These Stuffed Buffalo Chicken Shells marry creamy cheese, spicy Buffalo sauce, and tender pasta for an easy, delicious twist on game-day snacks or weeknight dinners. Honestly, once you taste that first cheesy, spicy bite, you’ll be hooked!
Why You’ll Love This Recipe
- Ready in under 45 minutes—perfect for busy weeknights or last-minute gatherings.
- No-fuss assembly: tender pasta shells act like little boats holding all the spicy, creamy goodness.
- Customizable heat level—mild, medium, or extra spicy, you choose.
- Great as an appetizer or a hearty main course—flexible for any occasion.
- Make-ahead friendly: assemble in the morning and bake before guests arrive.
- Keeps well in the fridge or freezer, so you’ve always got a tasty option at hand.
- Kid-approved and adult-savvy—Buffalo flavor without overpowering heat.
- Looks fancy on a platter but tastes like warm homemade comfort food.
Ingredients
- 20–24 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie works great)
- ½ cup Buffalo wing sauce (Frank’s RedHot recommended)
- 4 oz cream cheese, softened (full-fat for extra creaminess)
- 1 cup shredded cheddar cheese (sharp or mild, your pick)
- ½ cup shredded mozzarella cheese
- 2 tbsp ranch dressing (or blue cheese dressing, if you prefer)
- 1 tbsp unsalted butter (for greasing the dish)
- Salt and pepper, to taste
- 2 tbsp chopped green onions or chives, for garnish
Directions
- Preheat and prep: Preheat your oven to 350°F (175°C). Spread that tablespoon of butter in a 9×13-inch baking dish, or lightly spray with non-stick spray—this keeps shells from sticking and adds a hint of richness.
- Cook pasta shells: Bring a large pot of salted water to a gentle boil. Drop in the jumbo shells and cook for 7–8 minutes until just tender (firm to the bite). Drain and rinse under cold water—this stops them from overcooking.
- Mix the filling: In a roomy bowl, stir together shredded chicken, Buffalo wing sauce, cream cheese, cheddar, mozzarella, and ranch dressing. Season with a little salt and pepper. You know what? The filling should be smooth and creamy, like its own savory cloud.
- Assemble shells: Using a spoon (or a small scoop), gently fill each shell with the Buffalo chicken mixture. Nestle them snugly in your prepared dish—work from one end to the other, like lining up tiny stuffed chalets.
- Bake until bubbly: Slip the pan into the oven and bake for 20–25 minutes. You’re aiming for melted cheese, golden edges, and a satisfyingly bubbly interior. If you want a crisp top, switch to broil for the last 1–2 minutes—just watch carefully.
- Garnish and serve: Remove from heat and let rest for 5 minutes so the filling sets slightly. Sprinkle with chopped green onions or chives, and maybe drizzle a little extra Buffalo sauce if you’re feeling bold. Serve warm—grab a shell and enjoy that creamy, spicy goodness!
Servings & Timing
- Yield: Makes 20–24 shells (about 6 servings)
- Prep Time: 15 minutes (that includes filling and boiling shells)
- Cook Time: 25 minutes (bake until cheese is bubbly)
- Total Time: 40 minutes (from start to finish, including resting)
Variations
- Swap in blue cheese crumbles instead of ranch for a sharper tang.
- Use ground turkey or shredded beef for a different protein twist.
- Stir in corn kernels and black beans for a Southwestern flair.
- Make it vegetarian: replace chicken with roasted cauliflower florets.
- Add diced jalapeños for extra heat and crunch.
- Top with panko breadcrumbs mixed with melted butter for a crispy crust.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For longer stints, freeze assembled (but unbaked) shells for up to 2 months—thaw overnight in the fridge before baking. To reheat baked shells, cover with foil and warm in a 350°F oven for 10–12 minutes, or microwave individual portions for 1–2 minutes until heated through.
FAQs
1. Can I make these ahead of time?
Absolutely—you can assemble them a few hours before and keep them in the fridge, then bake right before serving for fresh, hot shells.
2. What if I’m sensitive to spice?
Cut the Buffalo sauce by half and stir in extra ranch or even a touch of honey to mellow the heat.
3. Do I have to boil the shells?
Yes—pre-cooking the shells ensures they stay tender after baking. Rinsing them under cold water stops the cooking process and makes handling easier.
4. Can I use a slow cooker?
You can, but the texture will differ—assemble in a greased slow cooker and cook on high for 2 hours, uncovered, until warmed through.
5. Is there a dairy-free version?
Swap cream cheese for a vegan alternative and use dairy-free shred cheeses; just know the flavor may be milder.
6. What sides go well?
Crunchy celery sticks, carrot batons, or a simple green salad balance the richness nicely.
7. How do I prevent the shells from sticking?
Grease the dish well or spray with cooking spray. You can also place shells on parchment paper for easy lift-out.
8. Can I double the recipe?
Yes—use two pans or a larger dish, but bake time remains about the same, give or take a few minutes.
Conclusion
Stuffed Buffalo Chicken Shells deliver that perfect harmony of spicy sauce, creamy cheese, and tender pasta so you can treat friends or family to a fuss-free feast. Whether you’re hosting a big game, a casual dinner, or just craving something deliciously different, these shells won’t let you down. Give them a try, leave a comment, and explore more of my cheesy, comforting recipes—you might just discover your next favorite!
Stuffed Buffalo Chicken Shell
Ingredients
- 20-24 jumbo pasta shells
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- 1/2 cup Buffalo wing sauce Frank’s RedHot recommended
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp ranch dressing
- 1 tbsp unsalted butter for greasing
- Salt and pepper to taste
- 2 tbsp green onions or chives chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with unsalted butter or cooking spray.
- Boil the shells in salted water for 7–8 minutes until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, mix shredded chicken, Buffalo wing sauce, softened cream cheese, cheddar, mozzarella, and ranch until smooth.
- Spoon the Buffalo chicken mixture into each shell and place them snugly in the prepared dish.
- Bake for 20–25 minutes, until cheese is melted and bubbly. Broil for 1–2 minutes if you want a golden top.
- Let rest 5 minutes, then sprinkle with chopped green onions or chives and serve warm.
Notes
Nutrition
