This Buffalo Chicken Pasta is an easy dinner recipe that comes together in a snap! This comforting dinner will have everyone coming back for seconds. The pasta is cooked with creamy buffalo sauce, shredded chicken, and plenty of cheese.
Next time be sure to try the cheesy Chicken Spaghetti Recipe!
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Why you'll love this recipe
✔️ It's easy to make and it's comfort food at its finest.
✔️ It's a great way to use up leftover chicken.
✔️Just like the Air Fryer Buffalo Chicken Bites, this has just the right amount of kick from the buffalo sauce.
Ingredients
For the exact measurements for this easy weeknight dinner, please refer to the printable recipe card at the bottom of this post.
- Cooked pasta - I used penne pasta, but you can use most any type of pasta - bow tie pasta, rigatoni, macaroni, use your favorite!
- salt
- cream cheese
- cream of chicken soup
- sour cream
- evaporated milk
- Frank's Red Hot Buffalo Sauce
- ranch dressing mix
- rotisserie chicken or cooked boneless skinless chicken breast
- fresh mozzarella cheese
- cheddar cheese
- green onions
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 375°F.
- Add the pasta to a pot and cook to al dente, with the salt, then drain.
- While the pasta is cooking add the cream cheese, cream of chicken soup, sour cream, milk, ¼ cup buffalo sauce and ranch mix to a medium mixing bowl and mix well with a whisk.
- Once the pasta has cooked mix with the sauce, chicken, 1 cup of each cheese. Mix well.
- Turn out into a 9x13 baking dish and top with the remaining cheeses.
- Bake in the oven for 30 minutes, until bubbly around the edges.
- Remove from the oven and decorate the top with the remaining buffalo sauce and chopped green onions.
Equipment
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- large pot or dutch oven
- mixing bowl
- 9x13 casserole dish
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FAQ's
Yes, melty mozzarella cheese goes perfectly with buffalo chicken. The mild flavor and creamy texture of the cheese helps to balance out the spicy flavors from the buffalo sauce.
It’s best to add the buffalo sauce to the chicken after it has been cooked. This will ensure that you get an even coating of flavor and prevent the chicken from becoming too dry.
This Buffalo Chicken Pasta should be baked uncovered so that the cheese can get nice and golden brown on top.
This is a great make ahead dish. Prepare all steps until you have topped with cheese, then cover with foil or cling wrap and refrigerate until you’re ready to bake. Uncover and allow to come to room temperature a little before baking as instructed.
Things to know
- Make sure that you cook the pasta noodles to al dente for the best results because it will continue to cook in the oven. Follow the package directions for al dente depending on the brand that you use.
- The chicken can be cooked ahead of time and stored in an airtight container in the refrigerator until ready to use.
- I like to shred my own cheese, I've found that melts better that way. However, the pre-shredded cheese will work just fine too.
- If you have a leftover rotisserie chicken in your fridge, this is the recipe to use it up.
- Don't have cooked chicken on hand? You can use boneless skinless chicken breast that have been poached instead.
- I really like to use penne, rotini, or bow-tie pasta for this creamy buffalo chicken pasta. But, you can use your favorite pasta shape instead.
Variations
- For a healthier option, you can use low fat cream cheese and sour cream. You can also switch up the type of cheese or add in some other vegetables like bell peppers or mushrooms.
- For an extra kick of spice, add extra buffalo sauce to the dish or sprinkle some red pepper flakes or cayenne pepper on top before baking or add a dash of hot sauce.
- If you don't have cream of chicken soup, you can use cream of mushroom or even a combination of both!
- Make this casserole low-carb by using riced cauliflower instead of pasta.
- Add a little blue cheese dressing, onion powder, and garlic powder, if you want to add more flavor.
Storage
- Refrigerate - Once cooled completely cover with plastic wrap or aluminum foil and refrigerate for up to 4 days.
- Freezer - Yes, this dish actually does freeze well. Transfer to a freezer safe container and freeze for up to 3 months.
- Reheat - Reheat in the oven at 350° for about 20 minutes or until heated through. For individual servings, heat up in the microwave.
Related recipes
- Are you looking for a new family favorite pasta dish? If so, next time give this Taco Spaghetti recipe a try.
- Do you love cheesy pasta? This Crockpot Ravioli Lasagna recipe is the ultimate comfort food that's full of flavor and doesn't take a lot of effort to make.
- Frustrated and trying to get your picky eaters to the table? Serve the Cowboy Casserole. It's always a hit!
- If you enjoy trying out new recipes then you will want to add this Chicken Noodle Casserole to your next meal plan. It's creamy, comforting and perfect for chilly nights when you need something hearty.
Serve with
- My family thinks that you can't have a pasta dinner like this one without a side of Air Fryer Garlic Bread. It's crispy, buttery and goes so well with this comfort food dish.
- When you pair a cheesy casserole like this one, with a side of these Steamed Brussel Sprouts you will have an easy busy weeknight meal that your entire family will rave about.
- Turn this buffalo chicken pasta casserole into the perfect weeknight meal when you serve it with these Pan Roasted Vegetables.
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Buffalo Chicken Pasta Bake
Equipment
Ingredients
- 16 ounces penne pasta
- 2 teaspoons salt
- 4 ounces cream cheese room temperature
- 10 ounces cream of chicken soup one can
- ¾ cup sour cream
- ⅓ cup whole milk
- ½ cup Buffalo Sauce divided
- 1 1oz package ranch dressing mix
- 2 cups cooked chicken shredded (or chopped into small pieces)
- 1-½ cups mozzarella cheese freshly grated, divided
- 1-½ cups cheddar cheese freshly grated, divided
- 1 teaspoon green onions chopped (garnish)
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Instructions
- Preheat the oven to 375°F. Spray baking dish with non stick cooking spray, set aside.
- Add the pasta to a pot and cook to al dente, with the salt, then drain.
- While the pasta is cooking add the cream cheese, cream of chicken soup, sour cream, milk, ¼ cup buffalo sauce and ranch mix to a medium mixing bowl and mix well with a whisk.
- Once the pasta has cooked mix with the sauce, chicken, 1 cup of each cheese. Mix well.
- Turn out into a 9x13 baking dish and top with the remaining cheeses.
- Bake in the oven for 30 minutes, until bubbly around the edges.
- Remove from the oven and garnish with the remaining buffalo sauce and thinly sliced green onions.
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