Buffalo Chicken Stuffed Shells are a fun twist on classic stuffed pasta, packed with tender chicken, spicy buffalo sauce, and creamy cheese all tucked inside big, tender pasta shells. They bring together that perfect combo of spicy heat and cheesy goodness, making every bite a little celebration of flavors.
I love making these because they’re a crowd-pleaser and a bit different from the usual pasta dishes. The buffalo sauce adds a nice kick without overpowering the cheesy filling, and the shells hold everything just right so you get a perfect bite every time. I usually add a bit of ranch or blue cheese dressing on the side to mellow out the spice, which feels like a little bonus to the meal.
These stuffed shells are great for dinners when you want something filling but a little special. I often bake a big pan of them for family nights or potlucks because everyone always asks for the recipe. Plus, they heat up well, so leftovers are an easy win for busy days. It’s exactly the kind of meal that feels festive yet homemade.
Key Ingredients & Substitutions
Jumbo pasta shells: These big shells are perfect for stuffing. If you can’t find them, large manicotti tubes work well too. Just be sure to cook them al dente so they hold the filling without falling apart.
Cooked chicken: Rotisserie chicken is my favorite shortcut—it’s tender and flavorful. You can also use poached or baked chicken breasts, shredded finely for the filling.
Buffalo wing sauce: This gives the dish its signature kick. Feel free to use a milder sauce or even mix in some hot sauce to control the heat.
Cream cheese: It makes the filling creamy and rich. Softened cream cheese blends better—take it out of the fridge early or soften it in the microwave for a few seconds.
Mozzarella and blue cheese: Mozzarella adds melty, mild cheese, while blue cheese gives a sharp punch. If you’re not a fan of blue cheese, substitute with feta or simply skip it.
Ranch or blue cheese dressing: This adds coolness to balance spice. Use your favorite dressing or a homemade version for extra flavor.
How Do I Get the Perfectly Creamy and Spicy Filling?
The filling balances spicy buffalo sauce with creamy cheese, so mixing well is key.
- Start with softened cream cheese—it blends smoothly and avoids lumps.
- Mix shredded chicken with buffalo sauce thoroughly to coat evenly.
- Add cheeses and dressing last, folding gently to keep a nice creamy texture without overmixing.
- Taste before stuffing and adjust salt, pepper, or sauce to your liking.
- If the filling feels too thick, add a spoonful of dressing or a splash of milk to loosen it up.
This mix ensures a spicy yet creamy bite that fills each shell perfectly and bakes up gooey and delicious!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it holds the shells nicely and bakes evenly.
- Large pot – for boiling the pasta shells until just al dente; a sturdy pot makes it easier to handle
- Colander – for draining the cooked pasta without broken shells
- Mixing bowls – to combine the filling ingredients easily and in one place
- Spoon or piping bag – makes filling the shells quick and mess-free
- Oven mitts – for safety when handling the hot dish after baking
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked turkey or that leftover roast for different flavors
- Add chopped celery or carrots to the filling for extra crunch and flavor
- Use pepper jack cheese instead of mozzarella for a spicy kick
- Drizzle with a little ranch or blue cheese dressing after baking for extra creaminess
Buffalo Chicken Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- ½ cup buffalo wing sauce
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup crumbled blue cheese
- ½ cup ranch or blue cheese dressing
- ¼ cup chopped green onions or chives, plus extra for garnish
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- Optional: celery sticks for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, about 10 minutes to boil the pasta shells, and 20 minutes baking time. So in total, you’ll spend roughly 45 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Prepare and Cook Pasta Shells
Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just tender but firm (al dente), usually following the package directions. Drain the shells and rinse with cold water to stop cooking. Set aside.
2. Make the Buffalo Chicken Filling
In a big mixing bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, half the mozzarella, ranch or blue cheese dressing, garlic powder, and chopped green onions. Mix it all together until well blended. Taste and add a little salt and pepper if you like.
3. Stuff and Arrange the Shells
Use a spoon to fill each cooled pasta shell generously with the buffalo chicken mixture. Place the stuffed shells in a single layer in your greased 9×13-inch baking dish.
4. Bake and Finish
Sprinkle the remaining mozzarella over the stuffed shells. Bake in your preheated 375°F (190°C) oven for about 20 minutes, until the cheese is melted and bubbling.
5. Garnish and Serve
When done, remove the dish from the oven and sprinkle with crumbled blue cheese and a little extra chopped green onions for a fresh pop of flavor. Serve warm, optionally alongside crisp celery sticks to cool down the spicy goodness.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the refrigerator or use the defrost setting on your microwave. Moisture can affect the filling, so pat the chicken dry before mixing.
Can I Prepare Buffalo Chicken Stuffed Shells in Advance?
Absolutely! You can assemble the stuffed shells a day ahead and keep them covered in the fridge. When ready, bake them as directed, adding a few extra minutes if baking straight from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the shells from getting soggy.
Can I Make This Recipe Less Spicy?
Definitely! Reduce the amount of buffalo wing sauce or use a milder sauce. Alternatively, increase the cream cheese or add extra ranch dressing to mellow the heat.