Chicken Alfredo Stuffed Shells are so creamy, delicious, flavorful, and easy to make. Stuffed with chicken breast, Ricotta, Parmesan, and topped with a creamy Homemade Alfredo sauce, these stuffed shells are perfect for company or just a quick weeknight dinner.
Chicken Alfredo is one of my better half’s favorite meals, while my favorite meal is stuffed shells with creamy ricotta cheese. One day after looking around on Pinterest, I noticed about 30 or more recipes for Stuffed Shells with Chicken Alfredo. Who knew this was so popular in our culture these days?
I decided I wouldn’t mind trying out my concoction of Chicken Alfredo Stuffed Shells after seeing a recipe by The Pioneer Woman, which probably ignited the other 30 plus methods on Pinterest for Chicken Alfredo Stuffed Shells. I read through her deliciously inspiring looking recipe a little bit, and then I decided to jump on the bandwagon and put my spin on this pasta dish.
I know most of you know this isn’t real Italian Food; it’s fun American food with a few Italian-Inspired ingredients. This isn’t a recipe that you can order any place in Italy, and they will have no clue as to what you are even talking about. With that being said, we can move forward.
I thought since I was getting a little creative with this stuffed shell recipe, that bacon should be included. BACON! You could use Panchetta if you like, it would be another layer of delicious Italian flavor to this recipe. I had bacon on hand, so I decided to use it in my Chicken Alfredo Shells to add a nice smoky layer of flavor. Bacon makes everything better in my book. If you don’t eat bacon, you can omit it, simple enough.
What is the difference between pancetta and bacon?
To make bacon, pork belly sides are brined and then smoked. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and pepper, curling it into a tight lo or roll, and then wrapping it in a casing to hold the shape of the pancetta. It is then cured, but it not smoked.
I also added chopped/torn basil to the top of my stuffed shells at the end. As you can see from the images, it starts wilting reasonably fast, so I would only add the torn basil toward the very end so it won’t look wilted upon serving it to your guests or family. It doesn’t change the flavor but looks little off to some. This is another step that can be omitted. You can use parsley if you like to add color to your casserole.
Let’s talk about the Alfredo sauce, and this can be approached in two different ways. You can do what I did and make your own Alfredo sauce, or you can take the easy way out and purchase Alfredo Sauce. It’s entirely up to you. I prefer my sauce, but have in the past used a jar or two of Alfredo Sauce in my sponsored posts in the past. There are some decent ones if you look around at the market.
Alfredo sauce is straightforward to make, and if you can make homemade gravy, you can make Alfredo Sauce. I’m serious, it’s almost that easy. Try it once and if it’s not as simple as I say, just come back and tell me and I will be happy to give you a few pointers to assist you in the future.
Cooking times will vary according to the pasta shape, size, amount, and type. Use the suggested cooking time on the package as a suggestion to how long you should cook the pasta
Unlike dried pasta, fresh pasta takes only a short time to cook, about 3-4 minutes or less. Careful not to overcook it.
Stuffed pasta, like tortellini and stuffed ravioli, will come to the surface of the water when ready.
Don’t add oil to the pasta water. The pasta sauce will have a hard time clinging to the pasta and slip off.
Don’t rinse your pasta unless you are making pasta salad. That washes away all the good starches that are needed to make the sauce cling to the pasta.
- 2 1/2 cups Heavy Cream warmed
- 1/2 cup Whole Milk warmed
- 12 tablespoons Unsalted Butter
- 2 cups Grated Parmesan Cheese
- 1 pinch Ground Nutmeg
- Kosher Salt to own taste
- White Pepper to own taste
- 2 -6- ounce- Seasoned Boneless Skinless Chicken Breasts cooked
- 24 ounces Ricotta Cheese
- 3/4 cup Grated Parmesan Cheese
- 1 large Egg
- 8 Fresh Basil Leaves chopped
- 1/4 cup Flat-leaf Parsley chopped
- 1 small Onion diced
- Kosher Salt to own taste
- White Pepper to own taste
- 20 Jumbo Pasta Shells cooked al dente
- 8-10 slices Bacon cooked until crisp
- 1/4 cup Basil or fresh Parsley chopped
- Parmesan Cheese to serve
In a large skillet stir, add 2 1/2 cups of warm heavy cream add the unsalted butter, cook over medium heat just until the butter melts, stirring occasionally about 2 to 3 minutes, add the warm whole milk, and Parmesan cheese to the cream sauce in the large skillet. Season with the nutmeg, kosher salt, and white pepper.
Season the boneless skinless chicken breasts on both sides with kosher salt and ground pepper. Heat a metal skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until done. Remove the chicken breasts, cool the cooked chicken until easy to handle then shred the chicken once cool.
Add 1 cup sauce to the bottom of a 9 x 13-inch glass baking dish. Using a spoon, fill each of the cooked pasta shells with the chicken mixture. Place them in the glass baking dish, then ladle the Alfredo Sauce over the top of the pasta shells. Bake for 30 minutes on 350 Degree F.
In a large bowl combine shredded chicken, ricotta cheese, Parmesan cheese, egg, diced onion, chopped basil, chopped parsley, Kosher salt, and white pepper.
Meanwhile, cook bacon in a metal frying pan until crisp, place on a paper towel to drain excess oil. Once cooled chop bacon in small bits for the topping.
Remove the Chicken Alfredo Stuffed Shells from oven and top with crisp bacon. Before serving add chopped basil or parsley, along with extra Parmesan cheese if desired.
Don’t forget to Pin and Print the recipe to save it for later!