Description
Ingredient Notes
- Jumbo Pasta Shells: These large shells are perfect for stuffing and hold their shape well during baking. If unavailable, use large rigatoni or manicotti tubes.
- Rotisserie Chicken: Saves time and adds flavor. You can substitute with cooked chicken breast or thighs, or even leftover turkey.
- Buffalo Wing Sauce: Use your favorite brand – Frank’s RedHot is classic, but any buffalo sauce works. Adjust quantity based on your heat preference.
- Cream Cheese: Creates the creamy base that balances the spicy buffalo sauce. Must be softened for easy mixing.
- Mozzarella Cheese: Use freshly shredded for best melting. Pre-shredded works but won’t melt as smoothly.
- Ranch Dressing: Adds cooling flavor and extra creaminess. Greek yogurt can substitute for a lighter option.
- Green Onions: Provide fresh flavor and color contrast. Chives or regular onions can substitute.
Ingredients
Scale
For the Shells:
- 1 box (12 oz) jumbo pasta shells
- 3 cups cooked chicken, shredded (rotisserie works great)
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce, divided
- 1/4 cup ranch dressing
- 2 cups mozzarella cheese, shredded and divided
- 1/2 cup cheddar cheese, shredded
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Sauce:
- 1 cup heavy cream
- 1/4 cup buffalo wing sauce
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons butter
- 1 tablespoon flour
For Topping:
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- Extra green onions for garnish
Instructions
- Prepare the pasta: Preheat oven to 375°F. Cook jumbo shells according to package directions until al dente. Drain and set aside to cool.
- Make the filling: In a large bowl, combine shredded chicken, softened cream cheese, 1/4 cup buffalo sauce, ranch dressing, 1 cup mozzarella, cheddar cheese, green onions, garlic, and onion powder. Season with salt and pepper. Mix until well combined.
- Prepare the sauce: In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute. Gradually add heavy cream, whisking constantly. Add remaining buffalo sauce and 1/2 cup mozzarella. Cook until cheese melts and sauce thickens, about 3-4 minutes.
- Assemble the dish: Spread half the buffalo cream sauce in the bottom of a 9×13 inch baking dish. Stuff each shell with the chicken mixture (about 2-3 tablespoons per shell) and arrange in the dish.
- Add toppings: Drizzle remaining sauce over the shells. Top with remaining 1 cup mozzarella cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
- Serve: Let cool for 5 minutes, then garnish with fresh parsley and green onions before serving.
Notes
Tips & Variations
- Milder Version: Reduce buffalo sauce by half and add more ranch dressing or cream cheese for a kid-friendly option.
- Extra Spicy: Add diced jalapeños to the filling or use hot buffalo sauce instead of mild.
- Vegetarian Option: Replace chicken with seasoned cauliflower florets or plant-based chicken substitute.
- Healthier Version: Use Greek yogurt instead of cream cheese, and substitute half-and-half for heavy cream.
- Different Proteins: Try shredded pork, turkey, or even cooked shrimp for variety.
- Cheese Variations: Experiment with pepper jack, blue cheese crumbles, or sharp cheddar for different flavor profiles.
- Make it Lighter: Use low-fat cheese and Greek yogurt-based ranch dressing.
Common Mistakes to Avoid
- Overcooking the pasta: Shells should be al dente to prevent them from falling apart during baking.
- Not draining chicken properly: Excess moisture will make the filling watery and prevent proper melting.
- Overstuffing shells: Too much filling will cause shells to break and make the dish messy.
- Skipping the sauce base: The bottom layer of sauce prevents sticking and adds extra flavor.
- Not covering while baking: This can cause the cheese to brown too quickly before the inside is heated through.
Storage & Meal Prep
- Refrigerator: Store covered for up to 4 days. The flavors actually improve after a day!
- Freezer: Assemble completely but don’t bake. Cover tightly and freeze for up to 3 months. Thaw overnight before baking, adding 10-15 extra minutes to cooking time.
- Reheating: Cover with foil and reheat at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes.
- Make-Ahead Tips: Assemble up to 2 days ahead and refrigerate. Bring to room temperature for 30 minutes before baking for even heating.
Serving Suggestions
- Fresh Sides: Serve with a crisp Caesar salad or fresh coleslaw to balance the richness.
- Bread Options: Garlic bread, dinner rolls, or crusty Italian bread are perfect for soaking up extra sauce.
- Veggie Sides: Roasted broccoli, green beans, or a simple side salad add freshness and color.
- Beverages: Cold beer, iced tea, or sparkling water with lemon complement the spicy flavors.
- Game Day Spread: Perfect alongside chicken wings, potato skins, and other party favorites.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 serving (about 3-4 shells)
- Calories: 520
- Sugar: 4g
- Sodium: 1,180mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg