Creamy Buffalo Chicken Stuffed Shells

If you love the bold, zesty kick of buffalo chicken and the cozy satisfaction of baked pasta, then Creamy Buffalo Chicken Stuffed Shells will be your new obsession. This recipe takes jumbo pasta shells and fills them with a creamy, cheesy mixture of shredded chicken, cream cheese, ranch, and spicy buffalo sauce. Baked under a blanket of melted cheese, it’s the ultimate mash-up of comfort food and game-day flavors.

The beauty of this dish is that it’s both comforting and exciting. It has all the creamy richness of a classic stuffed shells recipe, but with that tangy, spicy twist that buffalo chicken fans crave. The cream cheese and ranch mellow out the heat while keeping the filling smooth and indulgent. Plus, it’s a great way to use up leftover chicken or a rotisserie bird—making prep fast and stress-free.

Perfect for weeknight dinners, family gatherings, or even bringing to a potluck, these stuffed shells are crowd-pleasing and hearty. Pair them with a crisp side salad or garlic bread, and you’ve got a meal that’s guaranteed to impress. If you’ve been searching for a pasta bake that stands out from the rest, these creamy buffalo chicken stuffed shells deserve a spot on your menu.

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What Makes This Creamy Buffalo Chicken Stuffed Shells Special?

• Spicy + creamy combo: Buffalo sauce brings the heat, while cream cheese and ranch keep it smooth.

• Family-approved comfort food: Pasta, cheese, and chicken—what’s not to love?

• Perfect for leftovers: Great way to repurpose rotisserie or cooked chicken.

• Easy make-ahead meal: Assemble the shells ahead and bake when ready.

• Crowd-pleaser: Ideal for game nights, potlucks, or casual family dinners.

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Ingredient Notes

• Jumbo Pasta Shells: The perfect vessel for stuffing. Cook al dente so they don’t fall apart.

• Shredded Chicken: Rotisserie chicken is ideal for quick prep. You can also use cooked chicken breasts or thighs.

• Cream Cheese: Softened cream cheese gives the filling its creamy texture.

• Buffalo Sauce: Use your favorite hot sauce brand (like Frank’s) for that classic tangy heat.

• Ranch Dressing: Balances the spice with cool, herby flavor. Blue cheese dressing can also be used if you prefer.

• Shredded Cheese: A mix of mozzarella and cheddar melts beautifully on top.

• Optional Add-ins: Crumbled blue cheese, green onions, or celery for extra flavor and crunch.

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How To Make Creamy Buffalo Chicken Stuffed Shells

1. Cook the Pasta Shells
   Bring a large pot of salted water to a boil. Cook jumbo shells until al dente (about 10 minutes). Drain and set aside to cool slightly.

2. Prepare the Filling
   In a large bowl, mix 3 cups shredded chicken, 8 oz softened cream cheese, ½ cup ranch dressing, and ½ cup buffalo sauce. Stir until smooth and well combined.

3. Stuff the Shells
   Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the chicken mixture. Arrange stuffed shells in a greased 9×13-inch baking dish.

4. Top with Cheese and Sauce
   Sprinkle 1 ½ cups shredded mozzarella and ½ cup cheddar cheese over the shells. Drizzle with a little extra buffalo sauce for added kick.

5. Bake the Casserole
   Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.

6. Finish and Serve
   Let rest 5 minutes before serving. Garnish with chopped green onions, parsley, or blue cheese crumbles if desired.

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Storage Options

• Room temperature: Not safe beyond 2 hours.

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze unbaked shells in a covered dish for up to 2 months. Bake directly from frozen, adding 10–15 minutes to cook time.

• Reheating: Reheat covered in the oven at 325°F until warmed through, or microwave single portions.

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Variations and Substitutions

• Blue Cheese Lover’s Version: Replace ranch with blue cheese dressing and sprinkle blue cheese crumbles on top.

• Veggie Add-In: Mix finely chopped celery, spinach, or peppers into the filling.

• Extra Spicy: Add more buffalo sauce or a pinch of cayenne to the filling.

• Low-Carb Swap: Use zucchini boats or bell peppers instead of pasta shells.

• Cheese Mix-Up: Try Monterey Jack, Colby, or pepper jack for different flavors.

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Frequently Asked Questions

1. Can I use canned chicken?
Yes, though fresh or rotisserie chicken gives better flavor and texture.

2. How do I keep the shells from sticking together?
After boiling, drain and toss lightly with a little olive oil to prevent sticking.

3. Can I make this ahead of time?
Yes! Stuff the shells, cover, and refrigerate up to 24 hours before baking.

4. Do I have to use ranch?
No, blue cheese dressing is a great substitute if you prefer.

5. How spicy is this recipe?
Moderate heat. Adjust buffalo sauce amount to your taste.

6. Can I freeze leftovers?
Yes, but for best texture, freeze before baking. Reheat straight from frozen.

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Conclusion

Creamy Buffalo Chicken Stuffed Shells combine everything you love about buffalo wings with the cozy comfort of cheesy baked pasta. Creamy, spicy, and satisfying, it’s a dish that’s guaranteed to make pasta night more exciting. Whether you serve it on game day, at a family dinner, or just because you’re craving comfort food with a kick, this recipe is sure to earn rave reviews.

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