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Creamy Buffalo Chicken Alfredo Stuffed Shells

Buffalo Chicken Alfredo Stuffed Shells - featured image
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These stuffed shells combine spicy buffalo chicken, creamy alfredo sauce, and a crispy cheese topping for the ultimate comfort food. Perfect for weeknight dinners, potlucks, or game-day gatherings, this easy recipe is a crowd-pleaser with bold flavor and ooey-gooey goodness.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 8 oz cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 cup chopped green onions
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • Pinch of salt
  • 20 jumbo pasta shells (about 6 oz)
  • 2 cups shredded mozzarella cheese
  • 1/4 cup extra parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 9-10 minutes until just al dente. Drain, rinse under cool water, and lay shells out on a clean towel.
  2. In a medium bowl, combine shredded chicken, buffalo wing sauce, cream cheese, ricotta cheese, grated parmesan, and chopped green onions. Season with salt and pepper. Mix until smooth and creamy. If too thick, add 1-2 tablespoons of milk.
  3. Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated parmesan, ground black pepper, and a pinch of salt. Cook, whisking constantly, for 3-4 minutes until thickened and silky. Remove from heat.
  4. Preheat oven to 375°F (190°C). Pour half of the alfredo sauce into a 9×13-inch baking dish, spreading evenly. Fill each shell with 1-2 tablespoons of buffalo chicken mixture and arrange stuffed shells over the sauce, open side up. Spoon remaining alfredo sauce over the shells.
  5. Sprinkle shredded mozzarella and extra parmesan evenly over the shells. Cover the dish loosely with foil.
  6. Bake covered for 20 minutes, then remove foil and bake another 10-15 minutes until cheese is golden and crispy around the edges.
  7. Sprinkle with chopped parsley for garnish. Let cool for 5 minutes before serving. Serve warm and enjoy!

Notes

For gluten-free, use GF pasta shells. For dairy-free, use plant-based cream cheese and mozzarella. To make vegetarian, substitute chicken with chickpeas or jackfruit. Don’t overcook pasta shells; they finish cooking in the oven. Layer mozzarella first, then parmesan for a crispy topping. Taste and adjust spice level before stuffing. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: buffalo chicken, stuffed shells, alfredo, cheesy pasta, comfort food, easy dinner, weeknight meal, potluck, game day, pasta bake

Find it online: https://forkifyfun.com/creamy-buffalo-chicken-alfredo-stuffed-shells-recipe-easy-and-cheesy-dinner/