Go Back
cheesy bacon chicken stuffed shells
Admin

cheesy bacon chicken stuffed shells

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: dinner
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Boil the shells in salted water until al dente. Drain and set aside on a tray to cool slightly.
  2. 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 your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  4. Fill each shell with 1–2 tablespoons of the chicken-bacon-cheese mixture and arrange in the baking dish, seam side up.
  5. Pour the alfredo sauce evenly over the stuffed shells. Sprinkle extra mozzarella on top for a cheesy finish.
  6. 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. 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.
Freezing: Assemble, cover, and freeze for up to 2 months. Thaw overnight and bake as directed.