Indulge in the creamy, spicy comfort of a pasta bake that balances tangy buffalo heat with cool ranch creaminess — perfect for weeknights and potlucks alike.
introduction
This Buffalo Chicken Pasta Bake combines tender penne, shredded chicken, and a rich, creamy sauce made from cream cheese, ranch dressing, and buffalo wing sauce. Topped with melty mozzarella and cheddar, it bakes into a bubbly, golden casserole that’s both comforting and full of flavor. It’s an easy, make-ahead dish that feeds a crowd and delivers the beloved flavors of buffalo chicken in a family-friendly pasta form.
why make this recipe
- Fast and simple: Uses pantry staples and cooked chicken for quick assembly.
- Crowd-pleaser: Buffalo flavor appeals to game-day crowds, families, and picky eaters when balanced with ranch and cheese.
- Versatile: Easy to scale up, freeze, or adapt to what you have on hand.
- One-dish meal: Protein, carbs, and cheese all baked together for minimal cleanup.
how to make Buffalo Chicken Pasta Bake
Follow the recipe directions below, then assemble and bake so the sauce fully coats the pasta and chicken and the cheeses melt to a bubbly finish. Use hot, drained pasta so the cream cheese mixture coats evenly. If you’re using leftover chicken, shred or dice it to distribute through the pasta. For extra crisp on top, broil 1–2 minutes at the end while watching carefully.
Ingredients :
- 12 ounce penne pasta
- 2 cup cooked chicken, shredded or diced
- 8 ounce cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo wing sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cup shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 2 tablespoon sliced green onions
- Optional: blue cheese crumbles for topping
Directions :
- Preheat your 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 the penne pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the softened cream cheese, ranch dressing, and buffalo wing sauce. Mix until smooth and creamy.
- Add the garlic powder, onion powder, salt, and pepper to the sauce mixture. Stir well to combine.
- Add the cooked pasta, shredded chicken, and 1 cup of mozzarella cheese to the sauce. Stir until everything is well coated.
- Pour the pasta mixture into the prepared baking dish and spread it out evenly. Top with the remaining 1 cup of mozzarella cheese and the cheddar cheese.
- Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly around the edges.
- Remove from the oven and let it rest for 5 minutes. Garnish with sliced green onions and optional blue cheese. Serve hot.
how to serve Buffalo Chicken Pasta Bake
Serve straight from the baking dish with a fresh green salad or steamed vegetables to cut the richness. Offer extra ranch, blue cheese dressing, or more buffalo sauce on the side for guests who want to adjust the heat. Garnish with chopped green onions or parsley for brightness.
how to store Buffalo Chicken Pasta Bake
- Refrigerator: Cool to room temperature, cover tightly, and store for up to 3–4 days.
- Reheating: Reheat individual portions in the microwave or the whole dish covered with foil at 350°F until warmed through; remove foil at the end to refresh the top.
- Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Buffalo Chicken Pasta Bake
- Use warm pasta when mixing so the sauce coats evenly.
- If cream cheese is stubborn, microwave briefly (10–15 seconds) to soften for easier mixing.
- For extra creaminess, stir in 1/4 cup of milk or sour cream if the sauce seems too thick.
- Leftover rotisserie chicken works great and speeds prep.
- To prevent a soggy top, drain pasta well and avoid over-saucing.
- Broil briefly at the end for a golden, bubbly crust—watch closely to avoid burning.
variation (if any)
- Vegetarian: Swap shredded chicken for cooked cauliflower florets or chickpeas and use a vegetarian buffalo sauce.
- Extra heat: Add chopped jalapeños or more buffalo sauce.
- Ranch swap: Replace ranch with blue cheese dressing for a different tang.
- Pasta swap: Use rigatoni, ziti, or cavatappi for a different texture.
FAQ
Q: Can I make this ahead of time?
A: Yes — assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking cold.
Q: Can I use fresh buffalo sauce instead of bottled?
A: Absolutely. Combine melted butter with hot sauce to taste and use in place of the bottled buffalo wing sauce.
Q: Is there a low-fat option?
A: Use reduced-fat cream cheese and cheeses, and swap full-fat ranch for a lighter dressing. The texture will be slightly less rich but still tasty.
Q: How can I tell when it’s done?
A: The cheese should be fully melted and bubbly around the edges, and the casserole should be heated through (internal temp ~165°F if checked).
Conclusion
If you enjoy a convenient, ready-made option with similar buffalo flavor, consider trying Devour Buffalo Chicken Mac & Cheese at Lowes Foods for a quick alternative or inspiration.
Buffalo Chicken Pasta Bake
Ingredients
Method
- Preheat your 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 the penne pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the softened cream cheese, ranch dressing, and buffalo wing sauce. Mix until smooth and creamy.
- Add the garlic powder, onion powder, salt, and pepper to the sauce mixture. Stir well to combine.
- Add the cooked pasta, shredded chicken, and 1 cup of mozzarella cheese to the sauce. Stir until everything is well coated.
- Pour the pasta mixture into the prepared baking dish and spread it out evenly. Top with the remaining 1 cup of mozzarella cheese and the cheddar cheese.
- Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly around the edges.
- Remove from the oven and let it rest for 5 minutes. Garnish with sliced green onions and optional blue cheese. Serve hot.
