Buffalo Chicken Cheesesteak Stuffed Shell
These buffalo chicken stuffed shells are the ultimate family dinner comfort food! Easy, cheesy, and full of spicy flavor – ready in 35 minutes.
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large mixing bowl (for filling)
- Spatula or spoon (for mixing and stuffing)
- Baking dish (9x13-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.
