My Stuffed Buffalo Chicken Shell is a spicy appetizer turned easy dinner that blends tender chicken tossed in tangy buffalo sauce with creamy, cheesy goodness—baked to bubbly perfection. You won’t be able to resist this comforting baked dish, perfect for game-day gatherings or weeknight family meals.
Why You’ll Love This Recipe
- Spicy appetizer flavor with easy dinner convenience
- Cheesy chicken filling everyone swoons over
- Make-ahead assembly for stress-free hosting
- Game-day crowd-pleaser or cozy weeknight comfort food
- Ready in under an hour from start to finish
- Customizable heat level: mild to extra hot
- One-dish wonder means minimal cleanup
- Kid-approved twist on classic buffalo wings
Ingredients
- 24 jumbo pasta shells (cooked al dente and drained)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 8 oz cream cheese, softened (room temperature)
- ½ cup buffalo wing sauce (Frank’s RedHot for best flavor)
- ½ cup ranch dressing (or swap blue cheese dressing)
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup blue cheese crumbles (optional for tangy bites)
- 2 tbsp green onions, chopped (for garnish)
- 1 tsp garlic powder (or 2 cloves minced garlic)
- Salt & pepper, to taste
Directions
- Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or melted butter to prevent sticking. - Cook the Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 8–10 minutes until al dente. Drain, rinse under cold water, and set aside on a towel to prevent clumping. - Mix the Buffalo Chicken
In a roomy bowl, toss the shredded chicken with buffalo wing sauce until every strand is coated. Tip: Taste a bit—if you like extra heat, add another tablespoon of sauce. - Prepare the Cheese Filling
In a second bowl, beat the softened cream cheese, ranch dressing, garlic powder, and half of the cheddar cheese until smooth. Use a hand mixer for silky texture. - Combine Filling and Chicken
Gently fold the buffalo chicken into the cream cheese mixture until evenly blended. The vibrant orange hue signals that spicy appetizer magic. - Stuff the Shells
Spoon the buffalo-cheese mixture into each pasta shell, placing them seam-side up in your prepared dish. Pro tip: Use a small ice cream scoop for uniform portions. - Top with Cheese
Sprinkle the remaining cheddar cheese and optional blue cheese crumbles over the stuffed shells for an irresistible baked dish crust. - Bake Until Bubbly
Bake for 20–25 minutes, or until the cheese is melted, bubbly, and just starting to turn golden. If you crave a crispy top, broil for 1–2 minutes, watching closely. - Garnish and Serve
Remove from oven and let rest 5 minutes. Scatter chopped green onions over the shells. Serve warm as a spicy appetizer or alongside a leafy salad for an easy dinner option.
Servings & Timing
- Yield: 6 servings (about 4 shells per person)
- Prep Time: 20 minutes (including shell cooking)
- Cook Time: 25 minutes baking (plus optional 2 minutes broil)
- Total Time: Approximately 45 minutes from start to table
Variations
- Swap chicken for crumbled tofu to make it vegetarian-friendly.
- Use buffalo cauliflower florets instead of chicken for a vegan twist.
- Stir in chopped bacon bits for smoky, savory depth.
- Mix in ½ cup cooked corn for a sweet crunch.
- Drizzle blue cheese dressing on top for extra tang.
- Add diced jalapeños to the filling for next-level heat.
Storage & Reheating
Store leftover Stuffed Buffalo Chicken Shells in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 1 month—thaw overnight in the fridge before reheating. To reheat, bake at 350°F (175°C) for 10–12 minutes until heated through, or microwave individual servings for 1–2 minutes, stirring halfway.
FAQs
Q: Can I use a different pasta shape?
A: Jumbo shells are ideal for stuffing, but large manicotti tubes work well too—just adjust cook time.
Q: How do I reduce the spice level?
A: Use a mild buffalo sauce or cut it with a little melted butter to tame the heat.
Q: Is there a dairy-free version?
A: Substitute dairy-free cream cheese, vegan cheddar, and dairy-free ranch for a cruelty-free comfort food.
Q: Can I prepare this ahead of time?
A: Yes! Stuff and cover the baking dish, then refrigerate for up to 24 hours before baking.
Q: What side dishes pair well?
A: A crisp green salad, celery sticks, or roasted vegetables balance the spicy, cheesy flavors.
Q: How do I avoid watery shells?
A: Rinsing the cooked shells under cold water helps stop cooking and prevents filling dilution.
Q: Can I double the recipe?
A: Absolutely—use two 9×13 dishes or one larger oven-safe pan, and adjust bake time by a few minutes.
Q: Any tips for gluten-free cooking?
A: Choose certified gluten-free pasta shells and check your sauces’ labels to keep this baked dish gluten-free.
Conclusion
This Stuffed Buffalo Chicken Shell recipe hits all the marks: spicy appetizer flair, easy dinner simplicity, and comforting cheesy chicken in every bite. I hope you’ll give it a whirl and let me know how it turned out—feel free to leave a comment, rate the recipe, or explore more of my buffalo-inspired dishes!
Stuffed Buffalo Chicken Shell
Ingredients
- 24 jumbo pasta shells cooked al dente and drained
- 2 cups cooked chicken shredded
- 8 oz cream cheese softened (room temperature)
- 1/2 cup buffalo wing sauce like Frank's RedHot
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese plus extra for topping
- 1/2 cup blue cheese crumbles optional
- 2 tablespoons green onions chopped, for garnish
- 1 teaspoon garlic powder or minced garlic
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Boil the jumbo pasta shells according to package instructions until al dente, then drain and rinse under cold water to stop cooking.
- In a large bowl, toss the shredded chicken with buffalo wing sauce until evenly coated for that signature spicy kick.
- Beat the softened cream cheese, ranch dressing, garlic powder, and half of the cheddar cheese in a bowl until smooth and well combined.
- Fold the buffalo chicken into the cheese mixture until everything is evenly distributed and creamy.
- Spoon the buffalo chicken and cheese mixture into each pasta shell, arranging them seam-side up in the prepared baking dish.
- Sprinkle the remaining cheddar cheese and optional blue cheese crumbles over the stuffed shells for a melty, tangy finish.
- Bake for 20–25 minutes or until the cheese is melted, bubbly, and lightly golden on top.
- Remove from oven, let cool 5 minutes, then top with chopped green onions and serve warm.
Notes
Nutrition
