Description
A delightful fusion of Buffalo chicken and pasta!
Ingredients
Scale
- 20–25 jumbo pasta shells (cooked al dente)
- 2 cups shredded chicken (rotisserie or cooked breast of chicken)
- 1 cup Buffalo sauce (Frank’s RedHot or your preferred brand)
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional but recommended!)
- 2 green onions, diced (optional for extra flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup freshly chopped parsley (for garnish)
- 1 cup blue cheese or ranch dressing (for serving)
Instructions
- Begin by preheating your oven to 350°F (190°C). Grease the inside of your 9×13” baking dish with non-stick spray.
- Bring a large pot of well-salted water to a boil, add the jumbo pasta shells and cook them until al dente. Rinse shells with cold water.
- In a large mixing bowl, combine shredded chicken, Buffalo sauce, ricotta cheese, 1/2 cup mozzarella, cheddar cheese, blue cheese (if using), garlic powder, onion powder, and black pepper. Mix well.
- Using a spoon, fill each pasta shell generously with the chicken mixture. Place them in a single layer in the greased baking dish.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the stuffed shells. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let the baking dish cool slightly, garnish with parsley and serve warm with blue cheese or ranch dressing.
Notes
Feel free to adjust the spice level and ingredient quantities based on your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 25 g