Loaded Bacon Chicken Alfredo Stuffed
Loaded Bacon Chicken Alfredo Stuffed is a rich, comforting pasta bake filled with shredded chicken, crispy bacon, creamy ricotta, and homemade Alfredo sauce for a family-friendly dinner.
Ingredients
For the Filling
- 4 large chicken breasts cooked and shredded
- 1 cup cooked bacon crumbled
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- ½ teaspoon Italian seasoning
For the Alfredo Sauce
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Assembly
- 12 jumbo pasta shells cooked al dente
- 1 cup shredded mozzarella cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F so the dish bakes evenly and the cheese melts properly.
- Mix the filling by combining chicken, bacon, ricotta, Parmesan, and seasonings until smooth, adding a little cream if needed.
- Stuff the cooked jumbo shells with the filling, keeping them full but not overpacked to avoid tearing.
- Make the Alfredo sauce by melting butter, adding cream, seasoning it, and simmering until thickened.
- Assemble the dish by spreading sauce in a baking dish, arranging the stuffed shells, and covering them with the remaining sauce.
- Top with mozzarella and bake for 25 to 30 minutes until melted, bubbly, and lightly golden.
- Garnish and serve with fresh parsley, letting the dish rest briefly before plating.