January 19, 2024
Review RecipeChicken Alfredo Stuffed Shells
These delicious chicken Alfredo stuffed shells are loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese.
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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.
Chicken Alfredo Stuffed Shells Ingredients
You’ll need:
- 1 (15-ounce) container of Alfredo sauce (for the filling)
- 1½ tablespoons of fresh chopped parsley (1 tablespoon for filling and ½ tablespoon for garnish)
- 1 tablespoon of ranch dressing mix
- 1 teaspoon of fresh cracked black pepper
- 3 cups of 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 of freshly grated mozzarella cheese (divided into 1½ cups for the filling and 1½ cups for the topping)
- ½ cup of grated parmesan (divided into ¼ cup for the filling and ¼ cup for the topping)
- 8 ounces (4½ cups) of 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 one tablespoon of chopped parsley, ranch dressing mix, and cracked black pepper until smooth.
STEP THREE: Stir in three 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.
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.
STEP FIVE: Once you have filled the baking dish, evenly spoon the 22-ounce container of Alfredo sauce over the stuffed shells.
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.
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.
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.
MORE CHICKEN RECIPES
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.
These chicken Alfredo stuffed 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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Chicken Alfredo Stuffed Shells
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
- 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
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 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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Comments
Tina Evans says
I wouldn’t add extra bacon, I’d actually swapped the bacon out for diced ham. I actually don’t eat bacon.
Ashley says
I have never made stuffed shells before, but my family LOVES alfredo, so I will definitely be trying this!
Gloria says
This sounds absolutely Y-U-M-M-Y! The only thing I would do would be to add some broccoli to the recipe. 🙂
Kristen H says
I would definitely add broccoli to this recipe! Would probably add mushrooms, too. Yum!
Evelyn Sanches says
I love Alfredo anything…..I also love stuffed shells..
If you have finicky children you can add both Bacon and chopped broccoli crowns
Beth A Crawmer says
Never made but it sounds and looks good.
Shatara says
This looks AH-MAZING!! I would definitely add more bacon inside the shells. Also, some buttery shrimp would add a nice and delicious POP as well!!
Catrena says
This looks delicious, must try, but I would add some red pepper flakes, only because I like a little heat. Thanks for sharing
Beckie Killian says
I would definitely add more bacon. I don’t think that I would ad any veggies. As far as the jar sauce, that is a definite yes.
Eileen E says
Love this concept and recipe.
Next time I’ll be adding some crushed red pepper. YUM!!
Shaunda Snider says
This looks amazing! I would not use jarred Alfredo sauce because I have a delicious and easy Alfredo sauce recipe that I would use.
Lisa says
I have never made stuffed shells before, but I will have to try it! It looks yummy!
Teresa Gerber says
No I have never made stuffed shells, but love them and I can’t wait to try!! And I would definitely use crushed red pepper flakes:)!!
Shawna says
Would you make with jarred alfredo sauce or homemade?
I personally have made chicken alfredo stuffed shells multiple times and have done both jarred sauce and homemade. I have to say I love the convenience of jarred but homemade taste soooo much better! I have yet to find a jarred sauce that even comes close- they all taste so artificial.
NANCY WAITES says
I would use prepared Alfredo sauce. Yum!
Linda Devereux says
This looks delicious I want to try it but it seems like a lot of Alfredo sauce is needed.
Carrie Webb says
I have made stuffed shells a few different ways. I would add spinach and mushrooms to it and maybe even sprinkle with crushed red pepper flakes just for the added kick and flavor.
Chery says
It sounds delicious as is, I wish there was a recipe for making the alfredo sauce for it. I like Gloria’s idea about adding broccoli, sounds like a great combination.
MARIE PALMER says
I’ve never made stuffed shells before. This recipe looks very yummy so I’ll try it for sure!
Lois says
This looks so good. I have never cooked with large shells before.
Going to make this.
Alisha Ward says
I would try this with homemade sauce!
Delcine Copella says
I’d add jalapeños (fresh) or crushed red pepper. No more bacon!!
Sara says
This is SO good! I would definitely sweeten the pot with more bacon, though! 🙂
Deborah says
I think it looks delicious as you have made it but you could use your favorite vegetable or any other meat. Thank you for this recipe!!
Kara B. says
It looks so yummy! I wouldn’t add more bacon. I would leave out the bacon altogether or possibly add turkey bacon.
Dee says
Jarred Alfredo is good for quicker meal but if you have time or special occasion, homemade Alfredo is so delicious & gives it even more of a special touch!
Pamela J Springs says
I would use pre-made Alfredo sauce and add some fresh/frozen peas!
Dawn G says
This looks so yummy!! I’ve made taco stuffed shells before and you can’t go wrong. I would definitely add extra bacon and steamed broccoli to it!
Billie Smith says
I’ve made stuffed shells before, but not with Chicken. I will definitely make this recipe, but will make my own Alfredo sauce and will not add the ranch mix.
Sue says
I think adding fresh spinach would enhance the taste.
Britteny Williams says
Oh this sounds yummy! And I would totally add veggies! Artichoke hearts would be soooo delicious I bet! Or chopped broccoli!
Monica A Eborn says
I’ve never made stuffed shells before.
Definitely going to try this one. Looks and sounds amazing!!
Adriana says
This looks delicious! I think adding red pepper flakes on top would add that little something extra!
Jeanna says
So simple! I’d definitely add some broccoli!
Tasha A says
Ooo this sounds yummy! Hmm I’d add extra parsley and more mozzarella on top. I love seasonings = flavor, it’s what it’s all about! And you can’t go wrong with pasta 😋 😍
Rebecca Knight says
I would definitely use homemade alfredo sauce.
Sherry says
Definitely want to try this, I think adding some chopped broccoli or spinach would be great!
tom schmalz says
I would add broccoli and sweet peppers
Robin Eaton says
Yes to extra bacon! All the bacon, please!
Kimberly says
I’ve never made stuffed shells before and I definitely would make my own sauce.
Abby says
This sounds amazing! I would add some red chili flakes to add some kick!
Tracy Oldaker says
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!!
Gayle C says
This sounds delicious! Add more bacon. You can never have too much bacon!
Rj says
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
Debbie says
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.
Raafia says
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!
Andrea Stoeckel says
Stuffed Shells are things I grew up with in RI. I’d add more bacon and use a jarred sauce
Barbara Schnoor says
This looks delicious. I think I would add 3/4 tsp. Red Pepper Flakes.
MsBuffy says
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.
Marcie B says
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.
Melissa Schrader says
Can I just use regular store bought Alfredo sauce?
Layne Kangas says
Hi, Melissa – sure! Enjoy!
James C says
I absolutely love this recipe. Even if you don’t use the big shells, it still tastes great. My dad has several health conditions, and is not able to eat most pastas, but all I needed to do was take everything except the noodles, replacing it with spaghetti noodles that he is able to eat, and he said it was the best thing he’s had in a long, long time.
Amanda says
I made this for a birthday dinner party. Everyone raved about it. I used rotisserie chicken in this recipe.