Stuffed Buffalo Chicken Shell
These Stuffed Buffalo Chicken Shells are a fiery, cheesy twist on classic pasta shells. Each bite delivers tender chicken tossed in tangy buffalo sauce, creamy cheese filling, and a crunchy green onion garnish for a crowd-pleasing spicy appetizer or easy dinner!
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
These shells can be assembled ahead of time and refrigerated for up to 24 hours before baking. For extra crispiness, broil for 1–2 minutes at the end—watch closely!
Nutrition
Calories: 320kcal
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