Creamy Buffalo Chicken Stuffed Shells
Creamy Buffalo Chicken Stuffed Shells are the ultimate comfort food, combining tender jumbo pasta shells stuffed with a creamy, spicy filling of shredded chicken, cream cheese, and buffalo sauce. Topped with a drizzle of ranch dressing and garnished with fresh green onions, this dish is perfect for game days or cozy family dinners. Easy to make and bursting with flavor, these stuffed shells are sure to impress your guests and become a beloved favorite at your table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (3 stuffed shells per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked shredded chicken (preferably rotisserie)
- 8 oz cream cheese, softened
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing (for drizzling)
- 2 green onions, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
- Cook jumbo pasta shells in salted boiling water until al dente; drain and cool.
- In a bowl, mix shredded chicken, cream cheese, half of the buffalo sauce, and cheddar until well combined.
- Stuff each shell with the mixture and place seam-side up in the baking dish.
- Drizzle remaining buffalo sauce over the shells. Cover with foil and bake for 20 minutes.
- Remove foil, add extra cheese if desired, and bake uncovered for an additional 10 minutes until bubbly.
- Serve topped with ranch dressing and chopped green onions.
Nutrition
- Serving Size: 1 stuffed shell (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
Keywords: For added veggies, consider mixing in cooked spinach or bell peppers into the filling. Leftovers can be stored in an airtight container in the refrigerator for up to three days.