Chicken Alfredo Stuffed Shells (Printable Version)
Rich stuffed shells with chicken, bacon, alfredo sauce, and gooey cheese.
# What You'll Need:
→ Filling
01 -
15 ounces alfredo sauce
02 -
1½ tablespoons fresh chopped parsley (1 tablespoon for filling, ½ tablespoon for garnish)
03 -
1 tablespoon ranch dressing mix
04 -
1 teaspoon fresh cracked black pepper
05 -
3 cups cooked and shredded chicken breast
06 -
¾ cup cooked and crumbled bacon (½ cup for filling, ¼ cup for topping)
07 -
1½ cups freshly grated mozzarella cheese (for filling)
08 -
¼ cup grated parmesan cheese (for filling)
→ Topping
09 -
22 ounces alfredo sauce
10 -
1½ cups freshly grated mozzarella cheese (for topping)
11 -
¼ cup grated parmesan cheese (for topping)
12 -
¼ cup cooked and crumbled bacon
→ Shells
13 -
8 ounces jumbo pasta shells (cooked al dente and drained)
# Steps to Follow:
01 -
Preheat the oven to 425°F. Lightly spray a 9x13 baking dish with nonstick spray and set it aside.
02 -
In a large mixing bowl, whisk together 15 ounces of alfredo sauce, 1 tablespoon of parsley, ranch dressing mix, and cracked black pepper until smooth. Stir in shredded chicken breast, ½ cup of crumbled bacon, 1½ cups of mozzarella, and ¼ cup of parmesan cheese until completely combined.
03 -
Spoon 1½ to 2 tablespoons of filling into each cooked jumbo pasta shell. Arrange filled shells tightly in the prepared baking dish.
04 -
Evenly spoon 22 ounces of alfredo sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese, parmesan cheese, and ¼ cup of crumbled bacon over the top.
05 -
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and increase the oven temperature to broil. Return the dish to the oven and broil for 3 to 4 minutes, watching closely to avoid burning, until the topping is golden.
06 -
Remove the stuffed shells from the oven and garnish with ½ tablespoon of fresh chopped parsley. Serve while hot.