Buffalo Chicken Cheesesteak Stuffed Shells
If you’re searching for a dish that’s creamy, cheesy, and loaded with bold flavor, look no further than Buffalo Chicken Cheesesteak Stuffed Shells. This comforting recipe brings together the irresistible tang of buffalo chicken, the classic cheesesteak components, and the homey satisfaction of stuffed pasta shells—all in one irresistible, family-friendly meal.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Baking Dish
Ingredients
Pasta Shells
- 1 pound jumbo pasta shells
Filling
- 1 pound ground chicken
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese, softened
- 1/2 cup blue cheese crumbles
- 1 cup shredded mozzarella cheese
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Olive oil, for cooking
- Chopped green onions, for garnish
Instructions
- Step 1: Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
- Step 2: Prepare the Filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper; sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Cook the Chicken: Add the ground chicken to the skillet. Season with salt and pepper. Cook for about 6 to 8 minutes, breaking up the meat as it cooks, until it’s browned and cooked through.
- Step 4: Mix in the Sauces and Cheeses: Reduce the heat to low. Stir in the buffalo sauce and cream cheese. Mix until the cream cheese is melted and the filling is well combined. Fold in the blue cheese crumbles.
- Step 5: Assemble the Shells: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish. Stuff each cooked shell with a generous spoonful of the buffalo chicken filling and place into the dish.
- Step 6: Add Cheese and Bake: Sprinkle the shredded mozzarella cheese over the stuffed shells. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake an additional 8 to 10 minutes, or until the cheese is melted and bubbly.
- Step 7: Garnish and Serve: Let the shells cool for a few minutes. Sprinkle with chopped green onions and serve hot.
Notes
For a milder filling, swap half the buffalo sauce for ranch or cream cheese. Don’t overcook the pasta shells—keeping them just al dente helps them hold their shape better when stuffing.