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Buffalo-Style Chicken Stuffed Pasta Shells

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-SodiumSugar-FreeHalal 🕌Comfort-Food

Buffalo-Style Chicken Stuffed Pasta Shells bring the tangy heat of cayenne sauce together with creamy ricotta and a melty Cheddar–Monterey Jack topping. Each bite balances spicy, buttery Buffalo notes with a rich, cozy texture, finished in tender jumbo shells. Ideal for game-day spreads, casual dinners, or sharing with friends when you’re craving bold flavor and comfort in one dish.

  • Prep15 mins
  • Cook25 mins
  • Serves6
  • DifficultyMedium
Buffalo-Style Chicken Stuffed Pasta Shells
  1. 1

    Heat a large skillet over medium-high heat. Cook and stir the ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard the grease.

  2. 2

    Melt the butter in the skillet with the cooked chicken. Stir the cayenne pepper sauce into the chicken mixture and remove from the heat.

  3. 3

    Squeeze as much moisture as possible from the ricotta cheese using cheesecloth or paper towels; place the drained cheese in a large bowl. Add the chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.

  4. 4

    Preheat the oven to 375 degrees F (190 degrees C). Coat a 13x9-inch baking dish with cooking spray.

  5. 5

    Bring a large pot of lightly salted water to a boil. Cook the pasta shells in the boiling water until cooked through but slightly firm, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.

  6. 6

    Spoon the chicken mixture into the cooked pasta shells and arrange them in the prepared baking dish. Sprinkle the Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.

  7. 7

    Bake in the preheated oven until the cheese is slightly melted and the stuffing is hot in the center, 15 to 20 minutes.