Savory Chicken Alfredo Stuffed Shells

These jumbo shells packed with chicken alfredo transform basic pasta into a mind-blowing casserole your family will beg for again and again. Each oversized shell holds a mouthwatering blend of juicy chicken, crunchy bacon bits, and gooey cheese, all swimming in velvety alfredo sauce that'll make your taste buds dance.

I whipped up these stuffed shells for friends at a potluck once, and they vanished in seconds. Now everyone asks for them whenever we get together, and my kids jump for joy when they spot me grabbing those giant pasta shells.

What You'll Need

• Jumbo pasta shells: Cook them slightly firm so they'll hold their shape with all that yummy filling
• Alfredo sauce: Forms the creamy foundation that makes everyone come back for seconds
• Shredded chicken breast: Packs in protein and pairs perfectly with the smooth sauce
• Crispy bacon: Adds that irresistible smoky crunch you can't stop eating
• Mozzarella cheese: Creates those stretchy, Instagram-worthy cheese strings
• Parmesan cheese: Brings a savory kick to both the stuffing and topping
• Ranch dressing mix: My hidden trick for flavor that'll blow your mind
• Fresh parsley: Cuts through richness and makes everything look pretty

Cooking Instructions

Get your pan ready:

Heat your oven to 425°F and coat a 9x13 dish with cooking spray. This step saves you from scrubbing later.

Mix your stuffing:

Stir together 15 ounces of alfredo sauce, a tablespoon of chopped parsley, the ranch mix packet, and some black pepper. That ranch powder isn't optional—it's what makes this dish unforgettable.

Toss in your main players:

Add your shredded chicken, half cup of bacon bits, one and a half cups of shredded mozzarella, and quarter cup of parmesan. Mix everything thoroughly so each bite tastes amazing.

Stuff those shells:

Scoop about two tablespoons of your mixture into each cooked shell and arrange them in your greased dish. This amount gives you the perfect balance without stuffing spilling everywhere.

Pour on more goodness:

Drizzle the remaining 22 ounces of alfredo sauce all over your filled shells. This keeps everything moist and prevents those annoying dried-out edges.

Shower with toppings:

Sprinkle your leftover mozzarella, parmesan, and bacon across everything. This creates that bubbly golden topping everybody fights over.

Let the oven work magic:

Cover with foil and bake for 20 minutes, then uncover and broil 3-4 minutes until golden. Keep an eye on it while broiling so you get that perfect browning without burning.

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Mixing ranch powder with alfredo creates something truly special. I found this combo by mistake when I ran out of Italian seasoning, and now I wouldn't dream of making it differently. Even my teenage boy, who usually runs from creamy foods, asks for this twice a month.

Prep Ahead Tips

You can easily fix these shells ahead of time. Just do everything except the baking part, wrap tightly with foil, and stick in the fridge for up to 24 hours. When you're ready to eat, just add about 10-15 minutes to the cooking time if they're cold from the fridge. They actually taste better when the flavors have time to mingle overnight.

Keeping Leftovers Fresh

Any shells you don't finish will stay good in a sealed container in your fridge for about 4 days. When warming them up, add a little splash of milk to keep the sauce from getting too thick. Cover with foil and heat in a 350°F oven for around 20 minutes until hot throughout. Microwaving works too but might make your pasta a bit tough.

Swap These Ingredients

You can switch things up easily with these shells. Grab a store-bought rotisserie chicken to save time. Try turkey bacon for a lighter meal without losing flavor. Want a veggie version? Replace chicken with cooked mushrooms and spinach. You can even use dairy-free versions of the alfredo and cheeses, though they won't feel quite the same in your mouth.

What To Serve Alongside

Pair these shells with a fresh green salad topped with tangy dressing to cut through the richness. Some warm garlic bread works great for mopping up extra sauce. For a complete dinner, add some roasted broccoli or asparagus to bring color and nutrients to your plate.

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Common Questions

→ What type of chicken works best for this dish?

Tender shredded chicken breast works great in this recipe and blends nicely with the creamy mixture. Grabbing a rotisserie chicken from the store can save you time.

→ Can I use store-bought alfredo sauce?

You can definitely use pre-made alfredo sauce from the store. Just pick a good quality one for better taste, or whip up your own if you've got time.

→ How do I prevent the shells from sticking together?

Cook your shells until they're just firm to the bite following the box instructions. After draining them, toss them gently with a splash of olive oil to keep them separated.

→ Can these stuffed shells be made ahead?

You can put everything together a day before you need it. Just fill the shells, wrap them up tight, and pop them in the fridge. Bake them fresh right before you want to eat.

→ What side dishes go well with this meal?

These shells taste amazing with a simple green salad, some warm garlic bread, or a side of roasted veggies for a complete and filling dinner.