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Easy Baked Buffalo Chicken Pasta Recipe

Easy Baked Buffalo Chicken Pasta

Creamy buffalo chicken pasta is mixed on the stovetop, topped with mozzarella and cheddar, and baked until hot and bubbling. It is a hearty 6–8 serving dinner that is especially easy with rotisserie chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces Penne, rotini, or rigatoni
  • 2 cups Cooked shredded chicken
Creamy Buffalo Sauce
  • 8 ounces Cream cheese, softened
  • 1 cup Buffalo wing sauce
  • 1/2 cup Ranch dressing
  • 1/2 cup Sour cream or plain Greek yogurt
Cheese and Seasoning
  • 1 cup Shredded mozzarella
  • 1 cup Shredded sharp cheddar, divided
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Black pepper
Optional Toppings
  • 1/4 cup Crumbled blue cheese
  • 2 tablespoons Sliced green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
  2. Boil the pasta in salted water until just shy of al dente, usually 1–2 minutes less than the package directions. Drain and reserve about 1/2 cup pasta water.
  3. In a large saucepan over low heat, stir together softened cream cheese, buffalo sauce, ranch dressing, sour cream or Greek yogurt, garlic powder, onion powder, and black pepper until smooth.
  4. Add the cooked chicken and drained pasta, then stir in the mozzarella and 1/2 cup of the cheddar. Add reserved pasta water a tablespoon or two at a time if the mixture needs loosening.
  5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar and optional blue cheese evenly over the top.
  6. Bake uncovered for 20–25 minutes, until hot and bubbling. Broil for 1–2 minutes at the end if you want a more browned cheese topping.
  7. Rest the casserole for 5 minutes before serving. Garnish with green onions and offer extra ranch or buffalo sauce at the table.

Notes

Cook the pasta slightly under al dente because it continues cooking in the oven. Buffalo sauces vary in heat and saltiness, so use 3/4 cup for a milder casserole and add more to taste. Refrigerate leftovers in a covered container and reheat gently with a splash of water or milk if needed.