Buffalo Chicken Stuffed Shells are a fun twist on classic stuffed pasta, filled with shredded chicken, spicy buffalo sauce, and creamy cheese all wrapped up in tender jumbo pasta shells. These little bundles pack a punch with just the right balance of heat and creaminess, perfect for those who love a bit of a spicy kick but still want something comforting and satisfying.
I love making these because they bring together two favorites: buffalo chicken and cheesy pasta in one dish. Plus, the sauce gets all bubbly and golden in the oven, which makes the whole thing extra inviting. Whenever I make them, I like to sprinkle a bit of crumbled blue cheese or some chopped green onions on top—it really adds a nice fresh touch that cuts through the richness.
These stuffed shells are great for a casual dinner or even a game day meal where people can grab a shell or two from the baking dish. I usually serve them with a cool side of ranch or blue cheese dressing and some crunchy celery sticks to balance out the spicy flavors. It’s a crowd-pleaser that’s cozy enough to make any weeknight feel special.
Key Ingredients & Substitutions
Jumbo pasta shells: These big shells hold the filling perfectly. If you can’t find them, use manicotti tubes or large pasta crescents. Just make sure to cook them al dente so they keep their shape when baked.
Cooked chicken: Rotisserie chicken is a time-saver and adds great flavor. You can also poach chicken breasts or use leftover cooked chicken. Shred it finely so it blends well with the filling.
Buffalo wing sauce: It gives the signature spicy kick. Frank’s RedHot is a popular choice, but you can adjust the heat with milder hot sauces or add some butter to tone it down.
Cream cheese: This makes the filling creamy and rich. Full-fat cream cheese works best, but light versions can work too. If avoiding dairy, try a plant-based cream cheese alternative.
Cheese combo: Mozzarella and cheddar bring melty texture and sharp flavor. Blue cheese adds a tangy bite if you like it, but you can leave it out if you prefer a milder taste or substitute with feta.
How Do You Get the Perfect Creamy, Spicy Filling for Buffalo Chicken Stuffed Shells?
The key is balancing spicy buffalo sauce with creamy cheese for a filling that’s smooth and flavorful.
- Start with softened cream cheese to easily mix with the shredded chicken and sauce.
- Add cheeses gradually – half goes into the filling for richness, half on top for melting and browning.
- Mix in garlic and onion powder for extra depth, and plenty of salt and pepper to bring all flavors together.
- Don’t overfill the shells. Fill them generously but gently to keep the pasta intact when baking.
This method helps keep the filling moist and spicy without being runny, giving you a cheesy, zesty bite every time.
Equipment You’ll Need
- Large pot – to cook the jumbo pasta shells until just tender. A big pot makes this easier and ensures even cooking.
- Mixing bowls – for combining the chicken, cheeses, and sauces. I use a medium-sized one to keep everything handy.
- Spoon or piping bag – to stuff the shells without mess. A small spoon works fine, but a piping bag makes it neater.
- 9×13 inch baking dish – sturdy and just the right size to hold all the stuffed shells in a single layer.
- Oven – for baking until bubbly and golden. You probably already have this!
Flavor Variations & Add-Ins
- Use shredded cooked turkey or rotisserie chicken; they’re flavorful and make preparation quicker.
- Sprinkle with crumbled blue cheese or feta after baking for a tangy punch.
- Add cooked bacon bits or chopped jalapeños inside the filling for extra texture and heat.
- Mix in chopped celery or carrots for some crunch and freshness that balances the spice.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup ranch or blue cheese dressing (optional, for drizzling or serving)
- Cooking spray or olive oil for the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25 minutes to bake, and about 10 minutes to boil the pasta shells. So, set aside around 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
First, preheat your oven to 375°F (190°C). Spray or lightly grease a 9×13 inch baking dish with cooking spray or olive oil so the stuffed shells won’t stick.
2. Cook the Pasta Shells:
Boil the jumbo pasta shells according to the package directions until they are just al dente (firm but cooked). Drain them well and set aside to cool enough to handle.
3. Make the Filling:
In a large bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, half of the shredded mozzarella, cheddar cheese, garlic powder, onion powder, salt, pepper, and most of the chopped green onions (save a little for later garnish). Stir everything until smooth and well combined.
4. Stuff the Shells:
Carefully spoon the buffalo chicken filling into each pasta shell, filling them generously but gently so they don’t break. Arrange the filled shells in a single layer in your prepared baking dish.
5. Add Cheese and Bake:
Sprinkle the remaining mozzarella cheese over the stuffed shells. If you like, add crumbled blue cheese on top for extra flavor. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly browned on top.
6. Garnish and Serve:
Take the dish out of the oven and sprinkle with the reserved green onions. Serve warm, with ranch or blue cheese dressing on the side for dipping if desired. Enjoy your delicious Buffalo Chicken Stuffed Shells!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before mixing it with the other ingredients. Thaw it in the fridge overnight or use the defrost setting on your microwave for a quicker option.
Can I Prepare Buffalo Chicken Stuffed Shells Ahead of Time?
Absolutely! You can stuff the shells and assemble the dish a few hours ahead, then cover and refrigerate. When ready, bake as directed—just add a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of ranch or blue cheese dressing to keep them moist if needed.
Can I Make This Recipe Less Spicy?
Yes! Reduce the amount of buffalo wing sauce, or mix it with some melted butter to tone down the heat. You can also omit the blue cheese if you prefer a milder flavor.