Creamy buffalo chicken stuffed shells ready to serve on a plate

Creamy Buffalo Chicken Stuffed Shells

ByOlivia Carter
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why make this recipe

Creamy Buffalo Chicken Stuffed Shells are the perfect dish for anyone who loves a bit of spice and creaminess in their meal. This recipe combines the delightful flavors of buffalo chicken with the comforting texture of jumbo pasta shells. Not only is it delicious, but it’s also quick and easy to make, taking only about 30 minutes from start to finish. Whether you’re cooking for family, friends, or just yourself, this meal is sure to satisfy your cravings.

how to make Creamy Buffalo Chicken Stuffed Shells

Ingredients :

  • 12 jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/4 cup ranch dressing
  • 1/4 cup green onions, chopped

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions and set aside.
  3. In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined and creamy.
  4. Fold in ranch dressing to balance the heat of the buffalo sauce.
  5. Gently fill each cooked jumbo shell with the creamy buffalo chicken mixture.
  6. Arrange the stuffed shells in a greased baking dish without overcrowding.
  7. Cover the dish with foil and bake for 25 minutes or until heated through and cheese is melted and bubbly.
  8. Garnish with extra shredded cheese or chopped green onions before serving.

how to serve Creamy Buffalo Chicken Stuffed Shells

Creamy Buffalo Chicken Stuffed Shells are best served hot. You can enjoy them as a main dish alongside a fresh salad or some garlic bread for a complete meal. Sprinkle extra green onions on top for color and flavor. This dish also makes a great option for game day or casual gatherings with friends.

how to store Creamy Buffalo Chicken Stuffed Shells

If you have leftovers, store the Creamy Buffalo Chicken Stuffed Shells in an airtight container in the refrigerator. They can stay fresh for up to 3 days. To reheat, simply place them in the microwave or bake them in the oven until warmed through.

tips to make Creamy Buffalo Chicken Stuffed Shells

  • Make sure not to overcook the pasta shells; they should be al dente since they will cook more while baking.
  • Feel free to adjust the amount of buffalo sauce according to your spice preference.
  • If you like it cheesier, add more mozzarella on top before baking.

variation

For a milder version, you can use barbecue sauce instead of buffalo sauce. You can also substitute shredded turkey for chicken or use a mix of cheeses to change up the flavor and texture.

FAQs

  1. Can I make this recipe ahead of time?
    Yes, you can prepare the stuffed shells and place them in the baking dish without baking. Cover and refrigerate for up to a day. Just bake them when you’re ready to serve.

  2. What can I serve with Buffalo Chicken Stuffed Shells?
    A simple green salad or some roasted vegetables are great side dishes. Garlic bread or a creamy dip can also pair well with them.

  3. How can I make this recipe gluten-free?
    Use gluten-free jumbo pasta shells and check that all your sauces and cheeses are gluten-free.

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Creamy Buffalo Chicken Stuffed Shells

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free Option Available
Print Recipe

Description

Delicious jumbo pasta shells stuffed with a spicy and creamy buffalo chicken mixture, perfect for a quick and satisfying meal.

Ingredients

  • 12 jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/4 cup ranch dressing
  • 1/4 cup green onions, chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions and set aside.
  3. In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined and creamy.
  4. Fold in ranch dressing to balance the heat of the buffalo sauce.
  5. Gently fill each cooked jumbo shell with the creamy buffalo chicken mixture.
  6. Arrange the stuffed shells in a greased baking dish without overcrowding.
  7. Cover the dish with foil and bake for 25 minutes or until heated through and cheese is melted and bubbly.
  8. Garnish with extra shredded cheese or chopped green onions before serving.

Notes

Make sure not to overcook the pasta shells; they should be al dente since they will cook more while baking. Adjust buffalo sauce quantity based on spice preference.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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