Chicken Alfredo Stuffed Shells is my new favorite pasta dish and I’m sure it will become yours too!
I mean what’s not to love? Shells stuffed with 3 different kind of cheese, chicken, topped with creamy Alfredo sauce and BACON! Yes, please.
Basically all of my favorite things in one perfect casserole. And the best part is this recipe can be assembled ahead of time which makes it a perfect make ahead meal! Just fully assemble the stuffed shells in a baking dish, cover with foil and stick in your fridge until ready to bake. Then follow baking instructions per recipe card but keep in mind you might need to add 5-10 minutes to baking time if baking from cold.
My kids can be kind of funny about pasta and jumbo pasta shells is typically one that they pass up on. They tend to be more of tortellini or small shells kind of kids. So when I served this dish Logan looked at me kind of apprehensive. Like what is this on my plate, mom? What are you thinking? But I assured him it’s good and he just needed to try one bite. So he did and ended up licking his plate clean! I mean it is THAT good! Serve with crusty french bread and maybe a salad if you are into that kind of thing and you get yourself a perfect meal.
Also this chicken alfredo stuffed shells reheats beautifully (as long as you use jar Alfredo Sauce) so you’ll be happy to have leftovers for lunch the next day!
Can you freeze stuffed shells?
You can’t freeze the whole casserole assembled because Alfredo Sauce might curdle, but you can absolutely freeze the stuffed shells! Just cook and stuff your pasta shells per recipe instructions, place on a baking sheet covered with foil and place in the freezer for 1 hour. This is called flash freezing. Then place the shells in a large ziplock bag. You can freeze for up to 3 months. When you are ready to cook, pour 1/4 cup alfredo sauce on the bottom of baking dish, then place your frozen shells (yes, you can cook from frozen!), followed by the rest of your Alfredo Sauce, mozzarella cheese and crumbled bacon on top. Cover with foil and bake for 40-50 minutes or until shells are heated through. Uncover and cook for about 5 more minutes or until cheese is melted.
How to cook chicken?
So for these chicken Alfredo stuffed shells, you need already cooked chicken! You can use rotisserie chicken or you can cook your own! 2 medium size chicken breasts were about 2 cups for me. I just seasoned them with salt and pepper and placed on a baking sheet (cover it with foil, less cleanup!). Bake at 350F for 20-30minutes or until cooked through depending on the chicken thickness. Chicken is ready when it reaches 165F so might want to bust out your cooking thermometer! Cube or shred, both will work fine for this recipe.
How to cook bacon?
Since we are topping our stuffed shells with bacon, you will need already precooked bacon! You can purchase bacon crumbles if you’d like but baking bacon is very easy! Just line a baking sheet (rimmed) with foil and place bacon in a single layer. Then bake in the oven for 13-15 minutes depending on bacon thickness. Once done, let cool in the pan for a minute, then remove to a paper towel lined plate. Once bacon is cooled, crumble and you’re ready to use it! I love baking bacon! It’s just the easiest way, minimal mess and no grease splatter! I also freeze leftover bacon (flash freeze method above) and then you always have it on hand for easy add on to recipes or just throw it on your pan along side eggs and it reheats up super quick!
Chicken Alfredo Stuffed Shells with Bacon
- 21 jumbo pasta shells
- 15 oz ricotta cheese whole milk
- 2 cups shredded mozzarella cheese divided use
- 1/2 cup grated Parmesan cheese
- 2 cups cooked chicken
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 15 oz jar Alfredo sauce (I used roasted garlic flavor)
- 6 slices bacon cooked and crumbled
- Preheat oven to 350F. Spread 1/4 cup of Alfredo Sauce on the bottom of a 9×13 baking dish.
- Prepare pasta shells according to package instructions until al dente.
- While pasta is cooking make the filling.
- In a large bowl, combine ricotta, 1 cup mozzarella, parmesan cheese, cooked chicken, italian seasoning, garlic powder, salt and pepper.
- Drain pasta and let it cool.
- Fill pasta shells with ricotta filling and place in prepared baking dish.
- Top the pasta with the rest of the alfredo sauce, 1 cup mozzarella cheese and crumbled bacon.
- Bake uncovered for 25 minutes or until bubbly.