Buffalo Chicken Pasta Bake Recipe

There are few comfort foods more universally loved in the U.S. than a rich, cheesy pasta bake. But when you take that base and layer it with the spicy, tangy magic of buffalo chicken, you’ve got a dish that hits a whole new level of crave-worthy. This Buffalo Chicken Pasta Bake brings everything you love about game-day wings—heat, creaminess, bold flavor—and folds it into tender pasta, melty cheese, and a golden-baked finish that’s hard to resist.

This recipe is a crowd-pleaser that bridges the gap between weeknight dinners and party food. Whether you’re making it for a cozy family dinner or feeding a hungry group of friends during Sunday football, this dish checks all the boxes: simple to prepare, full of flavor, and satisfying in every bite. The best part? It can be made ahead and reheated without losing its gooey, savory charm.

We’ve replaced messy wing-eating with a fork-friendly casserole that still delivers that classic buffalo taste. The creamy base is balanced with just the right level of heat, and the topping of melted cheese and broiled crispiness provides that finishing touch you didn’t know you needed.

This is also a fantastic use for leftover rotisserie chicken or any pre-cooked shredded chicken you have in the fridge. It’s versatile enough to tweak—more cheese, less spice, gluten-free pasta—while still holding up as a knockout dish.

People love this recipe because it’s more than just pasta—it’s an experience. The buffalo sauce permeates the chicken and pasta, giving every bite a kick. The cheese blend stretches into every corner, and the crunch from the broiled top contrasts perfectly with the creaminess underneath.

If you’re looking for a fun twist on mac and cheese, this is it. If you’re craving buffalo wings but want something a bit more substantial, this is it. If you want a dish that’ll have everyone asking for seconds, this is absolutely it.

You don’t need to be an expert in the kitchen to pull this off. This recipe is as forgiving as it is flavorful. A little extra sauce? Go for it. Want to add some celery or carrots? Toss ’em in. You’re the boss here.

And let’s talk about leftovers—this bake keeps beautifully. The flavors deepen, the texture holds, and it reheats like a dream. It’s one of those meals that might even be better the next day.

You can even prep it ahead and freeze it. Assemble everything, skip the baking step, cover it well, and freeze. When ready to eat, thaw it and bake it off. Boom: instant comfort food with no stress.

We’re not exaggerating when we say this might become your new favorite pasta dish. It’s got the zing, the richness, the chew, the melt—it checks all the boxes for a satisfying, soul-hugging meal.

Kids love it (just scale back the spice if needed), adults devour it, and it’s easy enough for weeknight cooking but good enough for guests. What more can you ask for in a dish?

Think about the smell filling your kitchen as it bakes: creamy cheese, sizzling buffalo sauce, and garlic mingling into something undeniably mouthwatering.

It’s bold, hearty, and unapologetically comforting. This isn’t just a recipe—it’s your next obsession.

Servings

Serves 6–8

Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 3 cups cooked shredded chicken (rotisserie or homemade)
• 12 oz penne or rotini pasta
• 1 cup buffalo sauce (like Frank’s RedHot)
• 1 cup ranch or blue cheese dressing (your choice)
• 8 oz cream cheese, softened
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Chopped green onions or parsley (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the pasta in salted water until al dente. Drain and set aside.
3. In a large mixing bowl, combine buffalo sauce, ranch (or blue cheese) dressing, and softened cream cheese. Stir until smooth.
4. Add the shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well.
5. Stir in the cooked pasta until evenly coated.
6. Fold in 1 cup of mozzarella and 1/2 cup of cheddar cheese.
7. Transfer mixture to a greased 9×13-inch baking dish. Spread evenly.
8. Top with remaining cheese.
9. Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted.
10. Broil for 2–3 minutes at the end for a golden top (optional).
11. Garnish with green onions or parsley and serve hot.

Tips

• Use rotini or penne—they hold the sauce well.
• Adjust buffalo sauce to your heat preference.
• For a crispier topping, add breadcrumbs before broiling.
• Add diced celery or shredded carrots for texture.
• Make it ahead: assemble, refrigerate, then bake when ready.

Why You’ll Love This Recipe

It’s fast, filling, flavorful, and has the best parts of buffalo wings and creamy pasta in one bite. It satisfies the craving for something spicy and cheesy with minimal effort. Perfect for busy nights, potlucks, or lazy Sundays. Plus, it’s endlessly customizable.

Buffalo Chicken Pasta Bake is bold, cheesy, and ready to become your go-to comfort dish. It’s perfect for feeding a crowd, making ahead, or transforming leftovers into something unforgettable.