Buffalo Chicken Cheesesteak Stuffed Shells

Buffalo chicken cheesesteak stuffed shells are the ultimate comfort food mashup—spicy, creamy buffalo chicken meets cheesy, savory Philly cheesesteak vibes, all packed into tender pasta shells. Each bite is loaded with flavor, melty cheese, and just the right kick of heat. I love how these stuffed shells bring together two classic favorites into one crave-worthy, oven-baked dish.

Why You’ll Love This Recipe

I love this recipe because it combines bold buffalo flavor with cheesy pasta in a way that feels both indulgent and satisfying. It’s easy to prepare ahead, perfect for feeding a crowd, and totally customizable with your favorite toppings. Whether I’m serving it as a weeknight dinner or a fun party dish, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

jumbo pasta shells
cooked shredded chicken (rotisserie works great)
cream cheese (softened)
hot sauce or buffalo wing sauce
ranch or blue cheese dressing
shredded mozzarella cheese
shredded provolone or cheddar cheese
green bell pepper (finely chopped)
onion (finely chopped)
olive oil or butter
garlic powder
salt
pepper
optional toppings: chopped green onions, blue cheese crumbles, extra buffalo sauce

Directions

1. I cook the jumbo pasta shells in salted water until al dente, then drain and set aside to cool slightly.

2. In a skillet, I sauté the onions and bell peppers in olive oil until softened and lightly caramelized, about 5–7 minutes.

3. In a mixing bowl, I combine the shredded chicken, cream cheese, buffalo sauce, ranch dressing, garlic powder, and sautéed veggies. I stir until well mixed, then fold in half the shredded cheese.

4. I spoon the buffalo chicken mixture into each cooked shell and arrange them in a greased baking dish.

5. I sprinkle the remaining cheese over the top and drizzle with a little extra buffalo sauce if I want more heat.

6. I bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbly.

7. I garnish with chopped green onions or blue cheese crumbles before serving.

Servings and timing

This recipe makes about 20 stuffed shells (serves 4–6).
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Variations

Sometimes I use blue cheese dressing instead of ranch for a stronger flavor. For extra cheesiness, I add a layer of cheese sauce or Alfredo under the shells. I’ve also tried it with ground chicken or turkey instead of shredded chicken, and it works just as well. When I want more veggies, I stir in spinach or mushrooms to the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions in 1-minute intervals until hot. This dish also freezes well—just assemble and freeze before baking, then thaw overnight and bake when ready.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the stuffed shells a day in advance and refrigerate until I’m ready to bake. It makes dinner even easier.

What kind of chicken works best?

I usually use rotisserie chicken or any leftover cooked chicken I have on hand. It keeps the recipe fast and simple.

Is it very spicy?

It has a medium kick, but I adjust the heat by adding more or less buffalo sauce and using mild or hot varieties based on preference.

Can I freeze stuffed shells?

Absolutely. I freeze them before baking, covered tightly, and bake straight from frozen at 375°F (covered) for about 45–50 minutes.

What can I serve with this dish?

I usually pair it with a crisp green salad or roasted veggies. Garlic bread or celery sticks with ranch also complement the buffalo flavor well.

Conclusion

Buffalo chicken cheesesteak stuffed shells are the kind of bold, comforting meal I keep coming back to. With spicy buffalo chicken, melty cheese, and hearty pasta all in one bite, this dish is perfect for when I want something filling and full of flavor. It’s easy to make, freezer-friendly, and a total hit with family and friends every time.