Buffalo Chicken Alfredo Stuffed Shells
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Buffalo Chicken Alfredo Sauce is stuffed into pasta shells in this hearty dish filled with chicken, cheese and spicy buffalo sauce.
It’s no surprise to anyone who has read my blog for a while now that I love buffalo sauce! You will find over 50 recipes with buffalo sauce on the blog!
One of my favorite recipes from my cookbook “Buffalo Style” is the Buffalo Chicken Alfredo Lasagna. It combines two of my favorite foods of all time, buffalo chicken and lasagna.
I decided to take the idea behind the dish and create something similar with my new favorite trend, 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
- 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
Buffalo Chicken Alfredo Stuffed Shells Instructions
Preheat the oven to 350°F.
Cook the pasta shells in boiling water, drain and set aside to cool.
To prepare the alfredo sauce, add the butter to a large pot over medium-high heat.
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.
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.
Add half of the remaining sauce to an oven-safe dish.
Spoon the chicken alfredo into the shells and place the shells on top of the sauce with the openings of the shells facing up.
Pour the remainder of the sauce over the shells, then sprinkle the remaining ½ cup parmesan cheese on top.
Bake 20-25 minutes.
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 with no edges, no crispy noodles? (I’d be the second one!)
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!
Either way you cook it, this is one dish that you’ll be coming back for seconds.. and thirds.
Buffalo Chicken Alfredo Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- ½ cup butter
- 1 cup half and half
- 2 cups parmesan cheese, shredded - 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
Instructions
- Preheat the oven to 350°F.
- Cook the pasta shells in boiling water, drain and set aside to cool.
- To prepare the alfredo sauce, add the butter to a large pot over medium-high heat.
- 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.
- 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.
- Add half of the remaining sauce to an oven-safe dish.
- Spoon the chicken alfredo into the shells and place the shells on top of the sauce with the openings of the shells facing up.
- Pour the remainder of the sauce over the shells, then sprinkle the remaining ½ cup parmesan cheese on top.
- Bake 20-25 minutes.
Nutrition Facts
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8 Comments on “Buffalo Chicken Alfredo Stuffed Shells”
Buffalo sauce to me says use blue cheese! (in place of the parmesan.
Gotta say, I think this may be your best one yet!
Haha thanks Sean 🙂 Love me some buffalo sauce!
Ummmmm, omg! This looks AMAZING!!!! 🙂
I knew you’d like this one 😉