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Chicken Stuffed Shells
Chicken stuffed shells are filled with savory chicken and covered in a rich, creamy sauce. It's a delicious busy weeknight meal that your whole family will love.
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Chicken Stuffed Shells are the ideal family meal. Loaded with flavor and super creamy, you’ll be sure to love them!
MORE RECIPES: French Onion Chicken | Salsa Chicken | Amish Casserole
Chicken Stuffed Shells are delicious jumbo pasta shells filled with savory chicken and covered in a rich cream sauce and cheese. The three different types of cheese make these Chicken Stuffed Shells burst with flavor!
You can easily make these Chicken Stuffed Shells ahead of time to serve your family during a busy week without having to spend hours in the kitchen. You may want to double the recipe to have plenty on hand because your family will certainly want seconds!
These Chicken Stuffed Shells are absolutely delicious and super simple to make. You’ll certainly be adding this recipe to your repertoire.
Chicken Stuffed Shells Ingredients
- Alfredo - jar alfredo sauce
- Ranch - bottle ranch dressing
- Pasta - jumbo pasta shells
- Chicken - shredded chicken
- Ricotta - container ricotta
- Bacon - cooked and crumbled
- Cream cheese
- Cheese - shredded mozzarella cheese
- Garlic - 2 cloves garlic
- Italian seasoning
- Salt
- Basil - fresh basil (optional)
- Parsley - fresh parsley (optional)
Chicken Stuffed Shells are perfect for that leftover chicken you may have. Didn’t finish that rotisserie chicken you purchased? Use the leftover meat in your Chicken Stuffed Shells! You’ll want about 1 to 1 ½ pounds of shredded chicken for these Chicken Stuffed Shells.
Stuffing the Chicken Stuffed Shells might seem intimidating and messy, but trust us, it’s not! To make things super simple, you can use a decorator’s bag without a tip, or even a resealable bag with a corner cut off, to easily fill your Chicken Stuffed Shells.
You can easily make these Chicken Stuffed Shells ahead of time. You can stuff the shells the night before you’re ready to serve, cover them in plastic wrap and store them in the fridge. The key is storing your assembled shells and the sauce separately. You don’t want to add the sauce to your shells until you are ready to bake.
How to Make Chicken Stuffed Shells
FIRST STEP: Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray. Set aside.
SECOND STEP: Add alfredo sauce and ranch dressing to a small mixing bowl, then stir until well combined.
THIRD STEP: Spread 1 cup of sauce mixture onto the bottom of the prepared pan.
FOURTH STEP: Cook shells al dente according to package directions, then rinse in cold water until cool enough to handle.
FIFTH STEP: Add the chicken, ricotta, bacon, cream cheese, 1 cup mozzarella, garlic, Italian seasoning, and salt to a large mixing bowl and beat using a hand mixer until well combined.
SIXTH STEP: Stuff each shell with the chicken mixture, then place the open side down in the prepared pan.
SEVENTH STEP: Pour the remaining sauce mixture over top, then top with remaining mozzarella cheese.
EIGHTH STEP: Bake uncovered for 28 to 30 minutes or until cheese begins to bubble and brown slightly.
NINTH STEP: Allow to cool slightly, top with fresh herbs, then serve.
Can I make Chicken Stuffed Shells ahead of time?
Absolutely! You can stuff the shells the night before you’re ready to serve, cover them in plastic wrap and store them in the fridge. The key is storing your assembled shells and the sauce separately. You don’t want to add the sauce to your shells until you are ready to bake.
Can I make Chicken Stuffed Shells vegetarian friendly?
You can easily make Chicken Stuffed Shells vegetarian by omitting the chicken and bacon. While we like the flavor the chicken gives these stuffed shells, they’re excellent simply filled with cheese.
What can I add to the filling?
If you want to include extra veggie goodness, you can add veggies to your sauce or filling. Broccoli, mushrooms, or peppers are all great options.
How to Store Chicken Stuffed Shells
IN THE FRIDGE: Chicken Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: Chicken Stuffed Shells can be stored wrapped in aluminum foil for up to 2 months. Be sure to thaw your Chicken Stuffed Shells in the refrigerator before baking.
Chicken Stuffed Shells
Chicken stuffed shells are filled with savory chicken and covered in a rich, creamy sauce. It's a delicious busy weeknight meal that your whole family will love.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Ingredients
- 16 ounces jar alfredo sauce
- 8 ounces bottle ranch dressing
- 20 jumbo pasta shells uncooked
- 2 cups shredded chicken
- 16 ounces container ricotta
- ½ pound bacon cooked and crumbled
- 8 ounces package cream cheese softened
- 2 cups mozzarella cheese shredded and divided
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning heaping
- ¼ teaspoon salt
- 2 tablespoons fresh basil chopped (optional)
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray. Set aside.
- Add alfredo sauce and ranch dressing to a small mixing bowl, then stir until well combined.
- Spread 1 cup of sauce mixture onto the bottom of the prepared pan.
- Cook shells al dente according to package directions, then rinse in cold water until cool enough to handle.
- Add the chicken, ricotta, bacon, cream cheese, 1 cup mozzarella, garlic, Italian seasoning, and salt to a large mixing bowl and beat using a hand mixer until well combined.
- Stuff each shell with the chicken mixture, then place the open side down in the prepared pan.
- Pour the remaining sauce mixture over top, then top with remaining mozzarella cheese.
- Bake uncovered for 28 to 30 minutes or until cheese begins to bubble and brown slightly.
- Allow to cool slightly, top with fresh herbs, then serve.
Nutrition
Calories: 837kcal | Carbohydrates: 23g | Protein: 19g | Fat: 74g | Saturated Fat: 32g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 24g | Cholesterol: 151mg | Sodium: 1066mg | Potassium: 196mg | Fiber: 1g | Sugar: 4g | Vitamin A: 912IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 1mg
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