June 7, 2023
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 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.
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.
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 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.
More Recipes You’ll Love
- Shrimp Alfredo
- Creamy Garlic Parmesan Mushrooms
- Baked Ziti
- Baked Ziti with Chicken
- Chicken and Stuffing Casserole
- Tater Tot Casserole Recipe
- Shells and Cheese
- Stuffed Mushrooms
- Chicken Broccoli Alfredo Stuffed Shells
- Cabbage Roll Casserole
- Chicken Tortellini Alfredo
- Taco Stuffed Shells
- Sloppy Joe Casserole
- Carbonara Pasta
- Creamy Garlic Pasta
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 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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Comments
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.