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These spicy buffalo chicken cheesesteak stuffed shells keep things interesting by blending the bold punch of hot wings with the hearty, cozy vibe of cheesy stuffed pasta. If you’ve got a hungry group or just want something fun for game day, this is a go-to crowd-pleaser. You get all that bar food goodness served up in a way you can really dig into for dinner.
I tried making these shells for a football party and—wow—people kept coming back for more. My buddy who claims he can’t stand blue cheese even snagged seconds. Goes to show, wild flavor combos totally work when you least expect it.
Bold Ingredients
- Green onions give everything a fresh little zip that breaks through all that cheesy goodness
- Olive oil grab a decent one because sautéed veggies really matter here
- Fresh garlic cloves chopped up and they bring a lot more pop than the dried stuff
- Onion white or yellow—cook it down for sweet depth
- Bell pepper slice one up for a sweet crunch and some color
- Shredded mozzarella cheese for that perfect stretchy melt on top
- Blue cheese crumbles toss some in for that traditional tangy flavor
- Cream cheese tones down the spice and keeps the filling smooth
- Buffalo sauce use your go-to (Frank’s is classic, but any works)
- Ground chicken lighter than beef but still totally satisfying
- Jumbo pasta shells check for a box with unbroken shells and cook just shy of what the package says so they don’t split later
Simple How-To Guide
- Fill And Bake
- Once the filling cools a bit, mix in blue cheese crumbles and half the shredded mozzarella. Spoon a big scoop into each shell and line ‘em up in your greased baking dish. Top with the rest of the mozzarella, cover with foil, and pop it in the oven as the directions say.
- Blend The Filling
- Drop the heat to low. Pour in the buffalo sauce and mix it around until everything’s coated. Add the cream cheese cut up into pieces and stir till you’ve got a creamy, orange filling. Take it off the heat and let cool for ten minutes.
- Brown Chicken
- Toss in garlic with your softening veggies, give it thirty seconds, then crumble in your ground chicken. Work quickly to break it apart and cook about seven minutes until there’s no pink left. This gets you loads of texture and taste.
- Get Veggies Going
- Warm up two tablespoons of olive oil in a big skillet over medium. Add bell pepper and onion, cook five minutes or so, just till soft and see-through (don’t let them brown).
- Shells First
- Boil the pasta shells for two minutes less than what’s on the box so they’re sturdy enough to handle. Lay them on a sheet after draining so they don’t stick together while you prep the filling.
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The magic really happens in those last ten uncovered minutes in the oven. That top layer of cheese gets bubbly and caramelized, making a crispy, golden crust over the spicy, creamy shells underneath. In our house, everyone dives for the corners—those browned, cheesy bites go fast.
Make Ahead Wonder
Love meal prepping? You can get these shells stuffed and sitting in the fridge up to a full day ahead. Cover them tightly with plastic so they don’t dry out. When you’re ready, let the dish sit out thirty minutes to warm up, then bake as usual. Flavors only get better after hanging out overnight.
Dial In Your Spice
Hot sauce is all over the map with how spicy it is. Families with folks who like different heat levels can split the filling and add more buffalo sauce to half. Mark the spicy ones by dropping extra cheese on top or pin them to a side of the pan. Let people add extra sauce at the table if they want to go hotter.
Fun Ways To Serve
Want the full buffalo wing experience? Set these up with carrot and celery sticks on the side, plus some ranch or blue cheese dressing for dipping. If you’re hosting, try baking mini portions in ramekins with a few shells each for personal plates—fun and easy for party guests to grab.
Common Queries
- → Can I swap the chicken for a different meat?
Of course! Try ground turkey, beef, or even shredded rotisserie chicken for a unique twist.
- → What's a good way to make it less spicy?
If you'd like it milder, go with a toned-down buffalo sauce or mix in extra cream cheese. Cut back on the buffalo sauce to suit your taste.
- → What sides go best with this dish?
Complements like roasted veggies, garlic bread, or a fresh salad balance the meal well.
- → Can I prep this ahead and bake it later?
Definitely! Assemble everything in the dish, cover, and chill in the fridge for up to a day. Bake when you're ready.
- → Can I freeze the filled shells before cooking?
You sure can! Just prep the shells, wrap them with foil, and freeze. Bake straight from the freezer when ready, but allow for extra oven time.
- → What if I want to skip the blue cheese?
No problem! Swap it for feta or goat cheese, or skip it entirely and go heavy on mozzarella for a milder taste.