Introduction

Remember those cozy nights in, maybe watching a game or just catching up with family, where a truly comforting meal just made everything feel right? Well, get ready to recreate that feeling, because I’ve got a recipe that’s going to wrap you up in a delicious hug: Irresistible Creamy Buffalo Chicken Stuffed Shells! This dish is so simple to whip up, yet it tastes like you spent hours in the kitchen. It’s perfect for a weeknight dinner that feels special, or even for a potluck where you’re guaranteed to be the star!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this comes together quicker than you might think.
Easy: No fancy techniques required here, just simple mixing and stuffing!
Giftable: Make a batch ahead and freeze it for a thoughtful meal to bring to a friend.
Crowd-pleasing: Who can resist creamy, cheesy, buffalo chicken goodness? It’s a guaranteed hit!

Ingredients

Let’s talk about what you’ll need. These are all pretty standard pantry and fridge staples, making a grocery run a breeze!

1 cup Buffalo sauce: The tangy, spicy star of the show! Use your favorite brand.
1 cooked chicken breast, shredded: Rotisserie chicken is your best friend here for speed!
1 teaspoon garlic powder: Just a little hint of savory goodness.
2 green onions, sliced: For a fresh, bright pop of flavor and color.
1/4 cup ranch dressing: This adds a lovely creamy tang that balances the spice beautifully.
1 (12 ounce) box jumbo pasta shells: These are the perfect little edible boats for our delicious filling.
1 (8 ounce) package cream cheese, softened: This is what makes everything so wonderfully creamy and luscious. Make sure it’s soft for easy mixing!
1 cup shredded mozzarella cheese: For that classic cheesy pull we all adore.
1 cup ricotta cheese: Adds an extra layer of creamy texture and a subtle richness.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s make some magic.

Prep Your Oven and Shells: First things first, preheat your oven to 375°F (190°C). While that’s heating up, get your jumbo pasta shells cooking according to the package directions. Once they’re al dente (tender but with a slight bite), drain them and give them a quick rinse with cold water. This stops them from sticking together and makes them easier to handle for stuffing.
Whip Up the Chicken Filling: In a nice big bowl, toss in your shredded chicken, buffalo sauce, garlic powder, sliced green onions, and ranch dressing. Give it all a good stir until everything is beautifully combined. This is where all those wonderful buffalo chicken flavors start to meld!
Create the Creamy Cheese Blend: In a separate bowl, combine the softened cream cheese, ricotta cheese, and shredded mozzarella cheese. Stir it all together until you have a smooth, luscious cheese mixture. This is your creamy base, folks!
Marry the Mixtures: Now, gently fold the buffalo chicken mixture into the cheese mixture. You don’t need to go crazy here; just a gentle fold until they’re just combined is perfect. We want to keep that lovely texture.
Stuff ‘Em Up: Grab those cooled pasta shells and start stuffing! Use a spoon or even your hands (if you don’t mind a little messy fun!) to fill each shell generously with that creamy, spicy chicken and cheese filling.
Arrange and Bake: Place your beautifully stuffed shells in a baking dish. They can be nestled in snugly.
Bake to Perfection: Pop that baking dish into your preheated oven and let it bake for about 20-25 minutes. You’re looking for everything to be heated through and nice and bubbly. Oh, the smell that will fill your kitchen!

Substitutions & Additions

Feeling creative? I love to mix things up in the kitchen! Here are some ideas:

Chicken: Leftover turkey or even crumbled cooked Italian sausage would be a delicious swap.
Cheese: A little bit of shredded cheddar cheese added to the cheese mixture is always a good idea for extra flavor.
Spice Level: If you like it spicier, add a pinch of cayenne pepper to the chicken mixture, or use a hotter buffalo sauce. For a milder version, use less buffalo sauce or a milder variety.
Veggies: Finely diced celery or bell peppers could be added to the chicken mixture for an extra crunch and flavor boost.
Garnish: A drizzle of extra ranch dressing or a sprinkle of fresh parsley right before serving adds a lovely finishing touch.

Tips for Success

A few little tricks to make your stuffed shells absolutely perfect:

Don’t Overcook the Shells: Cook them just until they’re pliable. Overcooked shells will fall apart when you stuff them.
Soften Your Cream Cheese: This is key for a smooth, lump-free cheese filling. Leave it on the counter for about 30 minutes or gently microwave it in short bursts.
Prep Ahead: You can stuff the shells a day in advance and keep them covered in the refrigerator. Just add a few extra minutes to the baking time.
Freezing: These freeze beautifully! Assemble the stuffed shells in a freezer-safe baking dish, cover tightly with plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

How to Store It

Leftovers are a good thing, right? Store any remaining Creamy Buffalo Chicken Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Got questions? I’ve got answers!

Can I make this vegetarian? Absolutely! You can substitute the chicken with crumbled firm tofu or a plant-based chicken substitute that you’ve sautéed and seasoned.
How do I prevent the shells from sticking after cooking? Rinsing them with cold water after draining is the easiest way. You can also toss them gently with a tiny bit of olive oil.
Can I make this ahead of time? Yes! Stuff the shells and refrigerate them. You’ll just need to bake them a bit longer to ensure they’re heated through.

Creamy Buffalo Chicken Stuffed Shells

Irresistible Creamy Buffalo Chicken Stuffed Shells are a comforting and easy-to-make dish, perfect for weeknight dinners or potlucks. This recipe features jumbo pasta shells filled with a creamy mixture of chicken, buffalo sauce, and cheeses, then baked until bubbly.

Print Recipe Pin Recipe

Cook Time 25

Equipment

Oven
Baking dish
Large bowl
Separate bowl

Ingredients

Main ingredients

1 cup Buffalo sauce Use your favorite brand.
1 cooked chicken breast, shredded Rotisserie chicken is recommended for speed.
1 teaspoon garlic powder
2 green onions, sliced For a fresh, bright pop of flavor and color.
0.25 cup ranch dressing Adds a lovely creamy tang that balances the spice.
1 12 ounce box jumbo pasta shells These are the perfect little edible boats.
1 8 ounce package cream cheese, softened This is what makes everything so wonderfully creamy and luscious. Make sure it's soft for easy mixing!
1 cup shredded mozzarella cheese For that classic cheesy pull we all adore.
1 cup ricotta cheese Adds an extra layer of creamy texture and a subtle richness.

Instructions

First things first, preheat your oven to 375°F (190°C). While that's heating up, get your jumbo pasta shells cooking according to the package directions. Once they're al dente (tender but with a slight bite), drain them and give them a quick rinse with cold water. This stops them from sticking together and makes them easier to handle for stuffing.
In a nice big bowl, toss in your shredded chicken, buffalo sauce, garlic powder, sliced green onions, and ranch dressing. Give it all a good stir until everything is beautifully combined. This is where all those wonderful buffalo chicken flavors start to meld!
In a separate bowl, combine the softened cream cheese, ricotta cheese, and shredded mozzarella cheese. Stir it all together until you have a smooth, luscious cheese mixture. This is your creamy base, folks!
Now, gently fold the buffalo chicken mixture into the cheese mixture. You don't need to go crazy here; just a gentle fold until they're just combined is perfect. We want to keep that lovely texture.
Grab those cooled pasta shells and start stuffing! Use a spoon or even your hands (if you don't mind a little messy fun!) to fill each shell generously with that creamy, spicy chicken and cheese filling.
Place your beautifully stuffed shells in a baking dish. They can be nestled in snugly.
Pop that baking dish into your preheated oven and let it bake for about 20-25 minutes. You're looking for everything to be heated through and nice and bubbly. Oh, the smell that will fill your kitchen!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently in the oven or microwave. These also freeze beautifully; assemble, cover tightly, and freeze. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed. For a vegetarian option, substitute chicken with crumbled firm tofu or a plant-based chicken substitute. To prevent shells from sticking after cooking, rinse them with cold water or toss with a tiny bit of olive oil. You can also stuff the shells a day in advance and keep them refrigerated; just add a few extra minutes to the baking time.