These Buffalo Chicken Stuffed Shells are a creamy, spicy twist on your favorite pasta dish that everyone will love!
These Buffalo Chicken Stuffed Shells are a bold, flavorful twist on classic comfort food, combining tender pasta shells with a spicy and creamy buffalo chicken filling. The mixture of shredded chicken, tangy buffalo sauce, and a ricotta cheese filling creates a rich and satisfying center, perfectly balanced by the mild pasta shell. Baked until bubbly and golden, these stuffed shells offer a deliciously spicy kick with every bite.
If you loved baked pasta like my family does then you also have to check out my Kale Spinach and Basil Pesto Pasta, Cauliflower Mac and Cheese, and Best Ever Baked Ziti.
Table of Contents
Recipe Ingredients
- Buffalo Chicken Sauce: Adds a bold, tangy, and spicy flavor.
- Ricotta Cheese: Provides a creamy, rich texture that balances the spiciness.
- Mozzarella Cheese: Melts beautifully, offering a gooey, stretchy texture and mild, creamy flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Buffalo Chicken Stuffed Shells
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large stockpot full of water, cook jumbo shells according to the package’s instructions. Drain and set aside.
Step 3: In a small mixing bowl, combine the chicken and buffalo sauce, toss to combine, and set aside.
Step 4: In a medium mixing bowl, combine the ricotta, mozzarella, parmesan, egg, garlic powder, salt, pepper, onion, and spinach. Mix together until combined.
Step 5: Place a spoonful of filling into the bottom of each shell, followed by a spoonful of buffalo chicken. (I place them on the piece of foil I use to cover the pan when they go in the oven to bake)
Step 6: In a small saucepan set over medium-low heat, add the butter. Once melted, add the flour and whisk until pale golden brown. Slowly pour in the milk, whisking until a smooth, creamy sauce forms. Turn up the heat to medium and bring to a low simmer. Once thickened, whisk in the cheese and remove from the heat.
Step 7: Pour half of the sauce into the bottom of a 9×13-inch baking dish. Place the shells over the top, then pour the remaining sauce over the shells. Top with grated mozzarella, then cover with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes.
Step 8: Remove from the oven and allow to rest for 10 minutes before serving. Top with freshly chopped parsley, if desired.
Expert Tips
- Cook Noodles “Al Dente”: To avoid super soggy pasta, cook the noodles until they are “al dente” instead of following the directions on the box. The baking process will soften the noodles the rest of the way without making them overly soft.
- Use Big Stuffed Shells: Grab the big stuffed shells, not small or medium ones. If stuffed shells seem tedious or not your thing, you can always use no-boil lasagna sheets and adapt the recipe into a lasagna.
FAQs
If you are wanting to add in some vegetables to these stuffed shells I would recommend grated zucchini (press out all moisture), finely chopped cauliflower, or even sautéed mushrooms.
Other toppings I like to add is a drizzle of blue cheese or even ranch dressing for a tangy flavor that reminds me of buffalo wings.
Storage Info
To STORE leftovers of these Buffalo Chicken Stuffed Shells, place them in an airtight container and refrigerate for up to 3 days. FREEZE the shells in a freezer-safe container for up to 2 months.
To REHEAT, thaw frozen shells overnight in the refrigerator. Preheat the oven to 350 degrees F (175°C), cover the dish with foil, and bake for 20-25 minutes until heated through. For quicker reheating, microwave individual portions on medium power for 3-4 minutes.
Buffalo Chicken Stuffed Shells Recipe
Ingredients
- 1 lb. jumbo pasta shells
For the filling:
- 2 c. shredded chicken thighs or rotisserie chicken
- 1/2 c. buffalo chicken sauce
- 16 oz. ricotta cheese - I used whole milk
- 1/2 cup mozzarella cheese - grated
- 1/3 c. shaved parmesan cheese
- 1 egg
- 1 tsp. garlic powder
- 1/2 teaspoon salt OR celery salt
- 1/4 tsp. ground black pepper
- 2 green onions - minced
- 2 c. freshly chopped spinach
For the sauce:
- 3 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- 3 c. whole milk
- 1/3 c. shaved parmesan or blue cheese
For the topping:
- 1 c. grated mozzarella cheese
- 1 tbsp. freshly chopped parsley - optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large stockpot full of water, cook jumbo shells according to the package's instructions. Drain and set aside.
- In a small mixing bowl, combine the chicken and buffalo sauce, toss to combine, and set aside.
- In a medium mixing bowl, combine the ricotta, mozzarella, parmesan, egg, garlic powder, salt, pepper, onion, and spinach. Mix together until combined.
- Place a spoonful of filling into the bottom of each shell, followed by a spoonful of buffalo chicken. (I place them on the piece of foil I use to cover the pan when they go in the oven to bake).
- In a small saucepan set over medium-low heat, add the butter. Once melted, add the flour and whisk until pale golden brown. Slowly pour in the milk, whisking until a smooth, creamy sauce forms. Turn up the heat to medium and bring to a low simmer. Once thickened, whisk in the cheese and remove from the heat.
- Pour half of the sauce into the bottom of a 9×13-inch baking dish. Place the shells over the top, then pour the remaining sauce over the shells. Top with grated mozzarella, then cover with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes.
- Remove from the oven and allow to rest for 10 minutes before serving. Top with freshly chopped parsley, if desired.
This turned into my go-to dinner when I want something filling. Warm, cheesy, and just enough kick to feel exciting.
Do you think this could be frozen and reheated?
From the post: “To FREEZE:
Unbaked: Assemble the dish as normal in a freezer safe container and cover tightly with multiple layers of foil. Keep frozen for 4-6 months. Let it thaw in the fridge overnight and then bake as normal, or bake from frozen and add a few extra minutes.
Baked: let this cool completely before wrapping it in multiple layers of foil and placing it in the freezer. Keep frozen for up to 3 months. Let it thaw in the fridge overnight and reheat in the oven until warmed through.”