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Chicken Cheddar Shells with Peach Caprese Salad

Creamy chicken-and-shells loaded with cheddar, ranch, and bacon—because subtlety is overrated and comfort comes first. Add a peach caprese with basil, mozzarella, and balsamic to feel balanced.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

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 9x13-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.