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.