Creamy Buffalo Chicken Stuffed Shells are the ultimate comforting and flavorful dish, combining tender jumbo pasta shells filled with a zesty, cheesy buffalo chicken mixture, baked in a rich, creamy sauce, making for a truly spectacular and easy dinner.
Get ready to elevate your weeknight meal game with a recipe that brings all the bold, spicy, and creamy flavors you love from buffalo chicken straight into a comforting pasta dish. Our Creamy Buffalo Chicken Stuffed Shells are a delightful twist on a classic, offering an incredibly satisfying experience that’s perfect for family dinners, game nights, or meal prepping. This Stuffed Shells Recipe is surprisingly simple to make, yet delivers complex flavors that will have everyone asking for seconds. You’ll love how easily this rich, creamy pasta dish comes together, making it one of our favorite easy weeknight dinners.
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Ingredients for Creamy Buffalo Chicken Stuffed Shells
- Pasta: Jumbo pasta shells (12-25 shells, typically 12-16 oz package)
- Chicken Filling:
- Cooked chicken, shredded or diced (2-3 cups or 1 pound, rotisserie chicken is highly recommended)
- Cream cheese, softened (4-8 ounces or ½ cup to 1 block)
- Ricotta cheese (1 cup or 16 ounces, whipped ricotta for extra creaminess)
- Buffalo wing sauce or cayenne pepper sauce (such as Frank’s RedHot, ½ cup to 1 cup, plus extra for drizzling)
- Ranch dressing or ranch seasoning mix (¼ cup to ½ cup dressing, or 1-3 tablespoons seasoning)
- Garlic powder (½ teaspoon to 1 teaspoon, or ½ tablespoon minced garlic)
- Onion powder (½ teaspoon, optional)
- Celery, diced (2 ribs, optional, for crunch)
- Egg (1 large, optional, for binding)
- Salt and ground black pepper (to taste)
- Cheese for Topping/Mixing:
- Mozzarella cheese, shredded (1 to 1½ cups, divided for filling and topping)
- Cheddar cheese, shredded (½ cup, or Cheddar-Monterey Jack blend, optional)
- Blue cheese, crumbled (2-6 oz, divided for sauce, filling, and topping, optional)
- Pepper jack cheese, shredded (8 oz, divided, optional)
- Colby Jack cheese (2 cups, optional)
- For Sauce/Baking Dish (Variations):
- Unsalted butter (2-3 tablespoons, for roux or with hot sauce)
- All-purpose flour (2 tablespoons, for roux, optional)
- Whole milk (2 cups, for blue cheese sauce, optional)
- Cooking spray (for baking dish)
- Garnish (Optional):
- Green onions, chopped (¼ cup, or finely sliced)
- Bread crumbs (¼ cup, optional, for a crispy topping)
- Plain Greek yogurt or sour cream (½ cup, optional topping)
- Fresh cilantro, chopped (optional)
- Bacon bits (¼ cup, optional topping)
How to Make Creamy Buffalo Chicken Stuffed Shells: Step-by-Step
Preparation
- Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C) to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. For an extra layer of flavor, spread a drizzle of buffalo sauce or a thin layer of blue cheese sauce on the bottom of the dish.
- Cook Pasta Shells: Cook the jumbo pasta shells according to package directions in a large pot of salted boiling water until al dente. It is often recommended to remove them 1 minute before they are fully done, as they will continue to cook in the oven. Drain the cooked shells and rinse them with cold water to prevent sticking and make them easier to handle. Set aside to cool slightly.
- Prepare Chicken: Ensure your chicken is cooked and shredded or diced. Rotisserie chicken is a fantastic shortcut! If using ground chicken, cook and drain it before combining with other ingredients.
Making the Creamy Buffalo Chicken Filling
- Combine Wet Ingredients (Optional Roux/Sauce):
- Option 1 (Ranch/Cream Cheese base): In a large bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing (or ranch seasoning). Whisk until smooth. If the cream cheese is too firm, microwave it for about 45 seconds to soften.
- Option 2 (Blue Cheese Sauce base): In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups of whole milk and heat to boiling, then reduce heat to simmering. Cook until the sauce thickens, stirring frequently. Stir in 4 ounces of crumbled blue cheese until melted and season with salt and pepper to taste.
- Add Cheeses and Seasonings: To the chosen base (or directly to a large bowl), add ricotta cheese (if using), 1/2 of the shredded mozzarella cheese, garlic powder, and onion powder (if using). If using an egg, add it now for binding the mixture.
- Incorporate Chicken: Add the shredded cooked chicken to the bowl with the creamy mixture.
- Mix Thoroughly: Stir all ingredients together until well combined and creamy. Adjust the buffalo sauce quantity to your desired spice level. If using celery for an added crunch, mix it in now.
Assembling and Baking the Stuffed Shells
- Stuff the Shells: Gently fill each cooked jumbo shell with a generous spoonful (about 2 tablespoons) of the creamy buffalo chicken mixture.
- Arrange in Baking Dish: Arrange the stuffed shells snugly in the prepared baking dish, being careful not to overcrowd them.
- Add Topping (Optional):
- Cheese Topping: Sprinkle the remaining shredded mozzarella, cheddar, Colby Jack, or blue cheese over the top of the stuffed shells.
- Buffalo Sauce Drizzle: Drizzle additional buffalo sauce over the top if desired for extra zing.
- Blue Cheese Sauce Topping: If you made the blue cheese sauce, pour the remaining mixture over the shells for a decadent finish.
- Breadcrumb Topping: For a crunchy topping, melt 1 tablespoon of butter and mix with 1/4 cup of breadcrumbs, then sprinkle over the dish.
- Bake: Cover the baking dish with foil. Bake for 25-30 minutes at 350-375°F (175-190°C), or until heated through and the cheese is melted and bubbly. If desired, remove the foil for the last 5-10 minutes to allow the cheese to brown slightly and crisp up.
- Garnish and Serve: Garnish with chopped green onions, fresh cilantro, or bacon bits if using. Serve hot, with extra ranch or blue cheese dressing and buffalo sauce on the side if desired. This dish pairs wonderfully with a crisp simple side salad and garlic bread.
FAQs About Creamy Buffalo Chicken Stuffed Shells
What kind of chicken should I use for Creamy Buffalo Chicken Stuffed Shells? Cooked shredded or diced chicken is recommended. Rotisserie chicken is a popular and convenient choice that saves a lot of prep time.
Can I make these Creamy Buffalo Chicken Stuffed Shells ahead of time? Yes, absolutely! You can assemble the shells and store them in the refrigerator (covered) for up to 1-2 days before baking. This makes it a fantastic option for meal prep strategies.
How do I freeze Buffalo Chicken Stuffed Shells? Prepare the dish as instructed but do not bake. Place in a freezer-safe aluminum pan, cover tightly with foil, and label with instructions and date. Bake from frozen at 350°F for 45-60 minutes, uncovering for the last part of baking to allow the cheese to bubble and brown.
How do I store leftovers of this Stuffed Shells Recipe? Store leftover Creamy Buffalo Chicken Stuffed Shells in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or oven.
What kind of buffalo sauce should I use? For the best flavor, use a true buffalo wing sauce, not just plain hot sauce. Brands like Frank’s RedHot are commonly mentioned and provide that authentic buffalo taste.
Can I adjust the spice level of my Buffalo Chicken Stuffed Shells? Yes, you can easily adjust the amount of buffalo sauce to your preference. Start with the lower end of the recommended amount and add more until you reach your desired heat.
What cheeses are best for this Creamy Pasta recipe? Common cheeses include mozzarella, ricotta, and cream cheese for the base. For extra flavor and topping, blue cheese, cheddar, pepper jack, and Colby Jack are all excellent choices. The combination can vary to personal taste.
Why rinse the pasta shells with cold water? Rinsing with cold water after cooking helps prevent the shells from sticking together and makes them much easier to handle and stuff with the creamy chicken mixture.
What can I serve with Buffalo Chicken Stuffed Shells? These are a hearty meal on their own, but a simple green salad or garlic bread would complement them perfectly. Steamed vegetables also make a great fresh side.
What if my cream cheese is too hard to mix? If your cream cheese is too firm, microwave it for about 45 seconds on a low setting. This will soften it significantly, making it much easier to blend into a smooth, creamy filling.
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