Buffalo Chicken Stuffed Shells are a fun twist on a classic pasta dish, combining tender pasta shells filled with spicy buffalo chicken, creamy cheese, and just the right amount of heat. The blend of shredded chicken, tangy buffalo sauce, and melted cheese creates a dish that’s both comforting and full of flavor.
I love making these when I want something a little different but still easy and satisfying. The spicy buffalo sauce gives the shells a nice kick without being too overwhelming, and the creamy filling keeps everything balanced. It’s a dish that always gets a lot of smiles at the dinner table, especially for those who enjoy a bit of spice.
My favorite way to serve these is with a cool side of ranch or blue cheese dressing and some crisp celery sticks. It’s like bringing the classic buffalo wing vibe to pasta night, and it never fails to please both kids and adults. Plus, they make great leftovers, so I always end up having a second helping the next day!
Key Ingredients & Substitutions
Jumbo pasta shells: These hold the filling perfectly. If you can’t find jumbo shells, large manicotti tubes work well, but you’ll need to stuff carefully.
Chicken: Shredded cooked chicken breast is ideal. For convenience, rotisserie chicken is a great shortcut. You can also use leftover chicken.
Buffalo wing sauce: This gives the dish its spicy kick. Frank’s RedHot is a popular choice, but you can use milder or hotter sauces based on your taste.
Cream cheese & sour cream: These make the filling creamy and smooth. Greek yogurt is a healthy swap for sour cream if you prefer.
Cheeses: Mozzarella melts beautifully, cheddar adds flavor, and blue cheese gives a classic tang. If you don’t like blue cheese, feel free to leave it out or substitute with more cheddar.
Green onions: These add a fresh, mild bite on top and inside. You can swap with chives if you don’t have green onions.
How Do I Stuff Shells Without Breaking Them?
Handling large pasta shells without cracking can be tricky. Here’s how I do it:
- Cook shells just until al dente (firm but not hard). Overcooked shells get mushy and tear easily.
- Rinse with cold water to stop cooking and keep them firm. This also helps prevent sticking.
- Use a spoon or small scoop to gently fill each shell. Don’t overfill to avoid breaking.
- Place filled shells seam-side up in the baking dish so the filling stays in place while baking.
- If a shell breaks, just use it as a base layer in the dish – the filling will still shine!
These simple tips help keep your shells intact and the filling deliciously secure throughout baking.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size for even baking and easy serve-ability.
- Large pot – for boiling the pasta shells; a big enough pot makes cooking easier.
- Strainer or colander – helps drain the pasta quickly and without breaking shells.
- Mixing bowls – for combining the filling ingredients; a large bowl makes mixing easier.
- Spoon or small scoop – to fill the shells evenly and easily with the cheese mixture.
- Measuring cups and spoons – for accurate ingredient portions.
- Aluminum foil – optional, to cover while baking if you want to prevent browning too quickly.
Flavor Variations & Add-Ins
- Protein swap: Use cooked ground chicken or turkey instead of shredded chicken for a different texture and flavor balance.
- Cheese twist: Mix in shredded pepper jack or Monterey Jack cheese for a milder, melty alternative to blue cheese or cheddar.
- Veggie boost: Add sautéed bell peppers, spinach, or chopped celery to the filling for extra crunch and nutrients.
- Spice level: Mix in some cayenne pepper or hot sauce with the buffalo sauce if you like it extra spicy.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
For The Pasta and Filling:
- 20 jumbo pasta shells
- 2 cups cooked and shredded chicken breast
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese
- ½ cup crumbled blue cheese, divided
- ¼ cup sour cream or Greek yogurt
- 2 green onions, thinly sliced (plus extra for garnish)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Optional: ranch or blue cheese dressing for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including boiling the pasta and mixing the filling. Baking time is 20-25 minutes, plus an extra 5 minutes to cool before serving. Plan for about 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta Shells:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Boil the jumbo pasta shells in salted water according to the package instructions until al dente (firm but tender). Drain and rinse the pasta shells under cold water to cool and prevent sticking. Set aside.
2. Mix the Buffalo Chicken Filling:
In a large bowl, combine the cooked shredded chicken and buffalo wing sauce, stirring well to coat the chicken evenly. In a separate bowl, beat together the softened cream cheese, sour cream (or Greek yogurt), garlic powder, onion powder, half the mozzarella cheese, cheddar cheese, ¼ cup of the crumbled blue cheese, sliced green onions, salt, and pepper until smooth. Fold the buffalo chicken mixture into the cheese mixture until well combined.
3. Stuff and Bake the Shells:
Using a spoon, carefully fill each cooked pasta shell with the buffalo chicken and cheese mixture. Place each stuffed shell seam-side up in the prepared baking dish. Sprinkle the remaining mozzarella cheese and blue cheese evenly over the top. Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and slightly browned. Remove from the oven and let sit for 5 minutes.
4. Serve:
Garnish the stuffed shells with extra sliced green onions. Serve warm, alongside ranch or blue cheese dressing and crunchy celery sticks if you like. Enjoy!
Can I Make Buffalo Chicken Stuffed Shells Ahead of Time?
Yes! You can prepare and stuff the shells a day in advance, then cover and refrigerate. When ready, bake as directed, adding a few extra minutes if chilled.
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to fully thaw the chicken before shredding and mixing with the buffalo sauce for best texture and flavor.
How Should I Store Leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Can I Adjust the Spice Level?
Yes! Use less buffalo wing sauce for a milder taste or add extra hot sauce or cayenne pepper if you prefer a spicier kick.
