Creamy Buffalo Chicken Stuffed Shells with Zesty Alfredo Kick

Introduction

If you’re looking for a comforting pasta dish with a bold twist, these Creamy Buffalo Chicken Stuffed Shells with Zesty Alfredo Kick will become your new go-to. Imagine tender jumbo shells filled with creamy, spicy buffalo chicken and baked to golden perfection under a rich Alfredo sauce. It’s the perfect fusion of spicy heat and creamy indulgence, making it a hit for family dinners, potlucks, or game-day feasts.

My recipe story

This recipe was born out of my love for classic stuffed shells and my family’s obsession with buffalo chicken. I remember one Sunday, craving something hearty yet exciting, I decided to combine these two comfort food favorites. The first bite was an instant success—spicy, creamy, and full of flavor. Since then, it has become one of our most requested dinners, especially when we want something beyond the usual spaghetti or lasagna. It’s now a tradition to bake a big pan of these shells whenever we host friends for casual dinners or sports nights.

Ingredient breakdown

The heart of this dish lies in a few key ingredients that balance heat, creaminess, and comfort. Jumbo pasta shells form the perfect vessel for stuffing, holding just the right amount of buffalo chicken filling. Their tender texture provides a satisfying base for the creamy filling and rich sauce.

The shredded chicken brings protein and heartiness while absorbing the buffalo sauce beautifully. Buffalo sauce itself adds that signature tangy, spicy flavor that makes this recipe stand out from traditional stuffed shells. To mellow out the heat and add richness, Alfredo sauce is poured over the shells before baking, creating a creamy layer that blends perfectly with the buffalo spice. For added indulgence, cheese is sprinkled on top to create a golden, bubbly crust. Together, these ingredients transform into a dish that’s flavorful, comforting, and unforgettable.

Equipment you’ll need

• Large pot for boiling pasta shells
• Mixing bowls
• Measuring cups and spoons
• 9×13-inch baking dish
• Spatula or spoon for filling shells
• Aluminum foil
• Oven

Step-by-step directions

1. Cook the pasta shells. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, usually about 9–10 minutes. Drain them carefully and place on a parchment-lined tray to prevent sticking. Allow them to cool slightly before filling so they are easier to handle.
2. Prepare the filling. In a large mixing bowl, combine 2 cups of cooked, shredded chicken with 1 cup of buffalo sauce. Mix until the chicken is fully coated, ensuring that each bite carries a spicy, tangy flavor. For a creamier filling, you can also stir in a small amount of cream cheese or ranch dressing at this stage.
3. Stuff the shells. Using a spoon or spatula, carefully fill each cooked pasta shell with the buffalo chicken mixture. Aim to fill them generously but not so much that they tear. Place each filled shell in a lightly greased 9×13-inch baking dish in neat rows.
4. Add the Alfredo sauce. Pour your favorite Alfredo sauce evenly over the stuffed shells. This creamy layer helps balance the heat from the buffalo sauce and keeps the pasta moist while baking. If desired, sprinkle shredded mozzarella or cheddar cheese over the top for extra gooeyness.
5. Bake to perfection. Cover the dish with foil and bake at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden. Allow the shells to rest for a few minutes before serving so the filling sets slightly.

Variations & substitutions

This recipe is flexible and allows for fun substitutions. Swap shredded chicken with cooked ground turkey or shredded rotisserie chicken for a faster prep. If you prefer less spice, reduce the buffalo sauce or replace half with marinara or Alfredo. For a vegetarian twist, try stuffing the shells with buffalo cauliflower or roasted vegetables. You can also experiment with cheese—blue cheese crumbles add a sharp tang, while Monterey Jack or provolone melt beautifully. Gluten-free pasta shells make the recipe accessible for those with dietary restrictions without sacrificing flavor.

Storage, freezing & make-ahead

These stuffed shells store beautifully, making them a great make-ahead meal. Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, simply cover with foil and warm in the oven at 350°F until heated through. For longer storage, freeze the shells either before or after baking. To freeze before baking, assemble the dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready, bake from frozen, adding 20–25 minutes to the baking time. This make-ahead option is perfect for meal prep or busy weeks when you need a ready-to-bake dinner.

Serving ideas & pairings

Serve these creamy buffalo chicken stuffed shells with a crisp green salad to balance the richness. Garlic bread or cheesy breadsticks make a perfect side for soaking up extra sauce. For a refreshing pairing, add a side of celery and carrot sticks with ranch dressing—this echoes the classic buffalo chicken experience. A chilled glass of lemonade or light beer pairs wonderfully, cutting through the richness of the dish while complementing its spice.

FAQ

Can I use rotisserie chicken? Yes! Rotisserie chicken works perfectly and saves time while still giving delicious results.

Can I make this less spicy? Absolutely. Use half buffalo sauce and half Alfredo or swap in a mild hot sauce alternative.

Can I prepare this dish the night before? Yes, assemble the shells, cover tightly, and refrigerate overnight. Bake when ready to serve.

What cheese works best? Mozzarella and cheddar melt beautifully, but blue cheese crumbles add a tangy flavor that pairs perfectly with buffalo sauce.

Can I make this gluten-free? Simply use gluten-free pasta shells and ensure your sauces are gluten-free. The rest of the recipe remains the same.

Final thoughts

This Creamy Buffalo Chicken Stuffed Shells with Zesty Alfredo Kick recipe brings together the best of comfort food with bold flavors. Whether you’re feeding your family on a weeknight, hosting friends, or preparing a freezer-friendly meal, it delivers every time. The balance of spicy buffalo sauce, creamy Alfredo, and tender pasta shells creates a dish that’s indulgent yet approachable. Give it a try, and you’ll see why it has quickly become a family favorite. Don’t be surprised if it makes its way into your regular dinner rotation!

Creamy Buffalo Chicken Stuffed Shells with Zesty Alfredo Kick

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Jumbo pasta shells stuffed with spicy buffalo chicken and baked in creamy Alfredo sauce. A bold, comforting twist on classic stuffed shells.

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Ingredients

Scale 1x2x3x

• 20 jumbo pasta shells
• 2 cups cooked, shredded chicken
• 1 cup buffalo sauce
• 1 1/2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons cream cheese (optional, for creamier filling)
• 2 tablespoons chopped green onions (optional, for garnish)
• Salt and pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil and cook jumbo shells until al dente. Drain and set aside on parchment to prevent sticking. 
2. In a mixing bowl, combine shredded chicken, buffalo sauce, and cream cheese if using. Mix until creamy and well coated. 
3. Spoon the buffalo chicken filling into each pasta shell and arrange in a lightly greased 9×13-inch baking dish. 
4. Pour Alfredo sauce evenly over the stuffed shells. Sprinkle mozzarella and cheddar cheese on top. 
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. 
6. Let rest 5 minutes before serving. Garnish with chopped green onions if desired.

Notes

 These shells can be assembled ahead of time and refrigerated overnight or frozen for up to 2 months. Pair with garlic bread and a crisp salad for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American