This Buffalo Chicken Pasta Bake combines the bold, spicy flavor of buffalo chicken with cheesy pasta comfort food. Tender noodles are tossed with a creamy buffalo ranch sauce, shredded chicken, and plenty of melty cheese, then baked until golden and bubbly.
It’s the ultimate weeknight dinner or party dish—spicy, cheesy, hearty, and guaranteed to be a crowd-pleaser. If you love buffalo chicken dip, you’ll fall in love with this pasta bake.
Ingredients
- 12 oz penne pasta (or any short pasta)
- 3 cups cooked shredded chicken
- 1 cup buffalo wing sauce (adjust to spice preference)
- 1 cup ranch dressing (or blue cheese dressing)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese (divided)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
- 2 green onions, sliced (for garnish)
Preparation Steps
Step 1: Cook the Pasta
- Cook pasta in salted boiling water until al dente. Drain and set aside.
Step 2: Make the Sauce
- In a large bowl, mix buffalo sauce, ranch dressing, cream cheese, and sour cream until smooth. Stir in shredded chicken and half of the mozzarella and cheddar cheeses.
Step 3: Combine Pasta and Sauce
- Add cooked pasta to the buffalo chicken mixture. Stir until pasta is fully coated.
Step 4: Assemble the Casserole
- Spread mixture into a greased 9×13-inch baking dish. Top with remaining mozzarella, cheddar, and optional blue cheese.
Step 5: Bake
- Bake uncovered at 375°F (190°C) for 20–25 minutes, until hot and bubbly.
Step 6: Garnish and Serve
- Remove from oven and garnish with sliced green onions. Serve warm.
Variation
- Extra Spicy: Use hot buffalo sauce or add diced jalapeños.
- Loaded Pasta Bake: Stir in corn, spinach, or bell peppers.
- Low-Carb Option: Replace pasta with cauliflower florets.
- BBQ Twist: Swap buffalo sauce with BBQ sauce for smoky flavor.
Cooking Notes
- Rotisserie chicken makes this dish quick and easy.
- Use block cheese and shred it for best melting.
- Let pasta bake rest 5–10 minutes before serving for cleaner slices.
Serving Suggestions
- Pair with garlic bread or a crisp side salad.
- Serve with celery and carrot sticks for a buffalo wing vibe.
- Perfect for game nights, potlucks, or weeknight dinners.
Tips
- Adjust buffalo-to-ranch ratio for spice control.
- For creamy texture, don’t overbake—it should stay moist.
- Store leftovers in the fridge for up to 4 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: ~40 minutes
Nutritional Info (per serving, approx. 8 servings)
- Calories: 460
- Protein: 28g
- Carbs: 28g
- Fat: 26g
- Sodium: 980mg
FAQs
Q1: Can I make Buffalo Chicken Pasta Bake ahead of time?
- Yes, assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Q2: Can I freeze this pasta bake?
- Yes, freeze unbaked casserole for up to 2 months. Bake from frozen, adding 15 minutes.
Q3: Can I make it less spicy?
- Use mild buffalo sauce or mix half buffalo with extra ranch.
Q4: Can I use a different type of pasta?
- Yes, ziti, rigatoni, or rotini work great.
Q5: What’s the best cheese for this dish?
- Mozzarella for melt, cheddar for sharpness, and blue cheese for tangy buffalo flavor.
Conclusion
This Buffalo Chicken Pasta Bake is cheesy, spicy, and comforting—everything you love about buffalo chicken wings baked into a hearty pasta casserole. Perfect for family dinners, parties, or potlucks, it’s a bold and delicious recipe that will quickly become a favorite.