Buffalo Chicken Pasta Bake is the ultimate comfort food for spice lovers. Tender pasta is tossed with creamy buffalo sauce, shredded chicken, and loads of melted cheese, then baked until golden and bubbly. It’s hearty, flavorful, and has just the right amount of kick to warm you up on any night of the week. Whether you’re feeding a crowd or prepping meals ahead of time, this baked pasta dish delivers big flavor with simple ingredients and minimal effort.
What Makes This Pasta Bake Special?
This dish combines the creaminess of mac and cheese with the bold flavor of buffalo chicken wings. The buffalo sauce brings the heat, while ranch or blue cheese dressing helps mellow it out with a tangy twist. Topped with gooey cheese and baked to perfection, it’s a one-pan wonder that will satisfy your cravings every single time.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 12 oz pasta (penne, rotini, or elbows work great)
- 2 cups cooked shredded chicken
- 1 cup buffalo wing sauce
- ½ cup ranch or blue cheese dressing
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional toppings: green onions, blue cheese crumbles, extra buffalo sauce
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
2. Make the Sauce
In a large skillet or saucepan over medium heat, combine the buffalo sauce, ranch or blue cheese dressing, cream cheese, and garlic powder. Stir until smooth and creamy.
3. Add Chicken and Pasta
Stir in the shredded chicken, then add the cooked pasta. Toss until everything is evenly coated in the buffalo cream sauce. Season with salt and pepper to taste.
4. Assemble the Bake
Preheat your oven to 375°F (190°C). Transfer the buffalo chicken pasta mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and cheddar cheese.
5. Bake and Serve
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving. Garnish with green onions, blue cheese crumbles, or a drizzle of buffalo sauce if desired.
Variations
- Spicier Version: Add diced jalapeños or a dash of cayenne.
- Vegetable Add-In: Mix in sautéed bell peppers, onions, or spinach.
- Protein Boost: Use rotisserie chicken or swap with ground turkey or beef.
- Cheese Swap: Try pepper jack or Monterey Jack for a bolder flavor.
Equipment You’ll Need
- Large pot for boiling pasta
- Skillet or saucepan for sauce
- 9×13-inch baking dish
- Mixing spoon or spatula
- Oven
Nutritional Information (Approx. Per Serving)
- Calories: 480
- Carbohydrates: 35g
- Protein: 28g
- Fat: 26g
- Sugar: 3g
- Fiber: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheat: Microwave or bake at 350°F until warmed through.
My Cooking Experience
This Buffalo Chicken Pasta Bake has quickly become one of my favorite weeknight comfort meals. The heat from the buffalo sauce balanced by the creamy ranch and melty cheese is just perfect. It’s always a hit at potlucks and makes amazing leftovers—if any survive the first round!
Conclusion
Buffalo Chicken Pasta Bake is a cozy, spicy, and incredibly satisfying dish that comes together with ease. It’s everything you love about buffalo wings and cheesy pasta rolled into one bubbling casserole dish. Make it once, and it’ll be on your regular dinner rotation in no time!
buffalo chicken pasta bake
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet or saucepan over medium heat, combine the buffalo sauce, ranch or blue cheese dressing, cream cheese, and garlic powder. Stir until smooth and creamy.
- Stir in the shredded chicken, then add the cooked pasta. Toss until everything is evenly coated in the buffalo cream sauce. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). Transfer the buffalo chicken pasta mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and cheddar cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving. Garnish with green onions, blue cheese crumbles, or a drizzle of buffalo sauce if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheat: Microwave or bake at 350°F until warmed through.
