Flavorful Buffalo Chicken Stuffed Shells Recipe You Must Try

Posted on November 3, 2025

buffalo chicken stuffed shells - featured image

Ever had a dish that makes you pause, close your eyes, and savor every bite? That’s exactly what happened the first time I made these Buffalo Chicken Stuffed Shells. The creamy, spicy buffalo chicken filling nestled inside tender pasta shells is pure comfort food bliss. The best part? It’s surprisingly simple to make, but the flavors are bold enough to impress your entire family or a crowd at your next gathering.

This recipe came to life during one of my “let’s clean out the fridge” days, and honestly, it’s now one of my family’s most-requested meals. I was inspired by the classic buffalo chicken dip, but I wanted something heartier that could double as a full meal. Enter jumbo pasta shells—the perfect vessel for all the creamy, cheesy goodness. Pair that with a tangy buffalo sauce kick, and you’ve got a dish that’s bound to become a favorite in your home.

If you’re a fan of bold flavors, easy dinners, and recipes that make you look like you spent all day in the kitchen, this Buffalo Chicken Stuffed Shells recipe is exactly what you need. Let’s dive into the details!

Why You’ll Love This Recipe

Bold, crave-worthy flavor: A perfect balance of tangy buffalo sauce, creamy cheese, and tender chicken. Every bite is like a flavor explosion.
Easy to make: With simple ingredients and straightforward steps, this recipe comes together in about 45 minutes.
A crowd-pleaser: Whether it’s for a family dinner or a potluck, these shells always get rave reviews.
Customizable: You can easily tweak the spiciness, use different cheeses, or make it gluten-free.
Perfect for meal prep: Prepare it ahead of time and bake when ready—it’s a lifesaver on busy nights.
Comfort food with a twist: It’s hearty, satisfying, and has that irresistible kick of buffalo sauce.

What sets this recipe apart is the creamy filling that combines shredded chicken, cream cheese, and buffalo sauce into one drool-worthy mixture. The pasta shells hug all that goodness, and the cheesy topping takes it to a whole new level. Trust me, this isn’t your average stuffed shells recipe—it’s packed with flavor and personality.

Whether you’re a buffalo chicken fan or just looking for a new way to jazz up dinner, these stuffed shells are a must-try. They’ll make you feel like a kitchen rockstar, no matter your cooking experience.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create a rich, flavorful dish that’s both comforting and impressive. Here’s what you’ll need:

Jumbo pasta shells: Cooked according to package directions. These are the perfect delivery system for the creamy buffalo chicken filling.
Shredded chicken: You can use rotisserie chicken, leftover cooked chicken, or even poached chicken breasts you shred yourself.
Cream cheese: Softened to room temperature for easy mixing. This adds creaminess and richness to the filling.
Buffalo sauce: The star of the dish. Use your favorite brand for the signature tangy heat (I love Frank’s RedHot).
Ranch dressing: Adds a cooling, herby flavor that balances the spice of the buffalo sauce.
Shredded mozzarella cheese: Melty goodness that tops the shells and gives them that irresistible cheesy finish.
Shredded cheddar cheese: Adds sharpness to the filling and topping.
Green onions: Thinly sliced for garnish. They add a pop of color and a fresh bite.
Salt and pepper: To enhance all the flavors.
Optional: Blue cheese crumbles for added tanginess.

Feel free to make substitutions as needed. For example, you can swap ranch dressing for blue cheese dressing if you prefer, or use dairy-free cream cheese and shredded cheese for a lactose-free version.

Equipment Needed

You don’t need fancy tools to make this recipe, but having the right equipment can make life easier:

Large pot: For boiling the pasta shells.
Mixing bowls: To combine the filling ingredients.
9×13-inch baking dish: Perfect size for this recipe. Use a nonstick or greased pan for easy cleanup.
Spatula or spoon: For mixing the filling and stuffing the shells.
Aluminum foil: To cover the dish while baking to prevent over-browning.

If you don’t have a 9×13-inch baking dish, you can use any similar-sized oven-safe dish. And for stuffing the shells, clean hands work just as well as a spoon!

Preparation Method

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or oil.
Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine 2 cups of shredded chicken, 8 ounces of softened cream cheese, 1/2 cup buffalo sauce, 1/4 cup ranch dressing, 1 cup shredded cheddar cheese, and a pinch of salt and pepper. Mix until fully incorporated and creamy.
Using a spoon (or your hands), stuff each cooked pasta shell with the buffalo chicken mixture. Place the stuffed shells in the prepared baking dish, open side up.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the shells.
Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Sprinkle freshly chopped green onions and optional blue cheese crumbles over the top before serving.
Serve warm with a side of garlic bread or a crisp green salad for a complete meal.

Cooking Tips & Techniques

Here are some tricks to ensure your Buffalo Chicken Stuffed Shells turn out perfectly:

Don’t overcook the pasta shells: Al dente is key, so they’re firm enough to hold the filling without falling apart.
Use shredded rotisserie chicken: It saves time and adds flavor. Plus, the moist texture works beautifully in the filling.
Let the cream cheese soften: This makes it easier to mix with the other ingredients and creates a creamy, lump-free filling.
Adjust the buffalo sauce: Add more if you love heat, or reduce it for a milder version. Taste the filling before you stuff the shells!
Don’t skip the foil: Covering the dish ensures that the shells don’t dry out in the oven.

And if you’re feeling adventurous, try mixing in diced jalapeños or a sprinkle of smoked paprika for an extra flavor kick.

Variations & Adaptations

Here are some creative ways to customize this recipe to fit your preferences:

Make it gluten-free: Use gluten-free pasta shells and ensure your buffalo sauce is gluten-free.
Switch up the cheese: Try pepper jack for a spicy twist or gouda for a smoky flavor.
Add veggies: Mix in finely diced celery or shredded carrots for a classic buffalo wing-inspired crunch.
Dairy-free option: Use dairy-free cream cheese and shredded cheese alternatives.
Make it vegetarian: Swap chicken for finely chopped roasted cauliflower or mushrooms.

One of my favorite personal variations is adding crispy bacon bits to the filling—it’s indulgent, but oh-so-worth it!

Serving & Storage Suggestions

These Buffalo Chicken Stuffed Shells are best served hot and fresh out of the oven. Pair them with:

Garlic bread or crusty rolls
A simple green salad with ranch or blue cheese dressing
A cold glass of beer or iced tea

For storage, let the shells cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days.

To reheat, place the shells in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes. You can also microwave individual portions, but the oven will help maintain the texture better.

Nutritional Information & Benefits

This recipe is packed with protein from the chicken and cheese, making it a satisfying meal that will keep you full for hours. Here’s a rough estimate per serving (based on six servings):

Calories: 450
Protein: 25g
Carbohydrates: 30g
Fat: 20g

Buffalo sauce adds a spicy kick while being relatively low in calories, and the cream cheese creates a creamy texture without the need for heavy cream. If you’re watching your sodium intake, opt for low-sodium buffalo sauce and cheeses.

Conclusion

If you’re craving bold flavors, creamy textures, and a comforting dinner that’s easy to make, these Buffalo Chicken Stuffed Shells are the answer. This recipe checks all the boxes: delicious, versatile, and guaranteed to impress. Whether you stick to the classic version or experiment with your own twist, you’re sure to make this a regular in your recipe rotation.

I love making this dish because it brings everyone to the table with smiles on their faces. It’s hearty, flavorful, and can be customized to suit any taste or diet. So, what are you waiting for? Grab those jumbo shells and let’s get cooking!

If you try this recipe, let me know how it turns out in the comments below! Did you add your own twist? I’d love to hear about it. Don’t forget to share this recipe with your friends—they’ll thank you for it!

FAQs

Can I make Buffalo Chicken Stuffed Shells ahead of time?

Absolutely! You can assemble the stuffed shells and refrigerate them, covered, for up to 24 hours before baking.

What’s the best way to shred chicken for this recipe?

Rotisserie chicken is a quick and easy option, but you can also cook chicken breasts and shred them using two forks or a hand mixer.

Can I freeze these stuffed shells?

Yes! Assemble the shells in your baking dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

How can I make this dish less spicy?

Use less buffalo sauce and add more ranch dressing or cream cheese to tone down the heat.

Can I use a different type of pasta?

Jumbo shells work best for stuffing, but you can use cannelloni or manicotti tubes as an alternative.

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