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

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Instructions

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