Delicious shells stuffed with a chicken carbonara flavored stuffing and baked in a rich cheesy alfredo sauce
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Chicken Carbonara Alfredo Stuffed Shells

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 4 -6
Author: Judith Hannemann


  • 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
  • Filling:
  • 2 large chicken breasts cooked and shredded
  • 1 container 15 oz ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbs 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