Creamy Buffalo Chicken Stuffed Shells are a weeknight game-changer that brings bold, tangy flavors and gooey cheese together in one satisfying bite. If you’re craving comfort food that’s both easy to make and impressive enough for company, this recipe delivers exactly that. I discovered this dish during one of those frantic weeknights when I needed something that would please both my spice-loving husband and my cheese-obsessed kids.
Table of Contents
Ingredients for Creamy Buffalo Chicken Stuffed Shells
Over the years of making these stuffed shells, I’ve learned that using quality ingredients makes all the difference. I always reach for rotisserie chicken to save time – it’s already seasoned and perfectly tender. My go-to brand for buffalo sauce is Frank’s RedHot because it delivers consistent heat without being overwhelming.
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded (I recommend using rotisserie chicken for the best flavor and to save time)
- 1/2 cup buffalo sauce (adjust based on your heat preference)
- 1 cup ricotta cheese (full-fat works best for creaminess)
- 1 cup mozzarella cheese, shredded (I usually reserve a little extra for topping)
- 4 ounces cream cheese, softened to room temperature (this is crucial for smooth mixing)
- 1 teaspoon garlic powder (Pro tip: fresh minced garlic can be substituted for even bolder flavor)
- 1/4 cup ranch dressing (this is key for balancing the heat)
- 1/4 cup green onions, chopped (plus extra for garnish)
- Salt and pepper to taste (In my experience, start light as the buffalo sauce adds plenty of salt)
Step-by-Step Instructions
I recommend getting all your ingredients measured and ready before you start – it makes the assembly process smooth and stress-free. In my experience, slightly undercooking the pasta shells by about a minute helps them hold their shape better when stuffed.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or butter. Cook the jumbo pasta shells according to package directions for 10-12 minutes until they’re al dente (slightly firm to the bite), then drain and rinse with cool water to stop the cooking process. Lay them out on a clean kitchen towel to prevent sticking while you prepare the filling.
Step 2: In a large mixing bowl, combine the shredded chicken, buffalo sauce, ricotta cheese, 3/4 cup of the mozzarella cheese (saving the rest for topping), softened cream cheese, and garlic powder. Mix thoroughly with a wooden spoon or spatula until the filling is smooth and well-combined. The mixture should be creamy and spreadable – if it seems too thick, add an extra tablespoon of ranch dressing.
Step 3: Gently fold in the ranch dressing and chopped green onions until evenly distributed throughout the filling. Taste the mixture and adjust the buffalo sauce if you want more heat, or add a pinch of salt and pepper if needed. This is your chance to customize the spice level to your family’s preference before assembling.
Step 4: Using a spoon or small cookie scoop, carefully fill each cooked shell with about 2-3 tablespoons of the buffalo chicken mixture. Work gently to avoid tearing the pasta. Don’t overstuff them – the filling will expand slightly as it heats. Arrange the filled shells in your prepared baking dish in a single layer, leaving a small gap between each one for even heating.
Step 5: Sprinkle the remaining 1/4 cup mozzarella cheese over the top of the shells, then cover the dish tightly with aluminum foil to trap the steam. Bake for 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges. For a golden, slightly crispy top, remove the foil during the last 5 minutes of baking.
Step 6: Let the shells rest for 5 minutes before serving – this allows the filling to set slightly and makes them easier to plate without falling apart. Garnish with extra chopped green onions, a drizzle of ranch dressing, and crumbled blue cheese if you’re feeling fancy.
Perfect Pairings for Buffalo Chicken Stuffed Shells
These stuffed shells pack bold flavors, so pairing them with lighter, refreshing sides creates the perfect balance. Here are my favorite accompaniments that complement the spicy, creamy filling while adding nutritional variety to your meal.
Crisp Garden Salad: A simple mixed greens salad with cucumber, tomatoes, and a cool ranch or blue cheese dressing provides a refreshing contrast to the rich, spicy shells. The crisp vegetables help cleanse your palate between bites and add important vitamins to your meal.
Roasted Vegetables: Try serving these alongside sheet pan sausage and veggies for a complete one-oven meal, or simple oven-roasted broccoli, Brussels sprouts, or green beans tossed with olive oil and garlic. The slightly caramelized vegetables add a healthy element that balances the creaminess without competing with the bold flavors.
Garlic Bread or Breadsticks: While these shells are hearty on their own, warm garlic bread is perfect for soaking up any extra sauce and cheese that pools at the bottom of the dish. It’s a crowd-pleaser every time and adds that satisfying carb comfort we all crave.
Creamy Soup: For a heartier meal, pair with hearty cheddar garlic herb potato soup – the mild creaminess complements the spicy shells beautifully, especially on cooler evenings.
Coleslaw: A tangy, vinegar-based coleslaw (not creamy) cuts through the richness of the cheese and provides a satisfying textural contrast. It’s especially great during summer months or for game day gatherings when you want something refreshing.
Storage & Serving Tips
These stuffed shells store beautifully, making them perfect for meal prep. I recommend assembling the entire dish up to 24 hours ahead, covering it tightly with plastic wrap, and refrigerating until you’re ready to bake. They can also be frozen for up to 3 months – just wrap the unbaked dish in both plastic wrap and aluminum foil for best results.
When reheating leftovers, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. The microwave works in a pinch (2-3 minutes on high), but the oven keeps the shells from getting soggy. Pro tip: add a splash of water or extra buffalo sauce before reheating to keep the filling moist and prevent it from drying out.
These shells are incredibly versatile for different occasions. Serve them as a main course for family dinner alongside creamy one-pot broccoli cheddar orzo, cut them in half for game day appetizers, or pack them in lunch containers for a protein-packed midday meal. I usually make a double batch because they disappear fast in my house, and the leftovers reheat wonderfully.
FAQs
Can I use a different type of pasta if I don’t have jumbo shells?
Absolutely! Large rigatoni, manicotti tubes, or even lasagna rolled up with the filling work wonderfully. If you love stuffed pasta, try my spinach and ricotta stuffed shells for a vegetarian twist. Just adjust the cooking time accordingly based on the pasta shape you choose.
How can I make these stuffed shells less spicy for kids?
Simply reduce the buffalo sauce to 1/4 cup and increase the ranch dressing to 1/3 cup. You can also use a mild buffalo sauce variety, or substitute half the buffalo sauce with marinara for a milder flavor profile. For more kid-friendly chicken recipes, check out my honey pepper chicken mac and cheese.
Can I make these shells ahead and freeze them before baking?
Yes! Assemble the shells completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then bake as directed, adding 5-10 extra minutes if needed. This makes them perfect for meal planning.
Creamy Buffalo Chicken Stuffed Shells
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- Cook the jumbo pasta shells according to package instructions for 10-12 minutes until al dente (slightly firm). Drain, rinse with cool water, and lay out on a clean kitchen towel to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, ricotta cheese, 3/4 cup of the mozzarella cheese, softened cream cheese, and garlic powder. Mix thoroughly with a wooden spoon until the filling is smooth and creamy.
- Fold in the ranch dressing and chopped green onions until evenly distributed. Taste and adjust buffalo sauce, salt, or pepper if desired for your preferred spice level.
- Using a spoon or small cookie scoop, carefully fill each cooked shell with 2-3 tablespoons of the buffalo chicken mixture. Arrange the filled shells in the prepared baking dish in a single layer, leaving small gaps between each shell.
- Sprinkle the remaining 1/4 cup mozzarella cheese over the top of the shells. Cover the dish tightly with aluminum foil.
- Bake for 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges. For a golden top, remove the foil during the last 5 minutes of baking.
- Let the shells rest for 5 minutes before serving. Garnish with extra chopped green onions, a drizzle of ranch dressing, or crumbled blue cheese if desired.
Notes
