Quick Buffalo Chicken Stuffed Shells for Family Dinner
A flavorful and hearty dish that combines buffalo chicken with stuffed pasta, perfect for busy weeknights or family gatherings.
Equipment
- Mixing Bowl
- Baking Dish
- Large Pot
Ingredients
Pasta Shells
- 20-24 pieces Jumbo Pasta Shells Boiled until al dente.
Chicken Filling
- 2 cups Shredded Chicken Cooked and shredded, can use rotisserie chicken.
- 0.5 cup Buffalo Sauce Choose mild or hot based on preference.
- 8 ounces Cream Cheese Softened to room temperature.
- 1 cup Shredded Cheddar Cheese Mixed into filling and reserved for topping.
- 2-3 pieces Green Onions Finely chopped for garnish.
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Pepper
- 1 tablespoon Olive Oil For greasing the baking dish.
- to taste Parmesan Cheese For topping before baking.
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 10-12 minutes.
- Drain the pasta shells and rinse under cold water. Set aside.
- In a mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, shredded cheddar cheese, garlic powder, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with the buffalo chicken mixture and place in a greased baking dish.
- Sprinkle remaining shredded cheddar cheese and Parmesan cheese on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
Can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.