Buffalo Chicken Stuffed Shells are a fun twist on classic stuffed pasta. Big pasta shells get filled with shredded chicken tossed in spicy buffalo sauce, mixed up with creamy cheese that cools down the heat just right. It’s a dish that brings together that zesty buffalo flavor with gooey, cheesy comfort all in one bite.
I love making this when I want something a little different but still cozy and filling. The spicy buffalo chicken gives it a kick, but the cream cheese and mozzarella keep it balanced and creamy, so it’s never too much. I usually add a handful of green onions or a drizzle of ranch to finish it off—that extra little touch makes it feel like a real treat.
This dish works great for game day, casual dinners, or whenever I’m craving something easy to eat and full of flavor. I usually bake it covered to keep it nice and saucy, then uncover it at the end for a bubbly, golden cheese top. It’s one of those recipes where you get the best of both worlds: spicy and cheesy goodness all in one plate.
Key Ingredients & Substitutions
Large Pasta Shells: These hold all the good filling, so make sure to cook them just until al dente. If you can’t find large shells, jumbo manicotti tubes work well too.
Cooked Chicken: Using cooked and shredded chicken breast keeps the filling light. Rotisserie chicken is a great shortcut here if you want to save time.
Buffalo Wing Sauce: This gives the dish its signature spicy flavor. Frank’s RedHot is classic, but you can adjust the heat by choosing a milder sauce or mixing in some melted butter.
Cream Cheese & Mozzarella: Cream cheese makes the filling creamy, balancing the spice, while mozzarella melts perfectly on top for that golden cheese layer. For a dairy-free option, try vegan cream cheese and mozzarella substitutes.
Blue Cheese or Ranch: Adding blue cheese in the mix or as a topping gives a tangy edge, but ranch dressing is a nice mild swap if blue cheese isn’t your thing.
How Do You Get the Filling to Stay Creamy and Flavorful?
The secret is the cream cheese base. Beat it until smooth before mixing in the cheeses and chicken. This keeps the filling creamy and helps all the flavors mingle well.
- Use softened cream cheese for easy blending.
- Mix in half of your mozzarella and Parmesan before folding in the buffalo chicken to ensure even flavor.
- Be gentle folding the chicken mixture to keep the texture smooth and creamy.
Also, spreading a thin layer of buffalo sauce in the baking dish adds moisture so the shells don’t dry out, keeping the whole dish rich and tasty.
Equipment You’ll Need
- Large pot – I recommend a big pot to cook the shells easily without overcrowding, making them less likely to tear.
- Colander – for draining the pasta once cooked, so your shells don’t stick together.
- Mixing bowls – oneFor combining the chicken and buffalo sauce, and another for blending the cheeses. I like having separate bowls to keep everything organized.
- Spoon or piping bag – to stuff the shells neatly without making a mess.
- Baking dish – a 9×13-inch dish works well; it’s roomy enough for all the shells to sit snugly.
- Foil – for covering while baking, keeps the dish moist and prevents over-browning.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey if you want a different protein; it works great with the spicy sauce.
- Mix in diced celery or carrots for added crunch and freshness, perfect if you like more veggies in your dish.
- Use a blend of cheeses, like pepper jack or cheddar, to customize the spice level and flavor profile.
- Top with chopped fresh cilantro or parsley after baking for a fresh herb touch that brightens the dish.
How to Make Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
- 20 large pasta shells
- 2 cups cooked chicken breast, shredded
- 1 cup buffalo wing sauce (like Frank’s RedHot)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup crumbled blue cheese or ranch dressing (optional, for mixing or topping)
- ¼ cup green onions, chopped (plus more for garnish)
- ¼ cup shredded Parmesan cheese
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to bake, so plan on about 45 minutes total from start to finish. It’s a quick way to get a delicious, spicy, and cheesy meal on the table for your family or friends.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Start by preheating your oven to 350°F (175°C). Bring a big pot of salted water to boil. Cook the large pasta shells according to the package directions until they’re just tender (al dente), usually 9 to 11 minutes. Once done, drain the shells and rinse them with cold water to stop the cooking. Set them aside to cool slightly.
2. Prepare the Filling:
In a large bowl, mix the shredded chicken with the buffalo wing sauce so every piece is coated with that spicy flavor. In a separate bowl, beat the softened cream cheese until smooth. Then stir in half of the shredded mozzarella, Parmesan cheese, chopped green onions, and your choice of blue cheese or ranch if you’re using either. Add salt and pepper to taste. Carefully fold the buffalo chicken mixture into the cream cheese mixture until everything is mixed well.
3. Stuff and Bake the Shells:
Spread a thin layer of buffalo wing sauce in the bottom of a baking dish—this keeps everything moist and flavorful. Take each cooked shell and stuff it generously with the cheesy buffalo chicken filling. Arrange the stuffed shells snugly in the dish. Sprinkle the remaining mozzarella cheese on top to get that delicious golden crust.
Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 5 to 10 minutes, or until the cheese on top is bubbly and lightly browned.
4. Garnish and Serve:
When the baking is done, sprinkle extra chopped green onions on top. If you like, drizzle some ranch dressing or add more crumbled blue cheese to make it extra tasty. Serve your Buffalo Chicken Stuffed Shells warm and enjoy the perfect mix of spicy and creamy flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before shredding and mixing with the buffalo sauce. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker prep.
Can I Make Buffalo Chicken Stuffed Shells Ahead of Time?
Absolutely! Prepare and stuff the shells, then cover and refrigerate the baking dish for up to 24 hours before baking. When ready, bake covered at 350°F (175°C) for 25-30 minutes, uncovering for the last 5-10 minutes to brown the cheese.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through or microwave individual portions, stirring halfway for even heating.
What Can I Substitute If I Don’t Have Buffalo Sauce?
You can swap buffalo wing sauce with any hot sauce mixed with melted butter to mimic the flavor and texture. For less heat, use a milder hot sauce or reduce the amount to suit your taste.