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
- 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.
- In a mixing bowl, combine shredded chicken, buffalo sauce, and cream cheese if using. Mix until creamy and well coated.
- Spoon the buffalo chicken filling into each pasta shell and arrange in a lightly greased 9×13-inch baking dish.
- Pour Alfredo sauce evenly over the stuffed shells. Sprinkle mozzarella and cheddar cheese on top.
- 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.
- 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