Creamy Buffalo Chicken Shells (Print-Friendly Version)
Pasta shells filled with buffalo-spiced chicken and cheese, baked until bubbly and golden. Comfort food favorite.
# Ingredients You’ll Need:
→ Shells and Filling
01 -
20 jumbo pasta shells
02 -
2 cups cooked, shredded chicken
03 -
8 oz cream cheese, softened
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½ cup buffalo wing sauce
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1 cup shredded mozzarella cheese, divided
06 -
½ cup ranch dressing or blue cheese dressing
07 -
½ tsp garlic powder
08 -
½ tsp onion powder
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¼ tsp black pepper
10 -
2 green onions, chopped (optional, for garnish)
11 -
Non-stick cooking spray
# How to Make It:
01 -
Preheat oven to 190°C (375°F). Spray a 9x13 baking dish with non-stick cooking spray.
02 -
Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
03 -
In a large bowl, mix softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, onion powder, and black pepper until smooth. Stir in shredded chicken and ½ cup mozzarella cheese until fully combined.
04 -
Carefully spoon the buffalo chicken mixture into each shell and place them in the baking dish, open side up.
05 -
Sprinkle remaining ½ cup mozzarella cheese on top of the stuffed shells.
06 -
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
07 -
Garnish with chopped green onions and serve warm.
# Extra Suggestions:
01 -
For a crisp and refreshing balance, serve with a garden salad, celery sticks, or carrot sticks.
02 -
Add extra flavor by drizzling ranch or blue cheese dressing on top before serving.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months before baking.