Cheesy Bacon Chicken Stuffed Shells are a comforting twist on classic stuffed pasta. Jumbo shells are filled with a rich mixture of shredded chicken, crispy bacon, creamy cheeses, and savory seasonings, then baked in a velvety alfredo or cream sauce until bubbly and golden. This dish is perfect for cozy weeknights, potlucks, or when you need a satisfying meal that everyone will rave about. It’s indulgent, filling, and incredibly flavorful.
What Makes This Dish Special?
The combination of smoky bacon, tender chicken, and melty cheese inside pasta shells creates a crowd-pleasing comfort food with minimal effort. The creamy filling is complemented perfectly by a baked cheese topping and a silky sauce underneath. It’s make-ahead friendly, freezer-friendly, and totally customizable based on what you have in your fridge.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4–6
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 6 strips bacon, cooked and crumbled
- 1 cup ricotta or cottage cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- ½ cup grated parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2 cups alfredo sauce (store-bought or homemade)
- Optional: fresh parsley for garnish
Instructions
1. Cook the Pasta Shells
Boil the shells in salted water until al dente. Drain and set aside on a tray to cool slightly.
2. Make the Filling
In a large bowl, mix together the shredded chicken, crumbled bacon, ricotta, mozzarella, parmesan, egg, garlic powder, onion powder, salt, and pepper until well combined.
3. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
4. Stuff the Shells
Fill each shell with 1–2 tablespoons of the chicken-bacon-cheese mixture and arrange in the baking dish, seam side up.
5. Add Sauce and Cheese
Pour the alfredo sauce evenly over the stuffed shells. Sprinkle extra mozzarella on top for a cheesy finish.
6. Bake
Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly browned.
7. Garnish and Serve
Let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Variations
- Spicy Kick: Add a dash of crushed red pepper flakes or diced jalapeños to the filling.
- BBQ Twist: Swap alfredo for BBQ sauce and use sharp cheddar for a smoky BBQ version.
- Veggie Add-In: Add finely chopped spinach or sautéed mushrooms to the filling.
- Buffalo Style: Mix in a little buffalo sauce and use blue cheese crumbles for a hot and tangy upgrade.
Equipment You’ll Need
- Large pot
- Strainer
- Mixing bowl
- 9×13-inch baking dish
- Foil
- Spoon or piping bag for stuffing shells
Nutritional Information (Approx. Per Serving)
- Calories: 480
- Protein: 28g
- Carbohydrates: 32g
- Fat: 26g
- Fiber: 2g
- Sugar: 3g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
- Freezing: Assemble, cover, and freeze for up to 2 months. Thaw overnight and bake as directed.
My Cooking Experience
I’ve made this dish for both picky eaters and foodies alike, and it always gets rave reviews. The filling is rich but not overwhelming, and the bacon adds a smoky punch that balances the creamy sauce. It’s also one of my favorite make-ahead meals—I often freeze a batch to pull out on busy nights. This one’s a keeper.
Conclusion
Cheesy Bacon Chicken Stuffed Shells are comfort food perfection. Whether you’re prepping for a family dinner, a potluck, or a cozy night in, this dish delivers cheesy, savory goodness in every bite. It’s easy to make, filling, and guaranteed to please.
cheesy bacon chicken stuffed shells
Ingredients
Method
- Boil the shells in salted water until al dente. Drain and set aside on a tray to cool slightly.
- In a large bowl, mix together the shredded chicken, crumbled bacon, ricotta, mozzarella, parmesan, egg, garlic powder, onion powder, salt, and pepper until well combined.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Fill each shell with 1–2 tablespoons of the chicken-bacon-cheese mixture and arrange in the baking dish, seam side up.
- Pour the alfredo sauce evenly over the stuffed shells. Sprinkle extra mozzarella on top for a cheesy finish.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly browned.
- Let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
