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These jumbo shells filled with chicken alfredo turn basic pasta into an amazing baked dish your whole family will ask for again and again. The oversized shells hold a rich mix of juicy chicken, crunchy bacon bits, and gooey cheese, all swimming in smooth alfredo sauce for the ultimate comfort meal.
I whipped up these stuffed shells for a get-together with my buddies, and they were gone in seconds. They're now the most requested dish at every party, and my kids jump for joy whenever they spot me grabbing the big pasta shells.
What You'll Need
- Giant pasta shells: Boiled until just firm makes them perfect cups for all that creamy stuffing
- Alfredo sauce: Delivers that silky, buttery base that makes everyone come back for more
- Pulled chicken breast: Gives you filling protein that pairs wonderfully with the creamy sauce
- Crunchy bacon: Adds that smoky kick and nice texture difference
- Shredded mozzarella: Creates those gorgeous stringy pulls when you dig in
- Grated parmesan: Brings a rich, savory taste to both the filling and topping
- Powdered ranch mix: Works as my hidden trick for amazing flavor in every mouthful
- Chopped parsley: Cuts through the richness and makes the dish look fantastic
How To Make It
- Get your dish ready:
- Heat your oven to 425°F and coat a 9x13 pan with cooking spray. This step saves you from scrubbing later.
- Mix your base:
- Stir 15 ounces of alfredo sauce with a tablespoon of fresh parsley, the ranch packet, and some black pepper until it's all combined. Don't skip the ranch mix because it adds an amazing depth you can't get any other way.
- Toss in your main ingredients:
- Add your shredded chicken, half cup of cooked bacon pieces, one and a half cups of shredded mozzarella, and quarter cup of parmesan to the sauce mix. Stir everything until it's completely blended for the same great taste in each shell.
- Stuff each shell:
- Put about two tablespoons of your mixture into each cooked shell and place them in your greased baking dish. This amount gives you the right balance of pasta and filling.
- Cover with extra sauce:
- Pour the other 22 ounces of alfredo sauce all over your filled shells. This keeps everything juicy while cooking and stops the edges from getting hard.
- Sprinkle your toppings:
- Add the leftover mozzarella, parmesan, and bacon bits over the saucy shells. This creates that beautiful golden top that makes mouths water.
- Cook until bubbly:
- Cover with foil and bake for 20 minutes, then take off the foil and broil 3-4 minutes until golden on top. Keep an eye on it while broiling so you get brown cheese without burning it.
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The mix of ranch powder and alfredo sauce creates something totally magical. I found this combo by chance when I ran out of Italian herbs, and now I wouldn't dream of making it differently. My teenage boy, who usually runs from anything creamy, asks for this dish at least twice every month.
Prep It Early
These stuffed shells work great as a do-ahead meal. Get everything ready up to the baking part, wrap it tight with foil, and keep in the fridge for up to a day. When you're ready to eat, just add another 10-15 minutes of cooking time if it's cold from the fridge. The taste actually gets better when you make it ahead.
Keeping Leftovers
Any extra shells will stay good in a sealed container in your fridge for about 4 days. When warming them up, add a little milk or cream to keep the sauce smooth. Cover with foil and heat in a 350°F oven until hot all the way through, around 20 minutes. Microwaving works too if you're in a hurry but might make the pasta a bit tough.
Swap Your Ingredients
These stuffed shells can handle lots of changes. Store-bought rotisserie chicken saves tons of time. Turkey bacon makes a lighter version that's still tasty. If you don't eat meat, try sautéed mushrooms and spinach instead of chicken. Non-dairy versions of the alfredo sauce and cheeses can work too, though they won't feel quite the same in your mouth.
What To Serve With It
Pair these stuffed shells with a fresh green salad with tangy dressing to cut through the richness. Some warm garlic bread works great for mopping up extra sauce. For a full dinner, add some roasted veggies like broccoli or asparagus to bring more nutrition and bright colors to your plate.
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Common Questions
- → What type of chicken works best for this dish?
Shredded chicken breast works great in this recipe and blends nicely with the creamy stuffing. Grabbing a rotisserie chicken from the store can save you tons of time.
- → Can I use store-bought alfredo sauce?
For sure, ready-made alfredo sauce works just fine. Go for a premium brand to get 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 in the middle, following the box instructions, then after draining, toss them gently with a little olive oil to keep them apart.
- → Can these stuffed shells be made ahead?
You can definitely prep these shells a day early, wrap them up good, and pop them in the fridge. Just bake them fresh when you're ready to eat.
- → What side dishes go well with this meal?
These shells taste awesome with a simple green salad, some warm garlic bread, or a side of roasted veggies for a complete dinner everyone will love.