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Chicken Alfredo Stuffed Shells

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a close up shot of a spoon grabbing a piece of Chicken Alfredo Stuffed Shells in a baking dish
These delicious chicken alfredo stuffed shells are loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese.
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Table of Contents
  1. Chicken Alfredo Stuffed Shells Ingredients
  2. How to Make This Chicken Alfredo Stuffed Shells Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Gooey, cheesy, and delicious, these chicken alfredo stuffed shells are the perfect comfort food. The creamy sauce and tasty cheese, chicken, and bacon filling will leave you wanting more, and the best part is that they’re really easy to make.

overhead shot of a spoon grabbing a piece of Chicken Alfredo Stuffed Shells in a baking dish

Chicken Alfredo Stuffed Shells Ingredients

Chicken Alfredo Stuffed Shells raw ingredients that are labeled

You’ll need:

  • 1 (15-ounce) container of 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)
  • 1 (12-ounce) package of 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 (4½ cups) jumbo pasta shells, cooked al dente and drained according to package directions
  • 1 (22-ounce) container of alfredo sauce (for pouring over the stuffed shells)

SUBSTITUTIONS AND ADDITIONS

MOZZARELLA: 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.

BLACK PEPPER: You can substitute ½ teaspoon black pepper for the fresh cracked pepper.

VEGETABLES: You can add thawed frozen spinach to the chicken mixture for a chicken and spinach alternative. You could also add chopped artichoke hearts as well.

CHICKEN: 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.

How to Make This Chicken Alfredo Stuffed Shells Recipe

OUR RECIPE DEVELOPER SAYS

You can make these easy stuffed shells the night before you are ready to serve them. Keep them in the fridge until you are ready to bake them at dinner time the next day.

STEP ONE: Preheat the oven to 425°F. Lightly spray a 9×13 casserole dish with nonstick spray. Set it aside.

STEP TWO: Add the 15-ounce container of alfredo sauce to a large mixing bowl. Whisk in 1 tablespoon of chopped parsley, ranch dressing mix, and cracked black pepper until smooth.

parsley, ranch dressing mix, and pepper whisked in a bowl

STEP THREE: Stir in 3 cups of shredded chicken breast, ½ cup of crumbled bacon, 1½ cups of freshly grated mozzarella, and ¼ cup parmesan cheese. Stir until completely combined.

chicken, bacon, mozzarella and parmesan stirred in a bowl

STEP FOUR: Spoon 1½ to 2 tablespoons of filling into the cooked pasta 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.

PRO TIP:

Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.

chicken filling spooned into the cooked jumbo shells

STEP FIVE: Once you have filled the baking dish, evenly spoon the 22-ounce container of alfredo sauce over the stuffed shells. 

alfredo sauce spooned over the stuffed shell in a baking dish

STEP SIX: 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.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your shells as the suggested cook time approaches.

cheese and bacon sprinkled over the top of the shells in a baking dish

STEP SEVEN: 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 brown. Garnish with ½ tablespoon of fresh parsley. Serve while hot.

PRO TIP:

Keep a close eye on the cheese so it doesn’t burn, and remove it sooner than the 3-minute mark if needed.

stuffed shell broiled and garnished with parsley in a baking dish

How To Serve

This dish is the perfect choice for busy weeknights that the whole family will enjoy. Serve this tasty pasta dish with pull-apart garlic bread and a homemade Caesar salad for a filling and hearty meal.

Check out more of our easy pasta recipes to have on hand for hectic days. Our ravioli lasagna and baked tortellini are both delicious.

Storage

IN THE FRIDGE: Store any leftovers 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.

a close up shot of a fork grabbing a piece of Chicken Alfredo Stuffed Shells on a plate

These alfredo shells will make a delicious dinner on a busy night. Loaded with a creamy and cheesy chicken filling, and topped with plenty more alfredo sauce and melted cheese, you will love the flavors of this classic dish.

FREQUENTLY ASKED QUESTIONS

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.

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.

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a close up shot of a spoon grabbing a piece of Chicken Alfredo Stuffed Shells in a baking dish

Chicken Alfredo Stuffed Shells

5 from 40 votes
These delicious chicken alfredo stuffed shells are loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 15 ounces alfredo sauce, for the filling
  • 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

Instructions
 

  • Preheat the oven to 425°F. Lightly spray a 9×13 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.

Notes

  • You can make these easy stuffed shells the night before you are ready to serve them. Keep them in the fridge until you are ready to bake them at dinner time the next day.
  • Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your shells as the suggested cook time approaches.
  • Keep a close eye on the cheese so it doesn’t burn, and remove it sooner than the 3-minute mark if needed.

Nutrition

Calories: 763kcal | Carbohydrates: 29g | Protein: 45g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 2176mg | Potassium: 534mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 283mg | Iron: 1mg
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  1. Tracy Oldaker says

    5 stars
    This looks so yummy. I have made traditional stuffed shells before and a chicken variety with stuffing & gravy, but now I definitely need to try these Alfredo ones!!

  2. Rj says

    5 stars
    Would you add extra bacon? Almost every time

    Have you ever made stuffed shells before? Yes

    Would you add veggies to this baked pasta? Maybe some mushrooms and/onions.

    Would you add crushed red pepper flakes? No

    Would you make with jarred alfredo sauce or homemade? Homemade

  3. Debbie says

    5 stars
    Extra bacon is always good. I have made stuffed shells but not alfredo. I have stuffed with ricotta, parmesan, mozzarella cheeses and baked with red sauce.

  4. Raafia says

    5 stars
    Good afternoon,
    No will not add beacon.
    No I have made them before.
    Why not, veggies are good.
    Yes, red flakes will add a zing.
    I would prefer to use home made.
    Thank you for the recipe!

  5. MsBuffy says

    5 stars
    Very delicious! I made these last weekend for my sister and brother-in-law who were visiting and they were a hit. I used a rotisserie chicken and a very good alfredo sauce from the deli at walmart so this was very easy. I made my bacon in the oven while my pasta as boiling so it really came together quickly. I made the recipe pretty much as it is written and we liked it. You could easily add broccoli and a bit of red pepper flakes but as I said, it’s good as it is.

  6. Marcie B says

    5 stars
    This was an exceptionally delicious recipe. To speed up cooking time, I bought the real bacon bits. I’m thinking I may even add spinach when I make it again, because that would make it healthy, right? So good, even my pickiest eater gobbled it right up.

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