Buffalo Chicken Stuffed Shells
Elevate your weeknight dinner routine with these bold and flavor-packed Buffalo Chicken Stuffed Shells! This irresistibly creamy pasta dish combines tender jumbo shells stuffed with a zesty mixture of shredded chicken, cream cheese, and tangy buffalo wing sauce, all topped with a luscious homemade white sauce and a melty blanket of cheddar and mozzarella cheeses. Perfectly baked to golden perfection, it's a crowd-pleasing recipe that's as comforting as it is indulgent. Ideal for buffalo chicken lovers, this dish balances spicy and creamy flavors while offering the perfect pasta twist. Garnish with green onions for a fresh pop of color and serve for a showstopping meal that’s perfect for family dinners, game days, or any time you crave something extra special.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 2 cups Cooked and shredded chicken
- 8 ounces Cream cheese
- 0.5 cup Buffalo wing sauce
- 0.25 cup Ranch dressing
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse them under cold water to stop the cooking process, then set aside.
In a large bowl, combine the cooked shredded chicken, softened cream cheese, 1/2 cup of buffalo wing sauce, 1/4 cup of ranch dressing, and 1/2 cup of shredded cheddar cheese. Mix well until the filling is evenly combined.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, garlic powder, salt, and black pepper. Cook while stirring until the sauce thickens, about 3-5 minutes. Remove from heat.
Pour about 1/2 cup of the sauce into the bottom of the prepared baking dish, spreading it out evenly.
Stuff each cooked shell with 2-3 tablespoons of the buffalo chicken mixture and place them in the baking dish, open side up.
Once all the shells are stuffed and arranged in the dish, pour the remaining sauce over the top.
Sprinkle the stuffed shells with the remaining shredded cheddar cheese and the shredded mozzarella cheese.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions, if desired, and serve immediately.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 75% | |
| Saturated Fat | 29.5 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 604 mg | 46% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
