Creamy, spicy, and ridiculously comforting, this Buffalo Chicken Pasta Bake takes everything you love about buffalo wings and turns it into an easy, family-friendly casserole. Ready in about 40 minutes from start to finish, it’s a great weeknight solution when you want something cozy with a kick — and yes, the tangy, melty flavor is very close to what you get in a good buffalo dip, so fans of that buffalo chicken dip will feel right at home.
Why you’ll love this dish
This bake is a trifecta: fast, forgiving, and crowd-pleasing. It combines shredded rotisserie chicken, a tangy buffalo sauce, creamy cheeses, and pasta for a dish that’s both saucy and easy to portion. It’s perfect for:
- Busy weeknights when you want dinner on the table fast.
- Potlucks and game days because it travels and reheats well.
- Families or gatherings where you need something both kid-friendly and spicy-adult adjustable.
“I swapped in rotisserie chicken and had dinner on the table in under an hour — everyone went back for seconds.” — a quick review from a regular weeknight cook
How this recipe comes together
Start by cooking pasta just shy of al dente so it finishes perfectly in the oven. Mix shredded, cooked chicken with buffalo sauce, softened cream cheese, ranch, and half the cheddar until smooth and evenly coated. Combine that with drained pasta, spread in a greased baking dish, top with the remaining cheddar and green onions, then bake until bubbly and golden. Minimal hands-on time, maximum payoff.
What you’ll need
- 2 cups cooked pasta (ziti or penne work best) — cook to al dente and drain well
- 2 cups shredded cooked chicken (rotisserie or roasted chicken)
- 1 cup buffalo sauce (adjust heat to taste)
- 1 cup shredded cheddar cheese, divided
- 1 cup cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup chopped green onions (reserve some for garnish)
- Salt and black pepper to taste
Substitutions and notes:
- Swap ranch for blue cheese dressing if you prefer that classic wing flavor.
- For a lighter version, use reduced-fat cream cheese and cheddar.
- Gluten-free? Use GF pasta.
- Want extra protein? Fold in a little shredded mozzarella or a sprinkle of cooked bacon.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar.
- Cook 2 cups pasta just shy of al dente in well-salted boiling water. Drain thoroughly so the bake isn’t watery.
- In a large bowl, add 2 cups shredded chicken, 1 cup buffalo sauce, 1 cup softened cream cheese, 1/2 cup ranch dressing, and half of the shredded cheddar (about 1/2 cup). Season with a pinch of salt and pepper.
- Stir vigorously until the cream cheese is mostly combined and the sauce is smooth. If it’s stiff, warm the mixture briefly in the microwave (15–20 seconds) to make mixing easier.
- Add the drained pasta to the sauce and fold gently until everything is evenly coated. Mix in half the chopped green onions.
- Transfer the mixture to the prepared baking dish and spread it out so it bakes evenly. Top with the remaining cheddar.
- Bake for 25–30 minutes, until bubbling and the cheese on top is melted and golden. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and let rest 5–10 minutes — this helps the bake set so it slices cleanly. Sprinkle the rest of the green onions just before serving.
Best ways to enjoy it
Serve this casserole with crisp, cooling sides to balance the heat: a simple green salad with a lemon vinaigrette, raw carrot and celery sticks, or chilled cucumber salad are all excellent. For a heartier spread, pair it with garlic bread or a roasted vegetable medley. If you want to serve different proteins, try small bites of balsamic baked chicken breast alongside for variety — the sweet-tangy flavors make an interesting contrast to the buffalo spice.
Storage and reheating tips
- Cool to room temperature no longer than two hours, then cover and refrigerate.
- In the fridge: store in an airtight container for 3–4 days.
- To freeze: portion into freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: bake at 350°F (175°C) for 15–20 minutes covered until heated through, or microwave single portions for 1–2 minutes, stirring halfway for even heating. Add a splash of milk or a little extra buffalo sauce if it seems dry after reheating.
Helpful cooking tips
- Use rotisserie chicken to cut prep time — it’s flavorful and shredding is effortless.
- Soften the cream cheese ahead of time (leave it on the counter for 30–60 minutes or microwave in 10-second bursts) so it blends smoothly.
- Draining the pasta well prevents a watery bake; spread it on a sheet pan briefly to steam off excess moisture if needed.
- Want extra cheesiness? Stir in 1/2 cup mozzarella with the pasta before baking.
- If you prefer a crisp-topped bake, broil for 1–2 minutes at the end, watching carefully to avoid burning.
Recipe variations
- Extra-spicy: use a hotter buffalo sauce and add 1/2 tsp red pepper flakes.
- Creamy blue cheese: swap ranch for blue cheese dressing and sprinkle crumbled blue cheese on top.
- Low-carb: replace the pasta with cauliflower florets roasted until tender, then combine as directed.
- Vegetarian: use shredded jackfruit or a plant-based chicken substitute and a dairy-free cream cheese to keep the texture similar.
- Tex-Mex twist: add a can of drained black beans, a cup of corn, and swap ranch for a cilantro-lime dressing.
Your questions answered
Q: Can I make this ahead for a party?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Allow an extra 5–10 minutes baking time if it’s cold from the fridge.
Q: Is this very spicy?
A: Heat depends on the buffalo sauce you choose. Start with 3/4 to 1 cup if you’re unsure and taste — you can always add more. Pairing with ranch or blue cheese dressing mellows the heat.
Q: Can I use fresh-cooked chicken instead of rotisserie?
A: Absolutely. Shred leftover roasted chicken or poach chicken breasts until just cooked, then shred. If using raw chicken, cook it fully before combining with the other ingredients.
Q: How do I prevent the bake from being soggy?
A: Drain the pasta very well and avoid overly watery additions. Let the assembled dish rest after baking so excess moisture absorbs and the bake firms up.
Q: Can I freeze leftovers?
A: Yes — store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Q: What if I don’t have cream cheese?
A: Substitute with 1 cup of full-fat ricotta mixed with a tablespoon of sour cream for creaminess, though the texture will be slightly different.
Buffalo Chicken Pasta Bake
A creamy and spicy casserole that combines buffalo wings flavor with pasta for a comforting family dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None specified
Ingredients
- 2 cups cooked pasta (ziti or penne, al dente)
- 2 cups shredded cooked chicken (rotisserie or roasted)
- 1 cup buffalo sauce (adjust heat to taste)
- 1 cup shredded cheddar cheese, divided
- 1 cup cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup chopped green onions (reserve some for garnish)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Cook the pasta just shy of al dente in well-salted boiling water, then drain thoroughly.
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, and half of the cheddar. Season with salt and pepper.
- Stir until the mixture is smooth. If stiff, warm it in the microwave for 15–20 seconds.
- Add the drained pasta and gently fold until coated. Mix in half of the chopped green onions.
- Transfer to the prepared baking dish, top with the remaining cheddar, and bake for 25–30 minutes until bubbling and golden.
- Let it rest for 5–10 minutes before serving, and sprinkle remaining green onions on top.
Notes
For a lighter version, use reduced-fat cream cheese and cheddar. You can substitute ranch dressing with blue cheese dressing for a classic wing flavor.