These Cheesy Chicken Bacon Alfredo Stuffed Shells are stuffed with grilled chicken strips, naturally smoked bacon, freshly chopped green onions, mozzarella, parmesan cheese, and homemade Alfredo Sauce. Need I say more?
They are very tender, juicy, flavorful, satisfying, and so scrumptious you will be wanting thirds for sure! To complete the scrumptious meal, take a few minutes to make the salad while the shells are baking, and you’re set.
With the busy life, we often don't have the time to prep homemade meals. But with the dinner dish I'm sharing today it's totally possible. How about treating your family with comfort food for such a whirlwind and productive day, in less than 30 minutes? That is, the time it takes for you to preheat the oven and pop in an incredibly tasty pre-made dish such as this.
If you anticipate an errand-packed day or being on the go more than at home, some preparation the night before will go a long way. These stuffed shells can be put together the night before then keep in the refrigerator. At dinner time the next day pull it out of the fridge, bake and serve! That's how easy it is! Enjoy!
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📋 Recipe Ingredients
- Chicken breast strips chopped
- Bacon (see How to Make Perfect Quick and Easy Oven Broiled Bacon post)
- Green onion
- Mozzarella cheese
- Parmesan cheese
- Sea salt
- Black ground pepper
- Jumbo pasta shells
- Homemade Alfredo sauce (see Homemade Creamy Alfredo Sauce Recipe)
🔪 Recipe Instructions
How to Cheesy Chicken Bacon Alfredo Stuffed Shells
Broil (or fry) bacon (see How to Make Perfect Quick and Easy Oven Broiled Bacon post) and let it cool.
Grate mozzarella and parmesan cheese, mix them together and set aside until ready.
Cut chicken strips, green onion, broiled bacon into small pieces and place it into a large bowl.
Then add ¾ of the amount of shredded cheese (reserve the rest for topping). Add 1.5 cups (355 ml) of homemade Alfredo sauce.
Next, add salt and pepper, mix well to combine.
Cook shells and rinse them with cold water for them to cool down faster.
Finally, stuff a hipping tablespoon of the chicken, bacon, onion mixture into each shell, and place it into an oven-safe baking dish (you can use 2 medium-size baking dish that is freezer friendly and freeze one for later if this portion is too large for the size of your family). Top each shell with a teaspoon of Alfredo sauce.
⏲️ Baking time
Preheat oven to 350 F (180 C). Sprinkle the remaining cheese over stuffed shells, cover the baking pan with aluminum foil, and bake 2 pans at 350 F (180 C) for 45 min (or 1 pan for 35 minutes).
Let the shells cool before serving.
Garnish with freshly chopped parsley or chives.
If you make this Cheesy Chicken Bacon Alfredo Stuffed Shells Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
📖 Recipe Card
Cheesy Chicken Bacon Alfredo Stuffed Shells Recipe
Ingredients
- 1.25 lbs. (570 g) – chicken breast strips chopped
- 8 strips - bacon (see How to Make Perfect Quick and Easy Oven Broiled Bacon post)
- 1 bunch - green onion
- 8 oz. (226 g) - mozzarella cheese
- 4 oz. (113 g) - parmesan cheese
- 1 tsp. - sea salt
- ⅛ tsp. - black ground pepper
- 1 box (12 oz. or 340 g) - jumbo pasta shells
- 1.5 cups 355 ml - homemade Alfredo sauce + 1 cup (237 ml) for topping (see Homemade Creamy Alfredo Sauce Recipe)
Instructions
How to Cheesy Chicken Bacon Alfredo Stuffed Shells
- Broil (or fry) bacon and set aside to cool.
- Grate mozzarella and parmesan cheese, mix them together and set aside until ready.
- Cut chicken strips, green onion, broiled bacon into small pieces and place it into a large bowl.
- Then add ¾ the amount of shredded cheese (reserve the rest for topping). Add 1.5 cups (355 ml) homemade Alfredo sauce.
- Next, add salt and pepper, mix well to combine.
- Finally, stuff shells and rinse them with cold water for them to cool down faster. Stuff a hipping tablespoon of the chicken, bacon, onion mixture into each shell, and place it into an oven-safe baking pan (you can use 2 medium size baking pans that is freezer friendly and freeze one for later if this portion is too large for the size of your family). Top each shell with a teaspoon of Alfredo sauce.
Cooking Instructions
- Preheat oven to 350 F (180 C). Sprinkle the remaining cheese over stuffed shells, cover with aluminum foil and bake 2 pans at 350 F (180 C) for 45 min (or 1 pan for 35 minutes).
- Let the shells cool before serving.
- Garnish with freshly chopped parsley or chives.
🍝 Similar Recipes
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- Creamy Garlic Chicken Pasta
- Shrimp Alfredo Fettuccine Pasta Recipe
- Chicken Bacon Mushroom Alfredo Lasagna Recipe
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
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This is just what I need. Thanks for sharing your recipes!
Hi Nata! I'm glad you find it helpful. This dish is a huge rescue on the busy days for sure. I hope you like it just as much as we do! 🙂
Our family really enjoyed this dish! Thank you!
Im glad to hear that! Thank you for your feedback! 🙂
Hello Valya. If I will frozen shells I need to putt Alfredo Sauce before I frozen
Yes, finish the recipe completely. Spread the sauce, sprinkle with the remaining cheese and then freeze.
Thank you I love your website
You are very welcome!
Hello Valya. I will freeze half shells do I need to put Alfredo Sauce before I freeze them or after Thank you for recipe
Before freezing.
This is something my kids would love!! Deffiently a must to try.
For sure kid friendly dish!
Do you spread a small amount of sauce on bottom of pan, before layering the shells in?
No, I do not. During baking process oils will be released, the cheese will melt, and the shells will not stick to the bottom of the pan. I recommend using a ceramic baking dish for this recipe. I hope this is helpful! And thank you for the 5-star review! 🙂
How can I store leftover sauce? should I refrigerate it or freez it for future use?
I refrigerate leftover sauce. It will become super thick. But after reheating it the consistency should be back to normal. I hope this helps.