Stuffed Buffalo Chicken Shell
These Stuffed Buffalo Chicken Shells combine tender pasta, creamy cheeses, and spicy Buffalo sauce for an easy appetizer or satisfying main course that’s ready in under 45 minutes.
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
Assemble ahead and refrigerate up to 4 hours before baking; leftovers keep in the fridge for 4 days or freeze assembled for up to 2 months.
Nutrition
Calories: 320kcal
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