Can Mondays be decadent?
I think this one is.
Think of it as Velveeta shells and cheese upgraded—bolder, tangier and ten thousand times better.
I still have a soft spot for the boxed stuff. I haven’t bought it in years because I usually reach for the whole wheat version at the store, which isn’t anywhere near the classic boxed flavor. Still, sometimes I crave that nostalgic squeeze-cheese pasta from the ’90s. Not today — today we’re making something a little more luxurious but still simple and quick, with lots of bright flavor.
This stovetop buffalo chicken shells and cheese is an elevated, stovetop version of classic buffalo mac. If you loved the stovetop BBQ chicken mac from last summer, this is very similar in technique but with the bright heat and tang of buffalo sauce. It’s not complicated, and the stovetop method means no oven heat during hot-weather months.
The flavors here are balanced: tender chicken tossed in buffalo wing sauce, a creamy cheese sauce made with fontina and cheddar plus a touch of gorgonzola for punch, and a bit of Dijon to deepen the sauce. You’ll finish the dish with extra buffalo for heat and green onions, crumbled gorgonzola and cilantro for freshness.
Stovetop Buffalo Chicken Shells + Cheese
4
40 mins
Ingredients
- 4 cups whole wheat pasta shells
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup buffalo wing sauce
- 2 tablespoons flour
- 2 1/4 cups whole milk
- 1 1/2 tablespoons Dijon mustard
- 6 ounces freshly grated fontina cheese
- 4 ounces freshly grated sharp cheddar cheese
- 4 ounces crumbled gorgonzola cheese
- 1/4 cup finely grated Parmesan cheese
- 4 green onions, sliced
- 1/3 cup freshly torn cilantro
Instructions
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Bring a pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
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Heat a large stockpot over medium heat. Add the olive oil and 2 tablespoons butter. Season the chicken with salt, pepper, onion powder and smoked paprika. Add the chicken to the pot, stir, cover and cook until browned, about 10 minutes, stirring occasionally. Toss the chicken with 1/2 cup buffalo wing sauce and cook for another minute. Transfer the chicken to a bowl and set aside.
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In the same pot over medium heat, add the remaining butter. When melted, whisk in the flour to make a roux. It will pick up color and bits from the chicken and buffalo sauce. Cook 2–3 minutes until fragrant. Gradually pour in the milk, whisking constantly, until the mixture thickens, about 5 minutes. Reduce heat to low and stir in the Dijon, fontina, cheddar, 2 ounces of gorgonzola and the Parmesan until melted and smooth.
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Add the cooked shells and the chicken mixture to the pot and toss to coat. Drizzle in the remaining buffalo wing sauce to taste. Serve immediately, topped with additional green onions, crumbled gorgonzola and cilantro.
Notes
Dig in.