Stovetop Buffalo Chicken Shells + Cheese

Name: Stovetop Buffalo Chicken Shells + Cheese
Total time: 40 min
Yield: 4 serving
Ingredients: 4 cups whole wheat pasta shells; 2 tablespoons olive oil; 4 tablespoons butter; 2 boneless; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1 cup buffalo wing sauce; 2 tablespoons flour; 2 1/4 cups milk; 1 1/2 tablespoons Dijon mustard; 6 ounces fontina cheese; 4 ounces cheddar cheese; 4 ounces gorgonzola cheese; 1/4 cup Parmesan Cheese; 4 green onion; 1/3 cup cilantro

User Reviews

5

2 reviews

Excellent

Total Time
40 mins
Servings
4
Course
Main Course
Cuisine
American

Stovetop Buffalo Chicken Shells + Cheese

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

4 cups whole wheat pasta shells
2 tablespoons olive oil
4 tablespoons butter unsalted
2 boneless, skinless chicken breasts, cut into cubes
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup buffalo wing sauce
2 tablespoons flour
2 1/4 cups milk whole
1 1/2 tablespoons Dijon mustard
6 ounces fontina cheese freshly grated
4 ounces cheddar cheese freshly grated, sharp
4 ounces gorgonzola cheese crumbled
1/4 cup Parmesan Cheese finely grated
4 green onion sliced
1/3 cup cilantro freshly torn

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Instructions

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Bring water to a boil for the pasta and cook according to the directions. While it’s cooking, prepare the sauce and chicken below, but when pasta is finished, make sure to drain it and set aside.
Heat a large stock pot over medium heat. Add in the olive oil and 2 tablespoons of the butter. Season the chicken with the salt, pepper, onion powder and smoked paprika. Add to the pot, stir and cover. Cook until the chicken is browned, about 10 minutes, stirring occasionally. Toss with 1/2 cup buffalo wing sauce and cook for another minute. Pour the chicken mixture into a bowl and set aside.
Keep the same pot over medium heat and add the remaining butter. Once melted, whisk in the flour to create a roux. It will be an orangey color after picking up the chicken/buffalo wing bits. Cook for 2-3 minutes, until it’s thickened and fragrant. Pour in the milk and whisk constantly until the mixture thickens, about 5 minutes. Reduce the heat to low and stir in the mustard, fontina, cheddar, 2 ounces of the gorgonzola and the parmesan. Stir until the cheese melts completely.
Add in the cooked shells and the chicken mixture and toss to coat. Drizzle in remaining buffalo wing sauce. Serve immediately with green onions, gorgonzola and cilantro on top!