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Chicken Alfredo Stuffed Shells

  • Author: Laura
  • Total Time: 30 Minutes
  • Yield: 4-5 servings 1x


  • 1 (15-16 oz) jar Alfredo Sauce
  • 8 ounces softened cream cheese, divided
  • 28 jumbo pasta shells
  • 1 ½ cups cooked chicken diced or shredded
  • 1 cup shredded mozzarella cheese
  • 6 slices bacon cooked until crispy and crumbled
  • 1 cup cottage cheese ( or ricotta cheese)
  • 1 Tbsp ranch dressing mix
  • chopped fresh parsley, optional for garnish


  1. Cook the pasta shells to al dente, drain well.
  2. In the meantime, melt 5 oz of the cream cheese with the jar of alfredo sauce. Set aside.
  3. In a large bowl, mix the cooked chicken, ½ cup the mozzarella cheese, the remaining 3 ounces of cream cheese, cottage cheese, bacon and powdered ranch mix. Once shells have cooked, fill shells with the filling.
  4. Preheat oven to 375 degrees.
  5. Add a small amount of alfredo sauce onto the bottom of a 9×13 inch casserole dish. You just need enough to coat the bottom of the pan.  Place the stuffed shells into the pan. 
  6. Pour the remaining Alfredo sauce over top of the pasta shells. Then sprinkle the remaining mozzarella cheese and cover with aluminum foil.
  7.  Bake at 375 degrees for 20-30 minutes until hot and bubbly!
  8. Optional –  to brown the top of your casserole after baking, remove the foil and place under the broiler for 3-5 minutes or until golden brown. If desired, garnish with fresh parsley and enjoy! Serves 4-5.
  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Category: Chicken
  • Method: Baked
  • Cuisine: Italian
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