These rich and satisfying chicken Alfredo stuffed shells are filled with tender shredded chicken, crispy bacon, creamy Alfredo sauce, and two cheeses, then baked until golden and bubbling. It’s a hearty and comforting meal perfect for family dinners or special gatherings.
Why You’ll Love This Recipe
This dish transforms a classic pasta bake into something truly indulgent. Jumbo shells are generously stuffed with a savory blend of chicken, bacon, ranch seasoning, and gooey mozzarella, all nestled in velvety Alfredo sauce and baked to perfection. The balance of creamy sauce and crisped bacon topping offers both texture and flavor in every bite. This recipe is simple enough for weeknights yet impressive enough for company.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 15 oz Alfredo sauce (for filling)
- 1 ½ tbsp fresh chopped parsley (1 tbsp for filling, ½ tbsp for garnish)
- 1 tbsp ranch dressing mix
- 1 tsp freshly cracked black pepper
- 3 cups cooked and shredded chicken breast (about 3 medium chicken breasts)
- 12 oz bacon, cooked and crumbled (¾ cup total: ½ cup for filling, ¼ cup for topping)
- 3 cups freshly grated mozzarella cheese (divided: 1½ cups for filling, 1½ cups for topping)
- ½ cup grated parmesan cheese (divided: ¼ cup for filling, ¼ cup for topping)
- 8 oz jumbo pasta shells, cooked al dente and drained (about 4½ cups)
- 22 oz Alfredo sauce (for pouring over the shells)
Directions
- Preheat oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish with nonstick spray.
- In a large bowl, whisk together 15 oz of Alfredo sauce, 1 tablespoon parsley, ranch dressing mix, and black pepper.
- Add the shredded chicken, ½ cup of crumbled bacon, 1½ cups mozzarella cheese, and ¼ cup parmesan. Mix thoroughly to combine.
- Fill each cooked jumbo pasta shell with about 1½ to 2 tablespoons of the chicken mixture. Place the filled shells in the prepared baking dish.
- Pour the remaining 22 oz of Alfredo sauce evenly over the shells.
- Top with the remaining 1½ cups mozzarella, ¼ cup parmesan, and ¼ cup bacon.
- Cover with foil and bake for 20 minutes.
- Remove foil and broil for 3–4 minutes, or until the cheese is golden and bubbling.
- Garnish with the remaining ½ tablespoon of chopped parsley. Serve hot.
Servings and timing
- Servings: 8 servings
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories per serving: 540 kcal
Variations
- Vegetable addition: Mix in spinach, mushrooms, or steamed broccoli to the filling for added nutrition.
- Spicy twist: Add red pepper flakes or chopped jalapeños for a bit of heat.
- Different meats: Substitute chicken with shredded rotisserie turkey or cooked ground sausage.
- Sauce variety: Use a homemade Alfredo sauce or mix in pesto for added flavor depth.
- Cheese swap: Try provolone or fontina in place of mozzarella for a different melt and flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze assembled (but unbaked) shells in a foil-covered baking dish for up to 2 months. Thaw overnight in the refrigerator before baking.
- Reheating: Reheat covered in the oven at 350°F (175°C) for 20–25 minutes or until heated through. Individual portions can be microwaved for 1–2 minutes.
FAQs
Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works well. Use a high-quality brand for the best flavor.
Can I make this ahead of time?
Yes, you can fully assemble the dish a day in advance and refrigerate it until ready to bake.
How many shells does 8 oz of pasta make?
You will get approximately 20–24 jumbo shells, depending on the brand and size.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken adds convenience and flavor to the dish.
Is ranch mix necessary?
The ranch mix enhances the flavor, but if unavailable, you can use garlic powder, onion powder, and dried dill as a substitute.
Can I use a different cheese blend?
Yes, Italian blend or Monterey Jack cheese would also work well in this recipe.
How do I keep the shells from tearing?
Cook the shells just until al dente and handle them gently when stuffing.
What if I don’t have a broiler?
Simply bake uncovered for an additional 5 minutes to melt and slightly brown the cheese.
Can I make this dish gluten-free?
Yes, use gluten-free pasta shells and check that your Alfredo sauce and ranch mix are gluten-free.
Will this dish be too rich for kids?
While rich, the creamy flavor is usually well-received by children. You can adjust the bacon and cheese amounts for a lighter version if desired.
Conclusion
These Chicken Alfredo Stuffed Shells with Bacon and Mozzarella offer the ultimate in comfort food—a creamy, cheesy, and savory pasta bake that’s as satisfying as it is easy to prepare. With bold flavors and a hearty texture, it’s a dinner option that pleases a crowd and can easily be made ahead for busy nights. Whether you’re feeding a family or entertaining guests, this dish is a reliable favorite.
Chicken Alfredo Stuffed Shells with Bacon and Mozzarella
These comforting chicken Alfredo stuffed shells are filled with creamy sauce, tender shredded chicken, crispy bacon, and gooey mozzarella. Baked until golden and bubbling, they make a hearty, indulgent meal perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 15 oz Alfredo sauce (for filling)
- 1 1/2 tbsp fresh chopped parsley (1 tbsp for filling, 1/2 tbsp for garnish)
- 1 tbsp ranch dressing mix
- 1 tsp freshly cracked black pepper
- 3 cups cooked and shredded chicken breast (about 3 medium chicken breasts)
- 12 oz bacon, cooked and crumbled (3/4 cup total: 1/2 cup for filling, 1/4 cup for topping)
- 3 cups freshly grated mozzarella cheese (divided: 1 1/2 cups for filling, 1 1/2 cups for topping)
- 1/2 cup grated parmesan cheese (divided: 1/4 cup for filling, 1/4 cup for topping)
- 8 oz jumbo pasta shells, cooked al dente and drained (about 4 1/2 cups)
- 22 oz Alfredo sauce (for pouring over the shells)
Instructions
- Preheat oven to 425°F (220°C) and lightly grease a 9×13 inch baking dish with nonstick spray.
- In a large mixing bowl, whisk together 15 oz Alfredo sauce, 1 tbsp chopped parsley, ranch dressing mix, and black pepper.
- Stir in shredded chicken, ½ cup crumbled bacon, 1½ cups mozzarella, and ¼ cup parmesan cheese. Mix until well combined.
- Fill each cooked jumbo pasta shell with 1½ to 2 tablespoons of the chicken filling.
- Arrange the stuffed shells in the prepared baking dish in a single layer.
- Pour 22 oz Alfredo sauce evenly over the shells.
- Top with remaining 1½ cups mozzarella, ¼ cup parmesan, and ¼ cup crumbled bacon.
- Cover with foil and bake for 20 minutes.
- Remove foil and broil for 3–4 minutes, or until the cheese is golden and bubbly.
- Garnish with the remaining ½ tbsp parsley and serve hot.
Notes
- Use rotisserie chicken to save prep time.
- Substitute ranch mix with Italian seasoning if desired.
- Ensure shells are cooked al dente to avoid tearing when stuffing.
- Dish can be assembled ahead of time and baked later.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 730mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg