Stuffed shells are one of those ultimate comfort dishes we all love. Tender pasta filled with savory, creamy goodness, baked to bubbly perfection—what’s not to love? Now imagine that classic taken up a notch with spicy buffalo sauce, juicy shredded chicken, and two kinds of cheese. That’s exactly what this Buffalo Chicken Cheesesteak Stuffed Shells recipe delivers.
It’s everything you want in a weeknight meal: rich, satisfying, and easy to prepare. It brings the bold, tangy flavors of buffalo chicken and the creamy indulgence of a Philly cheesesteak right to your dinner or lunch table—all stuffed neatly into jumbo pasta shells.
Drawing from your love for savory, cheesy recipes (like the Cheesy Bacon Celery Sticks, and Garlic Parmesan Cheeseburger Bombs ) and spicy flavors (like the Steak and Shrimp Fajita Skillet), these stuffed shells are a must-try. Let’s get cooking!
Table of Contents
Why You’ll Love This Stuffed Shells Recipe
- Quick to Make: From start to table in just 35 minutes.
- Ultimate Comfort Food: A warm, cheesy bake with a spicy twist.
- Family-Friendly: Easy to adjust heat level and a great way to use up leftover chicken.
- Meal Prep Friendly: Assemble ahead and bake when ready.
- Crowd-Pleaser: Perfect for potlucks, game days, or a cozy family dinner.
Buffalo Chicken Cheesesteak Stuffed Shell
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large mixing bowl (for filling)
- Spatula or spoon (for mixing and stuffing)
- Baking dish (9×13-inch recommended)
- Measuring cups and spoons
- Knife and cutting board (for green onions)
- Optional: Piping bag (for easier stuffing)
Ingredients
- 20 large conchiglie pasta shells
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- ½ cup crumbled blue cheese
- ½ cup buffalo sauce
- ½ cup green onions chopped (divided)
- 1 cup cream cheese softened
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook pasta shells according to package instructions in a large pot of boiling salted water, then drain and set aside to cool slightly.
- In a large bowl, mix shredded chicken, buffalo sauce, softened cream cheese, half of the chopped green onions, salt, and black pepper until well combined.
- Spoon the chicken mixture into each cooked pasta shell, filling them generously.
- Place the stuffed shells in a baking dish, sprinkle shredded cheddar cheese and crumbled blue cheese over the top.
- Bake at 350°F (175°C) for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with the remaining chopped green onions and serve warm.
IWhat you will need + Smart Substitutions
- 20 large conchiglie pasta shells
Tip: Cook a few extra in case of breakage. - 2 cups cooked shredded chicken
Substitute: Use rotisserie chicken for convenience. - 1 cup shredded cheddar cheese
Try: Pepper jack for extra spice or mozzarella for milder flavor. - ½ cup crumbled blue cheese
Swap: Feta or ranch-flavored cream cheese if you’re not a blue cheese fan. - ½ cup buffalo sauce
Make your own: Mix hot sauce with melted butter. - ½ cup green onions, chopped (divided)
Optional: Swap with chives or finely chopped red onions. - 1 cup cream cheese, softened
Lighten it up: Use low-fat cream cheese or Greek yogurt cream cheese. - ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Instructions with Pro Tips
Step 1: Cook the Shells
Bring a large pot of salted water to a boil. Cook the shells until al dente according to package instructions. Drain and set aside to cool slightly.
Pro Tip: Toss the drained shells with a bit of olive oil to prevent sticking.
Step 2: Make the Filling
In a large bowl, mix the shredded chicken, buffalo sauce, cream cheese, half the green onions, salt, and pepper until fully combined.
Flavor Tip: Add a splash of ranch dressing or extra blue cheese for a richer filling.
Step 3: Fill the Shells
Spoon the chicken mixture into each cooked pasta shell, filling them generously.
Portioning Tip: Use a small cookie scoop for even filling.
Step 4: Layer and Top
Arrange the filled shells in a baking dish. Sprinkle the top with shredded cheddar and crumbled blue cheese.
Make It Pretty: Place shells seam-side up for a neater appearance.
Step 5: Bake
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until cheese is melted and bubbly.
Texture Tip: Cover with foil for the first 10 minutes to keep the shells moist, then remove to brown the cheese.
Step 6: Garnish and Serve
Top with the remaining green onions and serve hot.
Tip: Serve immediately for melty cheese
Topping Suggestions
- Extra Buffalo Sauce Drizzle: For added spice and tang.
- Chopped Celery: Fresh and crunchy for a nod to wings.
- Ranch Dressing Drizzle: Creamy and cooling contrast.
- Red Pepper Flakes: Spicy kick for heat lovers.
- Fresh Parsley: Bright and herbaceous for color.
- Sour Cream Dollop: Creamy and mild to balance spice.
Optional Add-Ins & Variations
- Add Bell Peppers or Onions: Sauté and mix into the filling for a true cheesesteak vibe.
- Use Ground Chicken or Turkey: A leaner twist on the classic.
- Add a Crunchy Topping: Sprinkle panko breadcrumbs mixed with butter over the cheese before baking.
- Creamier Filling: Mix in a few tablespoons of sour cream or Greek yogurt.
Nutritional Information (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 24 g |
| Sugar | 2 g |
| Fiber | 2 g |
| Protein | 18 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Cholesterol | 65 mg |
| Sodium | 620 mg |
Note: Adjust values based on cheese and sauce brands used.
Make Ahead & Storage Tips
Make Ahead:
- Assemble the entire dish, cover tightly with foil, and refrigerate up to 2 days in advance.
- You can also freeze unbaked shells in a freezer-safe dish for up to 2 months.
Storing Leftovers:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual portions and freeze for easy reheating.
Reheating:
- Oven: Bake at 350°F for 15 minutes, covered with foil.
- Microwave: Heat individual shells on medium for 1-2 minutes.
Meal Prep Tip: Bake in foil trays for freezer-to-oven convenience!
Ingredient Substitutions Recap
- Conchiglie Shells → Jumbo Shells: Similar pasta shape.
- Chicken → Shredded Turkey: Leaner protein alternative.
- Blue Cheese → Feta: Tangy cheese substitute.
- Buffalo Sauce → Sriracha: Spicier alternative.
- Cream Cheese → Greek Yogurt: Lighter, tangier base.
What to Serve With Buffalo Chicken Stuffed Shells
- Crisp Garden Salad: Balances out the richness.
- Roasted Broccoli or Green Beans: Add color and nutrition.
- Garlic Bread or Dinner Rolls: Because you’ll want to mop up that extra sauce.
- Celery Sticks & Ranch Dip: For a nod to buffalo wings!
FAQs
Can I use a different type of pasta?
Jumbo shells work best, but you can also stuff manicotti or layer the filling into lasagna.
What cheese can I substitute for blue cheese?
Try feta, gorgonzola, or just use more cheddar or mozzarella.
Can I double stuffed shells recipe?
Absolutely! Use a 9×13 baking dish and increase bake time slightly.
How do I prevent the shells from tearing?
Cook shells until just al dente, handle gently when stuffing, and avoid overcooking. Use a wide pot for even boiling.
These buffalo chicken stuffed shells bring the heat, the cheese, and the comfort in one unforgettable bite. Whether you’re cooking for your family or looking to impress guests with a twist on a classic, this dish delivers every time. It’s hearty, flavorful, and surprisingly simple to pull together—even on a busy weeknight.
Try it once, and it’s bound to become a regular in your dinner rotation. Have a unique take or fun topping idea? Share your twist in the comments or tag me on Facebook. Let’s keep the comfort food creativity flowing!
