Buffalo Chicken Dip Pasta Recipe

This creamy, cheesy Buffalo Chicken Dip Pasta is made with shredded chicken, Frank’s RedHot sauce, and tender penne, and ready in just 35 minutes. The sauce clings to every noodle, delivering that classic game-day flavor in a comforting dinner format. I love making this when I crave wings but need a full, hearty meal for the family.

Why This Classic Works

Combining two favorites into one dish ensures you get the comfort of pasta with the bold zest of wings. The cream cheese acts as a perfect binder, balancing the heat from the hot sauce so it is spicy but not overwhelming.

Using rotisserie chicken allows this meal to come together in minutes while tasting like it simmered for hours. I used to serve the dip and pasta separately, but realized mixing them creates a far more satisfying main course that feels like a restaurant-quality indulgent treat.

Buffalo Chicken Dip Pasta Ingredients

• 16 oz Penne or rotini pasta
• 2 cups Cooked chicken, shredded (rotisserie works best)
• 8 oz Cream cheese, softened
• 3/4 cup Buffalo wing sauce (Frank’s RedHot is standard)
• 1/2 cup Ranch dressing
• 1/2 cup Chicken broth or reserved pasta water
• 2 cups Shredded cheddar cheese (or mozzarella mix)
• 1/4 cup Green onions, sliced

How To Make Buffalo Chicken Dip Pasta

1. Boil the pasta: Cook the penne in a large pot of salted water according to package directions until al dente, then drain while reserving half a cup of the starchy water.
2. Create the sauce: In a large pot or deep skillet over medium heat, whisk together the softened cream cheese, buffalo sauce, ranch dressing, and broth until the mixture is completely smooth and creamy.
3. Combine the mixture: Stir the shredded chicken and cooked pasta into the sauce, tossing gently until every noodle is evenly coated and the dish is heated through.
4. Bake the dish: Transfer the mixture to a 9×13 inch baking dish, top generously with shredded cheddar cheese, and bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbly.

Recipe Tips

• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grating a block of cheddar yourself results in a much gooier, stretchier topping.
• Control the heat: If you are sensitive to spice, swap the buffalo sauce for a mild wing sauce or increase the amount of ranch dressing slightly to cool it down.
• Don’t overcook the pasta: Since the pasta bakes in the oven for 20 minutes, drain it while it still has a slight bite (al dente) so it doesn’t become mushy in the final dish.

What To Serve With Buffalo Chicken Pasta

Since this dish is rich and spicy, I like to serve it with crisp, cooling sides like celery sticks and carrots with a side of blue cheese dressing. A simple green salad with a vinaigrette also helps cut through the heaviness of the cheese and cream sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk to loosen the sauce, as it will thicken significantly when cold. Freezing is not recommended because the cream cheese sauce may separate and become grainy upon thawing.

FAQs

• Can I use blue cheese instead of ranch?
  Yes, absolutely. If you prefer the funkier taste of blue cheese with your buffalo chicken, substitute the ranch dressing with blue cheese dressing or crumble actual blue cheese into the sauce.
• Is this dish very spicy?
  It has a medium kick similar to mild-medium wings. The cream cheese and ranch dilute the heat significantly, making it family-friendly for older kids, but you can use mild buffalo sauce to be safe.
• Can I make this ahead of time?
  You can assemble the pasta and sauce in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.

Nutrition

• Calories: 545 kcal
• Total Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 1150mg
• Total Carbohydrate: 46g
• Protein: 30g

Try More Recipes:

• Creamy Buffalo Parmesan Garlic Chicken Pasta Recipe
• Garlic Parmesan Chicken Pasta Bake Recip
• Chicken Bacon Ranch Pasta Salad Recipe

Buffalo Chicken Dip Pasta

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Buffalo Chicken Dip Pasta combines creamy textures, tender rotisserie chicken, and spicy Frank's RedHot for a 35-minute dinner perfect for weeknights. This easy casserole captures all the flavor of the classic appetizer in a satisfying main dish.

Ingredients

• 16 oz Penne or rotini pasta

• 2 cups Cooked chicken, shredded (rotisserie works best)

• 8 oz Cream cheese, softened

• 3/4 cup Buffalo wing sauce (Frank’s RedHot is standard)

• 1/2 cup Ranch dressing

• 1/2 cup Chicken broth or reserved pasta water

• 2 cups Shredded cheddar cheese (or mozzarella mix)

• 1/4 cup Green onions, sliced

Directions

• Boil the pasta: Cook the penne in a large pot of salted water according to package directions until al dente, then drain while reserving half a cup of the starchy water.
• Create the sauce: In a large pot or deep skillet over medium heat, whisk together the softened cream cheese, buffalo sauce, ranch dressing, and broth until the mixture is completely smooth and creamy.
• Combine the mixture: Stir the shredded chicken and cooked pasta into the sauce, tossing gently until every noodle is evenly coated and the dish is heated through.
• Bake the dish: Transfer the mixture to a 9×13 inch baking dish, top generously with shredded cheddar cheese, and bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbly.