Stuffed Shells with Chicken Alfredo (Print-Friendly Version)
# What You'll Need:
→ Filling
01 -
15 ounces white cream sauce
02 -
1 tablespoon freshly chopped parsley leaves
03 -
1 tablespoon dry ranch seasoning
04 -
1 teaspoon freshly ground black pepper
05 -
3 cups shredded and cooked chicken breast meat (roughly 3 average boneless skinless breasts)
06 -
½ cup crispy bacon bits
07 -
1½ cups shredded mozzarella (fresh grated only)
08 -
¼ cup finely grated parmesan
→ Topping
09 -
22 ounces white cream sauce
10 -
1½ cups shredded mozzarella (fresh grated only)
11 -
¼ cup finely grated parmesan
12 -
¼ cup crispy bacon bits
13 -
½ tablespoon chopped fresh parsley (as garnish)
→ Pasta
14 -
8 ounces big pasta shells, cooked firm to bite and drained (about 4½ cups)
# Step-by-Step Directions:
01 -
Turn your oven on to 425°F. Grab a 9x13-inch dish, give it a light spray with cooking oil, and put it aside for now.
02 -
In a big bowl, pour in 15 ounces of white cream sauce. Add 1 tablespoon parsley, the ranch seasoning, and black pepper, then whisk it all up. Toss in your 3 cups chicken, ½ cup bacon bits, 1½ cups mozzarella, and ¼ cup parmesan. Mix everything together well.
03 -
Take each pasta shell and spoon about 1½ to 2 tablespoons of your mix inside. Line them up in your dish, making 3 rows across and about 8 or 9 down.
04 -
Pour the 22 ounces of white cream sauce evenly over your stuffed shells. Scatter the remaining 1½ cups mozzarella, ¼ cup parmesan, and ¼ cup bacon on top. Cover the dish with foil and pop it in the oven for 20 minutes.
05 -
Take the foil off, switch your oven to broil, and put the dish back in. Let it cook another 3 to 4 minutes until the top turns golden brown. Sprinkle with ½ tablespoon fresh parsley. Serve it up while it's still hot.