Chicken Alfredo Stuffed Shells
Tender jumbo pasta shells filled with seasoned chicken, smoky bacon bits, and a rich Alfredo blend, finished with a bubbling cheese topping and a touch of parsley. This hearty baked dish balances creamy textures with savory depth for a satisfying family-style entrée.
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Servings: 8
Ingredients
- 3 cups of shredded cooked chicken breast (roughly 3 medium boneless, skinless pieces)
- 1 tablespoon of dry ranch seasoning mix
- 1½ tablespoons freshly minced parsley divided: 1 tablespoon for the filling, ½ tablespoon for garnish
- ¾ cup cooked bacon crumbles split: ½ cup for filling, ¼ cup for topping
- ½ cup finely grated Parmesan cheese divided equally between filling and topping
- 3 cups shredded mozzarella cheese divided: 1½ cups mixed in, 1½ cups on top
- 15 ounces of Alfredo sauce used within the shell filling
- 22 ounces of Alfredo sauce for draping over the filled shells
- 1 teaspoon of freshly ground black pepper
- 8 ounces jumbo pasta shells yields approximately 4½ cups when cooked and drained to al dente
Instructions
- Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish with cooking spray and set it aside.
- In a large bowl, combine the 15-ounce portion of Alfredo sauce with 1 tablespoon of chopped parsley, the ranch seasoning, and cracked black pepper. Stir until the mixture is smooth and evenly blended.
- Incorporate the shredded chicken, ½ cup of bacon bits, 1½ cups of mozzarella, and ¼ cup of Parmesan into the sauce mixture. Mix thoroughly to ensure all ingredients are well-distributed.
- Fill each al dente-cooked jumbo pasta shell with approximately 1½ to 2 tablespoons of the prepared mixture. Arrange the stuffed shells snugly in the greased baking dish. Typically, the layout accommodates 3 shells across and 8 to 9 down.
- Pour the 22-ounce Alfredo sauce evenly over the filled shells, making sure they are thoroughly coated.
- Top with the remaining mozzarella, the other ¼ cup of Parmesan, and the reserved ¼ cup of bacon crumbles. Cover the dish tightly with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil, increase the oven setting to broil, and return the dish to the oven. Let the topping broil for 3 to 4 minutes, monitoring carefully until the cheese is golden and bubbling.
- Once broiled, remove from the oven and finish by scattering the remaining ½ tablespoon of fresh parsley over the top. Serve immediately while warm.
Notes
These stuffed shells can be prepped the night before; simply refrigerate until you're ready to bake.
For a neater filling process, use a piping bag without a tip or a resealable plastic bag with the corner trimmed off.
Because oven calibrations may differ, closely monitor your dish during broiling to prevent over-browning of the cheese topping. Adjust the timing if needed.