Buffalo Chicken Alfredo stuffed into jumbo pasta shells creates a satisfying, creamy, and spicy baked pasta dish loaded with shredded chicken and cheese.

Buffalo Chicken Alfredo Stuffed Shells

If you love bold flavor and comforting pasta, these Buffalo Chicken Alfredo Stuffed Shells combine two favorites: rich Alfredo sauce and spicy buffalo sauce, all wrapped around tender shredded chicken and cheeses. This baked pasta dish is a great weeknight dinner or crowd-pleasing entrée for casual gatherings. The recipe yields four generous servings and takes about 50 minutes from start to finish.

Why this recipe works

The creaminess of a homemade Alfredo sauce balances the bright heat of buffalo sauce, while ricotta and parmesan add texture and savory depth. Jumbo pasta shells are sturdy pockets that hold the creamy chicken filling, and baking the assembled dish melds the flavors and gives the top a golden, slightly crisp finish if you prefer it that way.

Servings and timing

• Servings: 4 people
• Prep time: 30 minutes
• Cook time: 20–25 minutes
• Total time: ~50 minutes

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 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ¼ cup buffalo sauce (adjust to taste)
• 1 cup ricotta cheese
• 2 cups cooked, shredded chicken breasts

Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package directions. Drain and set aside to cool slightly so they are easy to handle.
3. Make the buffalo Alfredo sauce: in a large saucepan over medium heat, melt the butter. Add the half-and-half, 1½ cups of the shredded Parmesan, crushed garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, cayenne, and buffalo sauce. Whisk until smooth.
4. Reduce heat to low and simmer the sauce gently for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning or buffalo sauce to reach your desired heat level.
5. In a medium bowl, combine the shredded chicken with the ricotta cheese. Stir in ½ cup of the buffalo Alfredo sauce so the filling is creamy and well coated.
6. Spoon half of the remaining sauce into the bottom of an oven-safe baking dish, spreading it into an even layer.
7. Fill each pasta shell with the chicken-ricotta mixture and arrange the shells seam-side up on top of the sauce in the baking dish.
8. Pour the remaining sauce evenly over the filled shells. Sprinkle the remaining ½ cup of Parmesan over the top.
9. Bake uncovered for 20–25 minutes until the sauce is bubbling and the cheese on top is melted and slightly golden.
10. Optional: if you prefer softer, non-crispy tops, cover the dish loosely with foil for the final 10 minutes of baking. For a bit of crispiness on the edges, bake uncovered.
11. Let the dish rest 5 minutes before serving to allow the sauce to set slightly.

Tips, variations and serving suggestions

• Chicken: use leftover roasted chicken, shredded rotisserie chicken, or quickly poach chicken breasts and shred them. Adjust the amount of buffalo sauce mixed into the filling for milder or spicier results.
• Cheese: swap part of the ricotta for cottage cheese or use mozzarella in addition to Parmesan for extra meltiness.
• Make-ahead: assemble the shells and keep covered in the refrigerator for up to 24 hours before baking; add a few extra minutes to the baking time if chilled.
• Vegetarian option: replace chicken with a mixture of sautéed mushrooms, spinach, and artichoke hearts for a buffalo-style vegetarian filling.
• Side ideas: serve with a crisp green salad, steamed broccoli, or celery sticks and extra buffalo sauce or ranch/blue cheese dressing for dipping.
• Storage and reheating: store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave single portions until hot.

Notes on texture

This dish can be finished either soft and saucy or with a lightly crisped top. Covering with foil keeps the sauce and pasta soft; leaving it uncovered creates pleasing golden edges. Both approaches work well—choose based on your preference for texture.

Nutrition & yield

Serves 4. For a hearty main dish, plan on 4 shells per person. Nutrition varies with ingredient brands and portion sizes; if you need precise values, calculate using the specific products you choose.

These Buffalo Chicken Alfredo Stuffed Shells are creamy, satisfying, and easy to adapt. They make a comforting meal that brings together the tang and heat of buffalo sauce with the lush richness of homemade Alfredo—perfect for sharing or enjoying as leftover comfort food.