If you are a fan of Buffalo wings of chicken and delicious baked pasta Then this Stuffed Buffalo chicken Pasta Shells recipe is the new staple dish. It’s spicy, cheesy and utterly delicious!
The perfect dish to serve for the weeknight meal potlucks, game day the dish blends shreds of chicken as well as buffalo sauce and Ricotta cheese packed into large pasta shells. All cooked to the highest standard.
Why You’ll Love This Recipe
Easy to prepare Mix, ingredients and then bake! Crowd-pleaser – An excellent choice for game day celebrations.
Make-ahead-friendly Make the preparations ahead of time and bake when you need.
Customizable Adjust the heat and cheese according to your taste.
Let’s learn how to prepare this delicious buffalo chicken cheesy pasta bake step-by-step!
Ingredients for the Best Stuffed Buffalo Chicken Pasta Shells
For the Pasta Shells:
- 20-25 jumbo pasta shells (cooked al dente)
- 2 cups of chicken shredded ( rotisserie or cooked breast of chicken)
- 1 Cup Buffalo Sauce ( Frank’s RedHot or whatever you prefer!)
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbled ( optional but strongly recommended!)
- 2. 2 green onions diced ( optional, for additional flavor)
- 1 tablespoon of garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/4 Cup freshly chopped Parsley ( for garnish)
For Serving:
- 1 cup blue cheese or ranch dressing
- Extra chopped parsley to garnish
Step-by-Step Guide: How to Make Stuffed Buffalo Chicken Pasta Shells
Step1: Preheat Your Oven
The oven should be heated to 350degF (190degC) and grease the inside of a 9×13 inch baking dish with non-stick spray.
Step2: Cook the Pasta Shells
- Make an uncooked pot of well-salted water to a point of boiling.
- Cook the huge pasta shells until al al in accordance with the instructions on the packaging.
- Cleanse and drain using the coldest water to avoid sticking.
Step3: Prepare the Buffalo Chicken Filling
Within the huge mixing bowl Mix:
Chicken shreds
Buffalo Sauce (adjust according to your the taste)
Ricotta cheese
1/2 cup mozzarella cheese
Cheddar cheese
Blue cheese (optional but it adds a bold taste! )
Onion powder black pepper
The green onion (optional for added flavour and crunch)
Blend everything until it is all well blended.
Step4: Stuff the Shells
- Utilizing a spoon, you can make sure to fill the baked pasta shell by filling it with Buffalo Chicken mixture.
- Place the shells with stuffed fillings within the greased baking dish in one layer.
Step5: Add Cheese & Bake
- Add your remainder of 1/2 cup mozzarella cheese on the stuffed shells.
- Cover the baking dish with aluminum foil then bake 20 minutes..
- Remove the foil and bake for an additional 15 to 20 minutes until the cheese has melty as well as golden brown.
Step6: Garnish & Serve
- Take them out of the oven and allow the shells to sit in the oven for about 5 mins.
- Garnish the dish with Fresh parsley.
- Serve with blue cheese or ranch dressing on the side.
Expert Tips for the Best Buffalo Chicken Stuffed Shells
Make it Spicier!
You can add additional hot sauce or red pepper flake for a little extra spice!
Want it Creamier?
Mix in cream cheese for extra richness.
Substitutions & Variations
Make use of Ground chicken instead of shredding.
Have a go at Greek yogurt instead of ricotta as an extra protein boost.
Create your meal less carb by stuffing zucchini-filled boat instead of pasta shells.
What to Serve with Buffalo Chicken Pasta Shells
Enjoy this hot, cheesy and spicy baking dish with:
Crisp Caesar salad for a fresh contrast.
Bread with garlic to absorb the sauce.
Lemonade or iced tea to help cool the heat.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 2g
Healthy Alternative: Use whole wheat pasta shells and reduced-fat cheese for a light version.
FAQs – Common Questions About Buffalo Chicken Stuffed Shells
1. Can I do this ahead?
Yes! Make the shells, then store them tightly in the fridge until 24 hours prior to baking.
2. What is the best Buffalo sauce to make?
Frank’s RedHot is a standard option, but Sweet Baby Ray’s Buffalo Sauce is great to get a more mild flavor.
3. Can I freeze the stuffing shells?
Yes! You can freeze unbaked shells in the freezer for up to two months. Bake right off of frozen, at 350 degrees F (175degC) for 35 minutes..
4. What else can I substitute instead of the ricotta-based cheese?
Consider Cottage cheese, cream cheese as well as Greek yogurt to make a creamier alternative.
Related Recipes for Buffalo Chicken Lovers
-
Bang Bang Chicken Recipe – Crispy, Spicy & Easy Dinner
-
Marry Me Chicken with Risoni – Best Creamy Chicken Recipe
Final Thoughts: The Ultimate Buffalo Chicken Pasta Bake!
If you are a fan of Buffalo the chicken dip and the cheesy baked pasta Then this Stuffed Buffalo Chicken Pasta Shells recipe is one you should-try! It’s easy, tasty, and packed with spicy, creamy deliciousness.
Do you have this recipe? Let us know in the comments!
Make sure to send this recipe to your coworkers Buffalo chicken lovers!
Happy Cooking!
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Buffalo Chicken Pasta Shells – Best Spicy Dinner Recipe
Description
If you are a fan of Buffalo wings of chicken and delicious baked pasta This Stuffed Buffalo chicken Pasta Shells recipe is your new favorite dish. It’s delicious, spicy and totally delicious!
Ideal to serve for evening meals potlucks, game day the dish blends shreds of chicken with buffalo sauce, chicken, and the ricotta cheese packed into large pasta shells. They are then cooked to perfect.
Ingredients
For the Pasta Shells:
- 20–25 jumbo pasta shells (cooked al dente)
- 2 cups shreds of chicken ( rotisserie or cooked breast of chicken)
- 1 Cup Buffalo Sauce ( Frank’s RedHot or whatever you prefer!)
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese that has been crumbled ( optional but highly recommended!)
- Two two green onions diced ( optional, for additional flavor)
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon black pepper
- 1/4 Cup freshly chopped Parsley ( for garnish)
For Serving:
- 1 cup blue cheese or ranch dressing
- Extra chopped parsley can be used as garnish
Instructions
Step 1: Preheat Your Oven
Pre-heat your oven to 350degF (190degC) and grease the inside of a 9×13″ baking dish with non-stick spray.
Step 2: Cook the Pasta Shells
- Make an uncooked pot of well-salted water to a simmer.
- Cook the huge pasta shells until al al dente in accordance with the instructions on the packaging.
- Rinse and drain with the coldest water to avoid sticking.
Step 3: Prepare the Buffalo Chicken Filling
Within the big mixing bowl Combine:
Chicken shreds
Buffalo Sauce (adjust according to your the desired taste)
Ricotta cheese
1/2 cup mozzarella cheese
Cheddar cheese
Blue cheese (optional but can add a strong flavor! )
Powder of garlic, onions black pepper
green onions (optional to add taste and crunch)
Blend everything until it is all well blended.
Step 4: Stuff the Shells
- Utilizing a spoon, you can use a spoon to fill the baked pasta shell by filling it with Buffalo mix of chicken.
- The stuffed shells should be placed within the greased baking dish in one layer.
Step 5: Add Cheese & Bake
- Spread your rest of the 1/2-cup mozzarella cheese on the stuffed shells.
- Cover the dish with the foil Bake for 20 minutes..
- Remove foil, and bake for an additional 15 to 20 minutes until cheese is melty as well as golden brown.
Step 6: Garnish & Serve
- Remove the baking sheet from the oven and allow the shells to rest to room temperature for about 5 mins.
- Garnish garnish with Fresh parsley.
- Serve with blue cheese or ranch dressing on the side.
Notes
Adjust the Spice Level
Like it extra spicy? Add more Buffalo sauce or mix in hot sauce.
Want it milder? Reduce the Buffalo sauce and add a little cream cheese.
Best Cheeses to Use
- Mozzarella – Melts perfectly!
- Cheddar – Adds sharpness.
- Blue Cheese – Classic buffalo chicken pairing.
Make Ahead & Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze unbaked stuffed shells for up to 2 months.
- Reheat: Bake at 350°F (175°C) for 15 minutes or until warm.