Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells

from thebestblogrecipes.com
Dinner
45 min
785 kcal / serving

Loaded with chicken, crispy bacon, creamy alfredo sauce, and plenty of melted cheese, these chicken alfredo stuffed shells are the perfect comfort food.

Ingredients

  • 15 ouncesalfredo sauce (for the filling)
  • 1 ½ tablespoonsfresh chopped parsley (1 tablespoon for filling and ½ tablespoon for garnish)
  • 1 tablespoonranch dressing mix
  • 1 teaspoonfresh cracked black pepper
  • 3 cupscooked and shredded chicken breast (about 3 medium-sized skinless boneless chicken breasts)
  • 12 ouncesbacon cooked and crumbled (this measures ¾ cup cooked, divide into ½ cup and ¼ cup)
  • 3 cupsfreshly grated mozzarella cheese (divided into 1½ cups for the filling and 1½ cups for the topping)
  • ½ cupgrated parmesan (divided into ¼ cup for the filling and ¼ cup for the topping)
  • 8 ouncesjumbo pasta shells (cooked al dente and drained according to package directions (4 ½ cups))
  • 22 ouncesalfredo sauce (for pouring over the stuffed shells)

Directions

  1. 1

    Preheat the oven to 425°F. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.

  2. 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. 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. 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. 5

    Once you have filled the baking dish, evenly spoon the 22-ounce container of alfredo sauce over the stuffed shells.

  6. 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. 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.