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Creamy Buffalo Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a spicy, creamy buffalo chicken mixture and topped with melted cheese, perfect for a fun dinner crowd.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz jumbo pasta shells Approximately 30 to 36 shells; cook a few extra in case some break.
  • 1 tablespoon salt for the pasta water
For the Buffalo Chicken Filling
  • 2.5 cups cooked shredded chicken breast or thigh
  • 8 oz cream cheese, softened to room temperature Essential for a smooth filling.
  • 1 cup whole milk ricotta cheese
  • 1/3 cup buffalo hot sauce Use Frank's RedHot or your preferred brand.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • Salt and black pepper to taste
  • 3 tablespoons ranch dressing or blue cheese dressing
For the Topping
  • 1/2 cup buffalo hot sauce for drizzling over the top
  • 1.5 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons ranch or blue cheese dressing for finishing drizzle
Optional Garnishes
  • Sliced green onions
  • Crumbled blue cheese
  • Fresh parsley
  • Extra ranch or buffalo sauce for serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick spray or butter. Pour about 1/4 cup of buffalo sauce into the dish.
  2. In a large pot of boiling salted water, cook the jumbo pasta shells for 2 minutes less than package instructions. Drain and spread out on a greased tray.
Filling Preparation
  1. If using uncooked chicken, poach it in salted water or broth until cooked through. Shred the meat into small pieces.
  2. In a large mixing bowl, mix softened cream cheese until smooth. Add ricotta and buffalo sauce, mixing until combined.
  3. Stir in shredded chicken, mozzarella, cheddar, garlic powder, onion powder, dried parsley, and ranch dressing. Adjust seasoning to taste.
Stuffing and Topping
  1. Stuff each cooked shell with the buffalo chicken mixture and arrange in the prepared baking dish.
  2. Drizzle the remaining buffalo sauce over the stuffed shells, then top with mozzarella and Parmesan cheese.
Baking
  1. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 12-15 minutes until cheese is bubbly and golden.
  2. Let the dish rest for 8-10 minutes before serving. Drizzle with ranch or blue cheese dressing and garnish if desired.

Notes

These shells can be prepared ahead of time and refrigerated before baking. They also freeze well for up to 2 months.