Introduction

Creamy Buffalo Chicken Stuffed Shells combine the spicy kick of buffalo sauce with smooth, cheesy filling inside tender pasta shells. This dish is perfect for a quick weeknight dinner that feels indulgent and satisfying.

A glass rectangular dish holds large pasta shells filled with shredded chicken mixed in a creamy light orange sauce, each shell topped with a white melted cheese layer sprinkled with green herbs. The shells are arranged closely in rows, resting on a pool of the same light orange sauce at the base. The pasta shells are pale yellow with ridged textures, and the cheese topping looks soft and slightly melted with herbs spread unevenly. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 jumbo pasta shells
2 cups cooked chicken, shredded
1/2 cup buffalo sauce
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
4 ounces cream cheese, softened
1 teaspoon garlic powder
1/4 cup ranch dressing
1/4 cup green onions, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the jumbo pasta shells according to package instructions and set aside.
Step 3: In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined and creamy.
Step 4: Fold in ranch dressing to balance the heat of the buffalo sauce.
Step 5: Gently fill each cooked jumbo shell with the creamy buffalo chicken mixture.
Step 6: Arrange the stuffed shells in a greased baking dish without overcrowding.
Step 7: Cover the dish with foil and bake for 25 minutes or until heated through and cheese is melted and bubbly.
Step 8: Garnish with extra shredded cheese or chopped green onions before serving.

Tips & Variations

Use rotisserie chicken to save time on shredding and cooking the chicken.
For a milder version, reduce the buffalo sauce or substitute with a milder wing sauce.
Swap ranch dressing for blue cheese dressing if you prefer a classic buffalo wing flavor.
Add a pinch of smoked paprika or cayenne for an extra smoky heat.
If you want extra gooey cheese, sprinkle additional mozzarella on top before baking.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15-20 minutes. Alternatively, microwave individual servings until hot.

How to Serve

A glass baking dish filled with large pasta shells arranged in rows, each shell stuffed with shredded chicken mixed with a creamy orange sauce; on top, melted white cheese is spread unevenly with light browning and sprinkled with green herbs, while the shells rest in a generous layer of orange sauce that partially covers the bottom of the dish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dish in advance?

Yes, you can assemble the stuffed shells ahead of time and keep them refrigerated before baking. Bake just before serving for best results.

Can I freeze these stuffed shells?

Absolutely. Place cooled, unbaked stuffed shells in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Creamy Buffalo Chicken Stuffed Shells Recipe

Print Recipe

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4.6 from 121 reviews

Creamy Buffalo Chicken Stuffed Shells combine tender jumbo pasta shells filled with a spicy and creamy buffalo chicken mixture, baked to perfection with melted cheese for a flavorful and comforting meal ready in just 30 minutes.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

12 jumbo pasta shells
2 cups cooked chicken, shredded
1/2 cup buffalo sauce
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
4 ounces cream cheese, softened
1 teaspoon garlic powder
1/4 cup ranch dressing
1/4 cup green onions, chopped (for garnish)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells later.
Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly so they can be handled without breaking.
Prepare Filling: In a large bowl, combine the shredded cooked chicken, buffalo sauce, ricotta cheese, shredded mozzarella, softened cream cheese, and garlic powder. Mix thoroughly until the mixture is smooth, creamy, and well incorporated.
Add Ranch Dressing: Fold in the ranch dressing carefully to balance the spiciness of the buffalo sauce, adding a creamy tang to the filling.
Stuff Shells: Gently fill each cooked jumbo pasta shell with the buffalo chicken mixture, ensuring each shell is generously stuffed but not overfilled to prevent bursting.
Arrange in Baking Dish: Lightly grease a baking dish and arrange the stuffed shells evenly without overcrowding to ensure even baking.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes until the cheese is melted, bubbly, and the filling is heated through.
Garnish and Serve: Remove the foil, optionally sprinkle extra shredded cheese or chopped green onions on top for garnish, and serve hot.

Notes

Using cooked shredded chicken speeds up the preparation time.
For milder heat, reduce the amount of buffalo sauce or use a mild version.
Can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to bake time if baking from cold.
Use gluten-free pasta shells to make it gluten-free if needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Keywords: buffalo chicken stuffed shells, creamy buffalo chicken pasta, baked stuffed shells, easy buffalo chicken recipe, 30 minute dinner