Creamy Buffalo Chicken Stuffed Shells Delightful Meal

by
- 12 jumbo pasta shells - 2 cups shredded cooked chicken - 1 cup cream cheese, softened to room temperature - 1 cup buffalo sauce (more or less depending on your spice preference) - 1 cup shredded mozzarella cheese, divided - 1/2 cup ricotta cheese - 1/4 cup green onions, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped, for garnish Gather all the ingredients before you start cooking. This makes the process smooth and easy. Jumbo pasta shells are the star of this dish. They hold the creamy filling well. Use shredded cooked chicken for a quick prep. I like to use rotisserie chicken for flavor. Cream cheese adds creaminess. It blends beautifully with buffalo sauce. Adjust the spice level with the buffalo sauce. If you like it hot, add more sauce. If you prefer mild, use less. Mozzarella cheese is a must for that melty topping. Ricotta cheese adds a nice texture. Green onions bring a fresh crunch. Garlic and onion powder enhance the flavor. Don't forget salt and pepper to taste. Finally, fresh parsley garnishes the dish. It adds color and freshness. Enjoy gathering these ingredients! They will make your dish shine. First, preheat your oven to 375°F (190°C). This step is key for great cooking. A hot oven helps the cheese melt and brown nicely. Next, boil a large pot of salted water. Add the jumbo pasta shells once the water is boiling. Cook them for about 9-11 minutes until they're al dente. Drain the shells and let them cool for a bit. In a big mixing bowl, combine the shredded chicken, softened cream cheese, and buffalo sauce. Add the ricotta cheese, half of the mozzarella, and chopped green onions. Sprinkle in garlic powder, onion powder, salt, and pepper. Mix until everything is creamy and smooth. Now, it's time to fill the shells. Use a spoon or piping bag to stuff each shell with the buffalo chicken mix. Be generous but avoid overstuffing. Take a large baking dish and grease it lightly. Spread a thin layer of buffalo sauce on the bottom. This helps prevent sticking and adds more flavor. Place the stuffed shells in the dish with the open side facing up. Pour leftover buffalo sauce on top and sprinkle the remaining mozzarella cheese over everything. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden brown when done. Once baked, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh parsley and extra green onions if you like. Serve warm, and enjoy this delightful meal! To get a smooth and creamy filling, use softened cream cheese. This helps blend it well with the chicken and cheeses. Mix the ingredients gently to keep the filling light. If it's too thick, add a bit more buffalo sauce or a splash of milk. Aim for a spreadable mix that holds its shape in the shells. Buffalo sauce can be hot! If you like less heat, use less sauce. Start with half a cup, then taste. You can always add more if needed. For a milder twist, mix in some ranch dressing or sour cream. This adds creaminess and cuts the spice, making it great for everyone. To ensure even cooking, place the stuffed shells in a single layer in the baking dish. This allows the heat to circulate around each shell. Cover with foil for the first part of baking. This keeps moisture in and helps the cheese melt evenly. After removing the foil, bake until the tops are golden and bubbly. This gives a nice finish to your dish. {{image_4}} You can switch up the protein in this dish. Try shredded rotisserie chicken for quick prep. If you want a lighter option, use turkey. For a twist, swap in cooked shrimp or even canned tuna. Each choice adds its own flavor and texture to the shells. For a meat-free version, use a mix of veggies. Try finely chopped bell peppers, mushrooms, and spinach. You can also add black beans for protein. Replace chicken with crumbled tofu or tempeh. Use the same creamy filling by adding extra cream cheese and buffalo sauce for flavor. If you need a gluten-free option, choose gluten-free pasta shells. Many brands offer great alternatives that cook well. Make sure your buffalo sauce is gluten-free, too. You can use rice or quinoa as a base instead of pasta. This keeps the dish hearty and satisfying. To store leftovers, let the stuffed shells cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until hot. You can also microwave them. Just cover with a damp paper towel and heat in short bursts. If you want to freeze the stuffed shells, prepare them but don't bake. Wrap each shell in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and bake as instructed. Yes, you can use pre-cooked rotisserie chicken. It saves time and adds great flavor. Just shred it before mixing it into the filling. This makes the dish quick and easy for busy days. To make this dish less spicy, use less buffalo sauce. You can also mix in some cream cheese or add more ricotta cheese to cool it down. This way, you keep the creamy texture while balancing the heat. These stuffed shells pair well with a simple green salad or garlic bread. You can also serve them with carrot and celery sticks for a fun crunch. A cool ranch dip can complement the spice, too. Leftovers last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and ready for a quick meal later in the week. Yes, you can prepare this dish ahead of time. Assemble the shells and place them in the fridge before baking. Just cover them tightly with foil. When you're ready, bake them straight from the fridge. This makes meal prep so much easier! You learned how to make creamy buffalo chicken stuffed shells. We covered the ingredients, preparation, and baking steps. I shared tips to perfect the dish and added fun variations. You now know how to store leftovers and answer common questions. This dish is simple yet packed with flavor. Enjoy making it your own. Your kitchen will smell amazing, and your family will love it!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up dinner? Creamy Buffalo Chicken Stuffed Shells are a game-changer! This dish combines tender pasta with a rich, cheesy filling, perfect for buffalo sauce lovers. Each bite packs flavor and comfort, making it an instant favorite. In this guide, I’ll walk you through the ingredients you need, step-by-step instructions, and helpful tips to craft this delightful meal. Let’s get started on creating a satisfying dish!

Jump to Recipe

Ingredients

List of Required Ingredients

– 12 jumbo pasta shells

– 2 cups shredded cooked chicken

– 1 cup cream cheese, softened to room temperature

– 1 cup buffalo sauce (more or less depending on your spice preference)

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup ricotta cheese

– 1/4 cup green onions, finely chopped

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste

– Fresh parsley, chopped, for garnish

Gather all the ingredients before you start cooking. This makes the process smooth and easy. Jumbo pasta shells are the star of this dish. They hold the creamy filling well. Use shredded cooked chicken for a quick prep. I like to use rotisserie chicken for flavor.

Cream cheese adds creaminess. It blends beautifully with buffalo sauce. Adjust the spice level with the buffalo sauce. If you like it hot, add more sauce. If you prefer mild, use less.

Mozzarella cheese is a must for that melty topping. Ricotta cheese adds a nice texture. Green onions bring a fresh crunch. Garlic and onion powder enhance the flavor. Don’t forget salt and pepper to taste.

Finally, fresh parsley garnishes the dish. It adds color and freshness. Enjoy gathering these ingredients! They will make your dish shine.

Step-by-Step Instructions

Preparing the Oven

First, preheat your oven to 375°F (190°C). This step is key for great cooking. A hot oven helps the cheese melt and brown nicely.

Cooking the Pasta Shells

Next, boil a large pot of salted water. Add the jumbo pasta shells once the water is boiling. Cook them for about 9-11 minutes until they’re al dente. Drain the shells and let them cool for a bit.

Making the Filling

In a big mixing bowl, combine the shredded chicken, softened cream cheese, and buffalo sauce. Add the ricotta cheese, half of the mozzarella, and chopped green onions. Sprinkle in garlic powder, onion powder, salt, and pepper. Mix until everything is creamy and smooth.

Filling the Pasta Shells

Now, it’s time to fill the shells. Use a spoon or piping bag to stuff each shell with the buffalo chicken mix. Be generous but avoid overstuffing.

Preparing the Baking Dish

Take a large baking dish and grease it lightly. Spread a thin layer of buffalo sauce on the bottom. This helps prevent sticking and adds more flavor. Place the stuffed shells in the dish with the open side facing up. Pour leftover buffalo sauce on top and sprinkle the remaining mozzarella cheese over everything.

Baking the Stuffed Shells

Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden brown when done.

Garnishing and Serving

Once baked, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh parsley and extra green onions if you like. Serve warm, and enjoy this delightful meal!

Tips & Tricks

Perfecting the Texture of the Filling

To get a smooth and creamy filling, use softened cream cheese. This helps blend it well with the chicken and cheeses. Mix the ingredients gently to keep the filling light. If it’s too thick, add a bit more buffalo sauce or a splash of milk. Aim for a spreadable mix that holds its shape in the shells.

Adjusting Spice Levels for Buffalo Sauce

Buffalo sauce can be hot! If you like less heat, use less sauce. Start with half a cup, then taste. You can always add more if needed. For a milder twist, mix in some ranch dressing or sour cream. This adds creaminess and cuts the spice, making it great for everyone.

Ensuring Even Cooking

To ensure even cooking, place the stuffed shells in a single layer in the baking dish. This allows the heat to circulate around each shell. Cover with foil for the first part of baking. This keeps moisture in and helps the cheese melt evenly. After removing the foil, bake until the tops are golden and bubbly. This gives a nice finish to your dish.

Variations

Substituting Proteins

You can switch up the protein in this dish. Try shredded rotisserie chicken for quick prep. If you want a lighter option, use turkey. For a twist, swap in cooked shrimp or even canned tuna. Each choice adds its own flavor and texture to the shells.

Vegetarian Option Ideas

For a meat-free version, use a mix of veggies. Try finely chopped bell peppers, mushrooms, and spinach. You can also add black beans for protein. Replace chicken with crumbled tofu or tempeh. Use the same creamy filling by adding extra cream cheese and buffalo sauce for flavor.

Gluten-Free Alternatives

If you need a gluten-free option, choose gluten-free pasta shells. Many brands offer great alternatives that cook well. Make sure your buffalo sauce is gluten-free, too. You can use rice or quinoa as a base instead of pasta. This keeps the dish hearty and satisfying.

Storage Info

Storing Leftovers

To store leftovers, let the stuffed shells cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking.

Reheating Instructions

When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until hot. You can also microwave them. Just cover with a damp paper towel and heat in short bursts.

Freezing Tips for Long-term Storage

If you want to freeze the stuffed shells, prepare them but don’t bake. Wrap each shell in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and bake as instructed.

FAQs

Can I use pre-cooked rotisserie chicken?

Yes, you can use pre-cooked rotisserie chicken. It saves time and adds great flavor. Just shred it before mixing it into the filling. This makes the dish quick and easy for busy days.

How can I make this dish less spicy?

To make this dish less spicy, use less buffalo sauce. You can also mix in some cream cheese or add more ricotta cheese to cool it down. This way, you keep the creamy texture while balancing the heat.

What can I serve with Creamy Buffalo Chicken Stuffed Shells?

These stuffed shells pair well with a simple green salad or garlic bread. You can also serve them with carrot and celery sticks for a fun crunch. A cool ranch dip can complement the spice, too.

How long do leftovers last in the fridge?

Leftovers last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and ready for a quick meal later in the week.

Can I prepare this dish ahead of time?

Yes, you can prepare this dish ahead of time. Assemble the shells and place them in the fridge before baking. Just cover them tightly with foil. When you’re ready, bake them straight from the fridge. This makes meal prep so much easier!

You learned how to make creamy buffalo chicken stuffed shells. We covered the ingredients, preparation, and baking steps. I shared tips to perfect the dish and added fun variations. You now know how to store leftovers and answer common questions.

This dish is simple yet packed with flavor. Enjoy making it your own. Your kitchen will smell amazing, and your family will love it!

- 12 jumbo pasta shells - 2 cups shredded cooked chicken - 1 cup cream cheese, softened to room temperature - 1 cup buffalo sauce (more or less depending on your spice preference) - 1 cup shredded mozzarella cheese, divided - 1/2 cup ricotta cheese - 1/4 cup green onions, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped, for garnish Gather all the ingredients before you start cooking. This makes the process smooth and easy. Jumbo pasta shells are the star of this dish. They hold the creamy filling well. Use shredded cooked chicken for a quick prep. I like to use rotisserie chicken for flavor. Cream cheese adds creaminess. It blends beautifully with buffalo sauce. Adjust the spice level with the buffalo sauce. If you like it hot, add more sauce. If you prefer mild, use less. Mozzarella cheese is a must for that melty topping. Ricotta cheese adds a nice texture. Green onions bring a fresh crunch. Garlic and onion powder enhance the flavor. Don't forget salt and pepper to taste. Finally, fresh parsley garnishes the dish. It adds color and freshness. Enjoy gathering these ingredients! They will make your dish shine. First, preheat your oven to 375°F (190°C). This step is key for great cooking. A hot oven helps the cheese melt and brown nicely. Next, boil a large pot of salted water. Add the jumbo pasta shells once the water is boiling. Cook them for about 9-11 minutes until they're al dente. Drain the shells and let them cool for a bit. In a big mixing bowl, combine the shredded chicken, softened cream cheese, and buffalo sauce. Add the ricotta cheese, half of the mozzarella, and chopped green onions. Sprinkle in garlic powder, onion powder, salt, and pepper. Mix until everything is creamy and smooth. Now, it's time to fill the shells. Use a spoon or piping bag to stuff each shell with the buffalo chicken mix. Be generous but avoid overstuffing. Take a large baking dish and grease it lightly. Spread a thin layer of buffalo sauce on the bottom. This helps prevent sticking and adds more flavor. Place the stuffed shells in the dish with the open side facing up. Pour leftover buffalo sauce on top and sprinkle the remaining mozzarella cheese over everything. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden brown when done. Once baked, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh parsley and extra green onions if you like. Serve warm, and enjoy this delightful meal! To get a smooth and creamy filling, use softened cream cheese. This helps blend it well with the chicken and cheeses. Mix the ingredients gently to keep the filling light. If it's too thick, add a bit more buffalo sauce or a splash of milk. Aim for a spreadable mix that holds its shape in the shells. Buffalo sauce can be hot! If you like less heat, use less sauce. Start with half a cup, then taste. You can always add more if needed. For a milder twist, mix in some ranch dressing or sour cream. This adds creaminess and cuts the spice, making it great for everyone. To ensure even cooking, place the stuffed shells in a single layer in the baking dish. This allows the heat to circulate around each shell. Cover with foil for the first part of baking. This keeps moisture in and helps the cheese melt evenly. After removing the foil, bake until the tops are golden and bubbly. This gives a nice finish to your dish. {{image_4}} You can switch up the protein in this dish. Try shredded rotisserie chicken for quick prep. If you want a lighter option, use turkey. For a twist, swap in cooked shrimp or even canned tuna. Each choice adds its own flavor and texture to the shells. For a meat-free version, use a mix of veggies. Try finely chopped bell peppers, mushrooms, and spinach. You can also add black beans for protein. Replace chicken with crumbled tofu or tempeh. Use the same creamy filling by adding extra cream cheese and buffalo sauce for flavor. If you need a gluten-free option, choose gluten-free pasta shells. Many brands offer great alternatives that cook well. Make sure your buffalo sauce is gluten-free, too. You can use rice or quinoa as a base instead of pasta. This keeps the dish hearty and satisfying. To store leftovers, let the stuffed shells cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until hot. You can also microwave them. Just cover with a damp paper towel and heat in short bursts. If you want to freeze the stuffed shells, prepare them but don't bake. Wrap each shell in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and bake as instructed. Yes, you can use pre-cooked rotisserie chicken. It saves time and adds great flavor. Just shred it before mixing it into the filling. This makes the dish quick and easy for busy days. To make this dish less spicy, use less buffalo sauce. You can also mix in some cream cheese or add more ricotta cheese to cool it down. This way, you keep the creamy texture while balancing the heat. These stuffed shells pair well with a simple green salad or garlic bread. You can also serve them with carrot and celery sticks for a fun crunch. A cool ranch dip can complement the spice, too. Leftovers last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and ready for a quick meal later in the week. Yes, you can prepare this dish ahead of time. Assemble the shells and place them in the fridge before baking. Just cover them tightly with foil. When you're ready, bake them straight from the fridge. This makes meal prep so much easier! You learned how to make creamy buffalo chicken stuffed shells. We covered the ingredients, preparation, and baking steps. I shared tips to perfect the dish and added fun variations. You now know how to store leftovers and answer common questions. This dish is simple yet packed with flavor. Enjoy making it your own. Your kitchen will smell amazing, and your family will love it!

Creamy Buffalo Chicken Stuffed Shells

Indulge in the ultimate comfort food with these creamy buffalo chicken stuffed shells! This delicious recipe combines tender pasta shells filled with a mouthwatering mixture of shredded chicken, cream cheese, and buffalo sauce, topped with gooey mozzarella. Perfect for a cozy dinner or a crowd-pleasing party dish, these stuffed shells are sure to impress. Click through to discover step-by-step instructions and make this delightful meal today!
Print Recipe Pin Recipe

Ingredients
  

12 jumbo pasta shells

2 cups shredded cooked chicken

1 cup cream cheese, softened to room temperature

1 cup buffalo sauce (more or less depending on your spice preference)

1 cup shredded mozzarella cheese, divided

1/2 cup ricotta cheese

1/4 cup green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Oven vorbereiten: Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Pasta shells kochen: In a large pot, bring salted water to a vigorous boil. Carefully add the jumbo pasta shells and cook according to package directions until they are al dente, usually about 9-11 minutes. Once done, drain the shells and set them aside to cool slightly.

      Füllung zubereiten: In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ricotta cheese, half of the mozzarella cheese, and the chopped green onions. Add in the garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until the mixture is creamy and all the ingredients are well incorporated.

        Die Schalen füllen: Take a spoon or a piping bag and gently fill each cooked pasta shell with the buffalo chicken mixture. Make sure to pack the filling generously, but take care not to overstuff.

          Auflaufform vorbereiten: Grease a large baking dish lightly and spread a thin layer of buffalo sauce on the bottom. This prevents sticking and adds extra flavor. Arrange the stuffed shells in the dish with the open seam side facing up. Pour any leftover buffalo sauce over the shells, then sprinkle with the remaining mozzarella cheese for that cheesy goodness.

            Backen: Cover your baking dish with aluminum foil to keep the moisture in, and bake in the preheated oven for 20 minutes. Carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and has a golden-brown color.

              Garnieren und servieren: Once baked to perfection, remove the dish from the oven and allow the shells to cool for a few minutes. Garnish with fresh parsley and extra chopped green onions if desired for added color and flavor. Serve warm for a delightful meal!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  WANT TO SAVE THIS RECIPE?