There are comfort food dishes… and then there’s Buffalo Chicken Pasta Bake. This one’s in a league of its own. If you’re anything like me, you’ve probably had those nights when you can’t decide between spicy Buffalo wings and a cozy bowl of pasta—so why not combine both and call it a win?
This recipe is a creamy, cheesy, spicy casserole that brings together the bold heat of Buffalo sauce with the creamy richness of a baked pasta dish. It’s everything we love about game-day appetizers and weeknight casseroles rolled into one delicious, satisfying dinner. And let me tell you—it’s a crowd-pleaser. Whether you’re feeding the family or making something special for a group of friends, this bake will have people coming back for seconds (and probably thirds).
I actually came across this idea while planning a last-minute potluck dish. I had leftover chicken and a half-full bottle of hot sauce staring at me from the fridge. One wild kitchen experiment later, this dish became a staple in my comfort food rotation. It’s super easy to throw together, and you can tweak it depending on what you have on hand. And honestly? It’s one of those recipes that just works—no matter the season, occasion, or crowd.
Let’s jump right in and get cooking.
Ingredients You’ll Need
2 cups (8 ounces) uncooked penne pasta (or sub cooked cauliflower for a low-carb option)
1 (8-ounce) package cream cheese, softened
¾ cup ranch dressing
⅓ cup hot sauce (like Frank’s Red Hot)
2 cups shredded cooked chicken (or one 12.5-ounce can of chunk chicken breast)
1 ½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
Green onions, for garnish
STEP 1: PREP THE OVEN AND CASSEROLE DISH
First things first, go ahead and preheat your oven to 375°F (190°C). Give an 8-inch casserole dish a quick coat of nonstick spray so that nothing sticks—and so cleanup is super easy later. Trust me, this part saves time.
STEP 2: COOK THE PASTA
Bring a pot of salted water to a boil and cook your penne pasta according to the package instructions—just until al dente. You want it to have a bit of bite since it’ll continue cooking in the oven later. Once it’s drained, toss it with a little olive oil to keep the noodles from sticking together. If you’re going for a low-carb version, you can absolutely swap in cooked cauliflower here. It works surprisingly well and keeps things lighter.
STEP 3: MIX UP THE CREAMY BUFFALO SAUCE
In a large mixing bowl, add your softened cream cheese, ranch dressing, and hot sauce. Stir it all together until smooth. You’re looking for a rich, spicy, creamy mixture that’s going to coat every bite of pasta and chicken. If your cream cheese is still a bit stiff, microwave it for about 10 seconds to soften it up more easily.
STEP 4: COMBINE WITH CHICKEN AND PASTA
Add the cooked, shredded chicken to the bowl with the sauce. Then toss in ½ cup of the shredded mozzarella and all your pasta. Stir it up until everything is evenly coated in that creamy, spicy goodness. At this point, you could probably eat it straight from the bowl (no judgment!), but trust me—it gets even better once it bakes.
Buffalo Chicken Pasta Bake – Cheesy, Spicy, and Perfectly Baked
Alright, now that we’ve got our Buffalo chicken pasta all mixed up and ready to go, it’s time for the best part—baking it until it’s golden, bubbling, and impossible to resist. If you thought it smelled good before it hit the oven, just wait. That cheesy, spicy aroma filling your kitchen? It’s a total game changer.
This next part of the recipe is just as easy and satisfying as the first. And the best part? You can add your own little spin to it. Whether you’re feeding picky eaters, going low-carb, or want to turn up the heat, this recipe is super customizable. Let’s dive in and finish strong.
STEP 5: TRANSFER TO YOUR CASSEROLE DISH
Grab that prepared casserole dish and pour in your pasta and chicken mixture. Use a spatula to spread everything out evenly so you get a nice, consistent bake. You want every bite to have a little bit of everything—pasta, chicken, creamy sauce, and eventually, that melty topping.
STEP 6: ADD THE CHEESE TOPPING
Now for the magic touch—cheese. Sprinkle the remaining mozzarella cheese (that’s 1 cup) evenly over the top of the casserole. Then go in with the shredded cheddar. That blend of cheeses gives you the perfect balance of gooey melt and sharp flavor. Cheddar adds a bit of tang that plays really nicely with the heat of the Buffalo sauce.
Want to make it extra cheesy? No one’s stopping you. You could absolutely add more cheese here, or even throw in a little pepper jack if you like a little more kick.
STEP 7: BAKE UNTIL BUBBLY AND GOLDEN
Slide the casserole dish into your preheated oven and bake at 375°F (190°C) for about 20 minutes. You’re looking for the cheese to melt completely and start bubbling around the edges. If you like a crispier top, you can switch your oven to broil for the last 2–3 minutes—just keep a close eye on it so it doesn’t burn.
STEP 8: GARNISH AND SERVE HOT
Once it’s out of the oven, let it sit for about 5 minutes so it sets up a little. Then sprinkle chopped green onions on top for a pop of color and a fresh bite. If you’re feeling saucy (literally), go ahead and drizzle a little extra Buffalo sauce or ranch dressing right over the top. This isn’t the time to hold back.
Tips, Swaps, and Serving Ideas
Now that your Buffalo Chicken Pasta Bake is ready, let’s talk a few quick ideas to make this dish your own:
Go Low-Carb: Skip the pasta and use cooked cauliflower or even spiralized zucchini. It still gives you that creamy, cheesy satisfaction without the carbs.
Use Rotisserie Chicken: It’s a time-saver and adds great flavor. Plus, it shreds beautifully and soaks up the Buffalo sauce like a dream.
Try Blue Cheese: If you’re a blue cheese lover, you can swap out the ranch for blue cheese dressing—or even sprinkle some crumbles on top before baking.
Add Veggies: Toss in some sautéed onions, bell peppers, or even spinach to sneak in a few extra nutrients.
Make It a Meal Prep Star: This reheats really well, so it’s a great option for lunches throughout the week. Just store it in an airtight container in the fridge for up to 3 days.
Buffalo Chicken Pasta Bake – FAQs & Final Thoughts
By now, your kitchen probably smells amazing, and you’ve got a cheesy, spicy Buffalo Chicken Pasta Bake that’s ready to be devoured. But before we wrap things up, I want to answer some of the most common questions that tend to pop up when making this dish. Whether you’re a first-timer or adding this to your regular dinner rotation, these tips can help you get it just right every time.
Frequently Asked Questions
1. Can I make this Buffalo Chicken Pasta Bake ahead of time?
Absolutely. You can assemble the entire casserole up to a day in advance, cover it tightly, and refrigerate until you’re ready to bake. When you’re ready to cook, just add an extra 5–10 minutes to the baking time since it’s going in cold.
2. Is this dish freezer-friendly?
Yes! This recipe freezes really well. Assemble the dish but don’t bake it—just wrap it tightly in plastic wrap and aluminum foil. When you’re ready to eat, thaw it overnight in the fridge and bake as directed.
3. Can I use different types of pasta?
Totally. Penne works great because it holds the sauce well, but feel free to use rotini, rigatoni, or even elbow macaroni. Just make sure it’s cooked al dente so it doesn’t get too soft when baked.
4. What can I use instead of ranch dressing?
If ranch isn’t your thing, blue cheese dressing is a classic swap that brings more of that traditional Buffalo wing flavor. You can also try a mix of sour cream and a splash of vinegar if you’re in a pinch.
5. How spicy is this dish?
It really depends on the hot sauce you use. Frank’s Red Hot gives it a solid medium heat, but if you want more kick, add a little extra hot sauce or sprinkle in some cayenne pepper. If you’re cooking for kids or spice-sensitive eaters, you can reduce the hot sauce to ¼ cup and it’ll still taste great.
6. What kind of chicken works best?
Rotisserie chicken is my personal favorite—it’s flavorful and already cooked, so it saves time. You can also use leftover grilled chicken, canned chicken, or boil and shred chicken breasts yourself.
7. How long do leftovers last, and how should I reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions for 1–2 minutes or bake at 350°F until warmed through. Add a splash of milk or extra dressing if it seems dry.
Final Thoughts: Why You’ll Love This Buffalo Chicken Pasta Bake
Buffalo Chicken Pasta Bake is more than just a weeknight dinner—it’s the kind of meal that brings comfort, excitement, and just the right amount of heat to the table. It’s rich without being overwhelming, spicy without being too hot, and just cheesy enough to satisfy every comfort food craving.
What I love most about this recipe is how adaptable it is. You can go full classic with penne and ranch, or switch it up with cauliflower and blue cheese for something totally different. No matter how you make it, it always hits the spot—and trust me, it disappears fast.
So whether you’re whipping this up for a quick family dinner, making a double batch for game day, or adding it to your meal prep lineup, you’ve got a recipe here that’s dependable, delicious, and just a little addictive in the best way.
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment, share your favorite variations, or tag it on social if you’re sharing your pasta bake masterpiece. There’s nothing better than a meal that brings people together, and this one does just that—one spicy, creamy, cheesy bite at a time.
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Buffalo Chicken Pasta Bake
Description
This Buffalo Chicken Pasta Bake is the perfect comfort food mashup, combining the zesty kick of Buffalo wings with the creamy indulgence of a baked pasta casserole. It’s rich, cheesy, and has just the right amount of spice to keep things interesting. Whether you’re making it for a weeknight dinner or game day crowd-pleaser, it’s a guaranteed hit that comes together with simple ingredients.
Ingredients
2 cups (8 ounces) uncooked penne pasta (or substitute cooked cauliflower for a low-carb option)
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) and spray an 8-inch casserole dish with nonstick spray.
Cook the penne pasta according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.
In a large mixing bowl, combine the softened cream cheese, ranch dressing, and hot sauce. Stir until the mixture is smooth and well blended.
Add the shredded chicken, ½ cup of the mozzarella cheese, and the cooked pasta to the bowl. Mix everything together until the pasta is well coated.
Transfer the mixture to the prepared casserole dish, spreading it evenly.
Top the pasta with the remaining mozzarella cheese and the shredded cheddar.
Bake in the preheated oven for 20 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and serve hot. Garnish with chopped green onions, and drizzle with extra hot sauce or ranch dressing if desired.
Notes
For added flavor, use rotisserie chicken or grilled chicken breast.
Feel free to swap out ranch dressing with blue cheese dressing for a different twist.
This dish also works great with gluten-free pasta or low-carb substitutes like cauliflower.
Leftovers reheat well and can be stored in the fridge for up to 3 days.
