Chicken Alfredo Stuffed Shells

This hearty Chicken Alfredo Stuffed Shells recipe transforms ordinary pasta into an extraordinary comfort food experience. The jumbo shells cradle a rich filling of chicken, bacon, and cheese, all enveloped in a creamy alfredo sauce that satisfies even the most demanding comfort food cravings.

I first made these stuffed shells for a Sunday family dinner, and they've since become our most requested special occasion meal. My nephew who "doesn't like pasta" somehow manages to eat three servings every time I make them.

Ingredients

• Jumbo pasta shells: Create the perfect vessels for holding the creamy filling
• Alfredo sauce: Provides the luxurious base for both filling and topping
• Shredded chicken breast: Adds hearty protein that pairs perfectly with the creamy sauce
• Bacon: Contributes a smoky element that balances the richness
• Fresh mozzarella and parmesan cheeses: Create that irresistible cheese pull
• Ranch dressing mix: Adds a flavor dimension that makes people wonder what your secret is
• Fresh parsley: Brightens the rich flavors and adds visual appeal

Step-by-Step Instructions

Prepare the Baking Dish:

Preheat your oven to 425°F and lightly spray a 9x13 baking dish with nonstick spray. The proper temperature is crucial for achieving that golden brown top without drying out the filling.

Create the Filling Mixture:

In a large mixing bowl, combine the 15-ounce container of alfredo sauce with chopped parsley, ranch dressing mix, and black pepper. Whisk until completely smooth to ensure even flavor distribution. The ranch mix is your secret weapon here, adding complexity without overwhelming.

Add Proteins and Cheese:

Stir in shredded chicken, half cup of crumbled bacon, mozzarella, and parmesan cheese until thoroughly combined. This mixture should be thick enough to hold its shape when spooned into shells but not so dense that it becomes dry when baked.

Fill the Shells:

Spoon approximately 1½ to 2 tablespoons of filling into each cooked pasta shell. Arrange filled shells in your prepared baking dish in neat rows. The shells should fit snugly but not be crushed together. You might have a few extra shells leftover.

Add Sauce and Toppings:

Pour the remaining alfredo sauce evenly over the arranged shells, ensuring each shell gets coated. Sprinkle the remaining mozzarella, parmesan, and bacon over the top. This creates a delicious protective layer that keeps moisture in while creating an amazing browned crust.

Bake and Broil:

Cover with aluminum foil and bake for 20 minutes. Then remove foil, switch to broil, and cook for an additional 3-4 minutes until golden brown. Watch carefully during broiling as it can quickly go from perfect to burnt.

Garnish and Serve:

Sprinkle with remaining fresh parsley and serve while hot. The contrast of the bright green parsley against the golden cheese makes for a beautiful presentation.

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The ranch dressing mix in this recipe is truly transformative. I discovered this addition by happy accident one night when I was out of Italian seasoning, and now I would never make it any other way. The depth of flavor it adds makes people think you spent hours developing complex flavors.

Make-Ahead Options

These stuffed shells can be completely assembled up to 24 hours before baking. Simply cover tightly with plastic wrap then aluminum foil and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding about 10 minutes to the covered baking time.

Ingredient Substitutions

If you prefer making your own alfredo sauce, use a basic recipe with butter, heavy cream, garlic, and parmesan cheese. You will need approximately 4 cups total for the recipe.

Rotisserie chicken works beautifully in this recipe and saves significant preparation time. Simply pull the meat from the bones and shred it for instant ready to use chicken.

Turkey bacon offers a lighter alternative with less fat but still contributes smoky flavor. If using turkey bacon, you may want to add a little extra parmesan to compensate for the reduced fat content.

Serving Suggestions

A simple green salad dressed with lemon vinaigrette provides the perfect acidic counterpoint to the rich shells.

Garlic bread or warm crusty bread makes an excellent accompaniment for soaking up extra sauce.

For a complete meal that will please even picky eaters, serve with roasted broccoli or asparagus that has been simply prepared with olive oil, salt and pepper.

Recipe Questions & Answers

→ Can I use homemade alfredo sauce?

Yes, you can substitute store-bought alfredo sauce with homemade for a fresher and more personalized flavor.

→ What is the best way to cook chicken for this dish?

Shredded chicken works best. You can use rotisserie chicken, boiled, or baked chicken breasts for convenience.

→ Can I prepare this dish ahead of time?

Yes, assemble the stuffed shells, cover, and refrigerate overnight. Bake as directed when ready to serve.

→ Can I substitute bacon with another ingredient?

Yes, you can use turkey bacon or omit it altogether for a lighter version of the dish.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.