January Recipes

Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells
Hands On:
25 minutes
Total Time:
60 minutes


  • 4 Hy-Vee True boneless, skinless chicken thighs, (about 1-1/4 lbs.)
  • ¼ tsp kosher salt
  • ¼ tsp Hy-Vee ground black pepper
  • ½ (12-oz.) pkg. Hy-Vee jumbo pasta shells
  • ¼ cup Hy-Vee salted butter
  • 2 ½ cups Frank's Original RedHot sauce
  • 2 cups shredded mozzarella cheese with cream cheese, divided
  • 1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened and chopped
  • 6 clove(s) garlic, minced
  • Green onions, sliced, for garnish
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Preheat oven to 425°. Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside. Lightly spray a 13x9-inch baking dish with nonstick spray; set aside.
Pat chicken dry with paper towels. Season chicken thighs with salt and pepper. Place chicken in a single layer, in prepared baking pan. Bake for 15 to 20 minutes or until chicken reaches 165°. Transfer chicken to a cutting board. Shred chicken using 2 forks; set aside.
Cook pasta shells according to package directions; drain.
Melt butter in a large saucepan. Stir in hot sauce. Add 1 cup mozzarella cheese blend, cream cheese, and garlic. Cook over medium heat for 5 to 7 minutes or until cheeses are melted, stirring often. Remove from heat. Stir in shredded chicken until well combined.
Spoon half of the chicken mixture into the cooked pasta shells. Place stuffed shells in prepared baking dish. Sprinkle with remaining 1 cup mozzarella cheese blend. Bake, uncovered, for 15 to 20 minutes or until heated through and bubbly. Garnish with green onions, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 47g 60%
Saturated Fat: 26g
Trans Fat: 1g
Cholesterol: 240mg 80%
Sodium: 2970mg 129%
Total Carbohydrate: 38g 14%
Dietary Fiber: 0g 0%
Sugars: 4g 8%
Protein: 52g 104%

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