Chicken Alfredo Stuffed Shells

5 from 42 votes

These delicious chicken Alfredo stuffed shells are loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: Chicken Alfredo Stuffed Shells Recipe

Servings:

Calories: 763kcal

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

Preheat the oven to 425°F. Lightly spray a 9x13 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.

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.