This recipe is what happens when mac-and-cheese energy meets ranch-and-bacon confidence, and honestly, it’s the kind of chaos I support.
The “peach caprese on the side” move feels fancy until you remember it takes five minutes, which is exactly my level of sophistication.
I first “planned” this combo the way most of us plan dinner—staring into the fridge and hoping for a plot twist—and somehow it turned into a creamy-cheesy masterpiece with a smug little salad.
Chicken Cheddar Shells with Peach Caprese Salad
EQUIPMENT (PAID LINKS)
- 9×13-inch baking dish
- Aluminum foil
- Serving platter
Ingredients
- 12 ounces medium pasta shells
- 2 cups broccoli florets
- 2 cups cooked shredded chicken
- 1 cup alfredo sauce
- 1/2 cup ranch dressing
- 1/2 teaspoon ground black pepper
- 1/2 cup cooked bacon chopped or crumbled
- 2 cups shredded white cheddar cheese
- 1 cup buttery crackers crushed
- 3 ripe peaches sliced
- 12 ounces mozzarella cheese sliced
- 1/4 cup fresh basil leaves sliced or torn
- 1 tablespoon olive oil
- 2 tablespoons balsamic glaze
Instructions
- Boil the Pasta: Bring a large pot of water to a rolling boil over high heat. Add the pasta shells and cook until tender, about 9 to 11 minutes.
- Cook the Broccoli: Add the broccoli florets during the last 2 to 3 minutes of pasta cooking so the broccoli turns bright green and stays crisp-tender.
- Drain Everything: Drain the pasta and broccoli in a colander, then return them to the pot off the heat.
- Add Chicken: Stir in the cooked shredded chicken until it’s evenly mixed through the hot pasta and broccoli.
- Make It Creamy: Add the alfredo sauce and ranch dressing, then stir until everything is coated and creamy.
- Season and Load It Up: Stir in the black pepper, bacon, and shredded white cheddar cheese. Mix until the cheese is melted and the mixture looks thick and saucy.
- Fill the Baking Dish: Spoon the mixture into a 9×13-inch baking dish and spread it into an even layer.
- Top with Crackers: Sprinkle the crushed buttery crackers evenly over the top for a crunchy finish.
- Bake Until Hot: Cover the dish with aluminum foil and bake at 350°F for about 20 minutes, until heated through.
- Prep the Salad Ingredients: While the pasta bakes, slice the peaches, slice the mozzarella, and tear or ribbon the basil.
- Assemble the Peach Caprese: Arrange peach slices and mozzarella slices on a platter, alternating as you go. Scatter the basil over the top.
- Dress and Finish: Drizzle the salad with olive oil, then drizzle with balsamic glaze.
- Serve: Remove the foil from the baked chicken cheddar shells and serve warm with the peach caprese salad on the side.
Video Recipe
Chicken Cheddar Shells with Peach Caprese Salad: Tips, Tricks & Lazy-Genius Swaps
If you’re about to cook this, congratulations—you’re already making better choices than Past You who considered cereal for dinner. Read this so you can look wildly competent with minimal effort.
Get the Pasta “Almost Done,” Not Fully Done
Cook the shells just shy of perfect because the oven finishes the job, and nobody wants baked pasta that tastes like it gave up on life. Two minutes under is the secret handshake—especially if you plan on leftovers.
Broccoli That Doesn’t Turn Into Sad Green Confetti
Toss the broccoli in for the last couple minutes of boiling and then actually drain it right away like you mean it. Overcooked broccoli is basically a cry for help, and this dish deserves better.
Rotisserie Chicken Is the Whole Point of Weeknight Survival
If you’re cooking chicken from scratch for this, I respect the ambition, but also… why. Rotisserie chicken or leftover shredded chicken makes this feel like you planned ahead, even if you absolutely did not.
Sauce Consistency: Thick Is Good, Glue Is Not
Alfredo + ranch can go from “creamy dream” to “spackle” depending on brands and how much heat you’ve got going. If it looks too thick, loosen it with a splash of water (or pasta water if you saved some), and pretend it was always the plan.
Ranch Swap Options for the Ranch-Weary
If ranch isn’t your personality trait, you can cut it back and lean heavier on Alfredo, or swap in sour cream or plain Greek yogurt for a similar tang. Just don’t use sweet yogurt unless you want chaos in the wrong direction.
Cheese Moves: Shred Your Own If You Want Maximum Melt
Pre-shredded works, but it has anti-caking stuff that makes it melt a little less smoothly, especially in a creamy sauce. If you shred a block, you’ll get that glossy, stretchy goodness, and you’ll feel like a Food Network adult for 30 seconds.
Bacon Hack: Cook Once, Live Forever
Make bacon ahead (or buy the real crumbled kind from the store) and stash it in the fridge so future you can toss it in like a genius. Bacon in a container is basically meal prep for people who hate meal prep.
Cracker Topping Without Sog City
If your crackers are going on top (as they should), they stay crunchy-ish instead of turning into a damp breadcrumb blanket. If you want extra crunch, uncover for the last few minutes so the top dries out, because a crisp topping is the entire emotional payoff.
Bake Time Reality Check
Ovens lie, baking dishes vary, and “20 minutes” is more of a suggestion than a promise. You’re done when it’s bubbling around the edges and hot in the center, not when a timer says you’ve earned dinner.
Make-Ahead Like You’re Organized (Even If You’re Not)
You can assemble the pasta bake earlier, cover it, and park it in the fridge until you’re ready to bake. Add a few extra minutes in the oven since it’s cold, and enjoy the illusion that you’re a person with a plan.
Freezer Friendly, With One Minor Attitude Adjustment
This freezes fine, but creamy sauces can separate a bit when thawed, so stir it well after reheating and don’t take it personally. It’s still delicious—just slightly less photogenic, like most of us on a Monday.
Reheating Without Drying It Out
Microwave leftovers covered so the steam helps, and add a tiny splash of water before reheating if it looks tight. Nobody wants leftover pasta that squeaks when you chew it.
Peach Caprese: Use Whatever Looks Good, Not Whatever Is “Correct”
If peaches are rock-hard, skip the struggle and use ripe nectarines or even strawberries if that’s what you’ve got. The only rule is: juicy fruit plus mozzarella equals “wow,” and you don’t need permission.
Mozzarella Options That Won’t Ruin the Vibe
Fresh mozzarella is dreamy, but if you only have the log or even shredded, it’ll still work—just less fancy-looking. This salad is not grading you; it’s just here to make dinner feel expensive.
Basil Storage So It Doesn’t Die Instantly
Basil hates the fridge like a dramatic houseplant, so keep it on the counter in a glass of water if you can. If it’s already a little wilted, tear it right before serving and act like you prefer the “rustic” look.
Balsamic Glaze Shortcut That Saves Your Sanity
Buy the glaze. Don’t reduce balsamic unless you enjoy standing at the stove watching a pot like it’s a suspense film. Store-bought glaze is one of life’s best little cheats, and I’m not ashamed.
