Go Back
Creamy buffalo chicken stuffed shells topped with cheese and herbs

Creamy Buffalo Chicken Stuffed Shells

A deliciously creamy and cheesy dish packed with shredded chicken, buffalo sauce, and a blend of cheeses, all housed in jumbo pasta shells.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 pieces jumbo pasta shells Cook according to package directions
  • 2 cups cooked chicken, shredded Use rotisserie chicken for quicker prep
  • 1/2 cup buffalo sauce Adjust to taste for spice
  • 1 cup cream cheese, softened Let it soften for easier mixing
  • 1 cup shredded cheddar cheese Can substitute with other cheeses
  • 1/2 cup ranch dressing Can swap for blue cheese dressing
  • 1/4 cup green onions, chopped Garnish for serving
Sauces
  • 1 cup marinara sauce To spread on bottom and on top
Seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the jumbo pasta shells according to package directions; drain and set aside.
  3. In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, ranch dressing, and green onions.
Assembly
  1. Fill each pasta shell with the buffalo chicken mixture.
  2. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and top with the remaining marinara sauce.
Baking
  1. Cover with aluminum foil and bake for 20-25 minutes.
  2. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly.
  3. Serve hot and enjoy your meal!

Notes

Try adding diced jalapeños for more heat. Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months. Reheat in the oven at 350°F until warmed through.