Oh, you guys, get ready for a serious dose of comfort food because we’re diving headfirst into my absolute favorite Chicken Bacon Ranch Stuffed Shells! There’s just something magical about jumbo pasta shells stuffed to the brim with creamy, savory goodness, and this combo? It’s a game-changer. Imagine tender shredded chicken, smoky bacon, and that tangy ranch dressing all snuggled up in a cheesy hug. It’s the kind of meal that just makes everything feel right, perfect for a cozy family dinner or when you just need a serious pick-me-up. Honestly, the first time I made these, I knew I’d found a keeper. They’re just SO good!
Why You'll Love These Chicken Bacon Ranch Stuffed Shells
Seriously, these Chicken Bacon Ranch Stuffed Shells are a weeknight warrior and a guaranteed crowd-pleaser. They hit all the right notes without keeping you in the kitchen all night. Here’s why they’re about to become your new favorite:
- Creamy and Savory Filling: We’re talking a dreamy mix of chicken, cream cheese, ranch, cheddar, and bacon. It’s pure deliciousness packed into every shell!
- Satisfying Comfort Food: This dish is pure hug-in-a-bowl material. It’s hearty, cheesy, and just tastes like home.
- Quick Prep Time: With just about 20 minutes of prep, you can have these ready to bake even on your busiest evenings. Rotisserie chicken is your best friend here!
- Packed with Classic Flavors: Who doesn’t love chicken, bacon, and ranch? It’s a flavor combination that just works, and it’s a total winner.
Ingredients for Chicken Bacon Ranch Stuffed Shells
Alright, let’s get down to business with what you’ll need for these amazing Chicken Bacon Ranch Stuffed Shells. Don’t worry, it’s all pretty straightforward stuff! You’ll want a box of jumbo pasta shells, about 12 ounces of them. Make sure you cook them just right, al dente, so they hold up to stuffing. For the heart of the filling, grab one pound of boneless, skinless chicken breasts that have already been cooked and shredded – rotisserie chicken is a total lifesaver here! Then, you’ll need 8 ounces of cream cheese, make sure it’s nice and soft so it mixes easily. About half a cup of your favorite ranch dressing is essential for that signature flavor, plus half a cup of shredded cheddar cheese to make things gooey and delicious. Don’t forget a quarter cup of good quality crumbled bacon for that smoky crunch, and another quarter cup of fresh parsley, chopped, for a little brightness. Of course, we’ll need salt and pepper to taste. For the base, you’ll need one 24-ounce jar of marinara sauce, and to top it all off, about a cup of shredded mozzarella cheese. Easy peasy, right?
Ingredient Notes and Substitutions for Chicken Bacon Ranch Stuffed Shells
Okay, so a little secret here: using pre-cooked rotisserie chicken is seriously my go-to for these Chicken Bacon Ranch Stuffed Shells. It cuts down on prep time SO much, and it’s already got that lovely roasted flavor. If you can’t find it or prefer to cook your own chicken, just boil or bake a couple of chicken breasts until they’re cooked through, then shred them. And about that ranch dressing – use what you love! Some rances are creamier, some are tangier, so feel free to adjust the half cup to your personal taste. If you’re feeling a bit adventurous, you could totally toss in some chopped fresh spinach or sautéed mushrooms into the chicken mixture. It adds a nice little something extra without changing the core flavors too much. Just make sure any veggies you add are cooked and drained well so they don’t make the filling too watery!
How to Prepare Chicken Bacon Ranch Stuffed Shells
Alright, let’s get these Chicken Bacon Ranch Stuffed Shells from the ingredients list to your dinner table! It’s really not complicated, I promise. First things first, go ahead and preheat your oven to 375°F (190°C). Get that baby nice and warm while we get everything else ready. Now, grab your jumbo pasta shells. You want to cook these according to the package directions, but here’s my little trick: aim for *al dente*. That means they should still have a slight bite to them, not be mushy. Mushy shells just don’t hold up well for stuffing, trust me on this one! Once they’re cooked, drain them carefully and set them aside. It’s a good idea to maybe give them a tiny drizzle of olive oil and a gentle stir so they don’t stick together while you work on the filling.
Step-by-Step Preparation Guide
- Cooking the Jumbo Shells: As I said, boil those shells until they’re al dente. Drain them well and toss with a tiny bit of olive oil to prevent sticking.
- Creating the Creamy Chicken Bacon Ranch Filling: In a big bowl, you’re going to combine all the good stuff for the filling. Start with your shredded chicken, then add the softened cream cheese, that half cup of ranch dressing, the cheddar cheese, your crumbled bacon, and the fresh parsley. Give it a good mix until everything is well combined and super creamy. Don’t forget to season it with salt and pepper – taste it as you go to make sure it’s just right!
- Assembling the Chicken Bacon Ranch Stuffed Shells: Now for the fun part – stuffing! Carefully take each cooked pasta shell and generously fill it with that delicious chicken mixture. You want to pack it in there without breaking the shell.
- Baking to Perfection: Spread your marinara sauce evenly in the bottom of a 9×13 inch baking dish. This is like a cozy bed for our stuffed shells! Arrange the stuffed shells in a single layer over the sauce. Then, sprinkle that shredded mozzarella cheese all over the top. Cover the whole dish tightly with aluminum foil. Pop it into your preheated oven and bake for about 20 minutes. After those 20 minutes, carefully remove the foil – watch out for the steam! – and bake for another 10 to 15 minutes, or until the cheese is all melted, bubbly, and maybe even a little golden in spots. Let it rest for a few minutes before diving in; it’s worth the wait!
Tips for Perfect Chicken Bacon Ranch Stuffed Shells
Getting these Chicken Bacon Ranch Stuffed Shells just right is all about a few little things. First off, seriously, don’t overcook your jumbo shells! Cook them just until they’re al dente, that slight firmness is key so they don’t fall apart when you’re stuffing them. Also, make sure that cream cheese is really softened for the filling – it makes mixing so much easier and ensures a super creamy, lump-free texture. When you’re stuffing, be gentle! If the shells seem a bit sticky, a tiny bit of water on your fingers can help them not stick to you. And for that bubbly, golden top? Make sure your oven rack is in the center so the heat is even. Trust me, these little tips make a big difference!
Serving Suggestions for Chicken Bacon Ranch Stuffed Shells
These Chicken Bacon Ranch Stuffed Shells are pretty hearty on their own, but they love some friends on the plate! A simple side salad with a light vinaigrette is perfect for cutting through all that creamy richness. Some garlic bread is always a good idea for soaking up any extra sauce, or maybe some steamed broccoli for a bit of green. For drinks, a crisp, cold lager or even a light-bodied white wine like a Pinot Grigio would be lovely. It’s all about balancing those rich flavors!
Storage and Reheating Chicken Bacon Ranch Stuffed Shells
Got leftovers of these amazing Chicken Bacon Ranch Stuffed Shells? Lucky you! Let them cool down completely, then cover the baking dish tightly with plastic wrap or foil, or transfer them to an airtight container. They’ll keep nicely in the fridge for about 3-4 days. To reheat, you can pop them back in the oven at around 350°F (175°C) until they’re warmed through, or even zap them in the microwave for a quick fix!
Frequently Asked Questions About Chicken Bacon Ranch Stuffed Shells
Got questions about these glorious Chicken Bacon Ranch Stuffed Shells? I’ve got answers! People often ask about making them ahead, and yes, you absolutely can! Just assemble them completely, cover them tightly, and keep them in the fridge for up to a day before baking. You might need to add a few extra minutes to the baking time since they’ll be starting out cold. As for the chicken, my absolute favorite shortcut is using a store-bought rotisserie chicken. It’s already cooked and seasoned, making prep a breeze! If you’re cooking your own, just bake or boil a couple of chicken breasts until they’re done and then shred them up. And the shell-breaking question? It happens! The trick is to cook your jumbo shells just until they’re al dente – a little firm to the bite. Overcooked shells are way more likely to crack when you’re stuffing them. Also, be gentle and use a spoon or even your fingers to carefully fill them. If they feel a bit sticky, a tiny bit of water on your fingers can help!
Nutritional Information for Chicken Bacon Ranch Stuffed Shells
Just a heads-up, the nutritional info for these Chicken Bacon Ranch Stuffed Shells is an estimate, okay? It can totally change depending on the brands you use and exactly how you make them. But generally, one serving is around 550 calories, with about 28g of fat, 30g of protein, and 45g of carbohydrates. Enjoy!
Amazing Chicken Bacon Ranch Shells in 30 Mins
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and savory dish featuring jumbo pasta shells filled with a delicious blend of chicken, bacon, and ranch, baked to perfection.
Ingredients
- 1 box (12 ounces) jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 8 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled bacon
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 (24 ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing, cheddar cheese, crumbled bacon, and chopped parsley. Season with salt and pepper. Mix well.
- Stuff each cooked pasta shell with the chicken mixture.
- Spread the marinara sauce evenly in the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in a single layer over the marinara sauce.
- Top the shells with the shredded mozzarella cheese.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for a quicker preparation.
- Adjust the amount of ranch dressing to your preference.
- Add other vegetables like spinach or mushrooms to the filling if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, bacon, ranch, stuffed shells, pasta, casserole, comfort food