Chicken alfredo stuffed shells: Simple dinner ideas

Tina Howell

If you are looking for something simple and different to make for dinner, this recipe for chicken alfredo stuffed shells is a delicious twist on pasta night. It is a one dish casserole that is easy to clean up as well. The best part is that you can make your own alfredo sauce, if you prefer.


  • 1 pound of jumbo pasta shells
  • 2 jars of alfredo sauce or you can make your own homemade sauce
  • 2 cups of cooked boneless skinless chicken breasts, chopped
  • 1/2 cup of mozzarella cheese, shredded
  • 1/2 cup fresh parmesan cheese, grated and divided
  • 1 cup of ricotta cheese
  • 8 ounces of cream cheese, softened and divided
  • 1/2 pound of bacon, chopped
  • 1/2 teaspoon of ground pepper
  • 1/4 teaspoon of salt


  • Preheat the oven to 375 degrees.
  • Cook the pasta shells then rinse and drain well.
  • Cook the bacon, then drain and crumble.
  • Chop up the chicken in small pieces.
  • In a mixing bowl, combine the alfredo sauce and 1/2 of the cream cheese. Mix together until smooth.
  • In another mixing bowl, add the chicken, rest of the cream cheese, all of the ricotta and mozzarella cheese, half of the parmesan cheese, salt, pepper and cooked bacon.
  • Pour just a small amount of the alfredo sauce in the bottom of the baking dish.
  • Stuff the pasta shells with the cheesy chicken mix and place them in the baking dish.
  • Pour the rest of the alfredo sauce over the pasta shells and the top with the rest of the parmesan cheese then cover tightly with aluminum foil.
  • Place in oven and bake about 30 minutes until the cheese is nice and bubbly.
  • Uncover and bake for a few minutes till top is golden brown.
  • Serve with garlic bread or salad and enjoy!

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Host of Fleurs Truly Podcast, Editor-in-Chief and Writer covering the Saints and all things New Orleans... sports, food, music, festivals and more.

New Orleans, LA

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