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Spicy Buffalo Chicken Alfredo Stuffed Shells

Creamy Alfredo sauce meets zesty, cheesy buffalo chicken in this comforting baked stuffed shells dish. It's easy enough for a weeknight but impressive enough for company.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells
  • 20 jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 cup buffalo sauce your favorite brand
  • 1 8 ounce block cream cheese softened
  • 1/2 cup blue cheese crumbles optional
  • 1/2 cup milk
For the Alfredo Sauce
  • 1/4 cup unsalted butter
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup grated Parmesan cheese
  • 1/2 tsp black pepper
Optional Garnish
  • fresh chopped parsley or green onions

Equipment

  • Large Pot
  • Colander
  • Large bowl
  • Medium Saucepan
  • 9x13 inch Baking Dish
  • Whisk
  • Spoon or spatula

Method
 

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: Cook jumbo shells in a large pot of salted water according to package directions until al dente. Drain and let cool slightly.
  3. Step 3: In a large bowl, combine cooked shredded chicken, 1 cup buffalo sauce, softened cream cheese, blue cheese crumbles (if using), and 1/2 cup milk. Mix until evenly combined.
  4. Step 4: Generously stuff each cooled shell with the buffalo chicken mixture. Arrange filled shells in a single layer in a greased 9x13 inch baking dish.
  5. Step 5: Make the Alfredo sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
  6. Step 6: Whisk in the flour and cook, whisking constantly, for 1-2 minutes to create a roux.
  7. Step 7: Slowly and gradually whisk in the 2 cups of milk, a little at a time, until smooth. Continue whisking and cooking over medium heat for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Step 8: Remove the saucepan from the heat. Stir in the grated Parmesan cheese and black pepper until the cheese is completely melted and the sauce is smooth. Taste and adjust seasoning if needed.
  9. Step 9: Pour the Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring they are all coated.
  10. Step 10: Bake for 20-25 minutes, or until the sauce is bubbly and the tops are lightly golden brown.
  11. Step 11: Let the dish rest for a few minutes before serving. Garnish with fresh chopped parsley or green onions if desired.

Notes

Don't overcook the pasta; al dente is best as it will cook further in the oven. Ensure the cream cheese is softened for a smooth filling. Whisk the roux (flour and butter) well to cook out the raw flour taste and add milk gradually to prevent lumps. Melt the Parmesan off heat for a smoother sauce. Let the dish rest briefly before serving. You can make the filling and sauce ahead (up to 2 days) and store in the fridge. To store leftovers, cool completely, cover tightly, and refrigerate for 3-4 days. Reheat individual portions in the microwave or cover the dish and reheat in a 350°F (175°C) oven. You can also assemble (but not bake) the dish and freeze for 2-3 months; thaw in the fridge before baking.