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Buffalo Chicken Pasta Bake Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

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
 

  • Preheat oven to 375°F (190°C).
  • Cook the pasta in salted water until al dente. Drain and set aside.
  • In a large mixing bowl, combine buffalo sauce, ranch (or blue cheese) dressing, and softened cream cheese. Stir until smooth.
  • Add the shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well.
  • Stir in the cooked pasta until evenly coated.
  • Fold in 1 cup of mozzarella and 1/2 cup of cheddar cheese.
  • Transfer mixture to a greased 9x13-inch baking dish. Spread evenly.
  • Top with remaining cheese.
  • Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted.
  • Broil for 2–3 minutes at the end for a golden top (optional).
  • Garnish with green onions or parsley and serve hot.

Notes

  • 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.