Description
Chicken Cordon Bleu Stuffed Shells combine tender jumbo pasta shells filled with a creamy mixture of cream cheese, Swiss cheese, chicken, ham, and bacon, all baked in a rich Alfredo sauce. This hearty, comforting casserole offers a delicious twist on the classic chicken cordon bleu flavors in a family-friendly baked pasta dish.
Ingredients
Scale
Pasta
- 1 box (12 ounces) jumbo pasta shells
Filling
- 1 block (8 ounces) cream cheese, softened
- 2 cups shredded Swiss cheese, divided
- 1 cup cooked, chopped chicken breast
- 1 cup cubed ham
- 1 cup cooked, chopped bacon, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Sauce
- 1 jar (16 ounces) Alfredo sauce
Garnish
- Chopped parsley, for garnish
Instructions
- Preheat and Prepare Pasta Shells: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking pan with nonstick spray. In a large pot of boiling water, cook the jumbo pasta shells until al dente. Drain carefully and arrange the shells on a parchment paper–lined baking sheet so they don’t touch. Let them cool enough to handle.
- Make the Filling: In a large bowl, combine the softened cream cheese, 1 cup of the shredded Swiss cheese, chopped chicken breast, cubed ham, and 3/4 cup of the cooked chopped bacon. Season with salt, black pepper, and garlic powder. Gently stir until all ingredients are well incorporated.
- Stuff the Shells: Using about 2 tablespoons of the chicken cordon bleu mixture, fill each cooked pasta shell. Place the stuffed shells side by side in the prepared baking pan. You may have a few shells left over depending on filling.
- Add Sauce and Toppings: Pour the Alfredo sauce evenly over the stuffed shells in the baking pan. Sprinkle the remaining 1 cup of Swiss cheese and the remaining 1/4 cup of chopped bacon over the top for extra flavor and texture.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes or until everything is heated through and bubbly.
- Serve: Remove from the oven and garnish with chopped parsley if desired. Serve warm and enjoy your comforting Chicken Cordon Bleu Stuffed Shells!
Notes
- Be sure to cook the pasta shells al dente so they hold their shape while stuffing and baking.
- You can prepare the filling mixture a day ahead for convenience; just keep it refrigerated until ready to use.
- For a crispier topping, remove the foil during the last 5-10 minutes of baking to brown the cheese and bacon on top.
- Substitute turkey or chicken ham for a leaner option.
- If you prefer, homemade Alfredo sauce can be used instead of store-bought.
