If you are craving a dish that combines creamy comfort with a zesty kick, this Buffalo Chicken Stuffed Shells Recipe is exactly what you need. Packed with tender shredded chicken, spicy buffalo sauce, and melty cheeses wrapped up in perfectly cooked jumbo pasta shells, every bite is a delightful explosion of flavor and texture. This recipe turns ordinary stuffed shells into a finger-licking, crowd-pleasing meal that’s both fun to make and absolutely irresistible to eat.

Ingredients You’ll Need

The image shows an arrangement of cooking ingredients on a white marbled surface. At the top right, there is a wooden bowl filled with large, yellow uncooked pasta shells. Below the bowl, there is a black bowl holding shredded light brown cooked chicken. To the left of the chicken, there are three white small round bowls stacked vertically: shredded white cheese on top, smooth white ricotta cheese in the middle, and creamy sour cream at the bottom. Between the chicken and cheese bowls, a white egg is placed in the center. To the right of the egg, there is a bottle of bright red hot sauce with a black cap and a label reading

Each ingredient in this Buffalo Chicken Stuffed Shells Recipe plays a crucial role in balancing heat, creaminess, and freshness. From tender chicken to crunchy celery and the punch of hot sauce, these simple yet essential ingredients come together beautifully to make this dish unforgettable.

6 ounces jumbo pasta shells: These shells are the perfect edible vessel to hold all the delicious filling, so choose jumbo size for maximum stuffing capacity.
½ teaspoon olive oil: Adds a subtle richness and helps soften the celery to the ideal texture.
½ cup diced celery: Provides a fresh, crunchy contrast that enhances the dish’s texture and flavor balance.
2 cups shredded cooked chicken breast: The hearty protein star of the show, tender and flavorful to carry the buffalo sauce.
¾ cup ricotta cheese: Offers a creamy basis that keeps the filling smooth and luscious.
¾ cup shredded mozzarella cheese, divided: Melts beautifully on top and inside for gooey, cheesy goodness.
⅔ cup hot sauce, divided: Brings the iconic buffalo heat in two stages to pack just the right punch of spice.
1 large egg: Acts as a binder to keep the filling deliciously cohesive.
2 tablespoons crumbled blue cheese (optional): Adds bold, tangy flavor for true buffalo fans.
¾ cup blue cheese or ranch dressing: For drizzling on top, adding a cool, creamy counterpoint to the spicy sauce.
1 scallion, sliced (for garnish): A fresh pop of green and mild onion flavor to finish off the dish.

How to Make Buffalo Chicken Stuffed Shells Recipe

Step 1: Prepare Your Oven and Pasta Shells

Start by heating your oven to 375°F and greasing a 13-by-9-inch baking dish to make cleanup a breeze. Boil your jumbo shells in salted water until just tender, about 10 minutes, then spread them out on a tray to cool and prevent sticking. Pro tip: cooking a few extra shells is a great idea in case any rip during stuffing.

Step 2: Cook the Celery

While your shells cool, heat the olive oil over medium-high heat and sauté the diced celery until it’s crisp-tender, around five minutes. This step softens the celery just right so it adds texture without overpowering the filling.

Step 3: Mix the Filling

In a medium bowl, combine the cooked celery with shredded chicken, ricotta, a quarter of the mozzarella, half of the hot sauce, the egg, and blue cheese (if you’re using it). Mixing these ingredients thoroughly ensures every shell gets packed with that vibrant buffalo flavor and creamy texture.

Step 4: Stuff the Shells

Using a spoon, carefully fill about 20 cooled shells with the chicken mixture. Aim to divide the filling evenly so each shell is generously stuffed. Reserve a couple of extra shells in case any tears occur or you want to add a little extra creaminess.

Step 5: Assemble and Bake

Place your stuffed shells side-by-side in the greased baking dish. Drizzle the tops with blue cheese or ranch dressing and the remaining hot sauce before adding the rest of the shredded mozzarella. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 10 to 15 minutes until bubbling and golden on top.

How to Serve Buffalo Chicken Stuffed Shells Recipe

The image shows a beige rectangular baking dish filled with large pasta shells arranged closely together, each shell filled with an orange-colored mixture. The shells are topped with a white creamy sauce and a sprinkle of shredded white cheese, with some red sauce drizzled over them. The dish and shells are placed on a white marbled surface, highlighting the contrast with the creamy, cheesy, and saucy layers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of sliced scallions on top not only brightens the dish with a pop of fresh color but also adds a mild onion note that perfectly complements the spicy buffalo sauce. You could also sprinkle a little extra crumbled blue cheese for an authentic buffalo experience.

Side Dishes

This Buffalo Chicken Stuffed Shells Recipe pairs perfectly with simple sides like a crisp green salad, crunchy celery sticks, or even classic carrot sticks to balance out the spice. A side of garlic bread or roasted vegetables also makes for a hearty, complete meal.

Creative Ways to Present

For a fun twist, serve these stuffed shells individually in small ramekins or on a stylish platter with dipping bowls of ranch and blue cheese dressing. You might even turn this dish into a buffet-style option by letting guests spoon the filling into shells themselves before baking.

Make Ahead and Storage

Storing Leftovers

Buffalo Chicken Stuffed Shells keep exceptionally well in an airtight container in the refrigerator for up to four days. The flavors even deepen overnight, making for a delicious lunch or dinner the next day.

Freezing

You can freeze the assembled, unbaked stuffed shells by covering the baking dish tightly with plastic wrap and foil. Freeze for up to three months. When ready to enjoy, bake from frozen at 375°F, adding extra bake time until heated through and bubbly.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to maintain moisture, or microwave individual portions covered with a damp paper towel for a quick meal. Either way, the cheesy buffalo goodness will warm right back up perfectly.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that works wonderfully in the Buffalo Chicken Stuffed Shells Recipe, saving prep time without sacrificing taste.

What if I don’t like blue cheese?

If blue cheese isn’t your thing, you can simply omit it or substitute with extra mozzarella and ranch dressing for creaminess and flavor without the blue cheese tang.

How spicy is this dish?

The heat level mainly depends on the hot sauce you choose. Using a classic buffalo-style sauce like Frank’s Red Hot provides a balanced, medium spice that can be adjusted by adding more or less hot sauce to suit your palate.

Can I make this recipe vegetarian?

For a vegetarian twist, substitute the chicken with shredded jackfruit or diced cauliflower and ensure your hot sauce and other ingredients are vegetarian-friendly.

Is it possible to prepare this recipe in advance?

Yes! You can assemble the stuffed shells up to a day ahead, keep them covered in the fridge, and bake them fresh when you’re ready to serve for convenience and ease.

Final Thoughts

This Buffalo Chicken Stuffed Shells Recipe is a crowd-pleaser that brings cozy comfort and exciting flavor in every bite. Whether for family dinners, game day gatherings, or casual get-togethers, it’s a recipe you’ll want to make again and again. Go ahead, try it out—you’re going to love how effortlessly delicious it is!