Zesty Buffalo Chicken Stuffed Shells For Dinner — Creamy, Spicy, Comforting Crowd-Pleaser

Buffalo Chicken Stuffed Shells are a brilliant mash-up of comfort food and bold, tangy Buffalo wing flavor. Jumbo pasta shells are filled with a creamy blend of shredded chicken, tangy Buffalo sauce, and melty cheese, then baked until bubbling and golden.

This dish brings the addictive heat and vinegar tang of classic Buffalo wings but channels it into a cozy, crowd-friendly casserole that’s easy to serve and share. It’s perfect for game day, casual dinner parties, or family weeknights when you want an impressive, make-ahead meal that satisfies both spice lovers and comfort-food seekers.

Because the filling can be prepared in advance and the assembled shells bake quickly, this recipe is practical and forgiving — ideal for cooks of all skill levels.

What Is Buffalo Chicken Stuffed Shells?

Buffalo Chicken Stuffed Shells are jumbo pasta shells filled with a mixture of shredded chicken, cream cheese or ricotta, Buffalo hot sauce, and shredded cheese. The shells are arranged in a baking dish atop a thin layer of sauce or in a pool of cream, then finished with extra cheese and a drizzle of Buffalo sauce, and baked until the top is golden and slightly crisp.

The combination captures the essence of Buffalo wings — heat from hot sauce, tang from vinegar, creaminess from cheese — while delivering that flavor in every spoonable bite of pasta and filling. The dish sits comfortably between pasta bake and stuffed-pasta tradition, making it familiar yet playful.

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Nutritional Overview: Main Things to Know

Buffalo Chicken Stuffed Shells are relatively rich, offering a satisfying mix of protein, carbohydrates, and fats. The shredded chicken provides lean protein, which supports muscle maintenance and satiety. Cheese and cream or ricotta contribute calcium and vitamin B12 along with saturated fat, so portion control matters.

Pasta supplies carbohydrates for energy; using whole-wheat shells increases fiber and micronutrient content. Hot sauce brings negligible calories but significant flavor — choose lower-sodium versions if you’re watching sodium intake. By incorporating vegetables and choosing lighter dairy options, you can make a version that is significantly more balanced while maintaining the Buffalo profile.

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Main Ingredients (Makes 6–8 servings — whole recipe quantities)

Below is a precise ingredient list for one full baking dish that serves 6 to 8 people, depending on portion sizes.

• 20–24 jumbo pasta shells (about 450 g / 1 lb dry jumbo shells)
• 600 g (about 1.25–1.3 lb) cooked shredded chicken (rotisserie chicken works great)
• 225 g (8 oz) cream cheese, softened (or 450 g ricotta for lighter, grainier texture)
• 1 cup (240 ml) hot Buffalo sauce (such as Frank’s RedHot) — adjust to taste
• 2 cups (200 g) shredded sharp cheddar cheese, divided
• 1 cup (100 g) shredded mozzarella cheese, divided
• ½ cup (120 ml) plain Greek yogurt or sour cream (optional; for tang and creaminess)
• 2 tablespoons unsalted butter (30 g)
• 3 cloves garlic, minced (about 9 g)
• 1 small yellow onion, finely chopped (about 120 g)
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon onion powder
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ¼ cup (6 g) finely chopped fresh chives or green onions for garnish
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 1 cup (240 ml) low-sodium chicken broth or reserved pasta water (to moisten and thin sauce if desired)
• 1 cup (240 ml) ranch or blue cheese dressing (for drizzling and serving)
• Optional vegetables: 1 cup chopped celery, 1 cup finely chopped bell pepper, or 1 cup frozen peas (adds bulk, nutrition, and texture)

Yield note: This recipe fills 20–24 shells and fits a standard 9×13-inch baking dish.

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Explanation of Each Ingredient (Why it matters and swaps)

Jumbo pasta shells: Their large, concave shape is perfect for holding a generous portion of filling. Cook them al dente so they hold their shape when filled and baked. Whole-wheat or gluten-free versions are fine substitutes depending on dietary needs.

Cooked shredded chicken: The primary protein — use rotisserie chicken to save time, poached breasts for leaner meat, or leftover roasted chicken for richer flavor. Shred finely to make filling easy to spoon into shells.

Cream cheese or ricotta: Cream cheese creates a smooth, tangy, rich filling that clings to the chicken. Ricotta yields a lighter texture and a more rustic, grainier filling; blend for smoothness if you prefer.

Buffalo hot sauce: The defining flavor — provides heat and vinegar tang. Adjust the amount to control spiciness. For milder heat, use half Buffalo sauce and half water or chicken broth.

Cheeses (cheddar & mozzarella): Cheddar adds sharp flavor; mozzarella ensures melt and stretch. Reserve some for topping so the casserole bakes with a golden crust.

Greek yogurt / sour cream: Optional binder that adds tang and lightens the filling if you want less cream cheese. Greek yogurt also increases protein.

Onion, garlic, smoked paprika, onion powder: Aromatics and spices deepen flavor; smoked paprika adds subtle smokiness that complements Buffalo sauce.

Chicken broth / pasta water: Use to adjust sauce consistency if filling or the base turns too thick. Pasta water with starch helps sauce adhere to pasta.

Ranch or blue cheese dressing: Traditional Buffalo accompaniments — used for finishing, dipping, or stirring into the filling. Blue cheese gives a sharper, more classic Buffalo wing vibe.

Vegetables (optional): Celery is a traditional partner to Buffalo wings and adds crunch; bell pepper or peas increase fiber, color, and nutrition without clashing with flavors.

How to Prepare

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a rolling boil and cook the jumbo shells according to package directions until al dente — typically 9–12 minutes. Drain the shells and rinse them briefly under cool water to stop the cooking process and make them easier to handle. Arrange the shells on a lightly oiled baking sheet in a single layer so they don’t stick; use a drizzle of olive oil if needed. Do not overcook the shells, because they will finish in the oven and you want them to retain shape for filling.

Step 2: Prepare the Chicken Filling

In a large skillet, melt the butter over medium heat and sauté the chopped onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant — avoid browning the garlic. Add the shredded chicken to the skillet, followed by ¾ cup of Buffalo sauce, smoked paprika, onion powder, salt, and pepper; stir to combine and warm through for 2–3 minutes. Transfer the pan mixture to a mixing bowl and allow it to cool slightly so it doesn’t melt the cream cheese when combined.

Step 3: Mix the Creamy Binder

In a large bowl, beat the softened cream cheese until smooth using a spoon or hand mixer. Stir in the Greek yogurt or sour cream if using, plus 1 cup shredded cheddar and ½ cup shredded mozzarella, and mix until homogenous. Fold the warmed chicken-Buffalo mixture into the cheese base, tasting and adjusting for heat and salt; add more Buffalo sauce if you want additional spice, or add a few tablespoons of chicken broth if the filling is too thick. If using optional vegetables like cooked peas or finely diced celery, fold them into the filling now for added texture and nutrition.

Step 4: Assemble the Shells

Preheat your oven to 190°C (375°F). Spoon the chicken-cheese filling into each cooked shell using a tablespoon or small ice cream scoop, filling generously but leaving room for the topping. Spread a thin layer of remaining Buffalo sauce mixed with a splash of chicken broth across the bottom of a 9×13 baking dish to help keep shells moist while baking. Arrange the filled shells seam-side down in the prepared dish in a single, fitted layer — jamshells in snugly so they support each other.

Step 5: Top and Bake

Sprinkle the remaining cheddar and mozzarella evenly over the stuffed shells, then drizzle a couple of tablespoons of Buffalo sauce across the top for color and heat. Cover the dish loosely with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 8–12 minutes until the cheese is bubbly and just beginning to brown. Let the casserole rest for 5 minutes before serving to allow the filling to set slightly and make serving cleaner. Garnish with chopped chives or green onions and a scattering of parsley; serve with ranch or blue cheese dressing on the side and extra Buffalo sauce if desired.

Healthy Habits & Practical Tips

1. Choose leaner chicken and lighter dairy if desired: Use shredded poached chicken breast and swap half the cream cheese for ricotta or Greek yogurt to reduce saturated fat.
2. Boost fiber and vitamins: Fold in cooked spinach, peas, or finely diced bell pepper into the filling to increase nutrient density and volume without losing flavor.
3. Reduce sodium: Opt for low-sodium Buffalo sauce or dilute hot sauce with a little vinegar and water; rinse canned ingredients and taste before adding extra salt.
4. Control portion sizes: Serve with a large green salad and vegetable crudités (carrots and celery) for a balanced plate that complements the bold flavors.
5. Make it ahead: Assemble the shells and refrigerate the unbaked dish for up to 24 hours; bake when needed for an easy, crowd-pleasing meal.
6. Freeze for convenience: Unbaked or baked stuffed shells freeze well — wrap tightly and freeze up to three months; thaw overnight in the fridge before baking or reheating.
7. Balance heat: Offer both ranch and blue cheese dressings on the side so guests can tailor cooling richness to the spice level.

Variations

Variation 1: Classic Buffalo Blue Cheese Shells

For a classic Buffalo wing twist, stir ½ cup crumbled blue cheese into the chicken-cheese filling and use blue cheese dressing for serving. The blue cheese introduces a tangy, pungent counterpoint to the Buffalo heat that many Buffalo wing lovers crave. Leave the cream cheese but omit Greek yogurt if you want a richer, more savory filling that accentuates the blue cheese. Top with additional blue cheese crumbles before baking for intense flavor pockets. Serve with plenty of celery sticks dressed in lemon to echo traditional wing sides.

This version is ideal for those who enjoy assertive, layered flavors rather than mellow, creamy substitutes. Because blue cheese is salty and strong, reduce added salt in the filling and taste before seasoning further. Use rotisserie chicken and fold in the cheese at room temperature so it melts smoothly. Offer blue cheese and ranch at the table for guests who prefer milder or more classic accompaniments. This rendition reads very much like a Buffalo wing on a plate, but in pasta form for a fun twist.

Variation 2: Ranch-Style Mild Buffalo Shells (Family-Friendly)

If feeding kids or guests sensitive to spice, reduce Buffalo sauce to ½ cup and mix the remaining ½ cup with ½ cup ranch dressing to create a milder, creamier filling. Substitute ricotta for half the cream cheese to lighten the taste and add a gentle tang that offsets the reduced heat. Add small diced celery and carrots into the filling to increase crunch and nutrition while keeping flavors approachable. Top with extra mozzarella to create a gooey, kid-friendly top layer that tames the Buffalo intensity. Serve with a small bowl of extra ranch for dipping and little cut veggie sticks on the side.

This family-friendly approach preserves Buffalo character without overwhelming young palates. Because the sauce is milder, you may want to reduce salt slightly and emphasize herbs like parsley or chives for fresh balance. It’s a great option for potlucks or gatherings where varied tastes must be accommodated. Leftovers make excellent sandwiches with extra ranch slathered on toasted bread. This version keeps the fun of Buffalo wings while staying accessible to more diners.

Variation 3: Spicy Buffalo and Bacon Shells (Indulgent)

For a decadent version, fold in 6–8 slices of cooked, crumbled bacon into the chicken filling to add smoky, savory depth. Increase Buffalo sauce to 1¼ cups if you want a bolder spicy profile, and finish with a breadcrumb and Parmesan top for added crunch when baked. Use smoked paprika and a dash of cayenne to amplify heat and smoky notes without adding more sauce. Sprinkle thinly sliced green onions after baking to add brightness and contrast to the richness. Serve with blue cheese dressing to complement the bacon’s smoky saltiness.

This indulgent take is perfect for game day or special occasions where decadence is welcome. The bacon increases fat and sodium, so pair with lighter sides like a crisp arugula salad tossed with lemon vinaigrette. The breadcrumb topping creates a pleasing textural contrast that elevates the presentation to more of a gratin style. Make sure to use thick-cut bacon for maximum texture and flavor. This version is unapologetically bold and richly satisfying.

Variation 4: Vegetarian Buffalo Cauliflower Shells (Meatless)

To create a meatless version, roast 600 g of cauliflower florets tossed in Buffalo sauce until caramelized and tender, then chop coarsely. Mix the roasted cauliflower with cream cheese or ricotta, Greek yogurt, and shredded cheddar for a hearty vegetarian filling that captures Buffalo flavor. Add finely diced celery and a handful of chickpeas for extra protein and texture, so the filling remains substantial in the absence of chicken. Use vegetable broth to adjust moisture rather than chicken stock, and reduce added salt since Buffalo sauce and cheese add plenty of seasoning. Finish with a drizzle of ranch or vegan-friendly ranch dressing.

The vegetarian option swaps protein sources while keeping the characteristic Buffalo tang and heat. Roasting the cauliflower concentrates flavor and gives a satisfying bite that stands in for shredded meat. This version is ideal for Meatless Monday or when hosting vegetarian guests who still want bold flavor. Adjust the level of heat by varying the Buffalo sauce amount and offering a cooling dip for balancing spice. It’s a flavorful, inclusive way to enjoy the Buffalo stuffed shell concept without meat.

Serving Suggestions and Pairings

Serve Buffalo Chicken Stuffed Shells with crisp celery sticks and carrot batons to echo traditional Buffalo wing accompaniments. A bright green salad dressed with lemon vinaigrette helps cut richness and adds refreshing acidity. Offer both ranch and blue cheese dressings at the table so guests can choose their preferred cool contrast. For sides, roasted sweet potatoes or a simple coleslaw are excellent — the slaw brings crunch, acidity, and texture contrast. Finish with chilled beverages or sparkling water with lime to balance heat.

Make-Ahead, Storage, and Reheating Tips

Assemble the stuffed shells the night before and refrigerate, covered, for up to 24 hours; bake straight from the fridge adding a few extra minutes to the bake time. You can freeze an unbaked assembled pan: wrap tightly with foil and freeze up to three months; thaw overnight in the refrigerator before baking.

Leftovers store in an airtight container for 3–4 days in the fridge and reheat covered in a 175°C (350°F) oven until warmed through, about 15–20 minutes. Microwave reheating works for single portions but can soften pasta texture; add a tablespoon of water or broth to maintain moisture.

Troubleshooting Common Issues

If filling is too runny, add more shredded cheese or a couple of tablespoons of breadcrumbs to absorb excess moisture. If shells feel undercooked after baking, pre-boil them a minute or two longer next time or par-bake the shells briefly before filling.

Overly salty results usually come from pre-salted ingredients and Buffalo sauce; taste as you go and balance with extra cream cheese or Greek yogurt. For uneven baking, arrange shells snugly and use a shallow dish so heat distributes evenly. If top browns too quickly, tent with foil during the last baking minutes.

Final Thoughts

Buffalo Chicken Stuffed Shells combine the nostalgia of Buffalo wings with the comfort of a baked pasta casserole in a fun, shareable format. With simple ingredient swaps and practical variations, the recipe can fit diverse tastes and dietary needs while remaining satisfying and flavorful. Whether you assemble it as a weeknight treat, a make-ahead potluck dish, or a show-stopping game-day centerpiece, these stuffed shells deliver bold, tangy, creamy Buffalo flavor in each bite. Experiment with heat levels, cheeses, and accompaniments until you find your perfect Buffalo shell rhythm — this recipe rewards customization and communal eating alike.