Buffalo Chicken Alfredo Stuffed Shells

Buffalo Chicken Alfredo Stuffed Shells

It’s no surprise to anyone who has read my blog for a while now that I love buffalo sauce, heck, I wrote an entire book based on recipes with buffalo sauce!

But what you might not know is that my favorite buffalo sauce recipe is not on Little Leopard Book, it only appears in my cookbook “Buffalo Style” and that dish is my Buffalo Chicken Alfredo Lasagna.

Buffalo Chicken Alfredo Stuffed Shells

Combining two of my favorite foods of all time, buffalo chicken and lasagna, I created this masterpiece for the book and it’s been a fan favorite since the book was released last fall!

I decided to take the idea behind the dish and create something similar with my new favorite trend, Stuffed Shells!

Buffalo Chicken Alfredo Stuffed Shells

From Mediterranean Stuffed Shells to Mexican Stuffed Shells, I pretty much want to take all of my favorite foods and stuff them into shells these days!

The fact that stuffed shells usually involve meat, cheese and lots of sauce wouldn’t have anything to do with this new found stuffed shell obsession… I promise 😉

Buffalo Chicken Alfredo Stuffed Shells Ingredients

Ingredients

  • 18-20 jumbo pasta shells
  • ½ cup (1 stick) butter
  • 1 cup half and half
  • 2 cups shredded parmesan cheese (divided)
  • 2 cloves garlic (crushed)
  • ½ tsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • ½ tsp onion powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ¼ cup buffalo sauce
  • 1 cup ricotta cheese
  • 2 cups cooked & shredded chicken breasts

Preheat the oven to 350°.

Cook the pasta shells in boiling water, drain and set aside to cool.

Buffalo Chicken Alfredo Stuffed Shells Recipe

To prepare the alfredo sauce, add the butter to a large pot over medium-high heat.

Buffalo Chicken Alfredo Sauce Recipe

Once the butter is melted, add the half and half, 1 ½ cups parmesan cheese, garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, cayenne pepper and buffalo sauce.

Whisk all of the ingredients together.

Buffalo Chicken Alfredo Sauce Recipe

Simmer on low 10-15 minutes.

In a medium bowl combine the shredded chicken and ricotta cheese, add ½ cup of the buffalo alfredo sauce.

Buffalo Chicken Alfredo Stuffed Shells Recipe

Add half of the remaining sauce to an oven-safe dish.

Buffalo Chicken Alfredo Stuffed Shells Recipe

Spoon the chicken alfredo into the shells and place the shells on top of the sauce with the openings of the shells facing up.

Buffalo Chicken Alfredo Stuffed Shells Recipe

Pour the remainder of the sauce over the shells, then sprinkle the remaining ½ cup parmesan cheese on top.

Buffalo Chicken Alfredo Stuffed Shells Recipe

Bake 20-25 minutes.

Buffalo Chicken Alfredo Stuffed Shells

Now it’s time to have a serious discussion. Are you one of those people that likes the crispy corner piece of lasagna or are you one of those people that like the very middle piece, no edges, no crispy noodles (that would be me!)

If you’re like me and prefer the “non-crispy-noodle” thing, go ahead and place a piece of foil over the dish for the last 10 minutes of cooking so that the noodles don’t get crispy on the top.

If you’re a “I like the corner piece of crispy lasagna noodles” kind of person, go ahead and leave it uncovered to get a little crispiness on top of the noodles!

Buffalo Chicken Alfredo Stuffed Shells

Either way you cook it, this is one dish that you’ll be coming back for seconds.. and thirds.

Buffalo Chicken Alfredo Stuffed Shells

If you’re a buffalo sauce fanatic like me and would like to get a copy of my cookbook “Buffalo Style” with the original Buffalo Chicken Alfredo Lasagna Recipe and dozens of other great recipes including buffalo sauce, you can order the book here and I will sign and ship it to you personally!

For this week only (June 3 – June 7, 2014) I’ll even knock $10 off the book! That’s right, the book is on sale for the first time since it’s release last fall! I have a limited supply so get ’em while they’re hot 😉

Buffalo Chicken Stuffed Shells

♦ Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free. Always make sure the buffalo sauce used is also gluten free (Frank’s is!)

Buffalo Chicken Alfredo Stuffed Shells

Prep Time: 30 minutes

Cook Time: 20 minutes

Serving Size: 4-6

Buffalo Chicken Alfredo Stuffed Shells

Ingredients

  • 18-20 jumbo pasta shells
  • ½ cup (1 stick) butter
  • 1 cup half and half
  • 2 cups shredded parmesan cheese (divided)
  • 2 cloves garlic (crushed)
  • ½ tsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • ½ tsp onion powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ¼ cup buffalo sauce
  • 1 cup ricotta cheese
  • 2 cups cooked & shredded chicken breasts

Instructions

  1. Preheat the oven to 350°.
  2. Cook the pasta shells in boiling water, drain and set aside to cool.
  3. To prepare the alfredo sauce, add the butter to a large pot over medium-high heat.
  4. Once the butter is melted, add the half and half, 1 ½ cups parmesan cheese, garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, cayenne pepper and buffalo sauce.
  5. Whisk all of the ingredients together.
  6. Simmer on low 10-15 minutes.
  7. In a medium bowl combine the shredded chicken and ricotta cheese, add ½ cup of the buffalo alfredo sauce.
  8. Add half of the remaining sauce to an oven-safe dish.
  9. Spoon the chicken alfredo into the shells and place the shells on top of the sauce with the openings of the shells facing up.
  10. Pour the remainder of the sauce over the shells, then sprinkle the remaining ½ cup parmesan cheese on top.
  11. Bake 20-25 minutes.
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