If you love the fiery zip of buffalo wings but crave the comfort of a creamy, cheesy pasta dish, you’re about to meet your new favorite dinner! This Buffalo Chicken Pasta Bake brings together tender pasta, juicy shredded chicken, and a luxuriously spicy sauce, all blanketed under a bubbling layer of melted cheese. Every bite is a harmony of flavors: tangy, creamy, spicy, and oh-so-satisfying. Whether you’re feeding a hungry family or spicing up your weeknight dinner rotation, this dish guarantees empty plates and happy hearts!
Ingredients You’ll Need
This recipe uses just a handful of kitchen staples, but every ingredient plays a huge role in building big, bold flavor in your Buffalo Chicken Pasta Bake. From the tender pasta and juicy chicken to the zippy buffalo sauce and two kinds of gooey cheese, each element brings something special to the table.
- 12 ounces penne pasta: The perfect base for holding onto all that creamy, spicy sauce. Feel free to swap for rigatoni or rotini!
- 2 cups cooked and shredded chicken breast: Rotisserie chicken is a speedy shortcut, but any leftover chicken will work.
- 1 tablespoon olive oil: For sweating the onions and bringing out their sweetness.
- 1/2 cup diced onion: Adds an aromatic base and subtle sweetness that balances the heat.
- 2 cloves garlic, minced: Just a hint for depth—fresh garlic makes a world of difference.
- 1 cup buffalo wing sauce: The star of the show! Adjust to your preferred heat level.
- 1/2 cup ranch dressing: Creamy, herby, and perfect for mellowing the spicy buffalo kick.
- 1/2 cup sour cream: Makes the sauce rich, silky, and impossibly luscious.
- 1/2 teaspoon salt: Rounds out all the flavors.
- 1/4 teaspoon black pepper: A touch of warmth and a classic finishing note.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully for that gooey, stretchy top.
- 1/2 cup shredded cheddar cheese: Brings sharp, bold flavor and vibrant color.
- 2 tablespoons chopped green onions (optional): The fresh, colorful finishing touch—adds brightness and crunch.
- Nonstick cooking spray: Keeps everything from sticking and makes cleanup a breeze.
How to Make Buffalo Chicken Pasta Bake
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F. Grab your trusty 9×13-inch baking dish and spritz it with a little nonstick cooking spray. This step will guarantee an easy release later and simplify your cleanup (never a bad thing on busy nights!).
Step 2: Cook the Pasta
Bring a big pot of salted water to a boil, then drop in your penne pasta. Cook it just until al dente—it’ll finish softening while baking, so you want it to have some bite now. Drain the pasta and set it aside.
Step 3: Sauté Aromatics
Heat the olive oil in a large skillet over medium. Add the onion and cook, stirring occasionally, until it’s soft and translucent (about 3 to 4 minutes). Toss in the garlic and let it sizzle for about 30 seconds—just enough to become fragrant but not browned.
Step 4: Build the Sauce
Stir the shredded chicken into the skillet along with buffalo sauce, ranch dressing, sour cream, salt, and pepper. Mix it all together, letting the chicken warm and the sauce blend into a creamy, spicy dream. Make sure everything is evenly coated and heated through—it should already smell irresistible at this point!
Step 5: Combine Chicken and Pasta
Add the drained pasta right into the skillet and fold gently to coat every piece in that savory buffalo cream sauce. If your skillet is small, combine everything in a large bowl instead. Don’t leave any sauce behind!
Step 6: Assemble the Bake
Spoon the buffalo chicken pasta mixture into your prepared baking dish. Scatter the mozzarella and cheddar cheeses evenly over the top—don’t be shy! This cheesy blanket will bake into golden, melty perfection.
Step 7: Bake and Finish
Slide the dish into the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbling around the edges. Once baked, let the Buffalo Chicken Pasta Bake sit for at least 5 minutes before serving. This rest lets the sauce thicken and makes for neater slices.
How to Serve Buffalo Chicken Pasta Bake
Garnishes
A sprinkle of chopped green onions over the hot, bubbly pasta adds a fresh pop of flavor and color. You could also toss on a few crumbles of blue cheese if you’re craving an extra punch. For those who like it hot, a drizzle of extra buffalo sauce or a dusting of cracked black pepper makes each plate perfectly customizable!
Side Dishes
Buffalo Chicken Pasta Bake shines alongside crisp, refreshing side salads (think ranch or blue cheese dressing) to balance the richness. Garlic bread or buttery rolls will help mop up every last bit of creamy sauce, and roasted veggies like broccoli or carrots add a wholesome crunch to your meal.
Creative Ways to Present
For a fun twist, serve this bake in individual ramekins for mini casseroles at parties, or spoon it into hollowed-out bread bowls for an over-the-top dinner surprise. If your crowd loves toppings, set up a garnish bar with chopped chives, jalapeños, or crushed tortilla chips so everyone can build their ultimate Buffalo Chicken Pasta Bake!
Make Ahead and Storage
Storing Leftovers
Got extra Buffalo Chicken Pasta Bake? Let it cool to room temperature, then cover tightly and refrigerate for up to 4 days. The flavors continue to mingle and deepen, making leftovers just as crave-worthy the next day.
Freezing
You can absolutely freeze this dish! After baking and cooling, portion the Buffalo Chicken Pasta Bake into airtight freezer containers. It’ll keep for up to 2 months. To save time, freeze individual servings for grab-and-go lunches or dinners on busy nights.
Reheating
For best results, reheat refrigerated leftovers in a 350°F oven, covered with foil, until warmed through. If you’re in a rush, the microwave works too—just heat in short bursts and stir often. For frozen portions, thaw overnight in the fridge before reheating for the ultimate creamy, cheesy pasta.
FAQs
Can I use a different type Main Course
Absolutely! While penne is a classic choice for Buffalo Chicken Pasta Bake, any sturdy shape like ziti, rigatoni, or even shells will work beautifully. Just be sure to cook until al dente so the pasta holds up in the oven.
How spicy is this dish?
The spice level depends on your buffalo wing sauce and how much you use. If you’re sensitive to heat, start with less sauce or choose a mild variety—you can always add a dash more before serving if you want extra kick!
Can I make this dish ahead of time?
Definitely! Assemble the unbaked Buffalo Chicken Pasta Bake, cover tightly, and refrigerate for up to 24 hours. When ready to eat, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
What’s the best way to shred chicken for this recipe?
If you’re cooking chicken at home, poach or bake breasts and let them cool slightly before shredding with two forks. Or, save time by using rotisserie chicken—just remove the skin and bones and shred.
Can I swap ranch dressing for blue cheese?
Yes, blue cheese dressing is a bold, tangy alternative that pairs beautifully with buffalo flavors. Try it if you love that signature buffalo-wing combo!
Final Thoughts
If you’re dreaming of comfort food with a spicy twist, look no further than this easy, crowd-pleasing Buffalo Chicken Pasta Bake. It’s hearty, cheesy, endlessly customizable, and perfect for any gathering—or just a weeknight treat. Give it a try and see why it’s sure to become a beloved staple at your table!
Print
Buffalo Chicken Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Satisfy your cravings with this delicious Buffalo Chicken Pasta Bake. Tender pasta coated in a creamy, tangy buffalo sauce, mixed with shredded chicken, and topped with gooey melted cheese. It’s a comforting and flavorful dish that’s perfect for a family dinner or gathering.
Ingredients
Pasta:
- 12 ounces penne pasta
Chicken Mixture:
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions (optional)
Others:
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta according to package instructions, drain, and set aside.
- Prepare Chicken Mixture: In a skillet, sauté onion and garlic in olive oil. Add chicken, buffalo sauce, ranch dressing, sour cream, salt, and pepper. Mix in cooked pasta.
- Assemble and Bake: Transfer the mixture to the baking dish, top with cheeses, and bake for 20–25 minutes until bubbly.
- Serve: Let it rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
- You can use blue cheese dressing for a different flavor.
- Rotisserie chicken is a time-saving option.
- Adjust the buffalo sauce to suit your spice preference.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
