Irresistible Creamy Buffalo Chicken Stuffed Shells Recipe

Creamy Buffalo Chicken Stuffed Shells offer a truly unforgettable culinary experience, masterfully blending two iconic comfort foods into one irresistible dish. Imagine the robust, tangy kick of authentic buffalo chicken perfectly nestled within tender, al dente pasta shells, all bound together by a luscious, cheesy filling. This isn’t merely a dinner; it’s a celebration of flavor fusion that promises to captivate your taste buds from the very first bite.

A Delicious Evolution of Comfort Food

While classic Italian stuffed shells have long graced family tables and buffalo chicken wings have become an American game-day staple, this innovative combination represents a delicious evolution. It’s a testament to how creative cooking can transform cherished individual components into something spectacularly new, catering to our modern desire for both comforting familiarity and exciting, bold flavors. I believe this dish perfectly bridges that gap, offering a fresh perspective on beloved classics.

People absolutely adore this recipe for its incredible balance and sheer deliciousness. The creamy, rich cheese filling expertly tempers the vibrant spice of the buffalo sauce, while succulent shredded chicken adds a satisfying heartiness. Each generously stuffed shell delivers a symphony of textures and tastes – the chew of the pasta, the melting creaminess within, and that unmistakable buffalo zing. Whether you’re planning a casual weeknight meal, hosting a lively gathering, or prepping for the big game, these Creamy Buffalo Chicken Stuffed Shells are guaranteed to be a crowd-pleaser and quickly become a cherished part of your recipe repertoire. It’s a dish that truly delivers on all fronts: flavor, comfort, and undeniable appeal.

Ingredients:

• Jumbo Pasta Shells: 1 (12-ounce) box. When I’m making these incredible Creamy Buffalo Chicken Stuffed Shells, I always reach for jumbo shells. They truly are the perfect little canoes for holding all that glorious, savory filling. Make sure to check them for any cracks or breaks before cooking, as we want them all intact for stuffing!
• Cooked Chicken: 3 cups, shredded. For ultimate convenience, I often use a leftover rotisserie chicken – it’s already seasoned and perfectly tender. Alternatively, you can boil or poach two large chicken breasts until cooked through, then shred them using two forks, or a stand mixer with a paddle attachment for a super quick shredding hack!
• Cream Cheese: 8 ounces (1 block), softened. This is absolutely essential for achieving that luxurious, creamy texture in our filling. I always recommend using full-fat cream cheese for the richest, most satisfying result. Remember to let it sit out at room temperature for at least 30 minutes, or gently warm it, to ensure it’s perfectly soft for mixing.
• Buffalo Sauce: ½ cup. My personal favorite is Frank’s RedHot Buffalo Wing Sauce because it has that classic, unmistakable flavor that defines a true buffalo dish. However, feel free to use your preferred brand. You can always adjust the amount based on your desired level of heat and tanginess!
• Ranch Dressing: ½ cup. This ingredient is a game-changer! It brings a cool, creamy, and herbaceous counterpoint to the spicy buffalo sauce, creating a beautifully balanced flavor profile that makes these Creamy Buffalo Chicken Stuffed Shells truly irresistible.
• Shredded Sharp Cheddar Cheese: 1 cup, divided. Cheddar provides a wonderful sharp, savory note and melts beautifully, adding to the rich cheesiness of our dish.
• Shredded Low-Moisture Part-Skim Mozzarella Cheese: 1 cup, divided. For that classic, stretchy, irresistible cheese pull that makes any baked pasta dish feel extra special. I find low-moisture mozzarella melts better and doesn’t make the dish watery.
• Garlic Powder: 1 teaspoon. A staple in my pantry, garlic powder provides a foundational aromatic warmth that complements the other bold flavors without being overpowering.
• Onion Powder: 1 teaspoon. Similar to garlic powder, onion powder adds another layer of savory depth and sweetness, rounding out the flavor profile of our filling.
• Salt: ½ teaspoon, or to taste. Always remember to season at every step of the cooking process! This initial seasoning for the filling is crucial.
• Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper offers a subtle heat and aroma that I find superior to pre-ground varieties.
• Unsalted Butter: 2 tablespoons. This will be the base for our dreamy, velvety white sauce that blankets our stuffed shells.
• All-Purpose Flour: 2 tablespoons. Used to create a roux with the butter, which thickens our white sauce to perfection.
• Whole Milk: 2 cups. For the richest, most decadent sauce, whole milk is my preference. It contributes to a wonderfully creamy consistency and full-bodied flavor.
• Chicken Broth: ½ cup. This adds an extra layer of savory depth to our white sauce, preventing it from tasting flat and ensuring a complex flavor in every bite of the Creamy Buffalo Chicken Stuffed Shells.
• Fresh Chives or Green Onions: 2 tablespoons, chopped (for garnish). A sprinkle of fresh herbs at the end brightens up the dish with a pop of color and a mild oniony freshness.
• Blue Cheese Crumbles: ¼ cup (optional, for garnish). If you’re a true buffalo chicken aficionado like me, a sprinkle of pungent blue cheese crumbles takes this dish to the next level, offering that authentic, zesty contrast.

Preparing the Chicken and Filling for Our Creamy Buffalo Chicken Stuffed Shells

1. Shred the Chicken: The first crucial step is to get our chicken ready for its starring role. If you’re using a pre-cooked rotisserie chicken, simply remove the skin and bones, then shred the succulent meat using two forks. For a super-fast and efficient method, especially if you’re preparing multiple batches, you can even use a stand mixer with the paddle attachment – it literally shreds chicken in seconds! If you’re starting with raw chicken breasts, I recommend poaching them gently in lightly salted water or chicken broth until they are thoroughly cooked through and easily shreddable. We’re aiming for about 3 cups of beautifully shredded chicken, which provides a substantial and satisfying texture in our shells.
2. Create the Creamy Base: In a large, spacious mixing bowl, combine your softened 8 ounces of cream cheese with the ½ cup of bold buffalo sauce and the ½ cup of cooling ranch dressing. This combination is where the magic truly begins for our Creamy Buffalo Chicken Stuffed Shells. Using a sturdy rubber spatula or a strong spoon, mix these ingredients together with determination until they are completely smooth, lump-free, and wonderfully homogenous. A little tip here: if your cream cheese is still a bit firm, you can warm it gently in the microwave for 15-20 seconds to make it more pliable – just be careful not to melt it completely, as we want it soft, not liquid. This creamy base is the essential foundation, ensuring our chicken filling is not just incredibly flavorful but also wonderfully moist and binds perfectly inside the delicate pasta shells. I absolutely adore how the tangy ranch dressing balances the heat from the buffalo sauce, creating a perfectly approachable yet zesty flavor profile that even those who aren’t extreme spice lovers can deeply appreciate.
3. Combine Filling Ingredients: Now, it’s time to bring all the delicious components of our filling together! Add the shredded chicken into the creamy buffalo-ranch mixture you just prepared. Next, toss in ½ cup of the shredded sharp cheddar cheese and ½ cup of the shredded mozzarella cheese. These cheeses will contribute both flavor and that lovely melty texture to the filling. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. These seasonings are vital for enhancing the overall savory notes. Gently, yet thoroughly, fold all these components together using your spatula or spoon until everything is beautifully combined and every strand of chicken is coated with the rich, creamy, spicy, and cheesy mixture. Take a moment to taste the filling at this stage – this is your opportunity to adjust the seasoning! Perhaps you crave a little more buffalo sauce for an extra kick, or a pinch more salt to elevate the flavors. Don’t be shy; make it perfect for your palate. Once seasoned to your liking, set this delectable and aromatic filling aside as we move on to preparing the pasta.

Cooking the Jumbo Pasta Shells

4. Boil the Water: Grab the largest pot you own – a generously sized pot is key here to give our jumbo shells plenty of room to cook without sticking. Fill it with an ample amount of water, making sure there’s enough volume to fully submerge the shells. Add a generous handful of salt to the water; this is a non-negotiable step, as it seasons the pasta from the inside out and prevents the shells from tasting bland. Bring the water to a vigorous, rolling boil over high heat. Don’t rush this step; truly boiling water ensures the pasta cooks evenly.
5. Cook the Shells Al Dente: Once the water is boiling fiercely, carefully add the entire 12-ounce box of jumbo pasta shells into the pot. I usually slide them in one by one to avoid them sticking together initially. Give them a gentle stir immediately after adding them to separate any shells that might clump. Cook the shells according to the package directions, but here’s a crucial tip: aim for about 1-2 minutes less than the recommended cooking time. We want them to be perfectly al dente – meaning they should be firm to the bite, yet cooked through enough to be pliable. Undercooking them slightly is absolutely crucial for this recipe; it ensures that the shells maintain their structural integrity when stuffed and won’t turn into a mushy, overcooked mess after their second round of cooking in the oven. Trust me, nobody wants a flabby stuffed shell!
6. Drain and Cool: The moment your shells reach that perfect al dente stage, act quickly! Immediately drain them thoroughly in a large colander. To halt the cooking process and prevent them from sticking together in a large lump, rinse them briefly but thoroughly with cold water. This cold rinse also makes them much easier and more comfortable to handle when you’re ready for the delicate task of stuffing them. Once rinsed, arrange the cooled shells in a single layer on a clean baking sheet or a large platter. This step prevents them from sticking to each other as they cool and ensures they are perfectly prepped for being generously filled with our incredible, creamy buffalo chicken mixture. This little bit of patience now will save you a lot of frustration later when stuffing.

Crafting the Velvety Cream Sauce for Our Creamy Buffalo Chicken Stuffed Shells

7. Prepare Your Baking Dish: Before we dive into the sauce, let’s get our baking vessel ready. Preheat your oven to a cozy 375°F (190°C). While the oven is warming up, take a 9×13-inch baking dish and lightly grease it. You can use cooking spray, butter, or a neutral oil. This ensures that our delicious Creamy Buffalo Chicken Stuffed Shells don’t stick to the bottom and makes for easier cleanup later. This dish will be the welcoming home for our shells, where they’ll bake to golden, bubbly perfection.
8. Make a Roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Keep an eye on it to prevent it from browning too quickly. Once the butter is fully melted and shimmering enticingly, sprinkle in 2 tablespoons of all-purpose flour. Now, begin to whisk continuously and vigorously for about 1-2 minutes. You’ll see the mixture transform into a smooth, thick paste – this is your roux. Whisking ensures that the flour cooks out its raw taste, which is paramount for a flavorful sauce, and also prevents any lumps from forming. This golden, nutty-smelling roux is the essential thickening base for our luscious white sauce, promising a rich, velvety texture.
9. Whisk in Liquids: With your whisk in hand, gradually pour in 2 cups of whole milk and ½ cup of chicken broth to the roux. It’s important to add the liquids slowly at first while continuously whisking to seamlessly incorporate them into the roux, preventing any dreaded lumps. As the mixture heats, it will begin to thicken. Bring the sauce to a gentle simmer, continuing to whisk occasionally, and let it cook for a few minutes until it’s visibly thickened and can beautifully coat the back of a spoon. If you find your sauce is a bit too thick, don’t fret – you can always whisk in an additional splash of milk or broth to achieve your desired consistency. Conversely, if it seems a little thin, let it simmer for another minute or two, allowing more liquid to evaporate. Finally, season the sauce with a pinch of salt and black pepper to taste. This creamy, savory sauce is not just a binder; it’s a star player that will perfectly complement and enhance the spicy, cheesy filling of our Creamy Buffalo Chicken Stuffed Shells.
10. Spread the Sauce: Once your velvety cream sauce has reached its ideal consistency and seasoning, pour about half of it directly into the bottom of your prepared 9×13-inch baking dish. Use the back of a spoon or a spatula to spread it evenly across the entire base. This creates a delectable, moist bed for our stuffed shells, ensuring they don’t dry out during baking and soak up even more delicious flavor from the bottom up. This layer is crucial for a truly comforting and saucy dish.

Assembling the Creamy Buffalo Chicken Stuffed Shells

11. Stuff the Shells: This is arguably the most satisfying part of the entire process! Take each cooled, al dente pasta shell and gently open it up. They should be pliable and cooperative. Using a small spoon, a pastry bag (for extra neatness!), or even your clean fingers, generously fill each shell with the creamy buffalo chicken mixture we prepared earlier. Don’t be shy here; really pack that delicious filling in there, mounding it slightly to create a pleasing, plump dome. I find that a slight overfill ensures a truly satisfying bite later. The goal is for each shell to be bursting with flavor!
12. Arrange in Baking Dish: As you finish stuffing each shell, carefully arrange it snugly in a single layer in your baking dish, directly on top of the creamy sauce bed you’ve already created. Position them close together, almost touching, but without crushing them. Continue this process until all of your Creamy Buffalo Chicken Stuffed Shells are filled and neatly nestled in the dish. Depending on the exact size of your shells and how generously you’ve filled them, you might have a few shells leftover, or perhaps a tiny bit of filling. No worries, these can be enjoyed separately or added to another dish! The aim is to create a beautiful, cohesive presentation ready for its cheesy topping.
13. Top with More Sauce and Cheese: With all your beautifully stuffed shells comfortably settled in their dish, it’s time for the crowning glory! Take the remaining half of your luscious cream sauce and pour it evenly over the top of all the shells. Make sure every shell gets a generous coating. Next, sprinkle the remaining ½ cup of shredded sharp cheddar cheese and ½ cup of shredded mozzarella cheese all over the top. This creates a magnificent blanket of cheesy goodness that will melt and turn golden brown in the oven, forming that irresistible, bubbly crust that we all adore. This final layer of cheese not only adds flavor but also helps to keep the shells moist and adds a beautiful texture to our finished Creamy Buffalo Chicken Stuffed Shells.

Baking to Perfection and Serving Our Creamy Buffalo Chicken Stuffed Shells

14. Bake the Shells: Carefully transfer your baking dish, now brimming with anticipation, to your preheated oven at 375°F (190°C). Allow the Creamy Buffalo Chicken Stuffed Shells to bake for approximately 25-30 minutes. You’ll know they’re perfectly done when the sauce is visibly bubbly around the edges of the dish, and the cheese on top has melted into a glorious, golden-brown, bubbly crust. If you notice the cheese browning a little too quickly for your liking, don’t hesitate to loosely tent the dish with aluminum foil for the last 10 minutes of baking. This ensures everything is heated through beautifully, and all those amazing flavors have had ample time to meld and deepen into a truly comforting and delicious ensemble.
15. Rest and Garnish: Once you pull that magnificent dish of Creamy Buffalo Chicken Stuffed Shells from the oven, resist the immediate urge to dig in! It’s crucial to let the dish rest for 5-10 minutes before serving. This brief resting period allows the molten cheese and sauce to set slightly, preventing it from being too runny and saving your tongue from potential burns. Plus, the flavors continue to develop and become even more harmonious. Just before you’re ready to serve, generously sprinkle the top with your fresh chopped chives or green onions. This not only adds a vibrant pop of color but also a wonderful burst of fresh, mild oniony flavor that cuts through the richness. If you’re a devoted fan of blue cheese, like I am, now is the absolute perfect moment to add those optional blue cheese crumbles. Their pungent, tangy flavor provides an incredible contrast and authentic buffalo finish to the creamy, spicy shells.
16. Serve and Enjoy: Present these incredible Creamy Buffalo Chicken Stuffed Shells hot and fresh as a hearty, satisfying main course. They are truly a complete meal on their own, bursting with flavor and texture. However, if you’re looking to round out the meal, they pair wonderfully with a crisp, simple side salad dressed with a light vinaigrette – the acidity helps to cut through the richness of the dish. A side of warm, crusty bread is also a fantastic addition, perfect for soaking up any extra bits of that luscious, creamy buffalo sauce. Prepare yourself for rave reviews and requests for the recipe; this dish is always a guaranteed crowd-pleaser and has quickly become a personal favorite in my home! The exquisite combination of perfectly tender pasta, a robustly flavored spicy and creamy chicken filling, and that rich, bubbly, cheesy sauce truly elevates this to a standout meal. Every single bite is an absolute explosion of comforting, buffalo-inspired flavors that you’ll want to savor again and again.

Conclusion:

If you’ve followed along through the delicious journey of creating these incredible stuffed shells, then you already have a sense of the culinary magic that awaits. But let me tell you, experiencing this dish firsthand is truly something else. This isn’t just another weeknight meal; it’s a vibrant, comforting, and utterly unforgettable experience that will leave everyone at your table asking for more. From the first creamy bite to the last lingering hint of spicy buffalo goodness, these shells deliver on every single promise of flavor and satisfaction. I honestly believe this recipe is an absolute game-changer, elevating a classic comfort food to an entirely new level of gourmet delight that is still wonderfully approachable for any home cook.

So, why is this recipe a non-negotiable must-try in your kitchen? First and foremost, it’s the unparalleled combination of textures and tastes. You have the tender, perfectly cooked jumbo pasta shells, generously filled with a rich, tangy, and incredibly savory mixture of shredded chicken, cream cheese, buffalo sauce, and a blend of other delightful cheeses. Each shell is a self-contained pocket of pure joy. Then, they are bathed in an extra layer of that irresistible creamy buffalo sauce and baked until bubbly and golden, with the cheese melting into an ooey-gooey perfection. The balance of heat from the buffalo sauce with the cooling, velvety creaminess is what truly sets this dish apart. It’s a symphony for your taste buds – bold yet comforting, complex yet familiar. This dish manages to hit all the right notes, making it equally suitable for a cozy family dinner or an impressive dish for entertaining guests. The preparation, while seemingly involved, is surprisingly straightforward and incredibly rewarding for the phenomenal outcome.

When it comes to serving, these Creamy Buffalo Chicken Stuffed Shells are wonderfully versatile. For a complete and balanced meal, I highly recommend pairing them with a crisp, refreshing green salad. A simple Caesar salad or a garden salad with a light vinaigrette dressing cuts through the richness beautifully, providing a welcome contrast. Don’t forget a side of warm, crusty bread or garlic knots – perfect for soaking up every last bit of that amazing sauce! This dish is also fantastic for potlucks or game-day gatherings; it travels well and is always a crowd-pleaser. For adult pairings, a light beer or a crisp white wine, like a Sauvignon Blanc or an unoaked Chardonnay, would complement the flavors wonderfully. For a cozy evening, a simple glass of iced tea or lemonade works perfectly too.

The beauty of this recipe also lies in its adaptability. You can easily tailor it to your personal preferences. Love a bit more heat? Don’t hesitate to add an extra dash of your favorite hot sauce to the filling or the sauce. For a milder version, you can reduce the amount of buffalo sauce and add a bit more cream cheese or even a splash of milk to the sauce base. Experiment with different cheeses too! While mozzarella and cheddar are classics, a little Monterey Jack or even some smoked gouda could add an interesting twist. If you want to sneak in some vegetables, finely diced celery, carrots, or bell peppers can be sautéed and mixed into the chicken filling for extra crunch and nutrients. You can even make the filling and stuff the shells a day ahead, refrigerate them, and then bake just before serving, making it an excellent option for busy schedules. Simply cover them tightly and add an extra 10-15 minutes to the baking time if baking from cold.

I truly hope you feel inspired to give this recipe for Creamy Buffalo Chicken Stuffed Shells a try. It’s one of those dishes that, once you make it, it quickly becomes a regular in your rotation. There’s a special kind of satisfaction that comes from pulling a bubbling, golden pan of these beauties from the oven, and the joy on the faces of those you share it with is priceless. So, gather your ingredients, put on some music, and prepare to create something truly delicious. I am so confident that you will love this recipe as much as I do. When you make it, please don’t hesitate to share your experience with me! I’d love to hear how it turned out for you, see your pictures, and learn about any creative variations you came up with. Happy cooking, my friends!

Frequently Asked Questions About Creamy Buffalo Chicken Stuffed Shells

Can I make this recipe ahead of time?

Absolutely! This dish is a fantastic make-ahead option. You can assemble the entire casserole (stuff the shells, add the sauce, and top with cheese) up to 24 hours in advance. Cover it tightly with plastic wrap or aluminum foil and refrigerate. When ready to bake, remove it from the fridge 30 minutes before baking to come to room temperature, and then bake as directed, adding an extra 10-15 minutes to the baking time if still cold.

How do I adjust the spice level?

Easily! If you prefer a milder flavor, you can reduce the amount of buffalo sauce in both the filling and the sauce, perhaps replacing some with a bit more plain hot sauce (like Frank’s RedHot) or even a touch more cream cheese or milk to maintain creaminess. For those who love extra heat, feel free to add a bit more buffalo sauce, a pinch of cayenne pepper, or a dash of your favorite spicier hot sauce to the filling.

What are the best side dishes to serve with Creamy Buffalo Chicken Stuffed Shells?

For a balanced meal, I love serving this dish with a crisp, fresh green salad, like a Caesar salad or a simple mixed green salad with a light vinaigrette. This helps to cut through the richness of the pasta. Garlic bread, crusty Italian bread, or garlic knots are also excellent choices for soaking up the delicious creamy sauce. Roasted or steamed vegetables, such as broccoli or asparagus, would also complement the dish well.

Can I freeze the stuffed shells?

Yes, you can! Freezing these shells is a great way to enjoy them later. You can freeze them baked or unbaked.

To freeze unbaked: Assemble the casserole in a freezer-safe dish (aluminum foil pans work well). Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To bake, thaw overnight in the refrigerator, then bake as directed. You may need to add an extra 15-20 minutes to the baking time.

To freeze baked: Allow the baked casserole to cool completely. You can freeze the entire casserole or individual portions. Cover tightly and freeze for up to 2-3 months. Reheat in the oven at 350°F (175°C) until warmed through, usually about 30-45 minutes for a whole casserole, or in the microwave for individual servings.

What kind of chicken is best for this recipe?

Shredded cooked chicken is ideal for this recipe. You can use rotisserie chicken for a super easy shortcut, or you can boil or bake chicken breasts/thighs and then shred them yourself. Ensure the chicken is seasoned well, as it forms the base of the filling’s flavor.

What kind of buffalo sauce should I use?

I highly recommend using a classic cayenne pepper-based hot sauce, like Frank’s RedHot, mixed with butter (or a pre-made “buffalo sauce” often found next to hot sauces) for the authentic buffalo flavor. Different brands will have varying levels of heat and tang, so choose one you enjoy. Just ensure it’s not simply a plain hot sauce, but one specifically designed for buffalo wings or labeled as “buffalo sauce.”

Can I make this recipe vegetarian?

While this recipe specifically focuses on buffalo chicken, you could adapt it for a vegetarian version. Instead of chicken, you could use shredded cooked cauliflower (tossed in buffalo sauce), crumbled cooked plant-based chicken substitute, or a mixture of roasted mushrooms and chickpeas. You would still follow the same steps for the creamy filling and sauce.

Creamy Buffalo Chicken Stuffed Shells

A delicious fusion of buffalo chicken and classic stuffed shells, featuring tender pasta filled with a creamy, spicy chicken and cheese mixture, baked to golden perfection.

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
1 Hours

Servings
4 servings

Ingredients

• 12 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 4 ounces cream cheese, softened
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1/4 cup green onions, chopped

Instructions

1. Step 1
   Shred 2 cups cooked chicken. In a large bowl, combine 4 ounces softened cream cheese, 1/2 cup buffalo sauce, 1/4 cup ranch dressing, 1 cup ricotta cheese, 1/2 cup shredded mozzarella, 1 teaspoon garlic powder, and the shredded chicken. Mix until well combined.
2. Step 2
   Boil 12 jumbo pasta shells in salted water according to package directions, aiming for al dente. Drain, rinse with cold water, and arrange on a platter to cool.
3. Step 3
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
4. Step 4
   Generously fill each cooled pasta shell with the chicken mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
5. Step 5
   Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the stuffed shells. Bake for 25-30 minutes, until bubbly and heated through.
6. Step 6
   Let rest for 5-10 minutes before serving. Garnish with 1/4 cup chopped green onions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.