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Spicy Buffalo Chicken Alfredo Shells

A delicious twist on classic Alfredo, these stuffed shells combine creamy goodness with a fiery Buffalo kick, perfect for busy weeknights or impressing guests.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 1 pound large pasta shells
  • 2 cups shredded cooked chicken
  • 1 cup buffalo sauce Adjust to your desired spice level
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • to taste Salt and pepper
  • optional Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Once it’s bubbling, toss in your pasta shells. Cook according to package instructions until al dente, about 10 minutes. Drain and set aside, with a hint of olive oil to keep them from sticking.
Mix the Filling
  1. In a large bowl, combine the cooked chicken with buffalo sauce, heavy cream, and half of the mozzarella and cheddar cheeses. Stir until everything is generously coated.
Stuff the Shells
  1. Take each pasta shell and carefully stuff it with the spicy chicken filling. Place them seam-side up in a greased baking dish.
Add Cheese
  1. Sprinkle the remaining mozzarella and cheddar over the top, followed by the Parmesan.
Bake
  1. Pop the baking dish into a preheated oven at 350°F (175°C) for about 25-30 minutes.
Serve
  1. Once bubbling and golden, dust with freshly chopped parsley and serve warm.

Notes

Feel free to mix in extra buffalo sauce for a spicier kick! These shells can be stored in the fridge for up to three days. Reheat gently in the oven or microwave, though they usually won’t last long!