Buffalo Chicken Pasta Bake (Printer View)

Spicy chicken, creamy cheese, bold buffalo sauce combine in a comforting casserole fit for any dinner table.

# Components:

→ Pasta

01 - 14 oz penne or rotini pasta

→ Chicken

02 - 1.1 lb cooked chicken breast, shredded or cubed

→ Sauce

03 - 1 cup buffalo wing sauce
04 - 3.5 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon smoked paprika
10 - Salt and black pepper, to taste

→ Cheese

11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup crumbled blue cheese (optional)

→ Topping & Garnish

14 - 2 green onions, thinly sliced
15 - 1 tablespoon chopped fresh parsley (optional)

# Method steps:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Boil the pasta in salted water until al dente. Drain well and set aside.
03 - In a large mixing bowl, whisk together buffalo sauce, softened cream cheese, sour cream, whole milk, garlic powder, onion powder, smoked paprika, salt, and pepper until the mixture is smooth and homogeneous.
04 - Add shredded or cubed chicken breast and drained pasta to the sauce, stirring to coat evenly.
05 - Fold in half of the mozzarella cheese and all of the shredded cheddar until evenly distributed.
06 - Transfer mixture to the prepared baking dish and spread into an even layer.
07 - Sprinkle remaining mozzarella cheese and blue cheese (if using) over the surface.
08 - Bake uncovered for 25–30 minutes, until the casserole bubbles and the cheese on top is golden.
09 - Remove from oven and rest for 5 minutes. Garnish with sliced green onions and parsley before serving.

# Expert Advice:

01 -
  • Uses easy to find ingredients often already in your pantry and fridge
  • Satisfies a craving for something hearty cozy and just the right amount of spicy
  • Easy to prepare ahead or make on a busy weeknight
  • Pasta bakes like this are real crowdpleasers at potlucks and sports nights
02 -
  • High in protein from both chicken and cheese
  • Feeds a crowd and can be easily doubled or halved
  • Great for meal prep as leftovers reheat well
03 -
  • Always cook your pasta just until al dente or a bit shy This keeps it from getting mushy after baking
  • Shred your own cheese for best melt and flavor Pre shredded can be convenient but often has additives that change the texture
  • Do not skip resting the bake before cutting It lets the cheese set and makes serving clean slices so much easier

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