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Carbonara Chicken Alfredo Stuffed Shells
Carbonara Chicken Alfredo Stuffed Shells
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Carbonara and chicken Alfredo stuffed shells - a delicious fusion dish sure to be a new favorite!
Ingredients:
  • 1 box (12 oz) jumbo pasta shells
  • Olive oil
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton), or water
  • 4 cups shredded cooked chicken
  • 3 cups ricotta cheese (12 oz)
  • 1/4 cup grated Parmesan cheese
  • 1 egg, slightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • Dash salt and pepper
  • 5 slices bacon, cooked and crumbled
Instructions:
  • Preheat your oven to 375°F and generously coat a 13 x 9-inch (3-quart) baking dish with cooking spray.
  • After cooking the pasta shells according to package instructions, drain and spread them on a cookie sheet to cool down. To prevent sticking, lightly drizzle the shells with olive oil.
  • Combine the Alfredo sauce and broth in a medium bowl, stirring until well mixed.
  • Combine chicken, ricotta, Parmesan, egg, parsley, garlic, red pepper flakes, salt, pepper, and half of the crispy bacon in a large bowl, ensuring thorough incorporation.
  • Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Fill each pasta shell with the chicken mixture once it has cooled down. Arrange the shells in diagonal rows in the dish until it's full (about 28 to 30 shells). Pour the remaining sauce over the shells.
  • Bake for approximately 35 minutes, or until the sauce is bubbling and the filling is heated through. Finish by sprinkling with the rest of the bacon.

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