Have you ever created a dish that had everyone asking for seconds before their first plate was even empty? That’s how I felt when I pulled these cheesy bacon chicken stuffed shells out of the oven.
They’re creamy, comforting, and packed with flavor. The crispy bits of bacon mixed with the cheesy chicken filling are downright irresistible. Trust me, this recipe will quickly become a family favorite!
Source: thediaryofarealhousewife
Ingredients
Here are the ingredients you’ll need to recreate these irresistible cheesy bacon chicken stuffed shells at home. Each one works together to bring out the best flavors.
- 12 ounces jumbo pasta shells: Cook these al dente so they hold their shape when stuffed.
- 2 cups cooked, shredded chicken (rotisserie works great): Rotisserie chicken is juicy and saves time on busy nights.
- 8 ounces cream cheese, softened: It creates a creamy, rich filling.
- 1 cup sour cream: Full-fat sour cream will yield the best texture.
- 2 tablespoons dry ranch seasoning
- 8 slices bacon, cooked and crumbled: Cook the bacon until crispy for added crunch.
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup diced green onions (for garnish)
- ½ cup diced tomatoes (optional garnish)
- 2 tablespoons ranch dressing (optional drizzle)
Note
This recipe makes around 6-8 servings, perfect for a family dinner or a hearty meal prep option.
Variations
There’s nothing wrong with tailoring this recipe to your needs. Here are some easy variations to try:
- Dairy-free: Use dairy-free cream cheese, sour cream, and cheese substitutes.
- Low-carb: Swap the pasta shells for hollowed-out zucchini halves or bell peppers.
- Spicy twist: Add a tablespoon of hot sauce to the chicken mixture or sprinkle red pepper flakes on top.
- Vegetarian option: Replace chicken and bacon with sautéed spinach and mushrooms for a satisfying meat-free version.
If you love creamy dishes, you might enjoy this Creamy Spicy Chicken Pasta with Summer Vegetables.
Cooking Time
With a bit of prep and careful layering, your meal will be ready in no time.
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
Here’s a quick list of kitchen equipment that will make this recipe a breeze:
- 9×13-inch baking dish: Perfect for evenly baking the stuffed shells.
- Large mixing bowl: For combining the filling ingredients.
- Baking sheet: For cooking the bacon if you prefer oven-baking.
- Pot: To cook the pasta shells.
- Spoon or piping bag: For stuffing the shells neatly.
- Aluminum foil: To cover the shells while baking to keep them moist.
How to Make Cheesy Bacon Chicken Stuffed Shells?
Creating these cheesy, bacon-loaded shells is easier than you think! Here’s a step-by-step guide to making them.
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F. Cook your jumbo shells in salted water until al dente. Drain them and set them aside to cool slightly. Cook your bacon until crispy, then crumble it into small pieces. Shred your cooked chicken.
Step 2: Make the Filling
Combine the shredded chicken, softened cream cheese, sour cream, ranch seasoning, and crumbled bacon in a large mixing bowl. Mix until everything is evenly incorporated.
Step 3: Stuff the Shells
Using a spoon or piping bag, fill each shell generously with the chicken mixture. Place the stuffed shells in a greased 9×13-inch baking dish.
Step 4: Add the Cheese
Sprinkle a mix of shredded mozzarella and cheddar cheese over the shells. The cheese will melt into a golden, bubbly topping.
Step 5: Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil during the last 5 minutes for a perfectly browned top.
Step 6: Finish with Garnishes
Once baked, garnish your shells with diced green onions, a drizzle of ranch dressing, and diced tomatoes if desired. Serve warm.
Additional Tips for Making this Recipe Better
Here are some extra tips that have made this recipe even better in my kitchen:
- Taste as you go. Adjust the ranch seasoning and cheese in the filling until it’s just right.
- Don’t overfill the shells. Leave a little wiggle room to avoid spilling during baking.
- Use fresh cheese. Pre-shredded cheese often contains anti-caking agents, which can make it melt less smoothly.
- Line the dish with a layer of sauce. A slick of Alfredo or marinara sauce can keep the shells extra moist.
For a pasta pairing idea, try this Easy Garlic Parmesan Chicken and Pasta Recipe.
How to Serve Cheesy Bacon Chicken Stuffed Shells?
Presentation makes all the difference! These cheesy stuffed shells can be plated beautifully with a few thoughtful touches. Add a sprig of fresh parsley or extra green onions for color and freshness. Serve alongside a crisp Caesar salad or some roasted vegetables to balance the richness.
Don’t forget the garlic bread to help scoop up every bit of sauce from the plate.
Nutritional Information
While these shells are indulgent, they’re completely worth it. Here’s a quick breakdown of the nutritional information per serving:
- Calories: 450
- Protein: 22g
- Carbohydrates: 34g
- Fat: 25g
Make Ahead and Storage
Make Ahead
You can stuff the shells, arrange them in the dish, and cover tightly. Refrigerate for up to 24 hours before baking.
Freezing
Assemble the shells in a freezer-safe container without baking. Cover with foil and freeze for up to 3 months. Before baking, thaw them in the fridge overnight.
Reheating
Warm leftovers in a preheated 350°F oven until heated through.
Why You’ll Love This Recipe?
There are so many reasons to try these cheesy bacon chicken stuffed shells.
- Crowd-pleaser. Everyone loves a cheesy, bacon-filled pasta dish.
- Easy prep. Using pre-cooked chicken and bacon saves time.
- Customizable. Versatile enough to adjust for dietary needs or preferences.
- Perfect for leftovers. Great for meal preps or next-day lunches.
Common Mistakes to Avoid for Better Results
Avoid these common pitfalls to make sure your dish turns out perfectly every time:
- Overcooking pasta. Softer pasta can fall apart while stuffing and baking. Stick to al dente.
- Forgetting to cover while baking. Baking uncovered from the start may dry out the shells.
- Not draining ingredients well. Too much moisture in bacon or chicken can make the filling watery.
- Rushing the assembly. Take your time to evenly stuff each shell.
I hope you and your family enjoy these cheesy bacon chicken stuffed shells as much as I do! Happy cooking! For more chicken inspiration, check out this Chicken Recipes collection.
Cheesy Bacon Chicken Stuffed Shells Recipe
Ingredients
Method
- Preheat your oven to 350°F. Cook your jumbo shells in salted water until al dente. Drain them and set them aside to cool slightly. Cook your bacon until crispy, then crumble it into small pieces. Shred your cooked chicken.
- Combine the shredded chicken, softened cream cheese, sour cream, ranch seasoning, and crumbled bacon in a large mixing bowl. Mix until everything is evenly incorporated.
- Using a spoon or piping bag, fill each shell generously with the chicken mixture. Place the stuffed shells in a greased 9×13-inch baking dish.
- Sprinkle a mix of shredded mozzarella and cheddar cheese over the shells. The cheese will melt into a golden, bubbly topping.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil during the last 5 minutes for a perfectly browned top.
- Once baked, garnish your shells with diced green onions, a drizzle of ranch dressing, and diced tomatoes if desired. Serve warm.
Notes
- Taste as you go. Adjust the ranch seasoning and cheese in the filling until it’s just right.
- Don’t overfill the shells. Leave a little wiggle room to avoid spilling during baking.
- Use fresh cheese. Pre-shredded cheese often contains anti-caking agents, which can make it melt less smoothly.
- Line the dish with a layer of sauce. A slick of Alfredo or marinara sauce can keep the shells extra moist.
