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Chicken carbonara alfredo stuffed shells are pure comfort food, and a great way to use leftover chicken too.
Best Of Both Dishes
Can’t decide whether you want chicken carbonara or chicken alfredo?
Chicken carbonara alfredo stuffed shells give you the very best of both dishes. They are also easy to make.
Unlike standard cheese-stuffed shells, the filling is easy to handle and not messy.
Got Leftover Chicken?
These shells are the perfect place to use any leftover chicken you’ve got from another night’s meal.
Roast or rotisserie chicken is perfect. I would suggest using only white meat in these, but that’s a purely personal opinion.
White meat chicken (and turkey) is milder flavored with less fat. Since this stuffed shell filling has other flavorings that need to shine through, the milder the chicken, the better the overall flavor.
About That Sauce
Personally, I’ve never found a store-bought alfredo sauce that I’ve been crazy about. The original recipe called for a 15-ounce jar.
If you have a brand you like, then I suggest using your favorite since it will make this recipe even easier, but if you are like me you will probably prefer making your own.
I’ve provided a link to my quick alfredo sauce here and in the recipe card.
Chicken Carbonara Alfredo Stuffed Shells
- 2 cups quick alfredo sauce -OR- 1 jar about 16 oz store-bought alfredo sauce
- 1/2 cup chicken stock only if using store-bought sauce
- 12-15 cooked jumbo shells
- additional chopped parsley & crumbled bacon for garnish
- 2 large chicken breasts cooked and shredded
- 15 oz container ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp finely chopped fresh parsley
- 1 egg slightly beaten
- 3 slices crisp cooked bacon crumbled
- 1 cup shredded mozzarella cheese
- 2 cloves garlic finely minced
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- Mix all filling ingredients together in a large bowl.
- Preheat oven to 375 degrees F.
- Cook shells per package directions; drain. Place on a large plate or baking sheet to cool. Toss with about 1 tsp olive oil so the don’t stick to each other or the dish.
- Mix the alfredo sauce with the chicken stock—ONLY IF USING STORE-BOUGHT SAUCE. Place about 1/2 cup in the bottom of a 13 x 9-inch baking dish, spreading the sauce to coat the entire bottom of the pan.
- Fill shells and place them in the pan on a slight diagonal.
- Top with the remaining sauce.
- Bake for 35 minutes, or until sauce is bubbly and stuffing is cooked.
- Top with additional bacon and parsley
*Adapted from Betty Crocker
My mouth is watering just from reading the recipe!! Thanks for another re-do for left over baked chicken breast on the bone!!
Judith Hanneman says
I really hate to throw away good food, so I’m always looking for ways to use it! And this was very good too! Hope you like it as much as I do!
Marisa Franca @ All Our Way says
Okay, Judith!! You are wiping all my good intentions for watching what I’m going to eat in the next two weeks. I simply have to try this recipe. Lordy, but does it look delicious. Pasta. Cheese. Chicken. It’s got everything I want. If I die from taste overload I’ll pass away happily!!
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Judith Hanneman says