These Chicken Bacon Ranch Stuffed Shells are the perfect weeknight dinner recipe. Made with shredded chicken, ranch seasoning, and crispy bacon and smothered in a homemade alfredo sauce. Sure to be your new family favorite recipe.
My love for pasta runs deep. You all know that I have a soft spot in my heart for all of the carbs, but especially stuffed shells. My Lasagna Stuffed Shells are made on the regular here in the One Sweet Appetite home but this chicken ranch version may slide into our #1 spot.
It has EVERYTHING. Cooked chicken is shredded and tossed with cheddar cheese, spinach, green onion and stuffed into cooked pasta shells. A homemade ranch Alfredo is poured over the top and everything is sprinkled with bacon pieces. The only way I can even begin to describe it?
SO GOOD. Like, get in my belly right this second delicious. I could eat the sauce on anything and everything. Pin this recipe, print it out, and add it to your must-make list!
Stuffed Shells Recipe Ingredients:
Before you get rolling you’ll need to have an idea of what goes into this recipe. I’m not going to lie to you… It takes about 30-40 minutes just to prep and another 30 minutes to bake. Trust me, it is worth it. Here are the ingredients you’ll need to get started:
Jumbo pasta shells
- Cooked shredded chicken
- Spinach
- Cheddar cheese
- Green onion
- Breadcrumbs and bacon, completely optional
- Butter
- Flour
- Parmesan Cheese
- Milk
- Ranch Seasoning Packet
Step by Step Instructions:
It is no surprise that the star of the show is the Alfredo. Cream, rich, and a slight ranch flavor. It kicks this pasta dish up a notch and makes it drool worthy. Let’s dive into the secret of how to make Alfredo sauce.
- Start by gathering all of the ingredients. The key components are butter, flour, milk, and cheese. Stick with Parmesan if you want that classic Alfredo flavor.
- Melt butter in a medium saucepan. Whisk in equal amounts of flour. Cook 1-2 minutes or until bubbly. Make sure you whisk it consistently.
- Slowly stir in the milk. Simmer 1-2 minutes or until it is just slightly thickened. Make sure you keep whisking to keep it from burning on the bottom.
- Remove the sauce from the heat. Stir in the Parmesan cheese and ranch dressing mix.
- Serve with your favorite pasta!
KITCHEN TIP: If you like your pasta on the saucy side, consider doubling the Alfredo in this recipe. We have made it as stated and with a little extra sauce. We are a house divided! Half love the original version and half the super cheesy Alfredo topped dish. You can’t go wrong either way.
Do NOT skip the bacon. I know, I know. I technically said it is optional. But guys… Bacon makes everything SO delicious!
Related Recipes:
Like this recipe? You will love my:
- Baked Ranch Chicken
- Lasagna Stuffed Shells
- Chicken Alfredo Stuffed Shells
- Leftover Thanksgiving Stuffed Shells
- Copycat Buffalo Wild Wings Asian Zing Sauce
Ranch Chicken Stuffed Shells
These Ranch Chicken Stuffed Shells are smothered in a homemade Alfredo sauce and sprinkled with crispy bacon. Perfect for a quick and easy weeknight meal!
Ingredients
- 24 uncooked large pasta shells
- 2 cups cooked chicken, shredded
- 1 cup frozen spinach, thawed and chopped*
- 1 cup shredded cheddar cheese
- 1/2 cup diced green onion
- 1/4 cup breadcrumbs, optional
- cooked bacon pieces, optional
For the sauce:
- 1/4 cup butter
- 1/4 cup flour
- 1 cup shredded Parmesan cheese
- 1 cup whole milk
- 1 (1oz) Ranch seasoning mix
Instructions
- Preheat your oven to 350 degrees. Mist a 9x13 pan with cooking spray and set aside.
- Cook the pasta shells aldente according to the package directions.
- While the pasta is cooking, prepare the sauce.
For the sauce:
- Melt the butter in a medium saucepan. Whisk in the flour until a paste is formed. Cook 1-2 minutes, stirring frequently.
- Whisk in the milk. Cook on low heat until just slightly thickened. remove from the heat and stir in the Parmesan cheese. until melted. Stir in ranch packet.
Building the shells:
- Combine the shredded chicken, spinach, cheddar cheese, green onion, and 1/2 cup of sauce in a medium bowl. Fill each pasta shell with a heaping tablespoon of the chicken mixture and place in your 9x13 pan.
- Pour remaining sauce evenly over shells. Sprinkle with breadcrumbs and bacon if using, cover, and bake 25-30 minutes or until heated through. Remove cover and cook an additional 5-10 minutes or until bubbly.
Notes
*Be sure to squeeze as much moisture from the thawed spinach as possible.
Like your pasta extra saucy? Consider doubling the Alfredo in this recipe.
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Nutrition Information:
Yield: 8 Serving Size: 1 ServingsAmount Per Serving: Calories: 530Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 468mgCarbohydrates: 107gFiber: 7gSugar: 4gProtein: 37g
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Laurie
Saturday 18th of September 2021
By chance can you use fresh spinach versus the frozen spinach? I always seem not to get all of the water squeezed out of the spinach.
Jesseca
Sunday 19th of September 2021
You can use fresh spinach. I suggest cooking it slightly stovetop so it softens before adding to the dish.
MJ
Friday 2nd of April 2021
It took me over 2 hours from start to finish so clearly I did something wrong!
Probably should’ve cooked the shells when I boiled the chicken before shredding it.
Also I used a jar of Alfredo sauce with seasonings and a little ranch dressing in the mix. Very good, just wish I didn’t take so long making it!
Jesseca
Monday 5th of April 2021
Hi MJ. Thanks for pointing out that timeline. I'll have to add this recipe to our weekly menu and see if I can simplify the instructions to make it more of a "quick and easy" solution to all skill levels. I always love feedback and am glad you still loved the recipe.
Stacie
Monday 29th of March 2021
I’m not your mother but... don’t make it richer, with bacon grease, extra ... etc Try healthy, it’s great!!!
Jesseca
Monday 29th of March 2021
This is definitely a recipe that falls more in the comfort food category. If you're looking for something healthier I have some amazingly talented health food blogger friends I can point you to.
Stacie
Monday 29th of March 2021
Delicious. Everyone loved it.
Paige
Wednesday 10th of March 2021
I usually don’t make comments on anything I make from here but this was so good I had to! My family loved it. I doubled the Alfredo sauce though and I’m definitely glad I did- it wouldn’t have been enough if I didn’t double it. Amazing, can’t wait to make it again!
Jesseca
Thursday 11th of March 2021
Hi Paige, thank you for commenting! I will have to try doubling the sauce next time we make this recipe. It is definitely one of our family favorites.