A fun twist on a classic pasta dish, buffalo chicken fans will love these Buffalo Chicken Stuffed Shells. Jumbo shells filled with a creamy buffalo chicken mix and topped with mozzarella cheese.
This pregnancy has been completely different then my last two in more ways than one. One of the major differences is the food that I have been craving. With Jonathan it was KFC’s cole slaw and biscuits, with Trevor it was Nesquik chocolate milk, and with this baby boy it is all about the buffalo chicken recipes. I started craving it during my first trimester and now I want buffalo chicken wraps and buffalo chicken dip on a weekly basis. Good thing we enjoy having friends over, it is the perfect excuse to whip up a dish of my favorite buffalo chicken dip.
I’ve been trying to think of new recipes that include buffalo chicken. After picking up ingredients to make chicken alfredo stuffed shells for dinner last week, I got the idea to switch things up a little bit and made a batch of buffalo chicken shells. Knowing the kids wouldn’t like the buffalo sauce, I decided to make both.
Try a new take on the classic stuffed shells dish with this Buffalo Chicken Stuffed Shells recipe.
Ingredients for Buffalo Chicken Stuffed Shells
First you’ll want to make sure you have everything on hand. For this buffalo chicken stuffed shells recipe, you will need:
- 3 cups cooked shredded chicken breast
- 1/4 cup celery chopped
- 1/4 cup onion chopped
- 1 cup buffalo wing sauce
- 1 1/4 cups part-skim ricotta cheese
- 1 egg, beaten
- 1 10 ounce package jumbo pasta shells
- 1 cup shredded reduced-fat mozzarella cheese
- 1 1/2 Tbsp. olive oil
- *ranch or blue cheese dressing, or crumbled blue cheese optional
How to make Buffalo Chicken Shells
Step 1: Preheat oven to 350°F. Cook pasta in boiling water according to directions on box, minus one minute. Rinse with cool water & drain.
Step 2: In a small skillet over medium heat, add chopped onion, celery, and 1 tbsp olive oil.
Step 3: In a large bowl mix together chicken, ricotta, onions, celery, buffalo sauce, egg, and 1/2 cup mozzarella cheese.
Step 4: Lightly coat baking dish with olive oil. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with remaining mozzarella cheese and extra buffalo sauce, if desired.
Tip. Use a cookie scoop to stuff the shredded buffalo chicken mix into the shells. You can also substitute the chicken breast with ground chicken.
Step 5: Bake for 20 minutes or until filling is hot.
*Serve with extra hot sauce and sprinkle with crumbled blue cheese or ranch dressing.
How to make Buffalo Chicken Shells:
Buffalo Chicken Stuffed Shells
Ingredients
- 3 cups shredded cooked chicken breast
- 1/4 cup celery chopped
- 1/4 cup onion chopped
- 1 cup buffalo wing sauce
- 1 1/4 cups part-skim ricotta cheese
- 1 egg slightly beaten
- 1 10 ounce package jumbo pasta shells
- 1 cup shredded reduced-fat mozzarella cheese
- 1 1/2 Tbsp. olive oil
- *ranch or blue cheese dressing optional
Instructions
- Preheat oven to 350°F. Cook pasta as directed on package, minus one minute. Rinse with cool water & drain.
- Lightly coat baking dish with olive oil.
- In a small skillet over medium heat, add chopped onion, celery, and 1 Tbsp. olive oil.
- In a medium bowl mix together chicken, onions, celery, buffalo sauce, ricotta, egg, and 1/2 cup mozzarella cheese.
- Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with remaining mozzarella cheese and extra buffalo sauce, if desired..
- Bake 20-25 minutes or until filling is hot.
- *Serve with additional buffalo sauce, ranch dressing, and/or blue cheese dressing.
These buffalo chicken shells are an easy game day appetizer, or can be served with a side salad for a dinner.
