Creamy Buffalo Chicken Stuffed Shells

$- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1/2 cup buffalo sauce (adjust for heat preference) - 1 cup shredded mozzarella cheese, plus extra for topping - 1/2 cup grated Parmesan cheese - 1/4 cup green onions, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup heavy cream When selecting your ingredients, freshness is key. Always use fresh chicken for the best flavor. Look for cream cheese that is soft. This will help it mix well with other ingredients. For buffalo sauce, choose a brand that matches your heat level. If you love spice, go for a hotter sauce. If you prefer mild, pick a milder option. Opt for high-quality mozzarella cheese. It melts better and gives a nice stretch. Fresh green onions can add a nice crunch and flavor. Check that they are bright and firm for the best taste. If you have allergies, there are great swaps you can make. For gluten-free options, use gluten-free pasta shells. If dairy is a concern, try vegan cream cheese and a non-dairy cheese blend. You can also use shredded rotisserie chicken to save time. For those avoiding spicy foods, replace buffalo sauce with a mild barbecue sauce. This will still give you a tasty filling, without the heat. {{ingredient_image_1}} First, I preheat my oven to 350°F (175°C). This step warms the oven for baking later. Next, I boil a large pot of salted water. I cook the jumbo pasta shells until they are al dente. This usually takes about 9 to 11 minutes. After cooking, I drain the shells and rinse them with cold water. This stops the cooking process and helps them cool down. I set the shells aside to prepare the filling. In a large mixing bowl, I combine the shredded chicken, softened cream cheese, and buffalo sauce. I add one cup of mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. I mix everything until it is creamy and well combined. The mixture should be thick and flavorful. Then, I take a spoon and fill each pasta shell with the buffalo chicken mixture. I place the stuffed shells in a greased 9x13-inch baking dish. Next, I make the creamy sauce by mixing heavy cream with a couple of tablespoons of buffalo sauce. I pour this sauce over the stuffed shells to coat them well. Before baking, I sprinkle more mozzarella cheese on top for that cheesy goodness. I cover the dish with foil and bake for 25 minutes. Then, I remove the foil and bake for an extra 10 to 15 minutes. I watch for the cheese to bubble and turn golden. When stuffing the shells, I use a spoon to pack the filling in well. This helps keep the filling from falling out while baking. If you want, you can use a piping bag for easier stuffing. I also recommend not overcooking the shells. They should be firm enough to hold the filling. If you have extra filling, use it as a topping on the shells. This adds more flavor and creaminess. To make the best creamy filling, use softened cream cheese. It blends well with the chicken and other ingredients. Mix the shredded chicken and cream cheese together first. Then, add the buffalo sauce and cheeses. Stir until the mixture is smooth and creamy. This adds great flavor and texture to your stuffed shells. If you love heat, add more buffalo sauce. Start with half a cup and taste as you go. You can also mix in some diced jalapeños for extra kick. If you prefer mild flavors, cut back on the buffalo sauce. Use only a few tablespoons and add more cream cheese to balance the heat. This way, you can make the dish fit your taste. Creamy buffalo chicken stuffed shells are great on their own. For a complete meal, serve them with a fresh salad. A simple green salad with a light vinaigrette works well. You can also pair them with garlic bread for a cozy touch. To make it fun, serve with extra buffalo sauce and ranch on the side. This adds more flavor for those who want it. Pro Tips Adjust the Heat: Modify the amount of buffalo sauce based on your heat preference. Start with less for a milder flavor and add more for extra kick. Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie or grilled chicken, making it a quick and easy option for weeknight dinners. Cheese Variations: Experiment with different cheese types like cheddar or pepper jack for a unique twist on flavor. Make Ahead: Prepare the stuffed shells in advance, cover, and refrigerate. Just add a few extra minutes to the baking time when you're ready to bake. {{image_2}} You can make creamy buffalo stuffed shells vegetarian. Just swap the chicken for veggies. Try using mushrooms, spinach, or artichokes. Mix these veggies with cream cheese and buffalo sauce. You can add beans for protein. This way, you keep the flavor but make it meat-free. Chicken is great, but you can use other meats too. Shredded turkey works well. If you like beef, use ground beef or shredded beef. For a twist, try pulled pork with buffalo sauce. Each protein gives a new taste to the dish. Adjust the sauce to match the meat you choose. Want to boost the flavor? Add extra spices to the filling. A dash of smoked paprika can add depth. You can also mix in some ranch seasoning for a creamy twist. For a kick, add jalapeños or hot sauce. These small changes can make your dish stand out. Try different cheese blends for extra creaminess. To keep your creamy buffalo chicken stuffed shells fresh, let them cool first. Once cool, place them in an airtight container. You can store them in the fridge for up to three days. Make sure the lid seals tightly to keep out air and moisture. To reheat the stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of heavy cream or buffalo sauce on top. Cover with foil to keep them moist. Bake for about 20 minutes or until they are heated through. You can also use a microwave. Just heat in short bursts, checking often to avoid drying them out. If you want to freeze your stuffed shells, do this before baking. Arrange the stuffed shells in a single layer in a baking dish. Cover tightly with plastic wrap and then foil. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight. Bake as directed, adding extra time if needed. If you need a cream cheese substitute, try using Greek yogurt or ricotta cheese. Both options work great. Greek yogurt adds a tangy taste, while ricotta gives a creamy texture. You can also use a dairy-free cream cheese. This option is perfect for a vegan dish. Just make sure it has a similar texture to cream cheese. Yes, you can prepare these stuffed shells ahead of time. Just follow the recipe up to the baking step. After stuffing the shells, cover the dish and store it in the fridge. You can bake it later, but allow extra time for cooking. If you freeze them, thaw them overnight before baking. Check the stuffed shells after baking for about 35 minutes. The cheese should be bubbly and slightly golden. You can also insert a fork into a shell to make sure it’s hot inside. If it’s warm and the cheese is melted, they are ready to enjoy! You learned about the key ingredients, their importance, and substitutions for allergens. I shared step-by-step instructions to make cooking easy and fun. You now have tips for a creamy filling and how to serve your dish. I also covered variations for more options. Finally, you got storage tips for leftovers and answers to common questions. Remember, cooking should be enjoyable. Use these insights to create your perfect dish. Enjoy your time in the kitchen!$

Creamy Buffalo Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a creamy buffalo chicken mixture, topped with cheese and baked to perfection.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Ingredients

20 pieces jumbo pasta shells
2 cups cooked chicken, shredded
1 cup cream cheese, softened
0.5 cup buffalo sauce
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
0.25 cup green onions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
0.5 cup heavy cream

Instructions

Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
In a large mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until combined and creamy.
Using a spoon, fill each cooked pasta shell generously with the buffalo chicken mixture. Place the stuffed shells in a greased 9x13-inch baking dish.
In a small bowl, mix the heavy cream with a couple of tablespoons of buffalo sauce (to taste) and pour it over the stuffed shells, ensuring they are well-coated.
Sprinkle additional mozzarella cheese over the top of the shells.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Remove from oven and sprinkle with chopped green onions before serving.

Notes

Adjust buffalo sauce according to heat preference.

Keyword buffalo chicken, pasta, stuffed shells