Cheesy Buffalo Chicken Pasta Shells Recipe

Description

Ingredients

For the Pasta Shells

• 20–25 jumbo pasta shells (cooked al dente)
• 2 cups shredded chicken (rotisserie or cooked chicken breast)
• 1 cup Buffalo sauce (adjust brand and heat to taste)
• 1 cup ricotta cheese (or cottage cheese for a lighter option)
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional but recommended)
• 2 green onions, diced (optional)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon black pepper
• 1/4 cup freshly chopped parsley (for garnish)

For Serving

• Blue cheese or ranch dressing, to serve
• Extra chopped parsley for garnish

Instructions

Step 1: Preheat the Oven

Preheat the oven to 350°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a thin layer of oil.

Step 2: Cook the Pasta Shells

• Bring a large pot of well-salted water to a boil.
• Add the jumbo pasta shells and cook until al dente according to package directions.
• Drain and rinse briefly with cold water to stop cooking and prevent sticking. Set aside.

Step 3: Prepare the Buffalo Chicken Filling

In a large mixing bowl, combine the shredded chicken, Buffalo sauce (start with less and add more to taste), ricotta, 1/2 cup of the mozzarella, cheddar, crumbled blue cheese (if using), garlic powder, onion powder, black pepper, and the diced green onions. Stir until evenly combined and creamy.

Step 4: Stuff the Shells

• Using a spoon, fill each cooked shell with a generous portion of the Buffalo chicken mixture.
• Arrange the stuffed shells in a single layer in the prepared baking dish.

Step 5: Add Cheese and Bake

• Sprinkle the remaining 1/2 cup mozzarella over the stuffed shells.
• Cover the dish with foil and bake at 350°F (175–190°C) for 20 minutes.
• Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and golden.

Step 6: Garnish and Serve

• Let the shells rest about 5 minutes after removing them from the oven.
• Garnish with fresh parsley and an extra sprinkle of crumbled blue cheese if desired.
• Serve warm with blue cheese or ranch dressing on the side.

Notes & Tips

Adjust the Heat

If you like more spice, add extra Buffalo sauce or a pinch of red pepper flakes. For a milder version, reduce the Buffalo sauce and fold in a little cream cheese to mellow the heat.

Make It Creamier

Stirring in 2–4 ounces of softened cream cheese into the filling yields a richer, creamier texture.

Substitutions & Variations

• Use ground chicken instead of shredded for a different texture.
• Swap ricotta for Greek yogurt to boost protein and lighten the filling.
• For a low-carb option, stuff halved zucchini boats instead of pasta shells.

Make-Ahead & Storage

• Assemble the shells, cover, and refrigerate for up to 24 hours before baking.
• Freeze unbaked stuffed shells for up to two months; bake from frozen at 350°F (175°C) for about 35 minutes or until heated through.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

What to Serve With These Shells

This spicy, cheesy baked pasta pairs well with a crisp Caesar salad or mixed greens for balance. Garlic bread or crusty bread is excellent for soaking up sauce, and cold beverages like lemonade or iced tea help cool the palate.

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 30g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 2g

Healthy alternative: Use whole-wheat shells and reduced-fat cheeses for a lighter version.

FAQs

Do I have to make this in advance?

You can assemble the shells and refrigerate them, covered, for up to 24 hours before baking—great for easy entertaining or meal prep.

What Buffalo sauce is best?

Choose a Buffalo sauce you enjoy; Frank’s-style hot sauce is a classic, while milder bottled Buffalo sauces work well if you prefer less heat.

Can I freeze the filled shells?

Yes. Freeze unbaked stuffed shells for up to two months. Bake directly from frozen at 350°F (175°C) for about 35 minutes, until hot and bubbly.

What can I use instead of ricotta?

Cottage cheese, cream cheese, or Greek yogurt all work as creamy alternatives with slightly different textures and flavors.

Related Recipes for Buffalo Chicken Lovers

• Marry Me Chicken with Risoni – Easy One-Pan Dinner

• Sautéed Mushrooms with Spinach – Healthy Dinner Idea

Final Thoughts

If you enjoy Buffalo chicken dip and cheesy baked pasta, these Stuffed Buffalo Chicken Pasta Shells combine both favorites into a satisfying and shareable dish. They’re easy to customize, make ahead, and are always a hit at gatherings. Give the recipe a try and adjust the heat and cheeses to suit your taste.

Happy cooking!