Can I make this dish ahead of time?

Yes, you can prep and stuff the shells a day in advance. Refrigerate them covered until ready to bake. It's a great time-saver for entertaining.

What other cheeses work well in this recipe?

Fontina, asiago, or gouda are excellent alternatives. You can also use a 3-cheese Italian blend for a shortcut without sacrificing taste.

Can I add vegetables like spinach or mushrooms?

Absolutely! Sautéed mushrooms, chopped spinach, or even sun-dried tomatoes add depth and color. Just ensure veggies are cooked and drained well to avoid excess moisture.

How do I make it less rich or lower in calories?

Swap heavy cream for milk in the Alfredo, use part-skim cheese, and skip the bacon. You’ll still enjoy the creamy comfort without the extra richness.

Chicken Alfredo Stuffed Shells – The Best Cheesy Dinner for Families

Name: Chicken Alfredo Stuffed Shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 15 oz Alfredo sauce (for the filling); 1.5 tbsp fresh chopped parsley (1 tbsp for filling, 0.5 tbsp for garnish); 1 tbsp ranch dressing mix; 1 tsp fresh cracked black pepper; 3 cups cooked and shredded chicken breast (about 3 medium-sized skinless boneless breasts); 0.5 cup cooked and crumbled bacon (for filling); 1.5 cups freshly grated mozzarella cheese (for filling); 0.25 cup grated parmesan cheese (for filling); 8 oz jumbo pasta shells (cooked al dente and drained); 22 oz Alfredo sauce (for topping); 1.5 cups mozzarella cheese (for topping); 0.25 cup grated parmesan cheese (for topping); 0.25 cup crumbled bacon (for topping)

Description

Chicken Alfredo Stuffed Shells is a creamy, cheesy pasta bake made with shredded chicken, Alfredo sauce, bacon, and melty cheeses stuffed into jumbo pasta shells and baked to perfection. Ideal for comforting family dinners and make-ahead meals.

Ingredients

Scale

15 oz Alfredo sauce (for the filling)
1.5 tbsp fresh chopped parsley (1 tbsp for filling, 0.5 tbsp for garnish)
1 tbsp ranch dressing mix
1 tsp fresh cracked black pepper
3 cups cooked and shredded chicken breast (about 3 medium-sized skinless boneless breasts)
0.5 cup cooked and crumbled bacon (for filling)
1.5 cups freshly grated mozzarella cheese (for filling)
0.25 cup grated parmesan cheese (for filling)
8 oz jumbo pasta shells (cooked al dente and drained)
22 oz Alfredo sauce (for topping)
1.5 cups mozzarella cheese (for topping)
0.25 cup grated parmesan cheese (for topping)
0.25 cup crumbled bacon (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F. Lightly spray a 9×13 baking dish with nonstick spray and set aside.
In a large bowl, whisk together 15 oz Alfredo sauce, 1 tbsp parsley, ranch dressing mix, and black pepper until smooth.
Add shredded chicken, 0.5 cup bacon, 1.5 cups mozzarella, and 0.25 cup parmesan. Mix until well combined.
Fill each cooked jumbo pasta shell with 1.5 to 2 tablespoons of the mixture.
Arrange the filled shells in the prepared baking dish.
Pour 22 oz Alfredo sauce over the stuffed shells evenly.
Sprinkle remaining mozzarella, parmesan, and bacon over the top.
Cover with aluminum foil and bake for 20 minutes.
Remove foil, broil for 3-4 minutes until the top is golden and bubbly.
Garnish with 0.5 tbsp chopped parsley and serve hot.

Notes

Use a piping bag or Ziploc with the tip cut to fill shells easily.
Make ahead and refrigerate overnight or freeze unbaked shells up to 3 months.
To reheat, cover and bake at 350°F until warmed through or microwave with added sauce to retain moisture.
Rotisserie chicken saves time and adds flavor.
Optional veggie add-ins include chopped spinach or artichoke hearts.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of dish
Calories: 785
Sugar: 3g
Sodium: 2150mg
Fat: 50g
Saturated Fat: 23g
Unsaturated Fat: 25g
Trans Fat: 0.1g
Carbohydrates: 29g
Fiber: 1g
Protein: 50g
Cholesterol: 211mg