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Easy Creamy Buffalo Chicken Pasta Bake Recipe

Easy Creamy Buffalo Chicken Pasta Bake

A creamy, spicy, cheesy pasta casserole made with shredded chicken, Buffalo wing sauce, ranch dressing, and two kinds of cheese. This easy dinner serves 6 and bakes until hot, bubbling, and golden on top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces Short pasta such as penne or rotini
  • 3 cups Cooked shredded chicken
Creamy Buffalo Sauce
  • 8 ounces Softened cream cheese
  • 1 cup Buffalo wing sauce
  • 1/2 cup Ranch dressing
  • 1/2 cup Sour cream or plain Greek yogurt
  • 1/2 cup Chicken broth or milk, as needed
Seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
Cheese Topping
  • 1 cup Shredded mozzarella cheese
  • 1 cup Shredded cheddar or Monterey Jack cheese
Optional Garnishes
  • 2 green onions Sliced green onions
  • As desired Crumbled blue cheese and chopped celery

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Boil the pasta in salted water until it is just shy of al dente, about 1 to 2 minutes less than the package directions. Drain well.
  3. Combine softened cream cheese, Buffalo sauce, ranch dressing, sour cream or Greek yogurt, garlic powder, and onion powder in a large saucepan or mixing bowl. Stir until smooth, adding chicken broth or milk if the sauce needs loosening.
  4. Mix the drained pasta and shredded chicken into the creamy Buffalo sauce until everything is evenly coated.
  5. Transfer the mixture to the prepared baking dish and sprinkle the mozzarella and cheddar evenly over the top.
  6. Bake uncovered for 20 to 25 minutes, until the casserole is hot and bubbling and the cheese is melted. Rest for 5 minutes before serving.
  7. Garnish with sliced green onions, blue cheese, extra Buffalo sauce, or chopped celery if desired.

Notes

Cook the pasta slightly underdone so it finishes cooking in the oven without becoming mushy. Soften the cream cheese before mixing, and stir the sauce until completely smooth. Store leftovers covered in the refrigerator and reheat gently with a splash of milk or broth.