Sometimes, two comfort food legends come together and make something completely new and irresistible. That’s exactly what’s going on with these Buffalo Chicken Cheesesteak Stuffed Shells. We’re talking tender jumbo pasta shells packed with seasoned ground chicken, sautéed peppers and onions, creamy ranch, and fiery buffalo sauce—all baked under a blanket of gooey cheddar and mozzarella cheese.
It’s a little pasta, a little cheesesteak, a little wing night—and a whole lot of flavor.
Why I Love This Recipe
This dish is a total flavor bomb. It hits all the right notes: spicy, creamy, savory, cheesy, and just the right amount of kick. The shells are perfectly stuffed, the filling is hearty without being too heavy, and the cheese pull is serious. Best of all, it’s a crowd-pleaser whether you’re serving it for game night, Sunday dinner, or a weeknight comfort fix.
If you love Dorito Casserole or the creamy goodness of Beer Cheese Dip, this is a pasta dish you’ll crave on repeat.
Ingredients
- 1 lb jumbo pasta shells
- 1 lb ground chicken
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ½ cup diced onion
- ½ cup diced green bell pepper
- ½ cup diced mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Ingredient Notes & Swaps
- Ground Chicken: Can be swapped for shredded rotisserie chicken or ground turkey.
- Cheese: Mozzarella gives you that melty stretch, while cheddar adds bold flavor. Feel free to use pepper jack for heat.
- Veggies: Not a mushroom fan? Leave them out or sub in corn or diced jalapeños for a twist.
- Buffalo Sauce: Adjust the amount to your heat preference.
Step-by-Step Instructions
- Preheat the Oven
Set oven to 375°F and grease a large baking dish. - Cook the Pasta
Boil the shells according to package directions until al dente. Drain and set aside to cool. - Make the Filling
In a skillet over medium heat, brown the ground chicken. Add the diced onion, bell pepper, and mushrooms. Sauté until softened. Season with salt and pepper. - Add the Sauce
Stir in the buffalo sauce and ranch dressing until well combined. Remove from heat. - Mix the Cheese
In a large bowl, combine the cooked chicken mixture with half the mozzarella and cheddar cheese. - Stuff the Shells
Spoon the filling into each pasta shell and place them in the baking dish, stuffed side up. - Top with Cheese
Sprinkle the remaining shredded cheese over the top. - Bake
Bake for 20–25 minutes, until the cheese is melted and bubbly. - Serve Hot
Garnish with chopped green onions or a drizzle of ranch if desired. Serve and devour!
Tips for Success
- Don’t overcook the pasta: You want shells that hold their shape while baking.
- Prep ahead: You can stuff the shells and refrigerate the dish up to 24 hours before baking.
- Want extra heat? Stir chopped jalapeños into the filling or drizzle hot sauce on top after baking.
Serving Suggestions & Pairings
Serve these bold stuffed shells with:
- Crockpot Nacho Dip – a melty appetizer to start
- Beer Cheese Dip – for dunking breadsticks or chips
- Dorito Casserole – for the ultimate Tex-Mex night
- Sheet Pan Quesadillas – to keep the party going
- Chicken Enchiladas – for a full-on comfort food buffet
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Microwave or bake at 350°F until warmed through.
- Freezer: Freeze before or after baking. Thaw overnight and reheat in the oven.
More Recipes You’ll Love
Craving more bold, cheesy dinners? Don’t miss:
- Dorito Casserole – cheesy, crunchy comfort
- Beer Cheese Dip – creamy and crowd-approved
- Crockpot Nacho Dip – perfect for parties
- Sheet Pan Quesadillas – quick and delicious
- Chicken Enchiladas – saucy and satisfying
Final Thoughts
These Buffalo Chicken Cheesesteak Stuffed Shells are everything you love about bold comfort food—spicy buffalo sauce, creamy ranch, gooey cheese, and tender pasta—brought together in one knockout dinner. It’s a flavor-packed fusion that’s easy to make, fun to eat, and impossible to forget.
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