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Chicken Stuffed Shells

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a close up shot of Chicken Stuffed Shells in a baking dish with a wooden spoon getting a slice
These chicken stuffed shells are loaded with creamy and cheesy ingredients and baked until gooey and bubbling.
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Table of Contents
  1. Chicken Stuffed Shells Ingredients
  2. How to Make This Chicken Stuffed Shells Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Most Popular Recipes

Chicken stuffed shells are the perfect blend of comfort food and sophistication. The creamy chicken mixture is oozing out of the pasta shells, and the cheese is perfectly melted; this dish is definitely worth indulging in!

a close up shot of Chicken Stuffed Shells in a baking dish with a wooden spoon getting a slice

Chicken Stuffed Shells Ingredients

Chicken Stuffed Shells raw ingredients that are labeled

You’ll need:

  • 15 to 16-ounce jar alfredo sauce
  • 8-ounce bottle ranch dressing
  • 20 jumbo pasta shells, uncooked
  • 2 cups shredded chicken
  • 16-ounce container ricotta cheese
  • ½ pound bacon, cooked and crumbled
  • 8-ounce package cream cheese, softened
  • 2 cups mozzarella cheese, shredded and divided
  • 2 cloves garlic, minded
  • 1 heaping tablespoon of Italian seasoning
  • ¼ teaspoon salt
  • 2 tablespoons fresh basil, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

PRO TIP:

I like to use a whole store-bought rotisserie chicken for this great recipe because it makes your prep so easy. You can certainly cook your own chicken for this recipe, either all breast meat, all dark meat, or a combination of both. You will need about 1-1½ pounds for your 3 cups of cooked chopped chicken.

SUBSTITUTIONS AND ADDITIONS

BREAD CRUMBS: Sprinkle the top of the cheesy chicken shells with bread crumbs before baking for a little bit of added crunch.

How to Make This Chicken Stuffed Shells Recipe

OUR RECIPE DEVELOPER SAYS

You can stuff these easy stuffed shells the night before you are ready to serve them, cover the pan with plastic wrap, and store them in the fridge until the next day.

STEP ONE: Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray. Set aside.

STEP TWO: Add the alfredo sauce and ranch dressing to a small mixing bowl, then stir until well combined.

Alfredo sauce and ranch dressing stirred in a bowl

STEP THREE: Spread 1 cup of the sauce mixture onto bottom of the prepare pan.

sauce mixture spread in a baking pan

STEP FOUR: Cook the jumbo shells al dente according to package directions, then rinse in cold water until cool enough to handle.

pasta shells placed in a strainer

STEP FIVE: Add chicken, ricotta, bacon, cream cheese, 1 cup mozzarella, garlic, Italian seasoning, and salt to a large bowl and beat using a hand mixer until well combined.

chicken, ricotta, bacon, cream cheese, mozzarella, garlic, Italian seasoning and salt combined in a bowl

STEP SIX: Stuff each shell with the chicken mixture, then place open side down in prepared pan.

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 mixture stuffed in each shell in a baking dish

STEP SEVEN: Pour the remaining sauce mixture over top, then top with remaining mozzarella cheese.

pour sauce mixture over the top and then mozzarella cheese over the top in a baking dish

STEP EIGHT: Bake uncovered for 28 to 30 minutes or until cheese begins to bubble and brown slightly.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your shells at the lower end of the recommended baking time.

bake Chicken Stuffed Shells in a baking dish

STEP NINE: Allow to cool slightly, top with fresh herbs, then serve. 

How To Serve

These cheesy bacon chicken stuffed shells should be served hot. They are perfect for busy weeknights, and the whole family will gobble them up. Serve them with a Caesar salad and garlic bread on the side. 

Our taco stuffed shells and stuffed shells recipes are two more tasty dishes using this favorite pasta shape.

Storage

IN THE FRIDGE: You can store any leftover chicken stuffed shells in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: You can freeze the cheesy bacon cheddar stuffed shells. I suggest using a disposable aluminum tray and wrapping it tightly with aluminum foil. You can freeze it for up to 2 months for best results. Be sure to thaw your cheesy bacon chicken stuffed shells completely in the refrigerator before baking.

MAKE AHEAD: You can prepare this pasta bake up to 24 hours ahead of time and keep it covered in the refrigerator until ready to bake and serve. You will need to allow the dish to come to room temperature while you are preheating your oven to ensure even baking. All your ingredients are already cooked, but you will want to make sure that it gets heated through evenly.

a close up shot of Chicken Stuffed Shells in a baking dish with a wooden spoon getting a slice

There is nothing better than a cozy and comforting pan of cheesy goodness. These creamy stuffed shells make a delicious dinner option, and we guarantee that your family will be asking for seconds.

FREQUENTLY ASKED QUESTIONS

Can I freeze these shells?

This pasta dish freezes well. Make the recipe according to the above directions right up to before the baking step. Cover well and freeze for up to two months.

Can I add veggies to the sauce or filling?

If you want to include extra veggie goodness, you can add veggies to your sauce or filling. Broccoli, mushrooms, or peppers are all great options.

Can I make this stuffed shell recipe 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 the shells and freeze them before baking them for a meal later.

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a close up shot of Chicken Stuffed Shells in a baking dish with a wooden spoon getting a slice

Chicken Stuffed Shells

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These chicken stuffed shells are loaded with creamy and cheesy ingredients and baked until gooey and bubbling.
Cook Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 15 to 16 ounces jar alfredo sauce
  • 8 ounce bottle ranch dressing
  • 20 jumbo pasta shells, uncooked
  • 2 cups shredded chicken
  • 16 ounces container ricotta
  • ½ pound bacon, cooked and crumbled
  • 8- ounce package cream cheese, softened
  • 2 cups mozzarella cheese, shredded and divided
  • 2 cloves garlic, minded
  • 1 tablespoon Italian seasoning, heaping
  • ¼ teaspoon salt
  • 2 tablespoons fresh basil, chopped (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions
 

  • Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray. Set aside.
  • Add alfredo sauce and ranch dressing to a small mixing bowl, then stir until well combined.
  • Spread 1 cup of sauce mixture onto bottom of the prepared pan.
  • Cook shells al dente according to package directions, then rinse in cold water until cool enough to handle.
  • Add the chicken, ricotta, bacon, cream cheese, 1 cup mozzarella, garlic, Italian seasoning, and salt to a large mixing bowl and beat using a hand mixer until well combined.
  • Stuff each shell with the chicken mixture, then place open side down in prepared pan.
  • Pour the remaining sauce mixture over top, then top with remaining mozzarella cheese.
  • Bake uncovered for 28 to 30 minutes or until cheese begins to bubble and brown slightly.
  • Allow to cool slightly, top with fresh herbs, then serve.

Notes

  • I like to use a whole store-bought rotisserie chicken for this great recipe because it makes your prep so easy. You can certainly cook your own chicken for this recipe, either all breast meat, all dark meat, or a combination of both. You will need about 1-1½ pounds for your 3 cups of cooked chopped chicken.
  • You can stuff these easy stuffed shells the night before you are ready to serve them, cover the pan with plastic wrap, and store them in the fridge until 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 check your shells at the lower end of the recommended baking time.

Nutrition

Calories: 619kcal | Carbohydrates: 11g | Protein: 32g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 142mg | Sodium: 1322mg | Potassium: 335mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 1mg
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