Stuffed shells filled with creamy Alfredo, shredded chicken, cheese, and even bacon. Served with a big salad and garlic bread, this Chicken Alfredo Stuffed Shells makes the perfect dinner idea.
Italian themed dinners are a top favorite in my house. While I will always go to my tacos and Mexican food, my husband loves his pasta and Italian meals.
So, I make a good amount of pasta in our house. These Chicken Alfredo Stuffed Shells are creamy and tasty, and just like the traditional chicken alfredo dinner everyone will love these.
How to make Chicken Alfredo Stuffed Shells:
Stuffed Shells are a great dinner. I have a few stuffed shell recipes on the blog already that are just as good as this one.
Try my Chicken Bacon Ranch Stuffed Shells or my Classic Italian Stuffed Shells.
Start by cooking your shells. Make your filling and mix it together well. Fill your shells and place them in a casserole dish. Top with more Alfredo sauce and mozzarella cheese.
Bake in the over and top with some more crumbled bacon.
Ingredients:
- Jumbo Shells
- Chicken (cooked and shredded) - use my All-Purpose Slow Cooker Chicken for this!
- Bacon (cooked and crumbled) - use my Air Fryer Bacon or my Oven Bacon recipe for this!
- Parmesan Cheese
- Mozzarella Cheese (divided)
- Alfredo Sauce (divided)
- Optional: Bacon and Parsley for garnish
Directions:
Step One - Cook jumbo shells according to package directions, drain, and set aside.
- Tip: Cook the pasta to al dente, as they will cook some more in the oven later.
Step Two - Place cooked and shredded chicken into a mixing bowl. Pour in ½ jar of Alfredo sauce, cooked and crumbled bacon, parmesan cheese, and ½ cup mozzarella cheese. Mix well together.
Step Three - Preheat oven to 350 degrees F. In a casserole dish spread some of remaining Alfredo sauce on the bottom (keeping some for topping).
Step Four - Add a large spoonful of chicken mix into each shell and place in your prepared casserole dish. Spoon on remaining Alfredo sauce onto shells.
Step Five - Top with remaining ½ cup of mozzarella cheese and bake for 16-20 minutes.
Optional Step - Top with more bacon and fresh diced parsley for garnish.
How long will these last?
You can store these Stuffed Shells in an air tight container in the refrigerator for about 7 days.
Can I freeze this recipe?
Yes, you can freeze this recipe. You can freeze this two different ways, before baking or after. You can freeze these for up to 60 days.
- Before Baking: To freeze before baking you need to fill you shells, but do not line your container with the extra sauce or top the shells with the extra sauce or cheese. Place in a freezer safe container and then when ready to bake allow to thaw, put your sauce on the bottom of the baking pan, and then top with the sauce and cheese.
- After Baking: To freeze after baking, once the shells have completely cooled place them in a freezer safe container. Allow to thaw before reheating.
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Chicken Alfredo Stuffed Shells
Ingredients
- 10 oz jumbo shells
- 3 cups cooked and shredded chicken
- ¾ cup cooked and crumbled bacon
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 16 oz Alfredo sauce (divided)
- Optional: ¼ cup more cooked and crumbled bacon and fresh parsley for garnish
Instructions
- Cook jumbo shells according to package directions, drain, and set aside.
- Place cooked and shredded chicken into a mixing bowl. Pour in ½ jar of Alfredo sauce, cooked and crumbled bacon, parmesan cheese, and ½ cup mozzarella cheese. Mix well together.
- Preheat oven to 350 degrees F. In a casserole dish spread some of remaining Alfredo sauce on the bottom (keeping some for topping).
- Add a large spoonful of chicken mix into each shell and place in your prepared casserole dish. Spoon on remaining Alfredo sauce onto shells. Top with remaining ½ cup of mozzarella cheese and bake for 16-20 minutes.
- Optional: top with more bacon and fresh diced parsley for garnish.
Notes
- To freeze before baking you need to fill you shells, but do not line your container with the extra sauce or top the shells with the extra sauce or cheese. Place in a freezer safe container and then when ready to bake allow to thaw, put your sauce on the bottom of the baking pan, and then top with the sauce and cheese.
- To freeze after baking, once the shells have completely cooled place them in a freezer safe container. Allow to thaw before reheating.
Nutrition
Could I use shredded Parmesan cheese it’s all the grocery store had on hand?
Do you cover the dish with foil?
I do not cover this with foil before I bake it.
Thanks, also what is the best way to reheat the leftovers from the refrigerator?
I would put them in the oven for about 10-15 mins at 350 degrees. You could add a little extra sauce or cheese before reheating as well!
Do you think it will be fine to make the night before and throw in the oven for lunch. Wanted to bring to a pot luck.
I think that would work!
Is the shell cooked already or is it being cooked in the oven??
I boil the shells first according got the package directions. Then fill them and bake.
Just made this for a quarantine lunch. Had ground chicken so used that instead of shredded along with homemade Alfredo sauce that I typically whip up. This is going at the top of the list for repeats! Delicious! Loved the bacon (and didn’t think I would). My kids ate a lot and kept saying how good it was.
So happy to hear that!
Definitely one of my favorite dishes to make! I only use rotisserie chicken (any flavor) and I add chopped spinach. This is beyond Delicious!!
What degree to bake at?
Hi Brittany! You bake this one at 350 degrees F. I hope you enjoy the recipe!!
One of our favorites, making this again tonight.