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Creamy Buffalo Chicken Pasta Recipe (40 minutes)

Creamy Buffalo Chicken Pasta is one of our favorite easy cheesy casserole dishes that is a favorite comfort food during hectic weeknights. Shredded chicken in a creamy buffalo sauce is tossed in cooked pasta, then topped with cheese and baked until cheesy perfection.

We love cozy casseroles for dinners like my sloppy joe casserole, million dollar chicken casserole and this beef enchilada casserole.


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A drizzle of ranch dressing and a sprinkle of chopped green onions give this easy casserole the finishing touch to a delicious main dish meal.

I think my teenagers could eat this buffalo chicken recipe on repeat 5x a week!

I love it because it’s quick and easy to make and reheats well in the microwave – if there are an leftovers. Ever seen 16 year old boys eat pasta? 🙂

It’s delicious served with my cheesy stuffed garlic bread as a side dish and makes for a hearty meal any day of the week.

If you love easy casserole recipes, try these next:

Million Dollar Chicken Casserole

Chicken Tater Tot Casserole

Dorito Chicken Casserole

Ingredients & Substitutions

This recipe uses simple ingredients that you can easily find in the grocery store and I will list substitutions below so that you can change it up and make it your own!

Ingredients for buffalo chicken pasta recipe with text overlay.
  • Pasta – we use penne pasta or you can substitute with your favorite pasta shape.
  • Olive oil – use high-quality extra virgin olive oil to cook the shallots.
  • Shallot – adds a sweet flavor or you can subsitute cooking onions in their place.
  • Fresh garlic – fresh garlic for great flavor, or substitute 1 teaspoon of garlic powder.
  • Chicken stock – in a pinch, I sometimes substitute vegetable stock instead.
  • Ranch dressing – use your favorite bottled ranch dressing
  • Cream cheese – we used regular cream cheese, or you can also use light cream cheese
  • Frank’s Red Hot Buffalo Sauce – our favorite!!
  • Cheddar cheese – we love the blend of sharp cheddar and Monterey Jack cheeses.
  • Monterey Jack cheese – you could also subsitute Mozzarella or any of the best cheese for melting.
  • Black pepper
  • Cooked chicken, shredded – you can use leftover chicken or freshly cooked chicken. I like to poach chicken or use shredded rotisserie chicken.
  • Green onions – optional for garnish for individual servings.

Step by Step Instructions – How to make buffalo chicken pasta bake

You can find a full printable recipe card at the bottom of this page. I’ve included some step by step visuals below to help you along the way with each step.

Step 1 – Preheat oven to 375°F. Grease a 9×13-inch casserole dish or spray with non-stick cooking spray.

Step 2 – Shred both cheeses and mix them together in a small bowl and set aside.

Step 3 – Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of paster water.

Step 4 – In a large skillet over medium heat, heat the olive oil and cook shallot and minced garlic for 2 to 3 minutes, until softened.

Step 5 – Reduce heat and stir in the softened cream cheese, black pepper and chicken stock. Stir constantly over low heat until the cream cheese is completely melted into the chicken stock.

Step 6 – Stir in the buffalo sauce and 1/2 cup of ranch dressing until combined.

Step 7 – Stir in 1 cup of the shredded cheeses.

Step 8 – Gently stir in the cooked pasta, reserved pasta water and shredded chicken.

Step 9 – Top with remaining shredded cheese and bake in 375°F oven for 20 to 25 minutes until heated through and cheese is melted.

Serve with buffalo chicken pasta bake topped with chopped onions and drizzle with ranch dressing or blue cheese dressing.

Storage instructions

Store leftovers in an airtight container for 3 to 4 days.

Can I freeze buffalo chicken pasta bake?

Yes! Transfer pasta bake to an airtight freezer container for up to three months. To reheat, thaw overnight in refrigerator, then reheat in 350°F oven for 25 to 30 minutes, covered in foil.

More delicious casserole recipes

Chicken Cobbler

Chicken Hashbrown Casserole

Ground Beef Noodle Casserole

Mexican Chicken Casserole

Chicken Broccoli Rice Casserole

Chicken & Stuffing Casserole

Pepperoni Pizza Casserole

Tuna Noodle Casserole

Chicken Noodle Casserole

Poppyseed Chicken Casserole

Print
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Buffalo chicken pasta on a white plate with a fork.

Easy Creamy Buffalo Chicken Pasta Recipe


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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

Creamy Buffalo Chicken Pasta is one of our favorite easy cheesy casserole dishes that is a favorite comfort food during hectic weeknights. 

Shredded chicken in a creamy buffalo sauce is tossed in cooked pasta, then topped with cheese and baked until cheesy perfection. 

A drizzle of ranch dressing and a sprinkle of chopped green onions give this easy casserole the finishing touch to a delicious main dish meal.


Ingredients

300g pasta (10.5 ounces)

1 Tablespoon olive oil

1 medium shallot, finely chopped

2 cloves garlic, finely chopped

1 cup chicken stock

1/2 cup ranch dressing

8 ounces cream cheese

2 Tablespoons Frank’s Red Hot Original Sauce

1 and 1/2 cups cheddar cheese, shredded (divided)

1 cup Monterey Jack cheese, shredded

1/4 teaspoon pepper

1 pound (450g) cooked chicken, shredded

Serve with

3 green onions, chopped

2 Tablespoons ranch dressing


Instructions

  1. Preheat oven to 375°F.  Lightly grease a 9×13-inch casserole dish or spray with non-stick cooking spray.
  2. Shred both cheeses and mix them together in a small bowl.
  3. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  4. Meanwhile, in a skillet over medium heat, heat the olive oil and cook shallot and garlic for 2 to 3 minutes, until softened.
  5. Reduce heat and stir in softened cream cheese, black pepper and chicken stock.  Stir constantly until cream cheese is completley melted into the stock.
  6. Stir in buffalo sauce and 1/2 cup of ranch dressing until combined.
  7. Stir in 1 cup of the mixed cheeses and stir until combined. (they will melt in the oven)
  8. Gently stir in pasta and reserved pasta water, followed by the cooked chicken.
  9. Transfer to prepared baking dish.
  10. Top with remaining 1 and 1/2 cups of cheese and cook in 375°F oven for 20 to 25 minutes until heated through and cheese is melted.
  11. To serve, sprinkle individual servings with chopped green onions and drizzle with ranch dressing.

Notes

Storage instructions: Store leftovers in an airtight container for 3 to 4 days. 

Freezing instructions:  Transfer pasta bake to an airtight freezer container for up to three months. To reheat, thaw overnight in refrigerator, then reheat in 350°F oven for 25 to 30 minutes, covered in foil. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 583
  • Sugar: 4.4 g
  • Sodium: 776.9 mg
  • Fat: 35.6 g
  • Saturated Fat: 15.6 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 34.1 g
  • Fiber: 1.4 g
  • Protein: 30.5 g
  • Cholesterol: 115.6 mg

One Comment

  1. This buffalo creamy chicken is another excellent pasta casserole dish that the whole family enjoyed. Love the ranch dressing on top really adds to it!!






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