The next time you're in the mood for a hearty, satisfying meal, try this buffalo chicken pasta bake recipe. It has just the right amount of spice and is cheesy, gooey, and delicious! Serve with dill pickle chopped salad.
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This buffalo chicken pasta recipe has quickly risen to the top of my family's favorite meals. What's not to love? It's flavor-packed, satisfying, and easy to prepare!
If you're worried about adding 1 cup of buffalo hot sauce to this dish, don't be! This dish is really not that spicy. However, you can easily reduce the hot sauce to fit your personal preference!
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Ingredients & Substitutions
- Pasta: I used penne pasta, but you can also use gluten-free pasta or any type of pasta you prefer!
- Chicken: Any chicken will work, whether it's chicken breasts or chicken thighs.
- Cheese: Again, you can add your favorite cheese. I used cream cheese, which is a must. However, you can swap out the blue cheese with feta. I also used a Mexican cheese blend, but you can substitute it with mozzarella cheese, cheddar cheese, or Monterey Jack cheese.
- Yogurt: Instead of using sour cream, which you can absolutely use, I used plain Greek yogurt. It's just a way to cut down on some of the calories in this dish.
- Milk: Either whole or skim milk can be used. You can also use half and half if you really want to splurge!
- Blue Chees Dressing: If you don't like blue cheese dressing, use ranch dressing instead.
- Hot Sauce: Frank's Red Hot Sauce gives this pasta its unique flavor. I don't recommend using a different hot sauce, but you can use less or more based on your preference.
- Mix-Ins: Mix-ins always make the recipe unique to whoever is making it. This is where you can add in your favorite ingredients or what you have at home. I added bacon, serrano peppers, and blue cheese. However, sun-dried tomatoes, artichoke hearts, green onions, garlic cloves, sliced black olives, and pickled jalapeños are just a few other mix-in options!
How to Make Buffalo Chicken Pasta
Step 1: Fillet the chicken breast so it's not too thick and easier to cook. Season with 1 ½ teaspoons salt and ¾ teaspoon black pepper.
Step 2: Add bacon to a large skillet and cook for a few minutes until crispy. Remove bacon and add the chicken. Cover and fry in the rendered fat, over medium heat, for approximately 3 minutes per side, or until cooked through.
Cook Pasta
Step 3: Meanwhile, bring a large pot of water to a rolling boil. Add 1 ½ teaspoons sea salt and 1 tablespoon oil. Add penne pasta and cook for 10-12 minutes, then drain. While the pasta is cooking, chop bacon and shred chicken.
Prepare Sauce
Step 4: Add milk, yogurt, blue cheese dressing, cubed cream cheese, buffalo sauce, ranch seasoning, and 1 cup of shredded cheese to a large microwave-safe bowl. Heat in the microwave, one minute at a time, until the sauce is hot and the cheese is mostly melted.
Pro Tip: If you prefer a smoother sauce or don't have a microwave, you can cook the sauce on the stovetop, over low heat, until completely smooth.
Baking Instructions (Preheat oven to 375℉)
Step 5: Spray a casserole dish or a disposable lasagna pan with non-stick cooking spray. Add strained pasta, shredded chicken, and ½ of the crumbled bacon. If you'd like, add sliced serrano pepper and crumbled blue cheese and mix to combine.
Step 6: Pour cheese sauce over the pasta and mix to combine. Cover with aluminum foil and bake for 25 minutes. Remove foil and add the remaining shredded cheese and bacon. Bake for 5 additional minutes or until the cheese is completely melted.
Next, try this creamy high protein mac and cheese recipe!
Recipe FAQs
Yes, buffalo chicken bake can be prepared a day or two in advance and stored in the refrigerator. When you are ready, bake as directed. Since the pasta bake will be cold, it may require a few additional minutes of cooking time.
Yes, buffalo chicken casserole can be frozen for up to 3 months when properly packaged. It can be thawed in the fridge and reheated in the microwave or oven.
More Pasta Recipes
Looking for more pasta recipes? Here are some you can try!
Pro Tips
- If you prefer a smoother sauce or don't have a microwave, you can cook it on the stovetop over low heat until completely smooth.
- Add a few Kraft American slices at the end-its emulsifiers keep buffalo cheese sauce perfectly smooth and prevent separating.
- When you're short on time, use rotisserie chicken instead!
- Store leftovers in an airtight container in the fridge for up to 5 days.
More Pasta Recipes
If you enjoy this buffalo chicken pasta bake, try these related recipes!
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Recipe
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Ingredients
Equipment
Method
- Fillet chicken breast so it's not too thick and easier to cook. Season with 1 ½ teaspoons salt and ¾ teaspoon black pepper.
- Add bacon to a large skillet and cook for a few minutes until crispy. Remove bacon and add the chicken. Cover and fry in the rendered fat, over medium heat, for approximately 3 minutes per side, or until cooked through.
- Meanwhile, bring a large pot of water to a rolling boil. Add 1 ½ teaspoons sea salt and 1 tablespoon oil. Add penne pasta and cook for 10-12 minutes, then drain. While the pasta is cooking, chop bacon and shred chicken.
- Add milk, yogurt, blue cheese dressing, cubed cream cheese, buffalo sauce, ranch seasoning, and 1 cup of shredded cheese to a large microwave-safe bowl. Heat in the microwave, one minute at a time, until the sauce is hot and the cheese is mostly melted, or melt gently over the stovetop.
- Preheat oven to 375℉.
- Spray a casserole dish or a disposable lasagna pan with non-stick cooking spray. Add strained pasta, shredded chicken, and ½ of the crumbled bacon. If you'd like, add sliced serrano pepper and crumbled blue cheese and mix to combine.
- Pour cheese sauce over the pasta and mix to combine. Cover with aluminum foil and bake for 25 minutes. Remove foil and add the remaining shredded cheese and bacon. Bake for 5 additional minutes or until the cheese is completely melted.
Nutrition
Notes
- If you prefer a smoother sauce or don't have a microwave, you can cook it on the stovetop over low heat until completely smooth.
- When you're short on time, use rotisserie chicken instead!
- Add a few Kraft American slices at the end-its emulsifiers keep buffalo cheese sauce perfectly smooth and prevent separating.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Frank Dickman says
Gratis, bacon chicken and pasta with Velveeta and a good Mexican hot sauce wins with this. thank you for the idea.
Hilda Sterner says
Thank you, Frank, enjoy!