Chicken Alfredo Stuffed Shells

This Chicken Alfredo Stuffed Shells recipe brings comfort and creamy indulgence to your dinner table all in one dish. Combining tender shredded chicken with cheesy, flavorful Alfredo sauce inside jumbo pasta shells makes a satisfying meal perfect for family nights or special occasions.

I first tried this recipe when I wanted something cozy but elegant for a weeknight and my family instantly loved it. Now it is a go-to comfort food that never disappoints.

Ingredients

• Alfredo sauce: creamy base that delivers rich flavor choose a good quality brand or homemade if you have time
• Fresh chopped parsley: adds brightness and a fresh herbal note use vibrant green leaves without wilting
• Ranch dressing mix: gives a subtle tang and seasoning boost look for one without too much salt
• Fresh cracked black pepper: essential for seasoning freshly cracked for more aroma and bite compared to pre-ground
• Cooked shredded chicken breast: tender protein that absorbs flavors well use freshly cooked or leftovers from rotisserie
• Bacon cooked and crumbled: smoky and crispy element to contrast creamy sauce cook until just crisp but not dry
• Freshly grated mozzarella cheese: melts beautifully for creamy texture and stretch grate your own for best melt
• Grated parmesan cheese: adds salty depth and umami freshly grated is best to dissolve into sauce well
• Jumbo pasta shells: large shape perfect for stuffing cook until al dente so they hold structure without being mushy

Instructions

Preheat Oven and Prepare Baking Dish:

Preheat your oven to 425 degrees Fahrenheit. Lightly spray a 9 by 13-inch baking dish with nonstick spray to ensure that the shells don’t stick during baking. Set this dish aside while you assemble the filling.

Make the Filling Base:

Pour the 15-ounce container of Alfredo sauce into a large mixing bowl. Whisk in one tablespoon of fresh chopped parsley, the ranch dressing mix, and freshly cracked black pepper until the mixture is smooth and evenly combined. This will be the flavorful base for your filling.

Add Protein and Cheeses:

Stir in three cups of cooked and shredded chicken breast along with half a cup of crumbled bacon. Add one and a half cups of freshly grated mozzarella and a quarter cup of grated parmesan cheese. Mix thoroughly until all the ingredients are well incorporated.

Stuff the Shells:

Take your cooked jumbo shells and spoon one and a half to two tablespoons of the filling into each shell. You may have some extra shells left over that’s okay. Arrange the filled shells in your prepared baking dish in rows. I was able to fit three shells across and eight to nine shells down comfortably.

Cover with Alfredo Sauce:

Once all the shells are arranged, evenly pour the remaining 22 ounces of Alfredo sauce over the stuffed shells, spreading it so all shells will have a creamy top layer.

Add Toppings and Prepare for Baking:

Sprinkle the remaining mozzarella cheese, parmesan cheese, and the final quarter cup of crumbled bacon evenly across the Alfredo sauce. Cover the baking dish tightly with aluminum foil to prevent drying out.

Bake Covered and Broil for Finish:

Place the foil-covered dish in the oven and bake for 20 minutes. After baking, carefully remove the foil, increase the oven temperature to broil, and return the dish to the oven. Broil the stuffed shells for three to four minutes, watching closely until the cheese topping is just golden brown and bubbly.

Garnish and Serve:

Sprinkle half a tablespoon of freshly chopped parsley over the baked shells to add a pleasant hint of freshness and color. Serve immediately while hot and enjoy the melty, creamy goodness.

My favorite ingredient is the crumbled bacon  it brings a smoky depth to an otherwise creamy dish. I remember one family dinner when I forgot to add it and the recipe felt incomplete until it was sprinkled back on top. It truly completes the flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover with foil and warm at 350 degrees Fahrenheit until heated through to keep the dish moist and creamy.

Ingredient Substitutions

If you want to reduce dairy, try substituting part of the Alfredo sauce with a creamy cashew sauce. For a vegetarian version, omit chicken and bacon and add sautéed mushrooms or spinach for texture and flavor.

Serving Suggestions

Pair this rich dish with a crisp green salad or steamed vegetables to balance the creaminess. A side of garlic bread is perfect for mopping up extra sauce.

This dish balances creamy indulgence with savory textures for a perfect comforting meal.

FAQs about Recipes

→ What type of pasta is best for this dish?

Jumbo pasta shells work best as they hold the filling well and provide a perfect vessel for the creamy mixture.

→ Can I prepare the dish ahead of time?

Yes, you can assemble the stuffed shells and refrigerate before baking. Bake when ready to serve.

→ What cheeses complement the filling?

Mozzarella and parmesan are used for their meltability and sharp, nutty flavors, enhancing the filling's richness.

→ How do I achieve a golden topping?

After baking, broil the dish for 3 to 4 minutes until the cheese and bacon topping turns golden and slightly crisp.

→ Is it possible to adjust seasoning flavors?

Yes, fresh cracked black pepper and ranch dressing mix add depth, and fresh parsley provides brightness. Adjust to taste.

→ What’s the best way to serve this dish?

Serve hot with a sprinkle of fresh parsley for garnish and pair with a fresh salad or steamed vegetables for balance.