Creamy Buffalo Chicken Stuffed Shells

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Creamy Buffalo Chicken Stuffed Shells are a fantastic choice for a quick and delicious meal. In just 30 minutes, you can have a dish that is both comforting and packed with flavor. The zesty buffalo sauce mixed with creamy cheeses creates a delightful balance that everyone will love. Plus, it’s an easy recipe to make, perfect for busy weeknights or casual get-togethers.

how to make Creamy Buffalo Chicken Stuffed Shells

Ingredients:

  • 12 jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/4 cup ranch dressing
  • 1/4 cup green onions, chopped

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions and set aside.
  3. In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined and creamy.
  4. Fold in ranch dressing to balance the heat of the buffalo sauce.
  5. Gently fill each cooked jumbo shell with the creamy buffalo chicken mixture.
  6. Arrange the stuffed shells in a greased baking dish without overcrowding.
  7. Cover the dish with foil and bake for 25 minutes or until heated through and cheese is melted and bubbly.
  8. Garnish with extra shredded cheese or chopped green onions before serving.

how to serve Creamy Buffalo Chicken Stuffed Shells

Serve Creamy Buffalo Chicken Stuffed Shells hot from the oven. They pair well with a side salad or some garlic bread. The flavorful dish can be a great centerpiece for a family dinner or a casual gathering.

how to store Creamy Buffalo Chicken Stuffed Shells

To store leftovers, allow the stuffed shells to cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the stuffed shells for longer storage. Just make sure to wrap them tightly or use a freezer-safe container.

tips to make Creamy Buffalo Chicken Stuffed Shells

  • Make sure to cook the pasta shells al dente, so they don’t become too soft when baking.
  • Feel free to adjust the amount of buffalo sauce to suit your heat preference.
  • For extra flavor, you can add spices like paprika or cayenne pepper to the chicken mixture.

variation

You can easily customize this recipe by adding vegetables like spinach or bell peppers to the filling. For a different twist, try using shredded pork or beef instead of chicken.

FAQs

Can I make this recipe ahead of time?
Yes! You can prepare the stuffed shells in advance and keep them in the fridge until you are ready to bake.

Can I use different cheeses?
Absolutely! You can substitute any cheese you like, such as cheddar or pepper jack, to suit your taste.

How can I make this recipe spicier?
To add more heat, consider adding diced jalapeños or using a spicier buffalo sauce.

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Creamy Buffalo Chicken Stuffed Shells

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

Quick and delicious Creamy Buffalo Chicken Stuffed Shells, perfect for busy weeknights.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/4 cup ranch dressing
  • 1/4 cup green onions, chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions and set aside.
  3. In a large bowl, combine shredded chicken, buffalo sauce, ricotta cheese, mozzarella cheese, softened cream cheese, and garlic powder. Stir until well combined and creamy.
  4. Fold in ranch dressing to balance the heat of the buffalo sauce.
  5. Gently fill each cooked jumbo shell with the creamy buffalo chicken mixture.
  6. Arrange the stuffed shells in a greased baking dish without overcrowding.
  7. Cover the dish with foil and bake for 25 minutes or until heated through and cheese is melted and bubbly.
  8. Garnish with extra shredded cheese or chopped green onions before serving.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: Buffalo Chicken, Stuffed Shells, Pasta

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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