This Buffalo Chicken Pasta Bake is the ultimate comfort food that combines the spicy kick of buffalo sauce with creamy ranch dressing and cheesy goodness. It’s perfect for busy weeknights or when you’re gathering with friends and family. With just a few simple ingredients and a straightforward method, you can whip up this dish in no time!
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 540
Protein: 30g
Carbohydrates: 45g
Fat: 25g
Fiber: 3g
Sugar: 4g
Sodium: 1200mg
Why Make Buffalo Chicken Pasta Bake
One of the best things about Buffalo Chicken Pasta Bake is its versatility. You can easily switch up the ingredients to suit your tastes or what you have on hand. Plus, it’s a one-dish meal, meaning there’s minimal cleanup afterward. This hearty dish is not only filling but also packed with protein and flavor, providing a satisfying dinner option for everyone.
How to Make Buffalo Chicken Pasta Bake Step by Step
Ingredients
2 cups cooked shredded chicken
12 ounces uncooked pasta (penne, rotini, or elbow)
1 cup buffalo sauce
1 cup ranch or blue cheese dressing
1 ½ cups shredded cheddar cheese (divided)
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Optional: chopped green onions or parsley for garnish
Directions
Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than the package instructions. Drain the pasta and set it aside. In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, ¾ cup of the shredded cheddar cheese, and a pinch of salt and pepper. Stir until everything is fully combined. Add the cooked pasta to the bowl and mix until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining ¾ cup shredded cheddar cheese and the ½ cup shredded mozzarella cheese. Bake uncovered for 20–25 minutes, or until the top is bubbly and lightly golden. Remove from the oven and let it rest for 5 minutes. Garnish with chopped green onions or parsley, if desired. Serve warm.
How to Serve Buffalo Chicken Pasta Bake
This comforting meal pairs beautifully with a simple green salad dressed in vinaigrette for a refreshing contrast. You can also serve it with some crusty garlic bread for a complete feast. For an even spicier kick, offer additional buffalo sauce on the side.
How to Store Buffalo Chicken Pasta Bake
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, simply microwave individual portions or place in the oven at 350°F until heated through. If you want to freeze it, allow it to cool completely and then transfer to a freezer-safe dish. It will keep for up to 3 months. Reheat in the oven after thawing.
Expert Tips for Cooking Buffalo Chicken Pasta Bake
- Feel free to adjust the amount of buffalo sauce based on how spicy you like it.
- Use rotisserie chicken for a faster prep time—just shred and go!
- For extra creaminess, consider adding a block of cream cheese to the mixing bowl.
- Experiment with different cheeses, like pepper jack, for a nice twist.
- If you like more veggies, toss in some spinach or bell peppers for added nutrition.
Delicious Variations of Buffalo Chicken Pasta Bake
For a spicier dish, add diced jalapeños to the mixture before baking. Consider a herbed version by mixing in fresh herbs like basil or cilantro for a fresh taste. If you’re looking for a vegetarian option, swap the chicken with roasted veggies and use a meatless buffalo sauce for the same bold flavor.
Conclusion
This Buffalo Chicken Pasta Bake is a must-try for any weeknight dinner. Its delightful blend of flavors and creamy textures will leave everyone asking for seconds. Easy to make and customizable, this dish is a winner in every household!
Buffalo Chicken Pasta Bake
Ingredients
Main ingredients
- 2 cups cooked shredded chicken
- 12 ounces uncooked pasta (penne, rotini, or elbow)
- 1 cup buffalo sauce
- 1 cup ranch or blue cheese dressing
- 1.5 cups shredded cheddar cheese (divided)
- 0.5 cups shredded mozzarella cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than the package instructions. Drain the pasta and set it aside.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, and ¾ cup of the shredded cheddar cheese. Add a pinch of salt and pepper and stir until everything is fully combined.
- Add the cooked pasta to the bowl and mix until evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with the remaining ¾ cup shredded cheddar cheese and the ½ cup shredded mozzarella cheese.
Baking
- Bake uncovered for 20–25 minutes, or until the top is bubbly and lightly golden.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped green onions or parsley, if desired.
- Serve warm.
