Creamy Chicken Bacon Ranch Stuffed Shells with Parmesan Sauce
Tender jumbo pasta shells loaded with seasoned chicken, crispy bacon, and jack cheese, then baked in a rich Parmesan cream sauce. The ranch seasoning adds a tangy flavor that complements the smoky bacon and creamy cheese perfectly. This hearty comfort dish makes an ideal family dinner or potluck contribution that will satisfy even the pickiest eaters. The make-ahead friendly nature and crowd-pleasing flavors make it perfect for busy weeknights or entertaining.
Ingredients
- ½ cup butter
- 4 cloves garlic, minced
- 8 ounces cream cheese
- 2 cups whole milk
- 6 ounces Parmesan cheese, shredded
- 3 tablespoons ranch dressing mix, dividedItalian seasoning1:1flavor
different flavor profile
- ¼ teaspoon ground black pepper
- 24 jumbo pasta shells, cooked one minute shy of box directions
- 2 cups chicken breast, cooked and chopped
- 8 ounces bacon, cooked and crumbled
- 2 cups jack cheese, shredded or chopped into small cubesmozzarella1:1mild
similar meltability
Instructions
- 1
Preheat oven to 375 degrees
- 2
Melt butter and garlic together in large pot over medium heat
- 3
Add cream cheese and ranch mix, whisk until combined
- 4
Slowly whisk in milk while stirring constantly
- 5
Add Parmesan cheese and black pepper, whisk until just melted then remove from heat
- 6
Lay out cooked pasta shells on large cutting board
- 7
Combine chicken, bacon, cheese and remaining ranch mix in medium bowl
- 8
Scoop filling into pasta shells
- 9
Top each shell with cheese cubes
- 10
Pour half the sauce around shells in baking dish
- 11
Bake for 10 minutes to melt cheese
- 12
Serve with remaining sauce
Tips
Cook pasta shells one minute less than package directions to prevent them from becoming mushy during baking
Make sure cream sauce doesn't boil when adding milk to prevent curdling - keep heat at medium and whisk constantly
Pre-cook chicken and bacon ahead of time to streamline assembly - rotisserie chicken works perfectly for convenience
Good to Know
Refrigerate covered up to 3 days. Reheat individual portions in microwave or covered in 350F oven.
Assemble completely without baking, cover and refrigerate up to 1 day. Add 5-10 minutes to baking time if cold.
Serve hot with extra sauce drizzled on top. Pairs well with simple green salad or steamed vegetables.
Common Mistakes
Don't overcook pasta shells initially to avoid mushiness after baking
Keep sauce at medium heat to avoid curdling the cream base
Don't skip the cheese cubes on top to ensure proper melting during baking
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate up to 24 hours before baking. Add 5-10 extra minutes to baking time if starting from cold.
What if I don't have ranch dressing mix?
Make your own with dried dill, garlic powder, onion powder, and dried parsley, or substitute with Italian seasoning for different flavor.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or cover and warm in 350F oven.