Buffalo Chicken Stuffed Shells are a fun twist on two favorites: creamy, cheesy stuffed pasta shells and bold, spicy buffalo chicken. Tender pasta shells are filled with a mixture of shredded chicken, cream cheese, and buffalo sauce, creating a perfect balance of heat and richness. Topped with melted cheese and a drizzle of ranch or blue cheese dressing, these shells make every bite full of flavor and a little kick.
I love making this dish when I want something cozy but with a bit of excitement on my plate. The buffalo chicken filling is so easy to whip up, and it’s always a hit whether I’m feeding family or friends. One of my favorite things is how the heat from the buffalo sauce mixes so nicely with the creamy filling inside the pasta — it feels like comfort food with a fun spicy edge.
These stuffed shells are perfect served with a simple side salad or some crunchy celery sticks to cool down the spice. I usually make a big batch because they reheat really well, making them great for leftovers or even lunch the next day. Honestly, buffalo chicken lovers in your house are going to be thrilled when you bring this dish to the table!
Key Ingredients & Substitutions
Jumbo pasta shells: These are perfect for holding the filling. If you can’t find them, large manicotti tubes work well too. Just adjust cooking times slightly.
Cooked chicken: Rotisserie chicken is my go-to for easy prep. You can also poach breasts or thighs. For a vegetarian twist, shredded jackfruit or seasoned tofu can replace the chicken.
Cream cheese: This makes the filling creamy and smooth. You can swap it with ricotta or Greek yogurt for a lighter option, but the texture will be different.
Buffalo wing sauce: The star flavor here! Adjust how much you use based on your heat preference. If you want less spicy, use mild wing sauce or mix it with a little honey for sweetness.
Cheese: Mozzarella melts beautifully here, while cheddar adds sharpness. Blue cheese crumbles are optional but add that classic buffalo flavor punch. If you don’t like blue cheese, try feta or skip it.
Ranch or blue cheese dressing: These go great for serving or mixing into the filling, providing a cooling balance to the spicy buffalo sauce.
How Can I Stuff Jumbo Shells Without Breaking Them?
Stuffing jumbo shells can be tricky because they are delicate when cooked. Here are some tips to make it easier:
- Cook pasta just until al dente so they hold shape but don’t get mushy.
- Drain shells carefully and let them cool slightly on a clean towel to prevent sticking.
- Use a spoon or a small cookie scoop to gently fill each shell with the chicken mixture.
- Don’t overstuff the shells to avoid tearing. A heaping tablespoon usually works great.
- Arrange them close but not too tight in the baking dish to avoid cracking during baking.
Take your time, and don’t worry if a few shells break—you can still pack that filling right into the pan around the others!
Equipment You’ll Need
- Large pot – for boiling the pasta shells until al dente, easy to handle with a colander for draining.
- Mixing bowl – to combine shredded chicken, cream cheese, buffalo sauce, and cheeses smoothly.
- Small spoon or cookie scoop – for stuffing each shell evenly and gently.
- Baking dish – to hold the stuffed shells and bake until bubbly and golden.
- Aluminum foil (optional) – to cover the dish if you want to prevent the cheese from browning too quickly while baking.
Flavor Variations & Add-Ins
- Use cooked ground turkey or beef instead of chicken for a different protein flavor.
- Mix in some chopped celery or carrots in the filling for extra crunch and freshness.
- Replace blue cheese with feta or Monterey Jack for a milder cheese profile.
- Add a splash of honey or a sprinkle of red pepper flakes to adjust the spice level and sweetness.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
For The Pasta and Filling:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken works well)
- 8 oz cream cheese, softened
- ½ cup buffalo wing sauce (adjust to taste)
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- Salt and pepper to taste
For Serving and Garnish:
- ½ cup ranch or blue cheese dressing (for serving or mixing in)
- 2 green onions, chopped (for garnish)
- Fresh parsley or cilantro (optional garnish)
How Much Time Will You Need?
This dish usually takes about 15 minutes to prepare and assemble, plus 20-25 minutes to bake. So, from start to finish, expect around 40 minutes to enjoy your creamy, spicy stuffed shells.
Step-by-Step Instructions:
1. Prep and Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until just al dente — tender but still firm. Drain them carefully and set aside to cool slightly so they’re easier to handle when stuffing.
2. Make the Buffalo Chicken Filling:
In a large mixing bowl, combine shredded chicken, softened cream cheese, buffalo wing sauce, half of the mozzarella cheese, cheddar cheese, and blue cheese crumbles if you’re using them. Mix everything well until the filling is creamy and evenly mixed. Add salt and pepper to taste.
3. Stuff and Arrange the Shells:
Using a spoon or small scoop, fill each pasta shell generously with the buffalo chicken mixture. Place the stuffed shells carefully in a greased baking dish in a single layer.
4. Add Sauce and Cheese Topping:
Spread a thin layer of buffalo wing sauce on the bottom of the dish or pour any leftover sauce over the stuffed shells. Then sprinkle the remaining shredded mozzarella cheese evenly on top.
5. Bake Until Bubbly:
Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden in spots.
6. Garnish and Serve:
Once baked, let the shells cool for a few minutes. Garnish with chopped green onions and fresh parsley or cilantro if you like. Serve hot with ranch or blue cheese dressing drizzled on top or on the side, along with crunchy celery sticks for a refreshing bite.
Enjoy your delicious and comforting Buffalo Chicken Stuffed Shells!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken first. Thaw it overnight in the fridge or place it in a sealed bag submerged in cold water for quicker thawing. Shred the chicken before mixing it into the filling.
Can I Make Buffalo Chicken Stuffed Shells Ahead of Time?
Absolutely! Assemble the stuffed shells and cover the baking dish with foil, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of ranch or blue cheese dressing before serving helps keep it moist.
Can I Adjust the Spiciness?
Definitely! Use more or less buffalo wing sauce to suit your heat preference. For a milder flavor, mix the buffalo sauce with some ranch dressing before adding it to the filling.
