Buffalo Chicken Stuffed Shells

Buffalo chicken stuffed shells bring bold, zesty flavor to a classic pasta dish. Large pasta shells hold a soft filling of shredded chicken, cream cheese, Buffalo sauce, and a mix of cheese that melts into every bite. This dish cooks in the oven until the tops are bubbling and lightly browned. It works as a hearty weeknight meal and also shines at casual gatherings. You can make the filling ahead and use frozen shells that are thawed, or prepare everything fresh in about an hour. The sauce adds a warm kick while ranch dressing cools and balances the heat inside the filling. Green onion gives a bright, fresh bite and a little color. Serve the shells with a simple green salad, crisp veggies, or cooked grains to round out the plate. Leftovers reheat well and keep their texture when stored in an airtight container. The steps are easy to follow even for new cooks, and the result looks and tastes like a special meal. This recipe uses common ingredients and basic tools you likely have in your kitchen. It comes together with little fuss, and kids and adults usually enjoy the creamy heat and soft pasta texture every single time.

Why You’ll Love This Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells mix spicy sauce with creamy cheese for a rich, bold taste. The large shells hold a hearty filling so each bite has meat, sauce, and melty cheese. The ranch dressing inside adds cool flavor that balances the heat. You can make the filling ahead to save time on busy nights. The dish bakes in one pan, which makes cleanup simple. It feeds a family and also works well for a small group. Leftovers heat up well and still taste good. The recipe uses familiar ingredients and clear steps for cooks of any skill level to enjoy.

How to Make Buffalo Chicken Stuffed Shells

Ingredients You’ll Need

• jumbo pasta shells
• cooked chicken, shredded
• cream cheese
• Buffalo sauce
• shredded mozzarella cheese
• ranch dressing
• green onions, chopped
• salt
• pepper

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine shredded chicken, cream cheese, Buffalo sauce, half of the mozzarella, ranch dressing, green onions, salt, and pepper.
4. Stuff each pasta shell with the chicken mixture and place them in a baking dish.
5. Pour any remaining Buffalo sauce over the shells and sprinkle with the rest of the mozzarella cheese.
6. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
8. Serve hot, garnished with more chopped green onions if desired.

How to Serve Buffalo Chicken Stuffed Shells

Serve these shells hot from the oven for the best melt and texture. A side of crisp raw vegetables like celery and carrot sticks works well with the spicy flavor. Offer extra ranch or a mild dressing for dipping. A green salad or simple steamed vegetables make a light side that balances the richness. For a fuller meal, serve with a scoop of cooked rice or a small grain salad on the side.

How to Store Buffalo Chicken Stuffed Shells

Let the shells cool to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, cover the dish and warm in a 350°F oven until heated through, or microwave single servings until hot. For longer storage, freeze the shells in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

Tips for the Best Buffalo Chicken Stuffed Shells

• Use cooked, shredded chicken for easy prep.
• Soften the cream cheese first so it mixes smoothly.
• Taste the filling before stuffing and adjust salt or sauce levels.
• Use a baking dish that fits the shells snugly so they stay upright.
• Let the dish rest a few minutes after baking to set the filling.

Recipe Variations (if any)

• Make it milder by using less Buffalo sauce and more ranch dressing.
• Add chopped cooked vegetables like bell pepper or spinach to the filling for more color and nutrients.
• Swap mozzarella for a sharper cheese like cheddar if you prefer a stronger cheese taste.
• For a lighter version, use reduced-fat cream cheese and part-skim mozzarella.

Frequently Asked Questions (FAQs)

Q: Can I make the filling ahead of time?
A: Yes. Prepare the filling and refrigerate for up to one day. Stuff shells just before baking for best texture.

Q: Can I use frozen shells?
A: You can, but be sure to thaw them and dry them before stuffing. Follow package notes for best results.

Q: How spicy will this be?
A: Spice level depends on the Buffalo sauce you choose. Use milder sauce or less sauce to reduce heat.

Q: Can I add more cheese on top?
A: Yes. Add extra shredded cheese before the final bake for a more golden, cheesy top.

Conclusion

For a simple guide and extra tips, see this detailed recipe post on Buffalo Chicken Stuffed Shells – I Am Homesteader. If you want another tested version with user notes, check the Buffalo Chicken Stuffed Shells Recipe on Allrecipes.

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