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Chicken Cordon Bleu Stuffed Shells

Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 to 6


  • 1 box (12 ounces) jumbo pasta shells
  • 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
  • 1 jar (16 ounces) Alfredo sauce (OR use my homemade Alfredo sauce recipe)
  • chopped Parsley, for garnish


  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
    Cook jumbo pasta shells, in a large pot of water, until al dente. Carefully drain hot water and set each pasta shell out, not touching, on a large baking sheet that has been covered in parchment paper. Let shells cool enough to handle.
  • In a large bowl, combine softened cream cheese, 1 cup of Swiss cheese, the chicken, ham, and 3/4 cup of the bacon. Season with the salt, pepper and garlic powder. Gently stir to combine everything.
  • Fill each cooked shell with 2 Tablespoons of the chicken cordon bleu mixture. Place each stuffed shell in the prepared baking pan, lining side by side. Repeat with remaining mixture and shells. (You may have a few shells leftover.)
  • Pour Alfredo sauce all over the filled shells in pan. Sprinkle evenly with remaining Swiss cheese and chopped bacon all over the top. Cover with foil and bake for 30 minutes, or until hot and bubbly.
    Serve warm and chopped Parsley, if desired. Enjoy!