Creamy Buffalo Chicken Stuffed Shells

When I’m in the mood for something cheesy, spicy, and totally comforting, I always turn to these Creamy Buffalo Chicken Stuffed Shells. They combine everything I love about buffalo chicken with the heartiness of pasta, all wrapped in a creamy, tangy sauce that keeps me coming back for more. And the best part? They’re super easy to make and ready in just 30 minutes.

Why I’ll Love This Recipe

I love how this dish brings bold buffalo flavor into a cozy, pasta-based bake that’s perfect for weeknights. The creamy filling balances the spice of the buffalo sauce, and stuffing the shells makes it feel just a little bit fancy. It’s also a great way for me to use leftover chicken or a rotisserie bird. Whether I’m feeding family or just want leftovers for lunch, this recipe always delivers.

Ingredients

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

• jumbo pasta shells

• cooked chicken, shredded (rotisserie works great)

• buffalo sauce

• cream cheese, softened

• shredded mozzarella cheese

Optional: ranch or blue cheese dressing for drizzle, chopped green onions or parsley for garnish, salt and pepper to taste

Directions

1. I begin by cooking the jumbo pasta shells according to package directions, just until al dente. Then I drain them and set aside.

2. In a bowl, I mix the shredded chicken with buffalo sauce, softened cream cheese, and half the mozzarella cheese until it’s creamy and well combined.

3. I spoon the buffalo chicken mixture into each cooked shell and place them in a baking dish.

4. I sprinkle the remaining mozzarella cheese over the top and cover the dish with foil.

5. I bake the shells at 350°F (175°C) for about 20 minutes, then remove the foil and bake for another 5–7 minutes until bubbly and lightly golden.

6. Once they’re out of the oven, I let them sit for a few minutes before garnishing with a drizzle of ranch or blue cheese dressing and some fresh herbs.

Servings and timing

This recipe makes about 4 servings and comes together in 30 minutes total — around 10 minutes of prep and 20 minutes of baking. It’s the kind of dish I love to throw together after a long day when I still want something comforting and flavorful.

Variations

• Swap the sauce: I’ve used mild, medium, and hot buffalo sauces depending on my spice preference.

• Add ranch: Mixing a little ranch dressing into the filling makes it even creamier and mellows out the heat.

• Go cheesy: I like adding crumbled blue cheese or extra cheddar for more flavor.

• Vegetarian version: I’ve made these with buffalo cauliflower instead of chicken for a meat-free twist.

• Bake with sauce: I sometimes pour a little extra buffalo sauce or cream over the stuffed shells before baking for extra moisture.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them and warm them in the oven at 325°F (160°C) until hot, or microwave individual portions for about 1–2 minutes, adding a splash of water or cream if they seem dry.

FAQs

Can I make this ahead of time?

Yes, I often assemble the shells earlier in the day, cover the dish, and refrigerate it. When I’m ready, I just bake it as directed.

Can I freeze the stuffed shells?

Definitely. I freeze them before baking in a tightly covered dish. When I’m ready to bake, I add a few extra minutes to the cooking time straight from frozen.

What kind of buffalo sauce should I use?

I use my favorite bottled buffalo wing sauce, usually medium for balanced flavor. I adjust based on how spicy I want it.

Can I use canned chicken?

Yes, canned chicken works in a pinch. I just make sure to drain it well before mixing.

What goes well with these stuffed shells?

I like serving them with a crisp side salad, celery sticks, or garlic bread to round out the meal.

Conclusion

These Creamy Buffalo Chicken Stuffed Shells are everything I want in a quick, comforting dinner — spicy, cheesy, and absolutely satisfying. With just a few ingredients and minimal prep, I can bring bold buffalo flavor to the table in no time. It’s a dish I’ll keep making again and again whenever I want a cozy meal with a little kick.

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