If you’re anything like me, you’re always looking for that perfect combination of cozy, spicy, and cheesy when it comes to weeknight dinners. Well, let me tell you, this Buffalo Chicken Pasta Bake hits all those cravings right on the nose. It’s everything we love about buffalo wings—spicy sauce, cool ranch, a little bit of heat—and wraps it all up in a creamy, cheesy pasta bake that’s just begging to be devoured.
I first threw this dish together on a chilly Sunday afternoon when my family was craving something bold but comforting. We didn’t want just another plain casserole—no, we wanted something with a little kick. And let’s just say, this recipe has been requested on repeat ever since. It’s easy to make, full of flavor, and perfect for busy nights when you want dinner on the table without a lot of fuss.
Whether you’re hosting a casual game day party or just want something hearty for dinner, this Buffalo Chicken Pasta Bake is going to become one of those recipes you keep coming back to again and again.
Ingredients You’ll Need
2 cups (8 ounces) uncooked penne pasta (or substitute cooked cauliflower for low-carb option)
1 (8-ounce) package cream cheese, softened
¾ cup ranch dressing
⅓ cup hot sauce (like Frank’s Red Hot for classic flavor)
2 cups shredded cooked chicken (or 1 (12.5-ounce) can chunk chicken breast)
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
Green onions, for garnish
This ingredient list is super simple, and chances are you might already have most of these staples hanging around in your fridge or pantry. And if not, they’re easy to find in any grocery store.
How to Make Buffalo Chicken Pasta Bake
STEP 1: Prep Your Oven and Dish
First things first, preheat your oven to 375°F (190°C). Lightly spray an 8-inch casserole dish with nonstick cooking spray. Trust me, you don’t want to skip this step—it’ll make cleanup so much easier later!
STEP 2: Cook the Pasta
Cook the penne pasta according to the package instructions. You want it al dente—tender but still firm. Once it’s cooked, drain it and drizzle a little olive oil over the noodles to prevent them from sticking together while you prep the rest of the dish.
Tip: If you’re going the low-carb route with cooked cauliflower, just steam it until tender but not mushy.
STEP 3: Make the Buffalo Sauce Base
In a large bowl, mix together the softened cream cheese, ranch dressing, and hot sauce until the mixture is smooth and creamy. This is where the magic starts—this sauce is rich, spicy, and oh-so-good.
If your cream cheese is still a bit cold and stiff, you can microwave it for about 10-15 seconds to soften it up and make mixing easier.
Bringing It All Together
Once your sauce is ready, add the shredded chicken, half a cup of the mozzarella cheese, and the cooked pasta into the bowl. Stir it all up until everything is evenly coated and looks irresistible. Don’t worry if it seems a little thick—that creamy sauce will loosen up and get even more delicious once it bakes.
Now, spoon the mixture evenly into your prepared casserole dish. Smooth it out a bit so it bakes evenly.
Buffalo Chicken Pasta Bake: Finishing Touches and Pro Tips
Alright, now that we’ve got that rich, creamy buffalo chicken mixture in the baking dish, it’s time for the best part—layering on even more cheese and baking it to golden, bubbly perfection. If you thought it looked good before, just wait until it comes out of the oven.
Let’s dive into the next steps to bring this whole dish together!
Finishing the Buffalo Chicken Pasta Bake
STEP 4: Add the Cheesy Topping
In a small bowl, combine the remaining 1 cup of mozzarella cheese with the ½ cup of shredded cheddar cheese. Sprinkle this cheesy blend evenly over the top of your pasta mixture in the baking dish.
This combo of mozzarella and cheddar gives you that perfect stretchy, melty top layer with just enough sharpness to cut through the richness of the sauce. Plus, it looks absolutely gorgeous once baked.
STEP 5: Bake Until Bubbly and Golden
Slide your casserole dish into the preheated oven and bake for about 20 minutes. You’re looking for the cheese to be fully melted, the sauce to be bubbling around the edges, and a few golden spots on top.
If you want an extra golden, slightly crispy cheese top (who doesn’t?), you can pop it under the broiler for an additional 2-3 minutes at the end. Just keep a close eye on it—broilers can go from perfect to burnt real fast!
STEP 6: Garnish and Serve
Once it’s out of the oven, let it sit for about 5 minutes before serving. This short resting time helps everything set up a bit and makes it easier to scoop.
Garnish with sliced green onions for a fresh, slightly sharp flavor that balances the richness. You can also drizzle a little extra hot sauce or ranch dressing over the top if you want to really take it to the next level.
Helpful Tips for the Best Buffalo Chicken Pasta Bake
Use Rotisserie Chicken: Short on time? Grab a rotisserie chicken from the store. It’s a lifesaver and adds tons of flavor.
Adjust the Heat: Not everyone loves super spicy food. Feel free to cut back the hot sauce to ¼ cup if you prefer a milder version, or amp it up with an extra splash if you like it fiery.
Low-Carb Swap: If you’re watching carbs, swap the pasta for steamed cauliflower. It’s surprisingly hearty and soaks up that buffalo sauce beautifully.
Cheese Variations: Mix it up with different cheeses like pepper jack for a little extra kick or gouda for a smoky twist.
Make It Ahead: You can prep everything up to the baking step, cover, and refrigerate it for up to a day ahead. Just add a few extra minutes to the baking time if you’re starting from cold.
Serving Suggestions
This pasta bake is pretty hearty all on its own, but if you want to round out your meal, here are a few easy ideas:
Crisp green salad with ranch or blue cheese dressing
Celery sticks and carrot sticks (keeping with the buffalo wing vibe)
Garlic bread for soaking up all that extra buffalo sauce
This dish is seriously filling, so even just a small side is plenty to make it a full meal.
Buffalo Chicken Pasta Bake: FAQ and Final Thoughts
Before you dive headfirst into making this delicious dish, I thought it would be helpful to answer some of the most common questions people usually have about it. Whether you’re wondering about substitutions, storage tips, or how to tweak the heat level, I’ve got you covered.
Frequently Asked Questions
Can I use a different type of pasta for this bake?
Absolutely. Penne works great because it holds onto the sauce really well, but you can use rotini, rigatoni, or even elbow macaroni if that’s what you have on hand. Just make sure to cook it al dente so it doesn’t get mushy after baking.
Is there a substitute for ranch dressing?
If you’re not a fan of ranch, you can swap it out with blue cheese dressing for a classic buffalo wing vibe. Or, if you want something lighter, plain Greek yogurt with a few dashes of garlic powder, onion powder, and dried dill can mimic the flavor profile nicely.
How spicy is this Buffalo Chicken Pasta Bake?
With ⅓ cup of hot sauce, it has a good medium kick. It’s noticeable but not overwhelming. If you’re worried about the heat level, start with ¼ cup of hot sauce and taste the sauce mixture before adding more.
Can I make this pasta bake ahead of time?
Yes, and it’s a great idea if you’re meal prepping! Assemble everything up until the baking step, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge and bake as directed, adding about 5 extra minutes to account for the chill.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for about 1-2 minutes or bake covered at 350°F until warmed through.
Can this recipe be frozen?
You can freeze it, but for best results, freeze it before baking. Assemble the pasta bake, cover it tightly with foil, and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake as directed.
What can I serve with Buffalo Chicken Pasta Bake?
A simple green salad, steamed veggies, or even some crunchy celery sticks work great. If you’re going all out, a side of garlic bread is always a hit too.
Final Thoughts: Why You’ll Love This Recipe
There’s just something so satisfying about a dish that’s spicy, creamy, cheesy, and hearty all at once. This Buffalo Chicken Pasta Bake checks every box. It’s easy to make, doesn’t require any fancy ingredients, and is flexible enough for whatever you’ve got hanging around in the fridge.
I love how you can customize it based on your spice preference, use up leftover chicken, and even make it ahead of time for busy nights. Plus, it’s one of those meals that somehow tastes even better the next day—perfect for leftovers.
If you try this recipe, I’d love to hear how it turned out for you. Did you make any fun twists? Maybe add bacon bits on top, or sneak in some extra veggies like spinach or diced tomatoes? Drop a comment and share your version. I’m always looking for new ideas to spice it up even more.
Trust me, once you make this Buffalo Chicken Pasta Bake, it’s going to become a new favorite in your dinner rotation. Enjoy every spicy, cheesy bite!
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Buffalo Chicken Pasta Bake
Description
This Buffalo Chicken Pasta Bake brings all the bold, spicy flavors of buffalo wings into a comforting and creamy casserole. Tender pasta is tossed with a rich buffalo-ranch sauce, shredded chicken, and melted cheese, then baked to bubbly perfection. It’s an easy, crowd-pleasing dish perfect for weeknights, game days, or any time you’re craving something hearty and flavorful.
Ingredients
2 cups (8 ounces) uncooked penne pasta (or substitute cooked cauliflower)
1 (8-ounce) package cream cheese, softened
¾ cup ranch dressing
⅓ cup hot sauce (such as Frank’s Red Hot)
2 cups shredded cooked chicken (or 1 (12.5-ounce) can chunk chicken breast)
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
Green onions, for garnish
Instructions
Preheat the oven to 375°F (190°C). Lightly spray an 8-inch casserole dish with nonstick spray to prevent sticking.
Cook the pasta noodles according to the package directions. Once cooked, drain and drizzle with a little olive oil to keep them from sticking together.
In a large bowl, stir together the softened cream cheese, ranch dressing, and hot sauce until the mixture is smooth and creamy.
Add the shredded chicken, ½ cup of the mozzarella cheese, and the cooked pasta noodles to the cream cheese mixture. Stir everything together until well combined. Spoon the mixture evenly into the prepared baking dish.
Combine the remaining mozzarella cheese and the cheddar cheese. Sprinkle the cheese mixture evenly over the top of the pasta.
Bake for 20 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Remove from the oven and serve immediately. Garnish with sliced green onions, an extra drizzle of hot sauce, and additional ranch dressing if desired.
Notes
For a lower-carb version, substitute cooked cauliflower for the penne pasta. Feel free to adjust the amount of hot sauce to your spice preference. Rotisserie chicken works perfectly for this recipe to save time. This dish pairs well with a crisp green salad or celery sticks for a full buffalo-style experience.
