Chicken Alfredo Stuffed Shells


  • 12 ounces jumbo shells pasta cooked according to package directions
  • 2 cups cooked shredded chicken
  • 1 container ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese divided use
  • 1 cup grated parmesan cheese divided use
  • 2 teaspoons dried Italian seasoning
  • salt and pepper to taste
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 slices bacon cooked and crumbled
  • 1/2 cup diced tomatoes
  • 2 tablespoons chopped parsley
  • cooking spray


  • Preheat the oven to 375 degrees. Coat a 9″x13″ pan with cooking spray.
  • In a large bowl, stir together the chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning and salt and pepper to taste.
  • Melt the butter in a large pan over medium heat. Whisk in the flour and cook for 1 minute.
  • Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
  • Add the remaining 3/4 cup parmesan cheese to the milk mixture, along with salt and pepper to taste.
  • Stir until cheese has melted.
  • Spread 1/3 of the sauce into the bottom of the prepared pan.
  • Spoon the chicken filling into the jumbo shells, and arrange the shells in a single layer in the pan.
  • Spoon the remaining sauce over the top and sprinkle with 1 cup mozzarella cheese.
  • Bake, uncovered, for 25 minutes or until pasta is bubbly and cheese has just started to brown.
  • Sprinkle the bacon, tomatoes and parsley over the top, then serve.


    Calories: 770kcal | Carbohydrates: 54g | Protein: 44g | Fat: 43g | Saturated Fat: 29g | Cholesterol: 196mg | Sodium: 623mg | Potassium: 563mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1590IU | Vitamin C: 2.1mg | Calcium: 627mg | Iron: 2.1mg

Leave a Comment

  −  8  =  2