Stuffed Buffalo Chicken Shell

Buffalo Chicken Stuffed Shells are a simple meal idea that’s packed with cheese and chicken and topped with homemade buffalo sauce.

Ingredients

3 cups shredded chicken

1 -16 ounce ricotta cheese, whipped

¼ cup butter, unsalted

1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot

16 ounces large shell pasta

Salt and pepper to taste, (optional)

2 cups Monterey Jack cheese

How To Make Stuffed Buffalo Chicken Shell

Reheat the shredded chicken in a skillet for just a few minutes

Melt in the butter with the shredded chicken and add in the cayenne pepper

Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.

In a bowl, place the cheese in and add the shredded chicken

Refrigerate this mix for at least 3 hours.

Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm

Drain the pasta

Preheat the oven to 350*

Lightly spray a 9×13 pan with nonstick spray

Using a cookie scoop, fill each shell with some of the filling

Place the shells into the prepared baking pan

Sprinkle with Monterey Jack cheese on top of each shell

Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells

Enjoy.

Recipe Card

Stuffed Buffalo Chicken Shell

Buffalo Chicken Stuffed Shells are a simple meal idea that’s packed with cheese and chicken and topped with homemade buffalo sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine American

Servings 4

Ingredients

  

• 3 cups shredded chicken
• 1 -16 ounce ricotta cheese whipped
• ¼ cup butter unsalted
• 1 cup your choice Buffalo Flavor Sauce such as Frank’s Red Hot
• 16 ounces large shell pasta
• Salt and pepper to taste (optional)
• 2 cups Monterey Jack cheese

Instructions

 

• Reheat the shredded chicken in a skillet for just a few minutes
• Melt in the butter with the shredded chicken and add in the cayenne pepper
• Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
• In a bowl, place the cheese in and add the shredded chicken
• Refrigerate this mix for at least 3 hours.
• Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
• Drain the pasta
• Preheat the oven to 350*
• Lightly spray a 9×13 pan with nonstick spray
• Using a cookie scoop, fill each shell with some of the filling
• Place the shells into the prepared baking pan
• Sprinkle with Monterey Jack cheese on top of each shell
• Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells
• Enjoy.

Keyword Stuffed Buffalo Chicken Shell