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Buffalo Chicken Pasta Bake

This Buffalo Chicken Pasta Bake combines tender pasta, shredded chicken, creamy ranch and cream cheese, spicy buffalo sauce, and melted cheese. It is an easy, cheesy casserole that comes together in about 40 minutes for a flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Pasta Bake
  • 2 cups whole-wheat high-fiber pasta measured uncooked; Banza pasta or another preferred pasta may be used
  • 10 ounces cooked chicken shredded; approximately 2 cups
  • 6 ounces light cream cheese softened
  • 1/4 cup light ranch dressing
  • 1/2 cup buffalo-style hot sauce such as Frank's RedHot
  • 2/3 cup reduced-fat shredded cheese divided into two 1/3-cup portions
For Preparing the Dish
  • nonstick cooking spray as needed

Equipment

  • 9×13-inch casserole dish
  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula or mixing spoon
  • Nonstick cooking spray
  • Measuring cups

Method
 

Cook the Pasta
  1. Cook the pasta according to the package directions until tender. Drain thoroughly and set aside.
Prepare the Oven and Baking Dish
  1. Preheat the oven to 350°F (175°C).
  2. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
Prepare the Buffalo Chicken Mixture
  1. Add the drained cooked pasta and shredded chicken to a large mixing bowl.
  2. In a separate small bowl, beat together the softened cream cheese, light ranch dressing, and buffalo-style hot sauce with a hand mixer or stand mixer until smooth and creamy.
  3. Add the cream cheese mixture to the pasta and chicken.
  4. Add 1/3 cup of the shredded cheese, reserving the remaining 1/3 cup for the topping.
  5. Stir until the chicken and pasta are evenly coated with the buffalo cream cheese mixture.
Assemble and Bake
  1. Transfer the mixture to the prepared casserole dish and spread it into an even layer.
  2. Bake for 20 minutes.
  3. Remove the casserole from the oven and sprinkle the remaining 1/3 cup shredded cheese evenly over the top.
  4. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted and the filling is hot.
Serve
  1. Remove from the oven and divide the Buffalo Chicken Pasta Bake into 6 servings. Serve warm.

Notes

  • Pasta: The original recipe uses 2 cups of uncooked high-fiber whole-wheat pasta. Banza pasta or another preferred short pasta may also be used.
  • Chicken: Use approximately 10 ounces, or 2 cups, of cooked shredded chicken. Rotisserie chicken is a convenient option.
  • Hot sauce: Frank's RedHot was used in the original recipe, but another buffalo-style hot sauce may be substituted.
  • Cheese: Divide the 2/3 cup shredded cheese evenly, mixing 1/3 cup into the casserole and reserving 1/3 cup for the top.
  • Spice level: For a milder casserole, reduce the buffalo sauce slightly and replace the difference with additional ranch dressing.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat individual portions in the microwave or cover the casserole and warm in a 350°F oven until heated through.
  • Original recipe attribution: The source recipe lists Drizzle as the author.