This Buffalo Chicken Pasta Bake is a creamy, cheesy, and flavorful casserole perfect for busy weeknights.
Packed with protein from shredded chicken and enriched with healthy fats from cheese, it’s a satisfying, fiber-rich dish thanks to penne pasta.
Quick to prepare and easy to customize, this recipe doubles as a convenient meal-prep option for the whole family.
Weeknight Buffalo Chicken Pasta Bake
Equipment
- 1 Large pot (for boiling pasta)
- 1 Large mixing bowl
- 9×13-inch baking pan
- Non-stick cooking spray
- Measuring cups and spoons
- Spatula or mixing spoon
Ingredients
- 12 ounces penne pasta
- 8 ounces cream cheese softened
- 2 tablespoons ranch seasoning mix
- ⅓ cup milk
- ½ cup buffalo sauce divided
- 3 cups cooked shredded chicken
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 3 green onions sliced
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the perfect temperature by the time your pasta mixture is ready.While the oven warms, lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent the casserole from sticking and make cleanup easier later.
- Cook Pasta to Al Dente: Fill a large pot with water and bring it to a boil over high heat.Add a generous pinch of salt to enhance flavor. Once boiling, add 12 ounces of penne pasta and cook according to the package instructions until al dente—tender but still slightly firm to the bite. This is important because the pasta will cook further in the oven. Once cooked, drain the pasta and rinse briefly with warm water to stop the cooking process. Set aside.
- Make the Creamy Buffalo Sauce Base: In a large mixing bowl, combine 8 ounces of softened cream cheese, ⅓ cup milk, 2 tablespoons ranch seasoning mix, and ¼ cup of buffalo sauce. Use a whisk or spatula to stir until the mixture is smooth, creamy, and free of lumps. This will serve as the flavorful base that coats your pasta and chicken, giving the dish its signature creamy-spicy taste.
- Mix Chicken and Pasta: Add 3 cups of cooked, shredded chicken to the creamy buffalo mixture. Stir thoroughly until the chicken is evenly coated. Then, fold in the cooked penne pasta along with half of each cheese—1/2 cup Monterey Jack and 1/2 cup cheddar. Make sure every piece of pasta and chicken is enveloped in the cheesy, spicy sauce.
- Assemble the Casserole: Transfer the pasta, chicken, and sauce mixture into the prepared 9×13-inch baking dish, spreading it evenly with a spatula. Drizzle the remaining 1/4 cup buffalo sauce over the top to intensify the flavor. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese evenly across the surface. This top layer will melt and form a golden, gooey, and slightly spicy crust during baking.
- Bake Until Cheesy and Bubbling: Place the casserole in the preheated oven and bake for 25-30 minutes. The goal is for the cheese on top to fully melt and slightly brown, and for the casserole to be heated through. You should see a bubbling, golden surface with the delicious aroma of buffalo and cheese filling your kitchen.
- Let Rest and Garnish: After baking, remove the casserole from the oven and allow it to rest for 10-15 minutes. This resting period lets the sauce thicken slightly, making it easier to serve and ensuring the flavors meld beautifully. Once rested, sprinkle the sliced green onions over the top for a fresh, vibrant finish that adds a mild, oniony crunch.
- Serve and Enjoy: Scoop portions onto plates or into bowls and enjoy immediately while warm and cheesy. This dish pairs well with a side salad or steamed vegetables for a complete, balanced meal. Leftovers can be stored in an airtight container in the fridge for up to 5 days, making it a great meal-prep-friendly option.
Notes
- Use al dente pasta as it will continue to cook in the oven and maintain a firm, satisfying texture.
- Adjust the buffalo sauce quantity based on your preferred spice level. Mild, medium, or hot sauce all work well.
- Shredded chicken can be rotisserie chicken or leftover cooked chicken, making the recipe quicker and easier.
- For extra creaminess, consider adding ½ cup sour cream or Greek yogurt to the sauce.
- Sprinkle additional cheese or breadcrumbs on top before baking for a crunchy, golden crust.
- Green onions are best added after baking for freshness; you can also use chives for a milder flavor.
Chef’s Secrets for Perfect Flavor
To elevate this Buffalo Chicken Pasta Bake, focus on balancing creamy, cheesy, and spicy elements.
Ensure the cream cheese is softened before mixing to avoid lumps and achieve a smooth sauce.
Stirring the chicken into the sauce before baking ensures every bite is evenly coated.
Using a combination of Monterey Jack and Cheddar adds depth: Monterey Jack melts beautifully, while Cheddar adds sharp flavor.
If you enjoy an extra kick, lightly toast crushed red pepper flakes on top before serving.
Additionally, letting the casserole rest 10-15 minutes after baking allows the flavors to meld and the sauce to thicken, making it easier to portion.
Serving Suggestions for Maximum Enjoyment
This dish shines on its own, but pairing it with light, fresh sides elevates the meal.
A crisp garden salad with lemon vinaigrette or a side of steamed broccoli or green beans adds color, texture, and fiber.
For a heartier option, serve alongside garlic bread or dinner rolls to soak up the cheesy buffalo sauce.
Leftover portions can be reheated for a protein-packed lunch or dinner.
For presentation, sprinkle additional green onions, parsley, or a drizzle of buffalo sauce on top before serving to make the dish visually appealing and flavorful.
Storage Tips for Longer Freshness
Store any leftover Buffalo Chicken Pasta Bake in an airtight container in the refrigerator for up to 5 days.
Reheat individual portions in the microwave or the oven at 350°F (175°C) for 10-15 minutes until warmed through.
If you want to freeze portions, wrap tightly in foil or place in a freezer-safe container for up to 3 months.
When reheating frozen portions, thaw in the fridge overnight and bake until bubbly.
Avoid overcooking during reheating to maintain a creamy texture and prevent the cheese from drying out.
Frequently Asked Questions
1. Can I use different pasta shapes?
Yes! While penne works perfectly, you can use rotini, fusilli, or even elbow macaroni. Just ensure it’s cooked al dente so it doesn’t overcook in the oven.
2. How can I make it less spicy?
Reduce the buffalo sauce or use a milder version. You can also mix in extra cream cheese or sour cream to balance the heat without losing flavor.
3. Can this recipe be made ahead?
Absolutely! Prepare the casserole up to the baking stage, cover it tightly with foil, and refrigerate for up to 24 hours. Bake just before serving for a freshly cooked taste.
4. Can I use pre-shredded cheese?
Yes, pre-shredded cheese works fine, but it may contain anti-caking agents, which can slightly affect melting. For the creamiest texture, shred your own cheese if possible.
5. Is there a vegetarian version?
You can substitute the chicken with roasted cauliflower, chickpeas, or plant-based chicken alternatives. The creamy buffalo sauce and cheeses still make it flavorful and satisfying.
