Buffalo Chicken Stuffed Shells are a fun twist on a classic pasta dish, packed with tender shredded chicken, creamy cheese, and just the right amount of spicy buffalo sauce all tucked inside big, tender pasta shells. The heat from the buffalo sauce pairs perfectly with the cool, melty cheese, making every bite a mix of spicy and creamy that’s hard to resist.
I love making these when I want something a bit special but still super comforting. They’re great for game day or a cozy night in, and the kids and adults alike usually end up asking for seconds! A little tip I find helpful: don’t be shy with the buffalo sauce, but if you prefer it less spicy, you can always start with a little and add more to taste.
My favorite way to serve these is with a side of crunchy celery sticks and a small bowl of ranch dressing for dipping—it’s such a nice way to balance the spice and add a fresh crunch. These stuffed shells also look impressive on the table but come together pretty easily, which makes them my go-to when I’m craving something tasty and a little different.
Key Ingredients & Substitutions
Jumbo Pasta Shells: These hold the filling nicely, but if unavailable, large manicotti tubes work well too. Just adjust cooking time slightly.
Cooked Chicken: Rotisserie chicken is a great shortcut. You can also poach breasts or use leftover chicken. Shredding by hand gives the best texture.
Buffalo Wing Sauce: Frank’s RedHot is classic, but you can mix hot sauce with melted butter as a quick substitute. Adjust the amount for your preferred spice level.
Ricotta & Mozzarella Cheese: Ricotta adds creaminess, mozzarella melts beautifully on top. For a dairy-free option, try plant-based ricotta and mozzarella alternatives.
Blue Cheese Crumbles: These add a nice tang but can be left out or replaced with feta for a milder flavor if preferred.
Sour Cream: Adds smoothness to the filling. Greek yogurt is a good substitute if you want a slightly tangier taste and lower fat.
How Do I Cook the Pasta Shells So They Don’t Break While Stuffing?
Perfectly cooked shells make stuffing easier and keep the dish looking great. Here’s a simple approach:
- Boil salted water and cook shells until just al dente (firm to bite but cooked). Follow package times closely.
- Drain shells and rinse gently with cold water to stop cooking and cool them down. This prevents mushy shells.
- Place shells on a clean towel or baking sheet so they don’t stick together while you prepare the filling.
I find that handling shells gently and stuffing them while slightly cool helps keep them intact and ready for baking.
Equipment You’ll Need
- Large pot – I use a big pot to cook the shells so they don’t stick together.
- Mixing bowls – These make combining the cheese, chicken, and sauce easy and mess-free.
- Slotted spoon – Helps gently lift the cooked shells out of boiling water without tearing.
- Baking dish – A 9×13-inch dish is perfect for holding all the stuffed shells in one layer.
- Measuring cups and spoons – For accurate portioning of ingredients and seasonings.
- Small spoon or spoon rest – Great for stuffing each shell neatly without making a mess.
Flavor Variations & Add-Ins
- Cheese Swap: Use Monterey Jack or pepper jack instead of mozzarella for extra spice and flavor.
- Extra Veggies: Add sautéed bell peppers, onions, or spinach mixed into the filling for more texture and nutrition.
- Protein Boost: Mix in cooked bacon pieces or crumbled cooked sausage for a richer, meaty flavor.
- Heat Level: Increase the buffalo sauce or add a splash of hot sauce to make the dish spicier to suit your taste.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie or poached works well)
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup blue cheese crumbles, divided
- ¼ cup sour cream
- 2 tablespoons chopped fresh chives or green onions, plus extra for garnish
- Salt and pepper, to taste
- Cooking spray or a little olive oil for greasing the baking dish
How Much Time Will You Need?
This dish will take about 15 minutes of prep and cooking the pasta, 10 minutes to mix and stuff the shells, and 20-25 minutes baking time. Altogether, expect around 45-50 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Baking Dish and Pasta Shells:
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with cooking spray or a bit of olive oil. Cook the jumbo pasta shells according to the package directions until just al dente. Drain and rinse them gently with cold water so they don’t stick, then set aside to cool slightly.
2. Mix the Buffalo Chicken Filling:
In a large bowl, combine the shredded chicken with the buffalo wing sauce and toss until every piece is nicely coated. In another bowl, mix together the ricotta cheese, sour cream, half of the shredded mozzarella, half of the blue cheese crumbles, and the chopped chives. Add salt and pepper to taste, then fold the buffalo chicken into this creamy cheese mixture until everything is well blended.
3. Stuff, Assemble, and Bake:
Take each cooked shell and gently stuff it with a generous spoonful of the buffalo chicken and cheese mixture. Place the filled shells side by side in your prepared baking dish. Sprinkle the remaining mozzarella and blue cheese crumbles evenly over the tops. Put the dish in the oven and bake uncovered for 20-25 minutes, until the cheese melts and gets bubbly.
4. Garnish and Serve:
Remove the shells from the oven and sprinkle with extra chopped green onions or chives for a fresh touch. Serve warm with crunchy celery sticks and your favorite ranch or blue cheese dressing on the side for dipping. This combination of spicy, creamy, and cheesy flavors is sure to be a hit!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred and proceed with the recipe as usual.
How Can I Make This Dish Less Spicy?
If you prefer milder flavors, reduce the amount of buffalo wing sauce or mix it with a little melted butter to tone down the heat. You can also serve with extra ranch or blue cheese dressing to balance the spice.
Can I Prepare Stuffed Shells Ahead of Time?
Absolutely! Assemble the stuffed shells and cover the baking dish with foil, then refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a sprinkle of cheese or a splash of ranch dressing to keep them moist.