Begin by preheating your oven to 375°F and cooking pasta shells according to package directions, usually 8-10 minutes until just tender. Drain shells and set aside on a clean kitchen towel to prevent sticking.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Dice your onion and mince garlic, then add both to the hot oil for 2 minutes until fragrant and softened.

Add chicken pieces to the skillet and cook for 8-10 minutes, breaking into smaller pieces as they cook, until completely tender and no pink remains inside. Season with Italian seasoning, salt, and pepper throughout cooking.

In a large mixing bowl, combine ricotta cheese, 1½ cups mozzarella, parmesan cheese, eggs, and fresh parsley with a fork until well blended. This creamy mixture forms the heart of your golden tender chicken stuffed shells recipe.

Fold the cooked chicken mixture into the cheese blend, stirring until evenly distributed and no streaks remain visible throughout the filling.

Spread a thin layer of marinara sauce across the bottom of a 9x13 baking dish. Stuff each cooled shell with 2-3 tablespoons of filling, then arrange stuffed shells seam-side up in the prepared dish.

Pour remaining marinara sauce over and around the shells, then sprinkle remaining ½ cup mozzarella on top evenly. Pour chicken broth around the edges for moisture during baking.

Cover with foil and bake for 30 minutes, then remove foil and bake an additional 15 minutes until cheese is bubbly and golden around the edges.