Buffalo Chicken Stuffed Shells are a fun twist on traditional stuffed pasta, filled with tender shredded chicken mixed with tangy buffalo sauce and creamy cheese. The pasta shells hold all the spicy, cheesy goodness, making every bite full of flavor and a little kick. This dish is a great way to bring some excitement to a classic comfort food.
I love making these because they bring together two favorites: buffalo chicken and cheesy pasta. The creamy filling balances out the spicy sauce just right, and you can always add more hot sauce if you like it extra spicy. One tip I have is to bake them covered with foil at first to keep the shells nice and tender, then uncover in the last few minutes to get a little golden on top.
These stuffed shells are perfect for family dinners or when friends come over for a casual meal. I like serving them with a side of cool ranch or blue cheese dressing and some crisp celery sticks to brighten things up. It’s a crowd-pleaser that’s easy to make ahead, so it’s a great go-to dish when you want something tasty without too much fuss.
Key Ingredients & Substitutions
Jumbo Pasta Shells: These hold the filling perfectly. If you can’t find jumbo shells, large manicotti tubes also work well. Just cook and stuff as usual.
Chicken: Shredded cooked chicken is key here. I often use rotisserie chicken for ease and flavor. Leftover or store-bought cooked chicken works fine, too.
Buffalo Wing Sauce: This gives the dish its spicy kick. Feel free to adjust the heat by choosing mild or hot sauce. You can also mix in some honey for a milder, slightly sweet twist.
Cheeses: Ricotta and cream cheese add creaminess, while mozzarella melts beautifully on top. Blue cheese crumbles bring that classic Buffalo flavor. For a milder taste, swap blue cheese for feta or omit it entirely.
Vegetables: Celery and green onions add fresh crunch and balance the heat. You can swap celery with cucumber or bell pepper if preferred.
How Can I Prevent the Pasta Shells from Sticking and Breaking When Stuffing?
Cooking and handling jumbo shells can be tricky because they’re fragile. Here’s what helps:
- Cook shells al dente—slightly firm to the bite—to avoid mushy shells that tear.
- Drain them well and spread out on a lightly oiled baking sheet to cool and prevent sticking.
- Use a spoon or small scoop to gently fill each shell without overstuffing, which can cause breakage.
- Handle shells carefully—try not to break the edges when transferring to the baking dish.
Taking these steps will keep your shells intact and looking great after baking!
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size since it’s big enough for all the shells without crowding.
- Large pot – for boiling pasta shells until al dente; a regular-sized pot works fine.
- Mixing bowls – for combining the cheese filling and buffalo chicken mixture with plenty of space.
- Small spoon or scoop – makes filling the shells easier without tearing them.
- Foil – to cover the dish while baking and help the cheese melt evenly.
Flavor Variations & Add-Ins
- Use cooked buffalo shrimp instead of chicken for a seafood twist that’s flavorful and quick to cook.
- Add chopped cooked bacon into the cheese mixture for extra smoky richness.
- Mix in diced carrots or bell peppers for more crunch and sweetness.
- Swap blue cheese for crumbled feta or gouda for different cheesy notes and milder flavors.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
For The Pasta:
- 20 jumbo pasta shells
For The Filling:
- 2 cups cooked chicken, shredded
- 1 cup buffalo wing sauce (mild or hot, according to taste)
- 1 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup chopped green onions (plus extra for garnish)
- 1/2 cup diced celery, plus extra for garnish
- 1/4 cup blue cheese crumbles, plus more for garnish
- Salt and black pepper, to taste
For The Topping:
- 1 cup shredded mozzarella cheese, divided
- Optional: Ranch or blue cheese dressing, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25-30 minutes to bake, so in total around 40-45 minutes. It’s a great dish to prepare when you want a hearty, flavorful meal without too much hands-on time.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente, about 9-12 minutes. Drain carefully and lay the shells individually on a baking sheet to cool and prevent sticking. Set aside.
2. Prepare the Buffalo Chicken Filling:
In a large bowl, combine the shredded cooked chicken with the buffalo wing sauce, mixing until all the chicken is coated evenly.
3. Mix the Cheese Filling:
In another bowl, blend together the ricotta cheese, cream cheese, sour cream, half of the shredded mozzarella, blue cheese crumbles, chopped green onions, diced celery, salt, and pepper until smooth and creamy. Then fold in the buffalo chicken mixture until well mixed.
4. Stuff the Shells:
Using a spoon, fill each pasta shell generously with the buffalo chicken and cheese filling. Arrange the stuffed shells in a lightly greased 9×13-inch baking dish.
5. Bake the Stuffed Shells:
Sprinkle the remaining shredded mozzarella cheese evenly over the top. Cover the dish with foil and bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and the filling is warmed through. Remove the foil and bake for an additional 5 minutes to achieve a lightly browned top.
6. Garnish and Serve:
Remove from the oven and garnish with extra blue cheese crumbles, chopped green onions, and diced celery. Serve warm with optional ranch or blue cheese dressing and celery sticks on the side for a cool, refreshing contrast.
Can I Use Frozen Cooked Chicken for This Recipe?
Yes! Just make sure to fully thaw frozen cooked chicken before shredding and mixing with the buffalo sauce. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Make Buffalo Chicken Stuffed Shells Ahead of Time?
Absolutely! Prepare and stuff the shells, then cover and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
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. You can add a sprinkle of mozzarella on top before reheating for extra cheesiness.
Can I Substitute Blue Cheese with Another Cheese?
Yes! If you’re not a fan of blue cheese, feta or goat cheese are great alternatives that still add a tangy bite. You can also omit it entirely if you prefer a milder flavor.
