Buffalo Chicken Pasta Bake

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare yet packed with flavor. The buffalo chicken adds a spicy tang, balanced by creamy cheese and pasta that soaks up every bit of sauce. It’s a great way to use leftover chicken or rotisserie chicken, and baking it gives the dish a wonderful, comforting texture with a golden cheese crust on top. Plus, it’s a crowd-pleaser that can feed a hungry group.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz pasta (penne, rigatoni, or rotini work well)

• 3 cups cooked shredded chicken

• 1 cup buffalo wing sauce

• 1 cup ranch dressing

• 1 (8 oz) block cream cheese, softened

• 2 cups shredded mozzarella cheese, divided

• 1 cup shredded cheddar cheese, divided

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk

• Optional: chopped green onions or parsley for garnish

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

2. I cook the pasta according to package instructions until al dente, then drain and set it aside.

3. While the pasta cooks, I prepare a creamy cheese sauce by melting butter in a saucepan over medium heat. I whisk in the flour and cook for about 1–2 minutes to form a roux.

4. I slowly whisk in the milk and continue stirring until the sauce thickens, about 3–4 minutes.

5. I stir in cream cheese, garlic powder, salt, and pepper until smooth and creamy.

6. I remove the sauce from heat and stir in half of the mozzarella and cheddar cheeses until melted.

7. In a large bowl, I combine the cooked pasta, shredded chicken, buffalo sauce, ranch dressing, and cheese sauce, mixing well to coat everything evenly.

8. I pour the mixture into the prepared baking dish and top it with the remaining mozzarella and cheddar cheeses.

9. I bake it covered with foil for 20 minutes, then uncover and bake for an additional 10 minutes or until the cheese on top is bubbly and golden brown.

10. Before serving, I garnish with chopped green onions or parsley if I want a fresh touch.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Calories per serving: Approximately 600 kcal

Variations

• I sometimes swap ranch dressing for blue cheese dressing for a sharper flavor.

• Adding cooked bacon or diced celery gives extra texture and flavor.

• Using gluten-free pasta makes this recipe gluten-free-friendly.

• For a milder dish, I reduce the buffalo sauce or use a mild wing sauce.

• I’ve also added extra veggies like spinach or bell peppers to boost nutrition.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm individual servings in the microwave or reheat the whole dish in the oven at 350°F, covered with foil to keep it moist.

FAQs

Can I use frozen chicken for this recipe?

Yes, I thaw and shred cooked frozen chicken before mixing it with the sauce.

How spicy is this dish?

It depends on the buffalo sauce I use; I adjust the amount to make it as mild or spicy as I want.

Can I prepare this dish ahead of time?

Absolutely—I assemble it ahead and refrigerate before baking. I just add a few extra minutes to the baking time when cooking.

What type of pasta is best?

I prefer short, tubular pasta like penne or rigatoni because they hold the sauce well.

Can I freeze the leftovers?

Yes, I freeze leftovers in an airtight container for up to 2 months and thaw before reheating.

Conclusion

Buffalo Chicken Pasta Bake is a flavorful, comforting meal I love making when I want cheesy, spicy, and hearty food all in one dish. It’s simple, satisfying, and perfect for feeding family or friends, especially when I’m craving that classic buffalo wing flavor in a new form.