Buffalo Chicken Pasta Bake Recipe

This creamy, cheesy Buffalo Chicken Pasta Bake is made with tender shredded chicken, zesty buffalo sauce, and rotini, ready in just 40 minutes. The rich sauce bubbling around the golden cheese crust ensures every noodle gets coated in spicy goodness. I rely on this recipe whenever I have leftover rotisserie chicken and need a quick crowd-pleaser.

Why This Classic Works

I used to just toss chicken in hot sauce and throw it in the pan, but the pasta often ended up dry and the oil separated during baking. I learned that creating a proper base by whipping softened cream cheese with the buffalo sauce and ranch first is essential.

This method emulsifies the sauce so it stays thick and creamy while coating the pasta evenly during the bake. Using textured noodles like rotini or penne also helps trap those pockets of spicy cheese sauce better than smoother pasta shapes.

Buffalo Chicken Pasta Bake Ingredients

• 16 oz (450g) dried penne or rotini pasta
• 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
• 8 oz (225g) cream cheese, softened
• 3/4 cup buffalo wing sauce (Frank’s RedHot recommended)
• 1/2 cup ranch dressing
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 1/4 cup green onions, sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

How To Make Buffalo Chicken Pasta Bake

1. Prep Equipment: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
2. Boil Pasta: Cook the pasta in a large pot of salted boiling water for 1-2 minutes less than the package directions imply for al dente texture.
3. Mix Sauce: While pasta cooks, whisk the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder in a large bowl until smooth.
4. Combine Elements: Add the shredded chicken and the drained cooked pasta to the bowl with the sauce, tossing until everything is thoroughly coated.
5. Assemble Dish: Pour the pasta mixture into the prepared baking dish and spread it into an even layer with a spatula.
6. Top and Bake: Sprinkle the remaining cheddar and mozzarella cheese evenly over the top, then bake for 20 minutes until the cheese is bubbly and slightly browned.

Recipe Tips

• Undercook the pasta: Since the noodles continue cooking in the oven, drain them while they still have a firm bite to avoid a mushy casserole.
• Soften the cream cheese: If your cream cheese is cold, the sauce will be lumpy; microwave it for 15-20 seconds to ensure it blends smoothly with the buffalo sauce.
• Shred cheese manually: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting into that gooey, stretchy layer you want.

What To Serve With Buffalo Chicken Pasta Bake

I usually serve this heavy dish with crunchy celery sticks and a side of blue cheese dip to mimic the traditional wing experience. A crisp green salad with a simple vinaigrette also works well to cut through the richness of the cheese and cream.

How To Store

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. You can also freeze the unbaked casserole for up to 2 months; just thaw it completely in the fridge before baking as directed.

FAQs

• Can I use raw chicken for this recipe? No, the bake time is too short to safely cook raw meat. You must poach, bake, or pan-fry your chicken breasts or thighs before shredding them for the pasta mix.
• Can I substitute blue cheese dressing for ranch? Absolutely, if you prefer a funkier kick, swap the ranch dressing for an equal amount of chunky blue cheese dressing.
• How do I make it less spicy? Reduce the buffalo sauce to 1/2 cup and increase the ranch dressing or add a splash of heavy cream to mellow out the heat.

Nutrition

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 1150mg
• Total Carbohydrate: 45g
• Protein: 28g

Try More Recipes:

• Chicken Bacon Ranch Pasta Salad Recipe
• Buffalo Chicken Pasta Recipe
• Buffalo Wild Wings Parmesan Garlic Chicken Pasta Recipe

Buffalo Chicken Pasta Bake

Recipe by Emily Mitchell

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Buffalo Chicken Pasta Bake tangy spicy creamy shredded chicken 40 minutes weeknight dinner. The rich blend of melted cheddar, zesty buffalo sauce, and tender pasta makes this a hearty meal. Perfect for using up rotisserie chicken.

Ingredients

• 16 oz (450g) dried penne or rotini pasta

• 3 cups cooked chicken, shredded (about 1 rotisserie chicken)

• 8 oz (225g) cream cheese, softened

• 3/4 cup buffalo wing sauce (Frank’s RedHot recommended)

• 1/2 cup ranch dressing

• 2 cups shredded sharp cheddar cheese, divided

• 1 cup shredded mozzarella cheese

• 1/4 cup green onions, sliced

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

Directions

• Prep Equipment: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
• Boil Pasta: Cook the pasta in a large pot of salted boiling water for 1-2 minutes less than the package directions imply for al dente texture.
• Mix Sauce: While pasta cooks, whisk the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder in a large bowl until smooth.
• Combine Elements: Add the shredded chicken and the drained cooked pasta to the bowl with the sauce, tossing until everything is thoroughly coated.
• Assemble Dish: Pour the pasta mixture into the prepared baking dish and spread it into an even layer with a spatula.
• Top and Bake: Sprinkle the remaining cheddar and mozzarella cheese evenly over the top, then bake for 20 minutes until the cheese is bubbly and slightly browned.