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Chicken & Bacon Alfredo Stuffed Shells

This is a creamy and delicious pasta dish and it is perfect for a crowd.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine Italian
Servings 6 people, i.e. 3 shells each


  • ½ box large pasta shells, cook to al dente
  • 1 cup pasta water, this will be used to build your Alfredo Sauce for baking
  • ½ cup mozzarella cheese, shredded. Note: I used part skim mozzarella cheese.

For the Stuffing

  • 3 cups cooked chicken, cut in small cubes
  • 6 slices bacon, sliced thinly for frying
  • 1 cups ricotta cheese, Note: I used whole milk.
  • ½ cup mozzarella cheese, shredded. Note: I used part skim mozzarella cheese.
  • ¼ cup fresh Italian parsley, remove the leaves from the stems and chop
  • ½ tps red pepper flakes, optional for head
  • 1 egg
  • Salt & pepper, for seasoning

Alfredo Sauce

  • Bacon fat, save the bacon drippings when you crisp your bacon
  • 2 TBSP butter
  • 2 cloves garlic, smashed & chopped
  • 2 TBSP all purpose flour
  • 1 cup heavy cream
  • 1 cup milk, I used 2%
  • cup parmesan cheese, shredded finely
  • cup asiago cheese, shredded finely
  • Salt & pepper, for seasoning


The Stuffing

  • Begin by frying your bacon. Remove the bacon from the pan with a slotted spoon once the bacon is crispy and set the bacon fat frying pan aside for building your Alfredo Sauce later.
  • Add all the stuffing ingredients to a mixing bowl.
  • Mix together and set aside.

Alfredo Sauce

  • Shred the cheeses finely.
  • Warm the reserved bacon fat and your butter together.
  • Add your garlic and stir on medium heat, until fragrant.
  • Add your flour to the fat and garlic to create a roux.
  • On low heat, begin to add your cream and milk and whisk together.
  • Add your cheeses in small-ish batches until well combined.
  • Continue to whisk until nice and thick. Remove the Alfredo Sauce from the heat until you're ready to build your casserole.

Build The Casserole

  • Grab a large casserole dish, the al dente shells, chicken bacon ricotta stuffing and the Alfredo Sauce. In a small mixing bowl, add 2 cups of Alfredo Sauce and 1 cup of pasta water and combine together.
  • Add ½ of the sauce to the base of the casserole dish.
  • Stuff each shell with a spoonful or two of the stuffing.
  • As you stuff the shells, place them in your casserole dish.
  • Top the shells with the remaining Alfredo Sauce.
  • Top with mozzarella cheese.
  • Cover with foil and bake at 375 degrees for 45 minutes or until the casserole looks creamy and delicious. Remove the foil in the last 15 minutes to help create some golden color 😋.
  • Serve warm with garlic bread and a fresh salad, enjoy & cheers 🥂


  • You can buy Alfredo Sauce versus making your own.
  • You could use milk or half & half instead of cream.
  • You could use part-skim or whole milk ricotta.
  • This dish can be made in advance and baked when ready.
  • This recipe can easily be doubled and don't be afraid to crowd your shells in the casserole dish. Note: I would not double the Alfredo Sauce because this recipe is enough for your casserole dish.
Keyword Chicken & Bacon Alfredo, Chicken Alfredo, Stuffed Shells