Buffalo Chicken Pasta Bake
This Buffalo Chicken Pasta Bake combines the spicy kick of buffalo sauce with creamy ranch dressing and cheesy goodness, making it perfect for busy weeknights or gatherings with friends and family.
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.
Notes
This dish pairs beautifully with a green salad dressed in vinaigrette or crusty garlic bread. For an added kick, serve with extra buffalo sauce on the side. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.