Chicken Alfredo Stuffed Shells (Printable Version)

Jumbo shells filled with shredded chicken, creamy Alfredo, mozzarella, and bacon, baked for a rich, comforting dish.

# What You'll Need:

→ Sauces and Seasonings

01 - 15 ounces Alfredo sauce (for filling)
02 - 1 tablespoon fresh chopped parsley (for filling)
03 - ½ tablespoon fresh chopped parsley (for garnish)
04 - 1 tablespoon ranch dressing mix
05 - 1 teaspoon freshly cracked black pepper
06 - 22 ounces Alfredo sauce (for topping)

→ Proteins

07 - 3 cups cooked and shredded skinless boneless chicken breast (about 3 medium breasts)
08 - 12 ounces cooked and crumbled bacon (¾ cup), divided into ½ cup and ¼ cup portions

→ Cheeses

09 - 3 cups freshly grated mozzarella cheese, divided equally for filling and topping
10 - ½ cup grated Parmesan cheese, divided equally for filling and topping

→ Pasta

11 - 8 ounces jumbo pasta shells, cooked al dente and drained

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Lightly coat a 9x13 inch baking dish with nonstick spray and set aside.
02 - In a large mixing bowl, whisk together 15 ounces Alfredo sauce, 1 tablespoon chopped parsley, ranch dressing mix, and freshly cracked black pepper until smooth.
03 - Stir in shredded chicken, ½ cup crumbled bacon, 1½ cups grated mozzarella, and ¼ cup grated Parmesan cheese until fully incorporated.
04 - Spoon 1½ to 2 tablespoons of the filling into each cooked jumbo shell. Arrange filled shells in the prepared baking dish in rows approximately 3 shells across and 8 to 9 shells down.
05 - Pour 22 ounces Alfredo sauce evenly over the stuffed shells. Sprinkle remaining 1½ cups mozzarella, ¼ cup Parmesan, and ¼ cup crumbled bacon evenly on top.
06 - Cover the baking dish with aluminum foil and bake for 20 minutes at 425°F.
07 - Remove foil, increase oven to broil, and return dish to oven. Broil for 3 to 4 minutes, watching closely until topping is golden brown.
08 - Sprinkle ½ tablespoon fresh chopped parsley over the top. Serve immediately while hot.

# Additional Notes:

01 - Ensure pasta shells are cooked to al dente to maintain texture after baking.

Go Back