Spicy Buffalo Chicken Alfredo Shells

• servings: 6 servings
• total time: 2 hours 26 minutes

Ingredients

20 jumbo pasta shells

2 cups cooked, shredded chicken

1 cup buffalo sauce

1 (8 oz) block cream cheese, softened

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese, divided

½ cup shredded parmesan cheese

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt & pepper to taste

1 tablespoon chopped parsley (optional, for garnish)

Alfredo Sauce:

2 tablespoons butter

3 garlic cloves, minced

1 ½ cups heavy cream

1 cup grated parmesan cheese

½ teaspoon black pepper

Directions

Preheat oven to 375°F (190°C).

Cook pasta shells according to package directions until al dente. Drain and set aside.

In a large bowl, mix shredded chicken, buffalo sauce, cream cheese, ricotta, 1 cup mozzarella, parmesan, garlic powder, onion powder, paprika, salt, and pepper. Stir until creamy and combined.

In a saucepan over medium heat, melt butter and sauté garlic for 1 minute. Stir in heavy cream and bring to a simmer. Reduce heat and add parmesan and black pepper, stirring until smooth and thickened.

Spread half of the Alfredo sauce on the bottom of a greased 9x13-inch baking dish.

Stuff each shell with buffalo chicken mixture and arrange in the dish.

Pour remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella cheese.

Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes, or until bubbly and golden.

Garnish with parsley before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 540 kcal | Servings: 6 servings