Description
Make chicken alfredo stuffed shells at home with creamy alfredo sauce, tender chicken, crispy bacon, and mozzarella. Perfect for a comforting family meal!
Ingredients
Scale
- 15 ounces alfredo sauce
- 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)
- 22 ounces alfredo sauce (for pouring over the stuffed shells)
Instructions
- Preheat your oven to 425°F (220°C). Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside.
- In a large mixing bowl, pour in your 15-ounce container of alfredo sauce. Add 1 tablespoon of chopped fresh parsley, ranch dressing mix, and freshly cracked black pepper. Whisk everything together until smooth.
- Stir in the shredded chicken, crumbled bacon, 1½ cups of mozzarella cheese, and ¼ cup of grated parmesan. Mix until all ingredients are fully combined.
- Carefully spoon about 1½ to 2 tablespoons of the filling into each cooked jumbo shell. You may have a few extra shells left over, which is fine. Place the stuffed shells in the prepared baking dish, fitting about 3 shells across and 8 to 9 shells down.
- Once all the shells are stuffed, evenly spoon the remaining 22 ounces of alfredo sauce over the shells, ensuring each one is coated.
- Sprinkle the remaining shredded mozzarella, parmesan, and ¼ cup of bacon over the top. Cover the baking dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and increase the oven temperature to broil. Broil the stuffed shells for about 3 to 4 minutes, watching carefully to prevent burning. Once the cheese is golden and bubbly, remove the dish from the oven and garnish with the remaining fresh parsley.
Notes
- If the shells are difficult to stuff, you can use a pastry bag or a Ziploc bag with the tip cut off to easily pipe the filling into each shell.
- Keep an eye on the baking process. When broiling, the cheese can burn quickly, so it’s best to check frequently.
- To ensure the chicken is cooked thoroughly, check that it reaches an internal temperature of 165°F (74°C).
- If your bacon browns too quickly, reduce the temperature slightly or cover it with foil.
Nutrition
- Serving Size: 1 serving
- Calories: 785 kcal
- Sugar: 3g
- Sodium: 2150mg
- Fat: 50g
- Saturated Fat: 23g
- Unsaturated Fat: 25g
- Trans Fat: 0.1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 211mg