Buffalo Chicken Pasta Bake

Alyssa

Savor Buffalo Chicken Pasta Bake—creamy pasta mixed with shredded chicken and spicy Buffalo sauce, baked to perfection for a hearty meal.

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2 cups uncooked penne pasta: This will be the base of the dish providing texture and a perfect vessel for absorbing the cheesy, spicy sauce. For a gluten-free or low-carb option, substitute with 2 cups of cooked cauliflower.
8 oz cream cheese: Softened cream cheese adds creaminess and richness ensuring the dish has a velvety texture.
¾ cup ranch dressing: The tangy flavor of ranch dressing complements the spicy buffalo sauce creating a delightful balance.
⅓ cup hot sauce: Use your favorite hot sauce to infuse the dish with its characteristic heat. For a milder spice level consider using buffalo sauce.
2 cups shredded cooked chicken: The star protein component of the dish. You can use leftover chicken rotisserie chicken, or canned chicken for convenience.
1 ½ cups shredded mozzarella: Mozzarella provides gooey stretchy cheese that melds beautifully with the other ingredients.
½ cup shredded cheddar: Cheddar cheese adds depth and sharpness to the flavor profile enhancing the overall cheesiness.
Green onions for garnish: Freshly sliced green onions add a pop of color and a mild onion flavor perfect for finishing the dish.

Preheat the oven: Start by preheating your oven to 375°F (190°C). Spray an 8-inch casserole dish with nonstick spray to prevent sticking.
Cook the pasta: In a large pot, bring water to a boil. Add 2 cups uncooked penne pasta and cook according to the package instructions until al dente. Drain the pasta and drizzle it with olive oil to prevent sticking.
Prepare the sauce mixture: In a mixing bowl, combine 8 oz softened cream cheese, ¾ cup ranch dressing, and ⅓ cup hot sauce. Mix until creamy and smooth, ensuring all ingredients are well blended.
Add chicken and pasta: Stir in 2 cups shredded cooked chicken and ½ cup shredded mozzarella into the cream cheese mixture. Gently fold in the pasta until evenly coated in the sauce.
Transfer to the baking dish: Spoon the pasta and chicken mixture into the prepared casserole dish, spreading it evenly.
Top with cheese: Sprinkle the remaining 1 cup mozzarella and ½ cup shredded cheddar evenly over the pasta mixture.
Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
Garnish and serve: After baking, remove from the oven and let it cool for a few minutes. Serve with sliced green onions, and offer extra hot sauce and ranch dressing on the side for those who love added flavor.