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A white dish filled with Buffalo Chicken Stuffed Shells Recipe shells, topped with melted cheese, crumbled blue cheese, and chopped green onions for garnish.

Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells combine everything you love about game day spicy buffalo chicken, creamy cheese, and tender pasta into one irresistible comfort food dish. It’s a crowd-pleaser that’s easy enough for a weeknight but impressive enough for family gatherings.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, Comfort Food
Keyword: Buffalo chicken stuffed shells recipe, Buffalo chicken stuffed shells with cream cheese, Buffalo chicken stuffed shells with ground chicken, Buffalo chicken Stuffed shells with ricotta cheese, Easy buffalo chicken stuffed shells, Pillsbury buffalo chicken stuffed shells
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 485kcal
Cost: $18

Equipment

  • 1 Large pot (For boiling pasta shells)
  • 1 9x13 baking dish (To bake the stuffed shells)
  • 2-3 Mixing bowls (For combining filling ingredients)
  • 1 Spoon or small scoop (For stuffing shells evenly)
  • 1 Aluminum foil (To cover during baking)
  • 1 Baking sheet (To cool and separate cooked shells)

Ingredients

  • 20–24 jumbo shells pasta - cooked al dente
  • 3 cups shredded chicken - rotisserie or cooked chicken breast
  • ½ cup buffalo sauce - plus extra for drizzling
  • ¼ cup hot sauce - adjust for spice level
  • 8 oz cream cheese - softened
  • 1 cup ricotta cheese - part-skim or whole milk
  • ½ cup ranch dressing plus extra - for drizzling
  • 1 cup shredded mozzarella - divided
  • ½ cup cheddar cheese - divided
  • 2 cloves garlic - minced
  • ½ teaspoon garlic powder
  • 2 green onions - chopped
  • ¼ teaspoon salt - to taste
  • ¼ teaspoon black pepper - to taste
  • 1 cup mozzarella - for topping
  • ½ cup cheddar cheese - for topping
  • 2 tablespoon parsley - chopped for garnish
  • — — crushed tortilla chips - optional for crunchy topping

Instructions

  • Bring a large pot of salted water to a boil. Add jumbo shells and cook for 9–10 minutes until al dente. Drain and lay on a baking sheet to cool. Drizzle lightly with olive oil to prevent sticking.
    A large stainless-steel pot of boiling water with jumbo pasta shells cooking inside. Steam rises as a wooden spoon stirs, and more cooked shells rest on a baking sheet in the background.
  • In a bowl, combine shredded chicken, buffalo sauce, and hot sauce. Stir until evenly coated and set aside.
  • In another bowl, mix softened cream cheese, ricotta, and ranch dressing until smooth. Add garlic, garlic powder, half the mozzarella, and half the cheddar. Stir in buffalo chicken mixture and green onions until evenly combined.
    A baking dish lined with foil filled with jumbo pasta shells stuffed with creamy buffalo chicken mixture. A hand sprinkles shredded cheese over the top under warm natural light.
  • Spread 1 cup of buffalo sauce on the bottom of a 9x13-inch baking dish. Stuff each shell with about 2 tablespoons of filling, arrange open-side up, and sprinkle with remaining cheese.
  • Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly. Let rest 5 minutes, then drizzle with ranch, sprinkle parsley or crushed chips, and serve warm.
    A black plate showcasing golden buffalo chicken stuffed shells covered in melted cheese and sprinkled with green onions and crumbled blue cheese, ready to serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 220g | Calories: 485kcal (24%) | Carbohydrates: 26g (9%) | Protein: 33g (66%) | Fat: 26g (40%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 115mg (38%) | Sodium: 1080mg (47%) | Potassium: 340mg (10%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 900IU (18%) | Vitamin C: 4mg (5%) | Calcium: 270mg (27%) | Iron: 1.5mg (8%)
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