Buffalo Chicken Stuffed Shells are a fun and tasty twist on a classic Italian dish. Jumbo pasta shells are filled with a creamy mixture of shredded chicken, spicy buffalo sauce, and melted cheese, then baked until bubbly and golden on top. The creamy, spicy, and cheesy flavors come together in a dish that feels hearty and comforting with just the right kick.
I love making these stuffed shells when I want something both easy and exciting for dinner. The buffalo sauce adds a nice zing that makes the dish feel special, but the cheese and creamy filling help balance out the heat. Plus, it’s a great way to use leftover cooked chicken or even rotisserie chicken if you want to save time.
These shells are perfect served with a side of crunchy celery sticks and a little ranch or blue cheese dressing for dipping. I often find myself making an extra pan because everyone at the table can’t get enough of the spicy, cheesy goodness. It’s a great crowd-pleaser that combines comfort food vibes with a little bit of fun!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for stuffing since their size holds plenty of filling. If you can’t find jumbo shells, large manicotti tubes work well too.
Shredded Chicken: I like using rotisserie chicken because it’s easy and already cooked. You can also boil chicken breasts or use leftover cooked chicken.
Buffalo Wing Sauce: Frank’s RedHot is a classic choice here. If you prefer less heat, mix it with a little melted butter to mellow the spice.
Cream Cheese: This adds creaminess and binds the filling. If you want a lighter version, try using part low-fat cream cheese or Greek yogurt.
Mozzarella & Blue Cheese: Mozzarella melts well and adds gooey texture. Blue cheese gives that iconic buffalo flavor twist, but if you’re not a fan, substitute with feta or omit it.
Ranch or Blue Cheese Dressing: This adds cool tanginess and balances the heat. You can use any favorite creamy dressing or a simple mix of mayo and sour cream with herbs.
How Do I Stuff Jumbo Shells Without Breaking Them?
Handling the cooked pasta shells carefully is key since they’re delicate and can tear easily:
- Cook shells just until al dente—still firm but flexible.
- Drain and rinse with cold water to stop cooking and cool them down.
- Use a small spoon or piping bag to fill the shells gently without forcing the filling in.
- Arrange shells snugly but without overcrowding to prevent breaking.
- Grease your baking dish well to prevent sticking when baking.
Taking your time here helps keep everything intact and makes the final dish look great at serving.
Equipment You’ll Need
- Large pot – To cook the jumbo pasta shells until al dente; I like it because it makes the shells easy to handle.
- Colander – For draining the cooked pasta and rinsing with cold water, which helps prevent tearing.
- Large mixing bowl – To combine all the filling ingredients easily.
- Spoont or piping bag – To fill the shells without making a mess; it’s a quick and neat method.
- Baking dish – For arranging and baking the stuffed shells; I prefer a 9×13-inch dish for even baking.
- Cooking spray or olive oil – To lightly grease the dish so the shells don’t stick when baking.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or even shrimp for a different protein vibe.
- Use cheddar or Monterey Jack cheese instead of mozzarella for a richer, cheese-forward flavor.
- Add sautéed spinach or bell peppers to the filling for extra veggies and color.
- Mix in a dash of smoked paprika or cumin in the buffalo sauce for a smoky twist.
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
For The Pasta:
- 20 jumbo pasta shells
For The Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- 8 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup crumbled blue cheese, plus extra for topping
- ¼ cup ranch or blue cheese dressing
- 2 green onions, chopped (plus extra for garnish)
- Salt and black pepper, to taste
For Baking:
- ½ cup shredded mozzarella cheese
- Cooking spray or a little olive oil for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and cook the pasta shells. Baking takes another 20-25 minutes. Overall, plan for approximately 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook The Pasta Shells:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Then drain, rinse with cold water to stop the cooking, and set aside to cool.
2. Make The Filling:
In a large mixing bowl, toss the shredded chicken with the buffalo wing sauce until well coated. Add the softened cream cheese, ½ cup mozzarella cheese, ½ cup crumbled blue cheese, ranch or blue cheese dressing, and chopped green onions. Mix everything together until evenly combined. Season with salt and black pepper to your taste.
3. Stuff and Arrange Shells:
Lightly grease a baking dish with cooking spray or olive oil. Carefully stuff each cooled pasta shell generously with the buffalo chicken mixture, and arrange them open side up in the dish.
4. Add Cheese and Bake:
Sprinkle the remaining ½ cup mozzarella cheese and some extra blue cheese crumbles on top of the stuffed shells. Bake in the preheated oven uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve and Garnish:
Remove the dish from the oven and garnish with additional chopped green onions. Serve warm with celery sticks and extra ranch or blue cheese dressing for dipping if you like.
Enjoy your delicious, spicy, and creamy Buffalo Chicken Stuffed Shells!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. The easiest way is thawing it overnight in the fridge or using the defrost setting on your microwave.
Can I Make Buffalo Chicken Stuffed Shells Ahead of Time?
Absolutely! Prepare and stuff the shells, then cover and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven at low heat or microwave until warmed through.
Can I Adjust the Spice Level?
Definitely! To tone down the heat, use less buffalo sauce or mix it with melted butter before combining with the chicken. For more heat, add a bit of cayenne pepper or extra hot sauce.