Spicy Buffalo Chicken Alfredo Shells
A quick and creamy dish combining buffalo chicken and Alfredo sauce stuffed into pasta shells, perfect for busy weeknights or cozy weekends.
Ingredients
For the Pasta and Filling
- 12 large large pasta shells
- 2 cups cooked chicken, shredded Can use rotisserie chicken
- 1/2 cup buffalo hot sauce Adjust to taste for spice level
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste salt and pepper
- Green onions for garnish Optional, adds color
For the Alfredo Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese Divided for filling and topping
Instructions
Preparation
- Boil the pasta shells in salted water until al dente. Drain and set aside.
- In a large bowl, combine shredded chicken, buffalo hot sauce, garlic powder, onion powder, salt, and pepper.
- In a medium saucepan over medium heat, combine heavy cream and Parmesan cheese. Stir until melted.
Assembly
- Mix chicken mixture with the Alfredo sauce and fold in half of the shredded mozzarella.
- Stuff the pasta shells with the buffalo chicken mixture.
- Spread remaining Alfredo sauce over the stuffed shells in a baking dish; top with remaining mozzarella.
Baking
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden.
- Remove from oven, cool for a minute, and garnish with sliced green onions.
Notes
Can be prepared a day ahead. Add sautéed veggies for extra nutrition. If sauce appears chunky, it is all part of the magic!