Chicken Alfredo Stuffed Shells (Print Version)
# Ingredients:
→ Filling
01 -
15 ounces alfredo sauce
02 -
1 tablespoon fresh chopped parsley
03 -
1 tablespoon ranch dressing mix
04 -
1 teaspoon fresh cracked black pepper
05 -
3 cups cooked and shredded chicken breast (about 3 medium-sized skinless boneless chicken breasts)
06 -
½ cup cooked and crumbled bacon
07 -
1½ cups freshly grated mozzarella cheese
08 -
¼ cup grated parmesan cheese
→ Topping
09 -
22 ounces alfredo sauce
10 -
1½ cups freshly grated mozzarella cheese
11 -
¼ cup grated parmesan cheese
12 -
¼ cup cooked and crumbled bacon
13 -
½ tablespoon fresh chopped parsley (for garnish)
→ Pasta
14 -
8 ounces jumbo pasta shells, cooked al dente and drained (about 4½ cups)
# Instructions:
01 -
Preheat the oven to 425°F. Lightly spray a 9x13-inch baking dish with nonstick spray and set aside.
02 -
Add 15 ounces of alfredo sauce to a large mixing bowl. Whisk in 1 tablespoon of chopped parsley, ranch dressing mix, and cracked black pepper until smooth. Stir in 3 cups of shredded chicken breast, ½ cup of crumbled bacon, 1½ cups of freshly grated mozzarella, and ¼ cup of grated parmesan cheese. Combine completely.
03 -
Spoon 1½ to 2 tablespoons of the filling into each cooked jumbo pasta shell. Arrange the filled shells in the prepared baking dish in rows of 3 across and 8 to 9 down.
04 -
Evenly spoon the 22 ounces of alfredo sauce over the stuffed shells. Sprinkle the remaining 1½ cups of shredded mozzarella, ¼ cup of grated parmesan, and ¼ cup of crumbled bacon over the sauce. Cover with aluminum foil and bake for 20 minutes.
05 -
Remove the foil, increase the oven temperature to broil, and return the baking dish to the oven. Broil for 3 to 4 minutes or until the topping is golden brown. Garnish with ½ tablespoon of fresh chopped parsley. Serve while hot.