Introduction

Buffalo Chicken Stuffed Shells bring a spicy twist to a classic pasta dish. These jumbo pasta shells are filled with a creamy, flavorful mixture of shredded chicken, cheese, and buffalo sauce—perfect for game days or a cozy dinner.

A white rectangular dish filled with large pasta shells layered in one even layer, each shell stuffed with a creamy orange mixture topped with melted white cheese that looks slightly golden in parts. The cheese has a smooth, stretchy texture and is sprinkled with finely chopped green herbs. The shells sit in a pale orange sauce that fills the space between them. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 jumbo pasta shells
2 cups cooked chicken, shredded
1/2 cup buffalo sauce
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
4 ounces cream cheese, softened
1 teaspoon garlic powder
1/4 cup ranch dressing
1/4 cup green onions, chopped

Instructions

Cook the pasta shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
Prepare the filling: In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, cream cheese, garlic powder, ranch dressing, and half of the shredded mozzarella. Mix well until creamy and evenly blended.
Stuff the shells: Carefully fill each cooked pasta shell with the buffalo chicken mixture, using a spoon or piping bag for ease.
Assemble the dish: Preheat the oven to 375°F (190°C). Spread a small amount of buffalo sauce or ranch dressing on the bottom of a baking dish to prevent sticking. Arrange the stuffed shells in the dish in an even layer.
Bake: Sprinkle the remaining mozzarella cheese and chopped green onions on top of the stuffed shells. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve: Remove from oven and let cool slightly before serving. Enjoy your spicy, cheesy buffalo chicken stuffed shells!

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
For a milder version, reduce the buffalo sauce or substitute with a spicy barbecue sauce.
Add chopped celery or carrots to the filling for a crunchy texture.
Top with extra blue cheese crumbles if you enjoy traditional buffalo flavors.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, microwave individual portions, covering them to retain moisture.

How to Serve

The image shows a white rectangular baking dish filled with large pasta shells arranged in neat rows. Each shell is stuffed with a creamy filling that looks soft and chunky, topped with a smooth layer of melted cheese that is lightly browned and sprinkled with chopped green herbs. The pasta shells have a pale yellow color and the cheese on top has a golden tint, giving a warm, inviting look. The white marbled surface beneath the dish adds a clean and bright background to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Buffalo Chicken Stuffed Shells?

Yes, you can freeze the baked stuffed shells. Allow them to cool completely, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I substitute for buffalo sauce?

If you don’t have buffalo sauce, you can use hot sauce mixed with melted butter or a spicy barbecue sauce for a different flavor profile.

Buffalo Chicken Stuffed Shells Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

Buffalo Chicken Stuffed Shells combine tender jumbo pasta shells stuffed with a spicy buffalo chicken mixture, creamy cheeses, and tangy ranch dressing, baked to perfection with a melty mozzarella topping for a comforting and flavorful meal.

Author: Zane
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta Shells

12 jumbo pasta shells

Filling

2 cups cooked chicken, shredded
1/2 cup buffalo sauce
1 cup ricotta cheese
4 ounces cream cheese, softened
1 teaspoon garlic powder
1/4 cup ranch dressing
1/4 cup green onions, chopped

Topping

1 cup mozzarella cheese, shredded

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
Cook Pasta Shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente. Drain and let cool to handle easily.
Prepare Filling: In a large bowl, combine shredded cooked chicken, buffalo sauce, ricotta cheese, softened cream cheese, garlic powder, ranch dressing, and chopped green onions. Mix thoroughly to create a creamy and spicy filling.
Stuff Shells: Spoon the buffalo chicken mixture into each cooked pasta shell, filling them generously but carefully to avoid tearing.
Arrange in Baking Dish: Place the stuffed shells in a single layer in a greased baking dish, ensuring they fit snugly but not overcrowded.
Add Topping: Sprinkle shredded mozzarella cheese evenly over the stuffed shells to create a melty, golden crust when baked.
Bake: Bake the shells in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Serve: Remove from the oven and let cool slightly before serving. Garnish with additional chopped green onions or a drizzle of extra buffalo sauce if desired.

Notes

You can substitute buffalo sauce with your preferred wing sauce for milder or spicier heat.
Cooked chicken can be from rotisserie, grilled, or leftover chicken for convenience.
For a creamier filling, add extra cream cheese or a splash of milk.
Serve with celery sticks and extra ranch or blue cheese dressing for an authentic buffalo wing experience.
To make ahead, prepare stuffed shells and refrigerate before baking; add extra baking time if cooking from cold.

Keywords: Buffalo chicken, stuffed shells, pasta bake, spicy chicken pasta, buffalo sauce recipe, comfort food, dinner recipe