Buffalo Chicken Stuffed Shells
Updated Apr 28, 2021
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Buffalo Chicken Stuffed Shells are a great choice for a game day appetizer or a lite party fare bite. Easy to make and packed with Buffalo sauce flavor, be ready to hand out this recipe, you’re going to need it.
About this
Every once in a while it seems that a good-looking recipe on social media catches my eye.
It seems to be happening more frequently and these Buffalo Chicken Stuffed Shells were the latest thing to make me do a double-take, followed by perhaps a triple take for good measure.
These Buffalo Chicken Stuffed Shells are part appetizer, part entrée. They can easily fill the role of either course, depending on your particular menu needs.
If these Buffalo Chicken Stuffed Shells look and sound tasty to you, be sure and check out our Slow Cooker Buffalo Chicken Wing Dip Recipe from Platter Talk!
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Serve Buffalo Chicken Stuffed Shells with a side of celery and carrots, and a dollop or two of ranch dressing or blue cheese and be amazed at what came out of your oven.
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Buffalo Chicken Stuffed Shells
Want to Save This Recipe, Friend?
We’ll email this post to you, so you can come back to it later!
Ingredients
- 1 pound ground chicken
- 1/4 cup butter
- 1 cup cayenne pepper sauce, such as Frank’s® RedHot®
- 1 16 ounce container whipped ricotta cheese
- cooking spray
- 1 10 ounce package jumbo pasta shells
- 1 8 ounce package shredded Cheddar-Monterey Jack cheese blend
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
- Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 13×9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
- Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
- Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my gosh! This looks so cheesy and decadent and perfect for the chilly night we are having! Need to make this. My husband looooves buffalo chicken. Thank you for sharing!!
I Love anything buffalo chicken..never thought of putting it in a stuffed shell! So trying this!
These look sinfully good for an easy dinner idea.
Thanks, Sandi. Sometimes sinful can be delicious! It’s great hearing from you here on Platter Talk, it’s been too long!
I LOVE stuffed shells and this buffalo chicken variation looks amazing!
Thanks, Emily. We love this recipe and I have a feeling you will as well!
Dan, this sounds so good! I know my family would absolutely love it for dinner one night!
i love buffalo chicken and recently rediscovered my love for stuffed shells too! What an awesome idea! My family would LOVE this!
Megan, I hope you make these shells soon; you’re going to love! Thanks so much for dropping by Platter Talk.
Yum! I love anything with Frank’s hot sauce! These stuffed shells would be so perfect to serve for a fall football party.
Indeed, Lucy! We love these for game nights!
This is hands down the best recipe I have seen for pasta shells. These sound absolutely amazing and I have bookmarked this to make these next week!
Loving this. Cheesy, spicy goodness.
Thanks, Peter. These make great party fare!
What an easy recipe and with all the flavors you savor in Buffalo wings! Love this Dan.
Thanks, Patty!