Description
This Buffalo Chicken Pasta Bake is a deliciously spicy and creamy casserole that combines perfectly cooked pasta with tender chicken pieces, savory buffalo wing sauce, and a blend of melted cheeses. A comforting, crowd-pleasing meal that’s easy to prepare and baked to golden perfection, topped with fresh herbs for extra flavor and freshness.
Ingredients
Scale
Pasta
- 1 pound (450g) rotini or penne pasta
Chicken and Aromatics
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
Sauces and Cheese
- 1 cup (240ml) buffalo wing sauce
- 1 cup (240ml) ranch or blue cheese dressing
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
Seasoning and Garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken pieces and cook until browned and fully cooked, approximately 5 to 7 minutes. Season with salt and freshly ground black pepper to taste.
- Sauté the Aromatics: Add the diced onion to the skillet with the chicken and sauté until translucent, about 3 minutes. Then add minced garlic and cook for an additional minute until fragrant.
- Combine the Sauces: Stir in the buffalo wing sauce and ranch or blue cheese dressing into the skillet. Let the mixture simmer for 2 to 3 minutes to meld the flavors together.
- Assemble the Bake: In a large mixing bowl, combine the cooked pasta, chicken mixture, and half of each shredded cheese—cheddar, mozzarella, and Parmesan. Mix well until everything is evenly coated with the sauce and cheese.
- Bake: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheeses evenly on top. Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the pasta bake from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley or green onions. Serve warm and enjoy!
Notes
- You can use rotini or penne pasta, but any sturdy pasta shape that holds sauce well will work.
- If you prefer less spice, reduce the amount of buffalo wing sauce or use a milder wing sauce.
- For a creamier bake, add a splash of milk or cream to the sauce mixture before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make it gluten-free, use gluten-free pasta and ensure the buffalo sauce and dressings are gluten-free certified.
