Stuffed Buffalo Chicken Shells

Creamy, spicy, and satisfying, these stuffed shells combine the flavor of Buffalo chicken with the comfort of pasta, perfect for any family gathering.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

For the Stuffed Shells

15 pieces jumbo pasta shells Cook according to package instructions.
2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
½ cup Buffalo sauce Adjust spice level to taste.
1 cup cream cheese, softened Bring to room temperature for easier mixing.
1 cup shredded cheddar cheese Reserve half for topping.
½ cup ranch dressing Can substitute with blue cheese dressing.
½ cup crumbled blue cheese Optional, for extra flavor.
to taste none Fresh parsley for garnish Adds color and freshness.

Method

Preparation

Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

Make the Filling

In a mixing bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ranch dressing, and half of the shredded cheddar cheese. Mix until well combined.

Stuff the Shells

Carefully spoon the chicken filling into each cooked pasta shell. Lay the stuffed shells in a greased baking dish.

Add Sauce and Cheese

Pour any remaining Buffalo sauce over the top of the stuffed shells. Then sprinkle the remaining cheddar cheese and blue cheese (if using) over the shells.

Bake

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish and Serve

Once out of the oven, sprinkle fresh parsley on top for a pop of color. Serve immediately and enjoy!

Notes

For a less spicy dish, use a mild Buffalo sauce or mix in some BBQ sauce. If you have leftovers, they can be stored in the fridge for up to 3 days or frozen for up to 2 months.