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Buffalo Chicken Stuffed Shells are baked and ready to eat, showcasing a cheesy, creamy filling with a golden-brown topping.

Buffalo Chicken Stuffed Shells

These Buffalo Chicken Stuffed Shells are a symphony of tangy heat and creamy comfort, nestled inside perfectly cooked pasta shells. They are surprisingly simple to create and perfect for a weeknight dinner, offering a flavor explosion that will leave you wanting more.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1.5 pounds cooked chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup water
  • Optional: Shredded cheddar cheese for topping
  • Optional: Crumbled blue cheese for topping
  • Optional: Chopped green onions for topping
  • Optional: Ranch dressing for topping
  • Optional: Buffalo wing sauce for topping

Equipment

  • large pot
  • baking sheet
  • parchment paper
  • Large bowl
  • 9x13-inch baking dish
  • aluminum foil
  • Measuring cups
  • Measuring spoons
  • colander
  • Spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Fill a large pot with water, add olive oil and salt. Bring to a rolling boil.
  3. Gently add the jumbo shells and cook according to package directions, reducing the cooking time by about 2 minutes, until al dente.
  4. Drain immediately and rinse with cold water to stop the cooking process.
  5. Lay the cooked shells out on a baking sheet lined with parchment paper to prevent sticking.
  6. In a large bowl, combine shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, cheddar cheese, green onions, and garlic powder.
  7. Season with salt and pepper to taste. Mix well until evenly combined.
  8. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
  9. Spoon a generous amount of the Buffalo Chicken filling into each shell.
  10. Place the stuffed shells in the baking dish, seam-side up.
  11. Pour the remaining marinara sauce over the top, adding 1/4 cup of water to the jar to get every last bit of sauce and then pouring that into the dish.
  12. Make sure all the shells are coated in sauce.
  13. Cover the baking dish with aluminum foil and bake for 20 minutes.
  14. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are lightly golden brown.
  15. Let rest for a few minutes before serving.
  16. Garnish with extra shredded cheddar cheese, crumbled blue cheese, chopped green onions, and a drizzle of ranch dressing or buffalo wing sauce, if desired.
  17. Serve hot.

Notes

If shells are tearing while cooking, add more olive oil to the water. If the filling seems too dry, add a tablespoon or two of milk or cream. You can assemble the shells ahead of time and store them in the refrigerator for up to 24 hours. Adjust the spice level by experimenting with different buffalo wing sauces. These freeze well for up to 2 months. Assemble as directed, but do not bake. Cover tightly with plastic wrap, then foil, and freeze. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding about 15-20 minutes to the baking time. Variations: Mix crumbled blue cheese into the filling. Use spicy ranch dressing instead of regular ranch. Replace the chicken with cooked quinoa or lentils for a vegetarian version. Add diced jalapeños and a sprinkle of breadcrumbs to the filling for a jalapeño popper-inspired twist. Add cooked and crumbled bacon to the filling for a smoky flavor.