Buffalo Chicken Pasta Bake

There’s something magical about a bubbling, cheesy pasta bake straight out of the oven. But when you add a spicy buffalo twist? That’s next-level comfort food! If you love the bold heat of buffalo wings and the creamy indulgence of a pasta bake, this Buffalo Chicken Pasta Bake is about to become your new favorite go-to meal.

Picture this: tender pasta tossed in a rich, spicy, and creamy buffalo sauce, loaded with shredded chicken, and topped with a gooey, golden cheese layer. It’s got everything—flavor, texture, and that satisfying warmth that makes you go back for seconds (or thirds). Whether you’re making it for a weeknight dinner, game-day party, or potluck, this dish is guaranteed to be a crowd-pleaser.

So grab your ingredients, turn on the oven, and let’s dive into making this incredible buffalo-inspired casserole!

INGREDIENTS YOU’LL NEED

Before we get into the step-by-step, let’s take a quick look at what you need for this easy pasta bake:

For the Pasta:

• 2 cups (8 ounces) uncooked penne pasta (swap with cooked cauliflower for a low-carb version)
• Water for boiling
• Salt for pasta water
• 1 teaspoon olive oil (prevents pasta from sticking)

For the Sauce:

• 8 ounces cream cheese, softened
• ¾ cup ranch dressing
• ⅓ cup hot sauce (Frank’s RedHot is the best for that classic buffalo flavor)
• 2 cups shredded cooked chicken (rotisserie chicken or canned chicken works great)

For the Topping:

• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup shredded cheddar cheese
• Green onions for garnish (optional, but adds a nice pop of color and flavor)

STEP 1: PREHEAT THE OVEN

First things first, set your oven to 375°F (190°C). While it’s heating up, lightly grease an 8-inch casserole dish with nonstick spray. This will ensure your pasta bake doesn’t stick to the dish when it’s time to serve.

STEP 2: COOK THE PASTA

Now let’s get that pasta going!

1. Bring a large pot of salted water to a rolling boil.
2. Add your penne pasta and cook it according to the package directions until it’s al dente (firm but tender).
3. Once it’s done, drain the pasta and toss it with 1 teaspoon of olive oil to prevent it from clumping together.

Pro Tip: If you’re going for a low-carb version, simply steam or boil some cauliflower florets until tender and use them instead of pasta!

STEP 3: PREPARE THE CREAMY BUFFALO SAUCE

This is where the magic happens! The sauce is the heart of this dish, bringing all that creamy, tangy, and spicy goodness together.

1. In a large mixing bowl, combine the softened cream cheese, ranch dressing, and hot sauce.
2. Use a whisk or hand mixer to blend everything together until smooth and creamy.
3. Stir in the shredded cooked chicken until it’s fully coated in the sauce.
4. Add ½ cup of the shredded mozzarella cheese and mix it in. This gives an extra melty layer inside the pasta bake.

At this point, the smell alone is enough to get your mouth watering! But we’re not done yet.

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STEP 4: COMBINE THE PASTA AND SAUCE

Now it’s time to bring everything together.

1. Pour the cooked pasta into the buffalo chicken mixture.
2. Gently stir everything together, making sure every piece of pasta is coated in that creamy, spicy sauce.

Trust me, the combination of creamy ranch, spicy buffalo sauce, and cheesy goodness makes this pasta irresistible!

STEP 5: ASSEMBLE THE CASSEROLE

Now that everything is mixed, let’s layer it up in the casserole dish.

1. Spoon the buffalo chicken pasta mixture into the greased 8-inch casserole dish.
2. Spread it out evenly so that the sauce, chicken, and pasta are perfectly distributed.

At this stage, it’s already looking delicious—but we’re about to take it over the top with cheese.

STEP 6: ADD THE CHEESY TOPPING

To get that irresistibly gooey, cheesy topping, do the following:

1. In a small bowl, mix the remaining 1 cup mozzarella cheese and ½ cup cheddar cheese.
2. Sprinkle this cheese blend evenly over the pasta.

The combination of mozzarella and cheddar creates the perfect balance of melty goodness and sharp, tangy flavor!

Welcome back! By now, your Buffalo Chicken Pasta Bake is all prepped and ready for the oven. You’ve got tender pasta coated in a creamy, spicy buffalo sauce, all nestled in a baking dish just waiting for that final touch—melting, bubbly cheese.

In this part, we’re going to finish off the baking process, go over some pro tips to make it even better, and explore ways to customize the dish to your liking. Let’s get baking!

STEP 7: BAKE UNTIL GOLDEN AND BUBBLY

Now that your pasta is assembled and topped with a generous layer of shredded cheese, it’s time to get it in the oven.

1. Place the casserole dish in the preheated oven at 375°F (190°C).
2. Bake for 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

If you love extra crispy cheese, you can turn on the broiler for the last 2-3 minutes of baking. Just keep a close eye on it to make sure it doesn’t burn.

STEP 8: ADD THE FINAL TOUCHES

Once your Buffalo Chicken Pasta Bake is perfectly baked, it’s time to add the finishing touches.

1. Remove the casserole from the oven and let it sit for about 5 minutes before serving. This helps the flavors settle and makes it easier to scoop.
2. Sprinkle sliced green onions on top for a pop of freshness and color.
3. If you love extra heat, drizzle some additional hot sauce over the top.
4. Want even more ranch flavor? A light drizzle of ranch dressing is a great finishing touch.

At this point, the cheesy goodness, creamy sauce, and bold buffalo flavors are calling your name!

SERVING SUGGESTIONS

Buffalo Chicken Pasta Bake is incredibly satisfying on its own, but if you want to round out the meal, here are a few great serving ideas:

• Side Salad: A crisp, refreshing salad with ranch or blue cheese dressing balances out the heat.
• Garlic Bread: Because who doesn’t love a buttery, garlicky side to scoop up every last bite?
• Roasted Veggies: Roasted carrots, broccoli, or asparagus add some extra nutrition and flavor.
• Celery and Carrot Sticks: If you love buffalo wings, you know these are a must-have on the side.

CUSTOMIZATION IDEAS

One of the best things about this recipe is how easy it is to customize. Here are some fun ways to switch it up:

Make It Extra Spicy

• Add more hot sauce to the sauce mixture.
• Sprinkle in some red pepper flakes.
• Use pepper jack cheese instead of mozzarella.

Make It Creamier

• Stir in 1/2 cup of sour cream or Greek yogurt for an even richer texture.
• Add an extra ½ cup of shredded cheese to the sauce.

Low-Carb or Keto Version

• Swap the pasta for steamed cauliflower or zucchini noodles.
• Use a low-carb ranch dressing and hot sauce with no added sugar.

Add Extra Protein

• Stir in crumbled bacon for a smoky twist.
• Add extra shredded chicken to make it even heartier.

Switch Up the Cheese

• Try a mix of blue cheese crumbles and mozzarella for a more classic buffalo wing flavor.
• Use sharp cheddar for a stronger, tangy cheese profile.

STORAGE & REHEATING TIPS

If you have leftovers (which is rare because this dish is so good), here’s how to store and reheat them properly.

Refrigerator:

• Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer:

• Freeze portions in a freezer-safe container for up to 2 months.
• Thaw in the fridge overnight before reheating.

Reheating:

• Oven: Place in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until warmed through.
• Microwave: Heat in 30-second intervals, stirring in between to ensure even heating.
• Stovetop: Reheat over medium-low heat, adding a splash of milk or broth to keep it creamy.

By now, your Buffalo Chicken Pasta Bake is out of the oven, golden, bubbly, and ready to be devoured. Whether you’re enjoying it fresh or saving some for later, I want to make sure you have all the tips and tricks to get the most out of this dish.

In this final section, we’ll tackle some frequently asked questions, troubleshooting tips, and ideas for making this dish even better next time.

FREQUENTLY ASKED QUESTIONS

1. CAN I MAKE THIS AHEAD OF TIME?

Yes! You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, remove it from the fridge, let it sit at room temperature for about 15 minutes, and then bake as directed.

If you want to freeze it for later, assemble the dish, cover it with foil, and freeze for up to 2 months. When you’re ready to bake, thaw it in the fridge overnight and bake as usual.

2. WHAT’S THE BEST TYPE OF CHICKEN TO USE?

The best option is shredded rotisserie chicken because it’s tender, flavorful, and super convenient. You can also use:

• Leftover grilled or baked chicken – just shred it up!
• Canned chicken – drain and shred it before mixing into the sauce.
• Boiled chicken breasts – cook, shred, and season before adding.

3. HOW DO I ADJUST THE SPICE LEVEL?

If you love extra heat, try adding:

• More hot sauce
• Cayenne pepper to the sauce
• Pepper jack cheese instead of mozzarella

If you prefer milder flavors, reduce the hot sauce to ¼ cup and add more ranch dressing or sour cream to mellow it out.

4. WHAT CAN I USE INSTEAD OF RANCH DRESSING?

If you’re not a fan of ranch, you can swap it for:

• Blue cheese dressing for a tangier, more traditional buffalo flavor
• Sour cream or Greek yogurt for a lighter, less tangy option
• Alfredo sauce for a creamy, non-ranch variation

5. WHAT’S THE BEST WAY TO REHEAT LEFTOVERS?

To keep it creamy when reheating:

• Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes.
• Microwave: Heat in 30-second intervals, stirring between each, to prevent it from drying out.
• Stovetop: Add a splash of milk or broth to bring back the creaminess and reheat on medium-low heat.

6. CAN I USE A DIFFERENT TYPE OF PASTA?

Absolutely! While penne is great for holding onto the sauce, you can also use:

• Rotini – great for trapping all the cheesy sauce
• Elbow macaroni – makes it feel a little like buffalo mac and cheese
• Bowtie (farfalle) – adds a fun shape and works well with the creamy sauce
• Gluten-free pasta – swap for your favorite gluten-free variety

7. HOW CAN I MAKE THIS A HEALTHIER VERSION?

If you’re looking for a lighter option, try:

• Swapping pasta for cauliflower or zucchini noodles
• Using Greek yogurt instead of cream cheese
• Choosing a low-fat ranch dressing
• Adding more veggies like spinach or bell peppers for extra nutrients

FINAL THOUGHTS: WHY YOU’LL LOVE THIS RECIPE

Buffalo Chicken Pasta Bake isn’t just a meal—it’s a flavor-packed, cheesy, comforting dish that’s perfect for any occasion. Whether you’re making it for a weeknight dinner, meal prep, or game-day feast, this recipe will be a guaranteed hit.

Here’s why this dish is a must-try:
✔ Easy to make – Everything comes together quickly with simple ingredients.
✔ Customizable – Make it as mild or as spicy as you like.
✔ Great for leftovers – It tastes just as good the next day.
✔ Crowd-pleaser – Everyone loves a cheesy, buffalo-flavored pasta bake!

Buffalo Chicken Pasta Bake

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• Author: Andrew Recipes
• Total Time: 30 minutes

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Description

A spicy, creamy, and cheesy pasta bake packed with bold buffalo flavor! Perfect for a quick and easy comfort meal.

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Ingredients

Scale 1x2x3x

✅ For the Pasta:

• 2 cups (8 ounces) uncooked penne pasta (or substitute with cooked cauliflower for a low-carb option)
• Water for boiling
• Salt for pasta water
• 1 teaspoon olive oil (to prevent sticking)

✅ For the Sauce:

• 8 ounces cream cheese, softened
• ¾ cup ranch dressing
• ⅓ cup hot sauce (Frank’s RedHot recommended)
• 2 cups shredded cooked chicken (or 1 – 12.5 ounce can chunk chicken breast, drained)

✅ For the Topping:

• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup shredded cheddar cheese
• Green onions, for garnish

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Instructions

1️⃣ Preheat the Oven:

Set your oven to 375°F (190°C). Lightly spray an 8-inch casserole dish with nonstick spray.

2️⃣ Cook the Pasta:

Bring a pot of salted water to a boil and cook the penne pasta according to package directions until al dente.

Drain and toss with 1 teaspoon of olive oil to prevent sticking.

3️⃣ Prepare the Sauce:

In a large bowl, mix together the cream cheese, ranch dressing, and hot sauce until smooth and creamy.

Stir in the shredded cooked chicken and ½ cup of the mozzarella cheese.

4️⃣ Assemble the Casserole:

Add the cooked pasta to the cream cheese mixture and stir until everything is well coated.

Spoon the mixture into the prepared baking dish.

5️⃣ Add the Cheese Topping:

Mix the remaining 1 cup mozzarella cheese and ½ cup cheddar cheese together, then sprinkle evenly over the pasta.

6️⃣ Bake the Pasta:

Bake for 20 minutes, or until the cheese on top is melted and bubbly.

7️⃣ Garnish & Serve:

Remove from the oven and garnish with sliced green onions.

Drizzle with extra hot sauce or ranch dressing if desired.

Serve immediately and enjoy!

Notes

✅ Protein Options: Use rotisserie chicken for extra flavor or canned chicken for convenience.
✅ Low-Carb Swap: Substitute pasta with roasted cauliflower florets for a keto-friendly version.
✅ Extra Heat: Add a sprinkle of red pepper flakes or more hot sauce for a spicier kick.
✅ Make It Crispy: Top with buttered panko breadcrumbs for a crunchy texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4-6