Description
Buffalo Chicken Cheesesteak Stuffed Shells are bold, cheesy, and full of spicy flavor. Perfect for weeknight dinners, potlucks, or game-day spreads, these creamy baked shells bring the comforting heat of buffalo sauce with the richness of blue cheese and melty mozzarella.
Ingredients
1 pound jumbo pasta shells
1 pound ground chicken
1/2 cup buffalo sauce
1/2 cup cream cheese
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
Chopped green onions, for garnish
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo pasta shells according to package directions. Drain and set aside.
In a skillet over medium heat, add a drizzle of olive oil. Sauté diced bell pepper and onion until softened.
Add minced garlic and ground chicken to the skillet. Cook until browned and fully cooked. Season with salt and pepper.
Stir in buffalo sauce and cream cheese until melted and creamy. Let mixture cool slightly.
In a bowl, mix the chicken mixture with blue cheese crumbles and half of the shredded mozzarella.
Fill each cooked shell with the chicken mixture and place them in a greased baking dish.
Sprinkle remaining mozzarella on top. Cover with foil and bake for 25 minutes.
Uncover and bake an additional 10 minutes, until the cheese is bubbly and golden.
Garnish with chopped green onions and serve warm.
Notes
Use rotisserie chicken for a shortcut—just shred and mix with sauce and cheese.
Not a fan of blue cheese? Swap it with feta or more mozzarella.
Leftovers keep well for 3 days in the fridge and reheat beautifully.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2–3 stuffed shells
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg