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Stuffed Buffalo Chicken Shells

Deliciously stuffed pasta shells filled with creamy, spicy Buffalo chicken flavors, perfect for family gatherings and cozy dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 12 pieces large pasta shells, cooked according to package instructions Use large shells for optimal stuffing.
  • 2 cups cooked shredded chicken (preferably Halal) Leftover chicken works well.
  • 1/2 cup Buffalo sauce (adjustable to taste) Adjust based on desired spiciness.
  • 8 oz cream cheese, softened Ensure it's well-softened for easy mixing.
  • 1 cup shredded cheddar cheese Divided into two portions for mixing and topping.
  • 1/4 cup blue cheese (optional) Adds an additional tangy flavor.
For Serving
  • to taste Ranch dressing, for serving Customize based on preference.
  • for garnish Green onions, chopped Adds a fresh touch.

Method
 

Preparation
  1. Cook the large pasta shells according to the package instructions until they’re al dente. Drain and set aside to cool slightly.
  2. In a large mixing bowl, combine the cooked shredded chicken, 1/2 cup of Buffalo sauce, softened cream cheese, and half of the shredded cheddar cheese. Mix thoroughly until all ingredients are well incorporated.
  3. Preheat your oven to 350°F (175°C). Use a spoon to fill each cooked shell generously with the Buffalo chicken mixture. Place the stuffed shells in a greased baking dish.
Baking
  1. Pour any remaining Buffalo sauce over the top of the stuffed shells. Then, sprinkle the rest of the shredded cheddar cheese evenly over the filled shells.
  2. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, until the cheese on top is golden and bubbly.
Serving
  1. Once baked, remove from the oven and let cool for a few minutes. Serve drizzled with ranch dressing and a sprinkle of chopped green onions on top.

Notes

Feel free to swap out the protein! Turkey or shredded beef (Halal-compliant) can work. For a veggie option, incorporate sautéed mushrooms or spinach. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. To reheat, bake covered at 350°F (175°C) for 15-20 minutes.