Description

This Buffalo Chicken Pasta Bake layers tender pasta, juicy chicken, creamy ranch-buffalo sauce, and a bubbling blanket of mozzarella and cheddar. Bold, comforting, and weeknight-easy in 45 minutes—perfect for game day or cozy family dinners.

Ingredients

12 oz penne or rigatoni

3 cups cooked shredded chicken (rotisserie works great)

1/2 cup buffalo wing sauce (Frank’s RedHot preferred)

1/2 cup ranch dressing

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup low-sodium chicken broth

2 cloves garlic, minced

1 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp kosher salt, plus more to taste

1/4 tsp black pepper

2 cups shredded mozzarella cheese, divided

1 cup shredded sharp cheddar, divided

1/4 cup blue cheese crumbles (optional)

2 tbsp unsalted butter, divided (1 tbsp for pan, 1 tbsp for panko)

1/2 cup panko breadcrumbs (optional topping)

2 green onions, thinly sliced (for garnish)

Finely diced celery leaves or celery bits (optional garnish)

Extra buffalo sauce and ranch for drizzling (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish with 1 tablespoon butter or spray with nonstick cooking spray.

2. Bring a large pot of salted water to a boil. Cook pasta 2 minutes shy of package al dente. Drain and set aside.

3. In a large saucepan over medium heat, whisk cream cheese, ranch, buffalo sauce, sour cream, chicken broth, garlic, onion powder, smoked paprika, salt, and pepper until smooth and steamy, 3–4 minutes. Adjust heat as needed to prevent scorching.

4. In a large bowl, toss cooked pasta and shredded chicken with the buffalo cream sauce, 1 cup mozzarella, and 1/2 cup cheddar until evenly coated.

5. Transfer mixture to prepared baking dish. Top with remaining 1 cup mozzarella and 1/2 cup cheddar. If using, mix panko with 1 tablespoon melted butter and sprinkle over the top.

6. Bake for 18–22 minutes, until bubbling at the edges. Broil 1–2 minutes for a golden top if desired.

7. Let rest 5–10 minutes. Garnish with green onions and blue cheese crumbles. Drizzle with extra buffalo sauce and ranch, if you like, and serve warm.

Notes

Parboil pasta 2 minutes less than package directions so it finishes perfectly in the oven. For a milder bake, use 1/3 cup buffalo sauce and 2/3 cup ranch. Add 1/4–1/2 cup broth if the mixture looks thick before baking.