Buffalo Chicken Pasta Bake
A creamy and tangy one-dish meal combining buffalo wing sauce with cheesy pasta, perfect for busy weeknights and gatherings.
Ingredients
Pasta and Chicken Ingredients
- 12 ounces penne pasta
- 2 cups cooked chicken, shredded or diced (rotisserie is perfect)
Creamy Sauce Ingredients
- 8 ounces cream cheese softened to room temperature
- 1/2 cup ranch dressing
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Cheese and Garnish Ingredients
- 2 cups shredded mozzarella cheese divided
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sliced green onions for garnish
- Optional: blue cheese crumbles for topping
Instructions
Preparation
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain well and set aside.
- In a large bowl, beat the softened cream cheese with ranch dressing and buffalo wing sauce until smooth.
- Stir in garlic powder, onion powder, salt, and pepper. Taste and adjust heat or seasoning.
Combining
- Add cooked pasta, shredded chicken, and 1 cup of mozzarella to the sauce. Stir to coat everything evenly.
- Spread the pasta mixture into the prepared baking dish. Sprinkle the remaining 1 cup mozzarella and the cheddar evenly over the top.
Baking
- Bake for 20 minutes, until cheese is melted and bubbly along the edges.
- If you like a browned top, broil for 1–2 minutes—watch closely.
Serving
- Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and optional blue cheese crumbles. Serve hot.
Notes
Cool leftovers to room temperature, cover, and store in fridge for 3–4 days. For freezing, place in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Use Greek yogurt in place of some ranch to reduce calories.