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Chicken Alfredo Stuffed Shells
Loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese, these chicken alfredo stuffed shells are the perfect comfort food.
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Gooey, cheesy, and delicious, these chicken alfredo stuffed shells are the perfect comfort food. A family-favorite and easy to make, these delicious chicken alfredo stuffed shells will leave you wanting more.
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Loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese, you will love the flavors of this classic dish. And the best part is that they’re really easy to make!
These alfredo shells will make a delicious dinner on a busy night. Serve this tasty pasta dish with garlic bread and a fresh green salad for a filling and hearty meal.
If you need a scrumptious dinner for your family, then look no further. The whole family will enjoy the creamy sauce and tasty cheese, chicken, and bacon filling in these chicken alfredo stuffed shells.
Chicken Alfredo Stuffed Shells Ingredients
- Alfredo sauce
- Parsley - fresh chopped parsley
- Ranch dressing mix
- Black pepper - fresh cracked black pepper
- Chicken breast - medium-sized skinless boneless chicken breasts
- Bacon
- Mozzarella Cheese - freshly grated mozzarella cheese
- Parmesan Cheese - grated parmesan
- Pasta - jumbo pasta shells
You can substitute packaged shredded mozzarella cheese for the freshly shredded mozzarella if you are pressed for time. The freshly shredded mozzarella will be creamier and well worth the extra effort.
If you are looking for a way to save time, you could use a rotisserie chicken from the grocery store and shred it before adding it to the creamy alfredo sauce. If you want to add vegetables to your dish thawed frozen spinach and chopped artichoke hearts are both yummy additions.
Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily. Keep a close eye on the cheese so it doesn’t burn, and remove it sooner than the 3-minute mark if needed.
How to Make Chicken Alfredo Stuffed Shells
FIRST STEP: Preheat the oven to 425°F. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
SECOND STEP: Add the 15-ounce container of alfredo sauce to a large mixing bowl. Whisk in the 1 tablespoon of chopped parsley, ranch dressing mix, and cracked black pepper until smooth.
THIRD STEP: Stir in the 3 cups of shredded chicken breast, ½ cup of crumbled bacon, 1½ cups of freshly grated mozzarella, and ¼ cup of grated parmesan cheese. Stir until completely combined.
FOURTH STEP: Spoon 1½ to 2 tablespoons of filling into the cooked jumbo shells (you may have a few extra shells left over). Line the filled shells into the bottom of the prepared baking dish. I was able to fit 3 shells across and 8 to 9 shells down)
FIFTH STEP: Once you have filled the baking dish, evenly spoon the 22-ounce container of alfredo sauce over the stuffed shells.
SIXTH STEP: Evenly sprinkle the remaining shredded mozzarella, grated parmesan, and ¼ cup of bacon over the alfredo sauce. Cover with aluminum foil and bake for 20 minutes.
SEVENTH STEP: Remove the foil from the stuffed shells. Increase the oven temperature to broil, and return the baking dish to the oven. Allow the stuffed shells to broil for about 3 to 4 minutes, keeping a close eye on the topping. Remove when the topping is just golden. Garnish with ½ tablespoon of fresh chopped parsley. Serve while hot.
Can I make these filled pasta shells ahead of time?
The shells can be stuffed the day before and kept in the fridge until you are ready to bake them the next day. You can also prepare this easy dinner recipe ahead of time and freeze the unbaked shells for easy dinners later.
Can I freeze these shells?
These cheesy chicken pasta shells freeze well. Make the recipe according to the above directions right up to before the baking step. Cover well and freeze for up to three months.
Can I add extra veggies to the sauce or filling?
If you want to include even more veggie goodness, you can add more veggies to your sauce or filling.
How to Store Chicken Alfredo Stuffed Shells
IN THE FRIDGE: Store any stuffed shells covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze the unbaked stuffed shells for up to 3 months. As instructed above, allow the stuffed shells to thaw overnight in the refrigerator before baking.
Chicken Casserole Recipes
Chicken Alfredo Stuffed Shells
Loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese, these chicken alfredo stuffed shells are the perfect comfort food.
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Ingredients
- 15 ounces alfredo sauce (for the filling)
- 1½ tablespoons fresh chopped parsley (1 tablespoon for filling and ½ tablespoon for garnish)
- 1 tablespoon ranch dressing mix
- 1 teaspoon fresh cracked black pepper
- 3 cups cooked and shredded chicken breast (about 3 medium-sized skinless boneless chicken breasts)
- 12 ounces bacon cooked and crumbled (this measures ¾ cup cooked, divide into ½ cup and ¼ cup)
- 3 cups freshly grated mozzarella cheese (divided into 1½ cups for the filling and 1½ cups for the topping)
- ½ cup grated parmesan (divided into ¼ cup for the filling and ¼ cup for the topping)
- 8 ounces jumbo pasta shells (cooked al dente and drained according to package directions (4 ½ cups))
- 22 ounces alfredo sauce (for pouring over the stuffed shells)
DIRECTIONS
- Preheat the oven to 425°F. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
- Add the 15-ounce container of alfredo sauce to a large mixing bowl. Whisk in the 1 tablespoon of chopped parsley, ranch dressing mix, and cracked black pepper until smooth.
- Stir in the 3 cups of shredded chicken breast, ½ cup of crumbled bacon, 1½ cups of freshly grated mozzarella, and ¼ cup of grated parmesan cheese. Stir until completely combined.
- Spoon 1½ to 2 tablespoons of filling into the cooked jumbo shells (you may have a few extra shells left over). Line the filled shells into the bottom of the prepared baking dish. I was able to fit 3 shells across and 8 to 9 shells down)
- Once you have filled the baking dish, evenly spoon the 22-ounce container of alfredo sauce over the stuffed shells.
- Evenly sprinkle the remaining shredded mozzarella, grated parmesan, and ¼ cup of bacon over the alfredo sauce. Cover with aluminum foil and bake for 20 minutes.
- Remove the foil from the stuffed shells. Increase the oven temperature to broil, and return the baking dish to the oven. Allow the stuffed shells to broil for about 3 to 4 minutes, keeping a close eye on the topping. Remove when the topping is just golden. Garnish with ½ tablespoon of fresh chopped parsley. Serve while hot.
Nutrition
Calories: 785kcal | Carbohydrates: 29g | Protein: 50g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 211mg | Sodium: 2150mg | Potassium: 461mg | Fiber: 1g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 2mg
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