Chicken Carbonara Alfredo Stuffed Shells
1 16 oz. jars Alfredo sauce
1/2 cup chicken stock
12-15 jumbo shells
2 large chicken breasts, cooked and shredded
1 15 oz. container ricotta cheese
¼ cup grated Parmesan cheese
½ cup sour cream
2 tablespoons dried parsley
1 egg, beaten
5 slices bacon, cooked crisp and crumbled
1 cup shredded mozzarella cheese
2 cloves garlic, minced
¼ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper
Mix all filling ingredients together in a large bowl (just use 3 pieces of bacon in the filling, save 2 strips of bacon for garnish). Preheat oven to 375-degrees F. Cook shells per package directions; drain. Place on a large plate or baking sheet to cool.
Coat a 9 x 13-inch baking dish with cooking spray. Mix the Alfredo sauce with the chicken stock. Place about ½ cup of the sauce on the bottom of the baking dish, spreading to coat the bottom. Fill shells with chicken filling and place them in the pan on a slight diagonal (so they fit better). Top with remaining sauce.
Bake for 35 minutes, uncovered, or until the sauce is bubbly and stuffing is heated through. Remove from oven and top with crumbled bacon and a little more dried parsley.