Buffalo Chicken Stuffed Shells
These Buffalo Chicken Stuffed Shells are bold, creamy, and baked to bubbly perfection. Packed with tender shredded chicken, tangy buffalo sauce, and melty cheese, this easy pasta bake is perfect for weeknight dinners, game day, or make-ahead meals that everyone loves.
Ingredients
- 20 –24 jumbo pasta shells
- 2 cups cooked chicken shredded or finely chopped
- 6 oz cream cheese softened
- ½ cup buffalo sauce adjust to taste
- ½ cup ranch or blue cheese dressing
- 2 cups shredded cheese mozzarella, cheddar, or a blend
- ¼ teaspoon salt optional
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells in salted water until just al dente. Drain and let cool slightly.
- In a large bowl, mix cream cheese, buffalo sauce, and dressing until smooth.
- Stir in shredded chicken and 1 cup shredded cheese.
- Season lightly with salt and black pepper if needed.
- Spread a thin layer of buffalo sauce or dressing on the bottom of a baking dish.
- Spoon filling into each shell and arrange in a single layer.
- Sprinkle remaining cheese evenly over the top.
- Bake uncovered for 25–30 minutes, until hot, bubbly, and lightly golden.
- Rest 5 minutes before serving.
Notes
- Don’t overcook the shells—they should be firm enough to stuff easily.
- Adjust buffalo sauce to control heat level.
- A base layer of sauce prevents sticking and dryness.