Creamy Buffalo Chicken Shells

This hearty buffalo chicken stuffed shells recipe transforms ordinary pasta into an indulgent, flavor-packed meal that brings together the bold tang of buffalo sauce with creamy cheese and tender chicken. The jumbo shells create perfect vessels for the spicy filling, making each bite a delicious combination of textures and flavors.

I first made these stuffed shells for a football watch party, and they disappeared faster than any other dish on the table. Now they're requested at every gathering, and my family begs for them on regular weeknights too.

Ingredients

• Jumbo pasta shells: cook up perfectly al dente and hold their shape while being stuffed
• Shredded chicken: provides lean protein and absorbs all the buffalo flavor
• Cream cheese: creates that essential creaminess that balances the spice
• Buffalo wing sauce: brings the signature tangy heat that makes this dish special
• Mozzarella cheese: melts beautifully while adding stretchy cheesy goodness
• Ranch dressing: adds creaminess and herbs that complement the buffalo flavor
• Garlic and onion powder: provide depth without overwhelming the other flavors
• Black pepper: enhances all the flavors with subtle heat
• Green onions: add fresh color and a mild onion flavor as garnish

Step-by-Step Instructions

Prepare the oven and dish:

Preheat your oven to precisely 375°F for even cooking. Spray your baking dish thoroughly with cooking spray, making sure to cover the corners where sticking often occurs. A 9x13 glass dish works best as it conducts heat evenly.

Cook the pasta shells:

Bring a large pot of heavily salted water to a rolling boil before adding the shells. Cook them for exactly 2 minutes less than the package directions specify. They should be very al dente as they will continue cooking in the oven. Drain carefully without rinsing to maintain their texture.

Mix the filling:

Start with room temperature cream cheese for the smoothest results. Beat it with a wooden spoon until no lumps remain before adding the buffalo sauce and ranch. The mixture should be thoroughly blended but not overmixed. Fold in the chicken and cheese gently to maintain texture.

Stuff the shells:

Let the shells cool just enough to handle without burning your fingers. Use a small spoon or cookie scoop to fill each shell with approximately 1.5 tablespoons of filling. Place them open side up in the baking dish, nestling them close but not squishing them.

Cheese and bake:

Sprinkle the remaining cheese evenly over all shells, making sure each one gets its fair share. Cover with foil but tent it slightly so it doesn't stick to the cheese. The two-stage baking process ensures the filling heats through before the top gets golden and bubbly.

The buffalo sauce is truly the star ingredient here. I discovered after much testing that Frank's RedHot works best because it has the perfect balance of vinegar tang and chile heat. One time I substituted a bargain brand and my husband immediately noticed the difference. Quality ingredients really do make a difference in simple recipes like this.

Make Ahead Magic

This dish shines as a make-ahead meal. You can assemble everything up to 24 hours before baking, just cover tightly with plastic wrap and refrigerate. Allow an extra 10-15 minutes of baking time if cooking directly from the refrigerator. The flavors actually develop nicely as they sit, making this an ideal prep-ahead dinner for busy days.

Customizing Heat Levels

Buffalo sauce comes in various heat levels, making this recipe adaptable for everyone from spice-lovers to those with milder preferences. For families with mixed heat tolerance, I often make two smaller batches. For children or those sensitive to spice, try mixing half buffalo sauce and half ranch or use a honey buffalo sauce that offers sweetness to temper the heat. Spice enthusiasts can add cayenne pepper or red pepper flakes to the filling.

Perfect Pairings

Balance is key when serving these rich, spicy shells. Cool, crisp vegetables like celery sticks and carrot batons are traditional buffalo chicken accompaniments for good reason. They provide a refreshing counterpoint to the creamy, spicy filling. A simple green salad dressed with light vinaigrette cuts through the richness beautifully. For a complete meal, consider roasted broccoli or Brussels sprouts which stand up well to the bold flavors.

Common Questions About This Recipe

→ Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie or leftover cooked chicken is perfect for this dish, saving time and adding flavor.

→ What’s the best way to stuff the pasta shells?

Let the shells cool slightly, then use a spoon to fill each one. Working gently prevents tearing the pasta.

→ Can I make this ahead and bake later?

Yes, assemble the filled shells and refrigerate or freeze them. Bake when ready to serve for best results.

→ Is there a vegetarian version?

Swap the chicken with chickpeas or another plant-based protein and follow the same method for tasty results.

→ How can I make it spicier?

Add extra hot sauce or some fresh diced jalapeños to the filling for an extra kick of heat.