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.

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! You will find over 50 recipes with buffalo sauce on the blog!

Buffalo Chicken Alfredo Stuffed Shells

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!

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

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.

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 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!

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

Buffalo Chicken Alfredo Stuffed Shells
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Buffalo Chicken Alfredo Stuffed Shells

Buffalo Chicken Alfredo Sauce is stuffed into pasta shells in this hearty dish filled with chicken, cheese and spicy buffalo sauce.

Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 856 kcal

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

  1. Preheat the oven to 350°F.

  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.