Chicken Alfredo Stuffed Shells
Ingredients
- 15 ozalfredo sauce
for the filling
- 1 ½ tbspfresh chopped parsley
1 tablespoon for filling and ½ tablespoon for garnish
- 1 tbspranch dressing mix
- 1 tspfresh cracked black pepper
- 3 ccooked and shredded chicken breast
about 3 medium-sized skinless boneless chicken breasts
- 12 ozbacon cooked and crumbled
this measures ¾ cup cooked, divide into ½ cup and ¼ cup
- 3 cfreshly grated mozzarella cheese
divided into 1½ cups for the filling and 1½ cups for the topping
- ½ cgrated parmesan
divided into ¼ cup for the filling and ¼ cup for the topping
- 8 ozjumbo pasta shells)
cooked al dente and drained according to package directions (4 ½ cups
- 22 ozalfredo sauce
for pouring over the stuffed shells
Directions
- 1
Preheat the oven to 425°F. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
- 2
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.
- 3
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.
- 4
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)
- 5
Once you have filled the baking dish, evenly spoon the 22-ounce container of alfredo sauce over the stuffed shells.
- 6
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.
- 7
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.
Chicken Alfredo Stuffed Shells
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About this Recipe
Craving the ultimate comfort food experience that's rich, cheesy, and undeniably satisfying? These Chicken Alfredo Stuffed Shells deliver everything you love about creamy pasta and savory fillings in one irresistible, baked dish.
What makes these chicken alfredo stuffed shells truly special is the harmonious blend of textures and flavors. Each jumbo pasta shell is generously filled with a luscious mixture of tender shredded chicken, smoky, crispy bacon, and a creamy alfredo base. The secret addition of ranch dressing mix, alongside fresh parsley and black pepper, elevates the filling with a savory depth that sets this recipe apart from simpler versions.
Prepare for a dinner that's wonderfully robust and deeply comforting. Each shell cradles a savory chicken and bacon alfredo filling, bound together with two kinds of melted cheese. The pasta is cooked to a perfect al dente, providing a satisfying bite against the creamy interior. As it bakes, the entire dish is bathed in an extra layer of velvety alfredo sauce and topped with more golden, bubbling mozzarella and parmesan, promising a cheesy pull with every forkful. This is the epitome of hearty, homestyle cooking, perfect for a cozy evening.
While these chicken alfredo stuffed shells are incredibly satisfying as is, you can easily personalize them. Consider stirring in a pinch of garlic powder with the ranch mix for extra aromatic depth, or a dash of red pepper flakes for a subtle, warming kick. Fresh basil or chives could also be lovely substitutes for parsley if you're looking to vary the herbaceous notes in the filling.
These hearty stuffed shells are ideal for a cozy family dinner or as a standout dish when entertaining. Serve them alongside a crisp green salad and some warm, crusty bread to soak up every last drop of that creamy alfredo sauce.