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Creamy Buffalo Chicken Stuffed Shells with Zesty Alfredo Kick


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

Description

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


Ingredients

Scale
  • 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

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