Description
Delight in a comforting twist on classic Chicken Cordon Bleu with these stuffed jumbo pasta shells filled with a creamy blend of cream cheese, Swiss cheese, chicken, ham, and bacon, all baked in a rich Alfredo sauce until bubbly and golden.
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 and Garnish
- 1 jar (16 ounces) Alfredo sauce
- Chopped parsley, for garnish
Instructions
- Prepare the baking pan and pasta shells: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick spray and set it aside. Boil the jumbo pasta shells in a large pot of salted water until they are al dente, about 10-12 minutes. Drain carefully and place each shell on a parchment paper-lined baking sheet without overlapping. Allow them to cool until easy to handle.
- Make the filling: In a large mixing bowl, combine the softened cream cheese, 1 cup of shredded Swiss cheese, chopped chicken breast, cubed ham, and 3/4 cup of the chopped cooked bacon. Season the mixture with salt, black pepper, and garlic powder. Gently stir until all ingredients are evenly incorporated.
- Stuff the shells: Take about 2 tablespoons of the chicken cordon bleu filling and stuff each cooled pasta shell generously. Place the stuffed shells side by side in the prepared baking pan. Fill shells until filling or shells run out; some shells may remain unused.
- Add sauce and toppings: Pour the entire jar of Alfredo sauce evenly over the stuffed shells in the baking pan. Sprinkle the remaining 1 cup of Swiss cheese and the reserved 1/4 cup of cooked bacon on top of the shells.
- Bake the casserole: Cover the baking pan with aluminum foil to prevent the cheese from drying out. Bake in the preheated oven for 30 minutes or until the dish is heated through and bubbly.
- Garnish and serve: Once baked, remove from the oven and let it cool slightly. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy your comforting chicken cordon bleu stuffed shells.
Notes
- Make sure to not overcook the pasta shells, as they will continue to cook in the oven.
- Use freshly cooked chicken and bacon for the best flavor
- Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil to retain moisture.
- For a lower-fat option, use reduced-fat cream cheese and Swiss cheese.
