is my first alternative for this particular recipe. It creates an extra-rich, smooth filling that works especially well against the spicy jerk chicken and smoky BBQ sauce.
Because cream cheese is thicker and richer than ricotta, you may want to soften it first so it's easier to combine with the chicken, kale, and Parmesan.
Cottage Cheese
Cottage cheese is one of the easiest ricotta substitutes for stuffed shells. For a texture closer to ricotta, blend or pulse it briefly until mostly smooth.
If your cottage cheese contains a lot of liquid, drain it before using.
Mascarpone
Mascarpone creates an incredibly creamy, luxurious filling. It's richer and milder than ricotta, so consider combining it with Parmesan to add more salty, savory flavor.
Goat Cheese
For a tangier variation, try incorporating softened goat cheese. Because its flavor is much stronger than ricotta, I recommend combining it with another mild creamy cheese rather than replacing all of the ricotta with goat cheese.
Dairy-Free Ricotta
To make the filling dairy-free, use your favorite plant-based ricotta alternative and dairy-free versions of the Parmesan and mozzarella.
Best Cheeses for Stuffed Shells
The best cheese for stuffed shells depends on whether you want creaminess, stretch, sharpness, or a combination of all three.
Ricotta: Ricotta is the classic stuffed-shell cheese because it's mild, creamy, and sturdy enough to hold a filling without immediately melting away.
Mozzarella: Mozzarella gives you that irresistible gooey cheese pull. It's especially good as a topping because it melts beautifully without competing with the jerk and BBQ flavors.
Parmesan: Fresh Parmesan adds salty, nutty sharpness and keeps the ricotta filling from tasting flat.
Cream Cheese: Cream cheese creates a denser, richer filling and is particularly delicious in these BBQ jerk shells because its mild creaminess balances spicy flavors.
Monterey Jack: For an even meltier topping, try Monterey Jack. Its mild flavor works well with jerk seasoning and BBQ sauce.
Pepper Jack: Want more heat? Pepper Jack brings creaminess along with a spicy kick. Try combining it with mozzarella instead of using it alone.
Smoked Gouda: This is a fun option for the BBQ element! Smoked Gouda reinforces the smoky flavors in the BBQ sauce and jerk seasoning.
My favorite combination: Keep the ricotta + Parmesan filling and mozzarella topping from the original recipe. If you want to experiment, add a little smoked Gouda or Monterey Jack to the mozzarella topping rather than replacing everything.
How To Know If Your Chicken Is Fully Cooked?
Ever wondered how long to bake chicken breasts at 400°? To know when your chicken breasts are fully cooked at 400° here are some tips -
- Time: Bake chicken breasts at 400°F for around 30-35 minutes. Don't forget to flip halfway through!
- Color and Juices: Cut into the thickest part of the chicken. If the juices run clear and the meat is opaque with no pinkness, it's likely cooked.
- Temperature: For certainty, use a meat thermometer. The internal temperature should read 165°F (75°C) at the thickest part of the breast.
- Resting: After cooking, let the chicken rest for about 5 minutes. This helps keep the juices inside for a tastier result.
Best Greens to Add to Stuffed Shells
Kale works beautifully in these Jerk Chicken Stuffed Shells because it holds up well during sautéing and baking, but it's certainly not your only option.
Kale
Kale has a hearty texture and slightly earthy flavor that balances the rich cheese and sweet-smoky BBQ sauce. Chop it finely so it incorporates easily into the filling.
Spinach
Spinach is probably the easiest substitute. It has a mild flavor and wilts quickly, making it ideal for cheesy pasta dishes. Be sure to cook away or squeeze out excess moisture before adding it to the ricotta mixture.
Collard Greens
For a Southern-inspired twist, finely chopped collard greens would be delicious. Cook them until tender before incorporating them into the filling since they're sturdier than spinach.
Swiss Chard
Swiss chard offers tender leaves with a mild earthy flavor. Remove particularly thick stems and sauté the leaves before adding them to the filling.
Mustard Greens
If you enjoy a more assertive flavor, mustard greens add a slightly peppery bite that works nicely with jerk-seasoned chicken.
Arugula
Arugula can add a peppery element, although it's more delicate than kale or collards. Lightly wilt it rather than cooking it for too long.
How To Shred Chicken?
Shredding chicken is a breeze! After you've cooked the chicken to tender perfection, you can use one of the methods below to shred it!
FORKS:
- For this method, you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.
STAND MIXER:
- If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken, and you simply place all of your cooked chicken breasts in the bowl of a stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds, you’ll have shredded chicken. That easy!
How to Choose the Best Pasta for Stuffed Shells
Jumbo Shells: Jumbo pasta shells are my first choice because their large cavity is specifically suited for holding creamy fillings. Look for pasta labeled "jumbo shells" rather than regular shell pasta.
Conchiglioni: Conchiglioni is another excellent choice. These large, shell-shaped pasta pieces have plenty of room for your jerk chicken and ricotta filling.
Choose Sturdy Pasta: Look for shells that feel relatively thick and sturdy. Very thin pasta can tear more easily when boiled and stuffed.
Always Cook Until Al Dente: Regardless of the brand, don't fully soften the shells during boiling. Cooking them until just al dente helps them maintain their shape during stuffing and prevents mushy pasta after baking.
TIP: Stir gently while the shells cook. Aggressive stirring can cause the shells to tear or stick together.
Best Toppings for Jerk Chicken Stuffed Shells
The mozzarella topping is delicious on its own, but adding a few finishing touches can make these stuffed shells even better.
Extra Cheese
Add extra mozzarella, Parmesan, smoked Gouda, Monterey Jack, or Pepper Jack before baking for an extra-cheesy finish.
Fresh Herbs
Finish the baked shells with chopped parsley, cilantro, or green onions for freshness and a pop of color.
Red Pepper Flakes
A sprinkle of red pepper flakes is perfect for anyone who wants another layer of heat.
Fresh Jalapeño
Thinly sliced jalapeños add fresh heat and a little crunch. Add them before baking for a softer texture or after baking for a fresher bite.
Extra BBQ Sauce
Drizzle a little warmed BBQ sauce over the finished shells to reinforce that sweet, smoky flavor.
Jerk BBQ Drizzle
Mix a small amount of jerk seasoning or marinade into BBQ sauce for an easy jerk BBQ sauce, then drizzle it lightly over the finished pasta.
Crispy Breadcrumbs
For extra texture, sprinkle seasoned breadcrumbs or panko over the mozzarella before baking. A crunchy topping provides a great contrast to the creamy filling and tender pasta.
Crispy Onions
Crushed crispy fried onions add smoky-savory crunch and are especially good with the BBQ flavors.
Lime
A light squeeze of fresh lime over the finished dish can help cut through the richness of the cheese while complementing the jerk seasoning.
Hot Honey
For a sweet-and-spicy finish, drizzle a small amount of hot honey over the baked shells. The sweetness works especially well with smoky BBQ sauce and spicy jerk seasoning.
Pineapple Salsa
For an even bolder Caribbean-inspired combination, spoon a little fresh pineapple salsa over individual servings rather than baking it into the pasta. Its fresh, sweet acidity provides a delicious contrast to the warm, cheesy shells.
Common Q + A's For Weeknight BBQ Jerk Chicken Stuffed Shells
These BBQ Jerk Chicken Stuffed Shells are a Caribbean-inspired twist on classic stuffed shells. Jumbo pasta shells are filled with seasoned jerk chicken, ricotta, Parmesan, and kale, then paired with a smoky-sweet BBQ sauce and topped with melted mozzarella.
They can be! The spice level will largely depend on the jerk seasoning or marinade you use. Some jerk seasonings contain a generous amount of Scotch bonnet pepper, while others are much milder.
For less heat, use a mild jerk seasoning and a sweet or smoky BBQ sauce. If you love spicy food, increase the jerk seasoning or finish the shells with red pepper flakes, Pepper Jack, or fresh jalapeños.
Boneless, skinless chicken breasts work beautifully because they're easy to cook, chop, and distribute throughout the filling.
Boneless chicken thighs are another great option if you prefer darker meat. They tend to be especially juicy and flavorful.
Absolutely! Leftover cooked chicken or rotisserie-style chicken can make these stuffed shells even easier for a weeknight dinner.
Shred or finely chop the chicken, then season it with jerk seasoning before incorporating it into the filling. If using store-bought cooked chicken, keep its existing salt level in mind when seasoning.
Use jumbo pasta shells or conchiglioni that are large enough to hold the chicken and ricotta filling. Regular shell pasta is much too small for stuffing, so check the package carefully when shopping.
Cook the pasta only until al dente and stir gently while it boils. Overcooked shells become very soft and are much more likely to tear during stuffing. I also recommend cooking a few extra shells so you'll have backups if any break.
Yes. For this recipe, boil the jumbo shells until al dente before filling them. They'll finish cooking in the sauce as the assembled dish bakes.
Definitely. Cream cheese or cottage cheese are two of the easiest ricotta substitutes.
Cream cheese creates a richer, denser filling, while blended cottage cheese gives you a consistency that's somewhat closer to ricotta. Mascarpone or a dairy-free ricotta alternative can also work.
Ricotta, mozzarella, and Parmesan are a classic combination. Ricotta provides creaminess, Parmesan adds salty and nutty flavor, and mozzarella creates that gooey, melted topping.
You can also experiment with Monterey Jack, Pepper Jack, smoked Gouda, cream cheese, or a combination of cheeses.
Absolutely. Spinach is one of the best substitutes for kale in stuffed shells because it wilts quickly and has a mild flavor.
Sauté it first and remove as much excess moisture as possible before mixing it into the filling. Collard greens, Swiss chard, or mustard greens can also work.
Excess moisture can come from the ricotta, greens, chicken, or sauce. Drain watery ricotta when necessary and cook excess moisture out of your greens before adding them to the filling.
You also want the BBQ sauce mixture to be saucy enough to keep the pasta moist without completely drowning the shells.
Start with some of the sauce on the bottom of the baking dish and make sure there's enough sauce surrounding the stuffed pasta. Covering the dish for part of the baking process can also help retain moisture before uncovering it to finish melting and browning the cheese.
Of course! Use a BBQ sauce you genuinely enjoy eating, since it's one of the main flavors in the recipe.
Sweet, smoky, spicy, or honey-style BBQ sauces can all work. If your jerk seasoning is particularly spicy, a slightly sweeter BBQ sauce can help balance the heat.
Yes! Homemade jerk seasoning is a great way to control the salt, heat, and overall flavor. You can use both a jerk marinade or paste and a dry jerk seasoning to build layers of flavor throughout the chicken and filling.
Yes! Chicken stuffed shells are an excellent make-ahead dinner. You can prepare the components and assemble the shells in advance, then cover and refrigerate them until you're ready to bake.
If you're baking the dish directly from the refrigerator, it may need additional oven time to heat completely through.
Absolutely. Cook the chicken and greens and prepare the ricotta filling ahead of time, then store it in an airtight container in the refrigerator until you're ready to assemble the shells.
Allow leftovers to cool, then transfer them to an airtight container or tightly cover the baking dish. Refrigerate promptly and enjoy within about 3–4 days.
For individual portions, the microwave is convenient. For a larger amount, cover the shells and reheat them in the oven until hot throughout.
Adding a small spoonful of BBQ sauce or chicken stock before reheating can help restore moisture if the pasta has absorbed some of the sauce.
Yes! Stuffed shells are generally very freezer-friendly. For the best texture, assemble the shells in a freezer-safe baking dish, cover them tightly, and freeze. You can also freeze individual cooked portions for convenient future meals.
For best quality, aim to enjoy frozen stuffed shells within about 2–3 months.
Yes. Substitute the traditional jumbo shells with a gluten-free jumbo shell pasta suitable for stuffing, if available. You'll also want to verify that your jerk seasoning, BBQ sauce, chicken stock, and other packaged ingredients are certified gluten-free when necessary.
Yes, although you'll need to replace all three cheeses. Use your favorite dairy-free ricotta or cream cheese, dairy-free Parmesan, and plant-based mozzarella-style shreds.
Keep in mind that dairy-free cheeses melt differently depending on the brand, so the final texture may vary.
Try fresh cilantro or parsley, sliced green onions, Parmesan, red pepper flakes, jalapeños, crispy breadcrumbs, extra BBQ sauce, or a squeeze of fresh lime.
For a sweet-and-spicy contrast, fresh pineapple salsa can also be spooned over individual servings.
Since these shells are already rich and filling, they're delicious with something fresh or vegetable-forward. Try a simple green salad, roasted broccoli, garlic green beans, asparagus, sautéed vegetables, or a crunchy slaw.
Garlic bread also makes a great choice when you're going all-in on comfort food.
Absolutely. For a meatless variation, omit the chicken and increase the greens and cheese, or add sautéed mushrooms or another hearty vegetable.
You could also use your favorite plant-based chicken alternative and season it with jerk seasoning.
The stuffed shells are ready when the sauce is bubbling, the filling is heated through, the pasta is tender, and the mozzarella is completely melted.
For an extra-golden cheesy topping, briefly broil the finished shells while watching them closely.
Definitely! Portion the cooked shells into individual containers and pair them with a vegetable or salad for easy lunches and dinners.
Keep any fresh garnishes—especially cilantro, lime, or pineapple salsa—separate and add them after reheating for the best flavor and texture.
More Deliciously Cozy Weeknight Meals for the Family!
If you are a fan of this Weeknight BBQ Jerk Chicken Stuffed Shells recipe, then you will also love these recipes:
- Creamy Tuscan Lobster Pasta
- Creamy Blackened Salmon Chowder
- Creamy Tuscan Tortellini Soup
- Skillet Tuscan Pumpkin Stuffed Shells
- Easy Weeknight Creamy Tuscan Ravioli
- Authentic Jerk Chicken Rasta Pasta
- Broccoli Cheddar Chicken Gnocchi Bake
- Creamy Salmon Alfredo Pasta
- Lemon Brown Butter Pasta
- Baked Apple Honey Dijon Chicken Breasts
- Weeknight Tomato Kale Ravioli Bake
- Roasted Butternut Squash Pasta
- Best White Lasagna Soup
- Vegan Bolognese Pasta
- Baked Andouille Sausage + Potatoes
- Southern Smothered Steak
- One Pot Creamy Cajun Chicken Orzo
- Thursday Night Spaghetti + Meatballs with Bucatini
- Cajun Seafood Gumbo
MADE OUR RECIPE(S)?
If you tried my Weeknight BBQ Jerk Chicken Stuffed Shells recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Easy Weeknight BBQ Jerk Chicken Stuffed Shells
Ingredients
JERK CHICKEN:
- 2 lbs. organic chicken breasts
- 2 Tbsps Jerk seasoning paste/marinade
- 1 tablespoon Homemade Jerk Dry Rub Seasoning
- 1 tablespoon Extra virgin olive oil
STUFFED SHELLS:
- 1 (12oz.) box Jumbo shells (You can also use Conchiglioni pasta)
- 1 cup organic chopped kale
- 1 tablespoon Extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon Homemade Jerk Dry Rub Seasoning
- 2 cups BBQ sauce, premium
- 1 cup organic chicken stock
- 1 ½ cups ricotta cheese, skim or whole milk (You can substitute with cream cheese; See Notes for details)
- 1 cup freshly-grated parmesan
TOPPING:
- 2 cups shredded mozzarella cheese, organic
Instructions
TO MAKE THE JERK CHICKEN:
- In a bowl, add your freshly cleaned + rinsed chicken breasts along with the Jerk Marinade, Homemade Jerk Dry Rub Seasoning, and olive oil, mixing everything together until chicken breasts are fully coated. Let it sit for 10-15 minutes. NOTE: For best results, it's best to marinate chicken overnight in the refrigerator or for up to 2 days.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the marinated chicken breasts onto the prepared baking sheet, spreading them out side by side and bake for 30-35 minutes or until chicken breasts are until charred and crispy on the outside and fully cooked through on the inside.
- Remove from oven and let them cool until safe to handle.
SHRED THE CHICKEN BREASTS:
- Forks: For this method, you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: jumbo shells or Conchiglioni pasta doesn’t take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so—‘al dente’). Drain and set aside once done.
TO MAKE THE SAUCE:
- In a medium 10-inch deep skillet over medium-high heat, add the olive oil until heated. Add the minced garlic, sautéing until fragrant, about 1-2 minutes.
- Add in the Jerk Dry Rub Seasoning and stir until combined. Add in the BBQ sauce, chicken stock, and chopped kale, stirring until combined.
- Reduce the heat to medium-low and let it slightly bubble for 1-2 minutes and then add in the shredded chicken, stirring until fully coated and sauce thickens, about 2-3 minutes. NOTE: Set aside half of the BBQ chicken with sauce for the layering process.
ASSEMBLE + BAKE:
- In a bowl, mix together the ricotta cheese and grated parmesan until combined.
- Prepare a 12-inch oven-safe skillet by scooping 1-2 Tbsps of sauce onto the bottom. Stuff each cooked jumbo shell with 1-2 Tbsps of the BBQ chicken (from the skillet) followed by 1 tablespoon of ricotta mixture and arrange it in the skillet, stuffed side up. Repeat this until all shells are stuffed and lined side-by-side.
- Carefully pour the set aside BBQ chicken (with sauce) atop the stuffed shells followed by sprinkles of shredded mozzarella cheese, until shells are mostly covered.
- Bake stuffed shells (in the middle rack) until everything is fully warmed through and the cheese has melted on the tops and are golden in color, about 18-20 minutes.
- Once done, remove from oven and let cool slightly before serving.
- Bon Appetit!
Tips & Tricks
- STORAGE + REHEAT: Allow leftovers to cool, then transfer them to an airtight container or tightly cover the baking dish. Refrigerate promptly and enjoy within about 3–4 days. For individual portions, the microwave is convenient. For a larger amount, cover the shells and reheat them in the oven until hot throughout. Adding a small spoonful of BBQ sauce or chicken stock before reheating can help restore moisture if the pasta has absorbed some of the sauce.
- MAKE AHEAD + OTHER OPTIONS: See FAQ section for details!
- RICOTTA SUBSTITUTE: You can substitute ricotta cheese with cream cheese on a 1:1 ratio by softening the cream cheese and beating it (or mixing it well) with 1-3 Tbsps of milk until smooth and lighter in texture.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!
Jamaican meets Italian…..that’s all I have to say. I am a Jamalian now thanks to you.. Lol. Phenomenal recipe.