Carbonara Chicken Alfredo Stuffed Shells

The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that’s bound to become an instant classic! MORE + LESS -

Cindy Rahe

September 20, 2016

box (12 oz) jumbo pasta shells

Olive oil

jar (15 oz) Alfredo pasta sauce

1/2

cup Progresso™ chicken stock (from 32-oz carton), or water

cups shredded cooked chicken

cups ricotta cheese (12 oz)

1/4

cup grated Parmesan cheese

egg, slightly beaten

tablespoons chopped fresh parsley

clove garlic, finely chopped

1/4

teaspoon red pepper flakes

Dash salt and pepper

slices bacon, cooked and crumbled

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1

Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
2

Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don’t stick together.
3

In medium bowl, stir together Alfredo sauce and stock.
4

In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
5

Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
6

Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.

Take a shortcut and make it easy on yourself--buy a rotisserie chicken to shred for the filling!
Serve with additional chopped parsley and grated Parmesan.