Buffalo Chicken Stuffed Shells are a fun and tasty twist on classic stuffed pasta. Big pasta shells are filled with juicy shredded chicken tossed in spicy buffalo sauce, mixed with creamy cheese for a perfect balance of heat and richness. The dish is baked until bubbly and golden, making every bite warm and comforting with just the right amount of kick.
I love making these when I want something a little different but still super cozy. The buffalo sauce gives the chicken a nice spicy zing that wakes up the whole dish, but the cheese helps calm it down so it’s easy to enjoy. It’s one of those recipes that feels special without taking forever to prepare, which is a win in my book.
My favorite way to serve these stuffed shells is with a cool side of ranch or blue cheese dressing and some crunchy celery sticks. It’s like having a full buffalo chicken meal all wrapped up in pasta! Plus, it’s a great dish to share with family or friends because it’s hearty and a little bit indulgent in the best way. I always find myself making it again and again because it’s just that good.
Key Ingredients & Substitutions
Large pasta shells: These are perfect for stuffing because their shape holds all the filling well. If you can’t find them, jumbo rigatoni or manicotti can work as a substitute.
Cooked chicken breast: I prefer shredding leftover rotisserie chicken for convenience. You can also use cooked turkey or even shredded jackfruit for a vegetarian twist.
Buffalo sauce: This brings heat and flavor. If you want less spice, mix buffalo sauce with a bit of melted butter or use a milder wing sauce.
Cream cheese: It keeps the filling creamy and rich. Greek yogurt can be used instead for a lighter version, though the texture will be a bit different.
Cheese: Mozzarella melts beautifully and cheddar adds sharpness. Feel free to add pepper jack if you like extra spice or swap cheddar for Monterey Jack for a milder taste.
Ranch or blue cheese dressing: This adds coolness and balances the spicy buffalo sauce. Use your favorite brand, or swap for a dairy-free dressing if needed.
How Do I Cook Pasta Shells Perfectly Without Them Falling Apart?
Cooking pasta shells can be tricky because they need to be soft enough to stuff but firm enough to hold their shape. Here’s what I do:
- Boil a large pot of salted water to enhance flavor.
- Cook the shells according to the package’s minimum time for al dente.
- Drain shells carefully and rinse with cold water right away to stop cooking and prevent sticking.
- Let shells drain well on a clean towel or paper towels before stuffing. Excess water can make the filling watery.
Taking these steps helps the shells stay intact and gives a nice texture after baking.
Equipment You’ll Need
- Large pot – I use it to cook the pasta shells until just al dente, which prevents tearing.
- Colander – makes draining the shells quick and easy without breaking them.
- Medium mixing bowl – perfect for mixing the buffalo chicken filling together smoothly.
- Spoon or small scoop – helps stuff the shells evenly and neatly.
- Baking dish – a 9×13-inch dish works well for holding all the stuffed shells while baking.
- Oven mitts – to handle the hot dish safely after baking.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or beef for different flavors.
- Add chopped celery or carrots into the filling for extra crunch and freshness.
- Mix in crumbled blue cheese or shredded pepper jack cheese for more spice and boldness.
- Drizzle with extra buffalo sauce or ranch dressing before serving for added flavor and moisture.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
For the Pasta and Filling:
- 20 large pasta shells
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo sauce (such as Frank’s RedHot)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese
- ¼ cup ranch or blue cheese dressing
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For Garnish:
- 2 green onions, chopped
- ½ tsp smoked paprika (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including cooking and stuffing the shells, and about 20 minutes to bake. So, plan for roughly 35 minutes total from start to finish, making it a quick and delicious meal option!
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
First, preheat your oven to 375°F (190°C) and lightly grease a large baking dish. Bring a large pot of salted water to a boil, then cook the pasta shells according to the package instructions until they are al dente (firm but cooked through). Drain the shells and rinse them under cold water to cool and stop the cooking process. Set aside.
2. Make the Buffalo Chicken Filling:
In a large bowl, mix together the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded mozzarella, shredded cheddar, ranch or blue cheese dressing, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well combined into a creamy, spicy filling.
3. Stuff and Bake the Shells:
Using a spoon, generously fill each pasta shell with the buffalo chicken mixture. Place the stuffed shells open side up in your greased baking dish. Once all shells are filled and arranged, sprinkle the remaining mozzarella cheese evenly over the top. Bake the dish in the oven for about 20 minutes, or until the cheese is melted and bubbly.
4. Garnish and Serve:
When the shells are done baking, remove them from the oven and sprinkle with chopped green onions and a dash of smoked paprika if you like a little extra color and flavor. Serve warm, ideally with celery sticks and additional ranch or blue cheese dressing on the side for dipping.
Can I Use Frozen Chicken for the Filling?
Yes! Just be sure to fully thaw the chicken before shredding it. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker results. This helps keep the filling texture perfect.
How Can I Make This Recipe Less Spicy?
To reduce heat, try mixing the buffalo sauce with a little melted butter or use a mild wing sauce instead. You can also serve the shells with extra ranch or blue cheese dressing to help cool down the spice.
Can I Prepare Buffalo Chicken Stuffed Shells Ahead of Time?
Absolutely! Prepare and stuff the shells, then cover and refrigerate for up to 24 hours before baking. When ready, bake at 375°F (190°C) until heated through and bubbly, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covering loosely to keep the shells moist and prevent drying out.
