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Buffalo Chicken Pasta Bake - Creamy, Spicy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (penne, rotini, or rigatoni)
  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 1 cup buffalo hot sauce (like Frank’s RedHot), plus more to taste
  • 1/2 cup ranch dressing or blue cheese dressing
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled blue cheese (optional, for topping)
  • 1 tablespoon unsalted butter or olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 1/4 cup chopped green onions or chives (for garnish)
  • 1/2 cup panko breadcrumbs (optional, for crunch)

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the pasta. Boil in salted water until just shy of al dente. Drain and set aside. It will finish cooking in the oven, so don’t overdo it.
  3. Sauté the aromatics. In a large skillet, melt the butter over medium heat. Add garlic and cook for 30–60 seconds until fragrant.
  4. Make the sauce base. Lower the heat and add cream cheese, sour cream (or yogurt), buffalo sauce, ranch or blue cheese dressing, onion powder, and paprika. Stir until smooth and combined. Taste and adjust heat with more buffalo sauce if you like.
  5. Add chicken and cheese. Stir in the shredded chicken, 1 cup mozzarella, and 1/2 cup cheddar. Season with salt and pepper as needed. The sauce should be creamy and slightly loose.
  6. Combine with pasta. Toss the cooked pasta with the sauce until evenly coated. If the mixture seems thick, add a splash of pasta water or milk to loosen.
  7. Assemble the bake. Transfer to the baking dish. Top with the remaining mozzarella and cheddar. Sprinkle crumbled blue cheese if using. For extra crunch, toss panko with a drizzle of olive oil and scatter over the top.
  8. Bake. Bake uncovered for 18–22 minutes, until the cheese is melted and bubbling and the top is lightly golden.
  9. Rest and garnish. Let it sit for 5 minutes to set. Finish with chopped green onions or chives. Add a light drizzle of buffalo sauce for color and kick.
  10. Serve. Scoop into bowls and enjoy while hot. Pair with a crisp salad or celery sticks to echo the wing-night vibe.