You know those nights when you’re staring into the fridge, totally exhausted, and just need something delicious without the hassle? That’s exactly how my Buffalo Chicken Pasta Bake was born! I was craving the spicy kick of buffalo wings but wanted the comfort of a cheesy pasta dish – and voila! This became our family’s favorite “I don’t feel like cooking” meal that somehow feels special. The best part? It comes together with pantry staples and leftover chicken (rotisserie chicken is my secret weapon). One bite of that creamy, tangy sauce with melty cheese, and you’ll understand why this recipe never lasts long in our house!

Why You’ll Love This Buffalo Chicken Pasta Bake

Listen, this isn’t just another pasta bake—it’s your new weeknight hero. Here’s why:

• Crazy fast: 35 minutes from fridge to table (yes, I timed it during my kid’s soccer practice chaos)
• Flavor bomb: That perfect buffalo-ranch tang with gooey cheese? Pure comfort food magic
• One-dish wonder: Mix, bake, and boom—minimal cleanup (my dishwasher thanks me)
• Heat control: Want mild? Go easy on the sauce. Want fire? Drown it—I won’t judge

Trust me, even picky eaters come back for seconds.

Ingredients for Buffalo Chicken Pasta Bake

This is where the magic starts! I’ve made this buffalo chicken pasta bake so many times I could probably do it in my sleep, and here’s exactly what you’ll need:

• 1 lb penne pasta – The ridges hold onto that creamy sauce beautifully (but rigatoni works too in a pinch)
• 2 cups cooked chicken, shredded – Rotisserie chicken is my weeknight savior, but leftover grilled works great
• 1/2 cup buffalo sauce – Use your favorite brand (I’m team Frank’s RedHot for that perfect tang)
• 1/2 cup ranch dressing – The cooling counterpart to the spicy buffalo (blue cheese lovers, go wild here!)
• 1 cup shredded cheddar cheese – Sharp cheddar melts like a dream, but Monterey Jack is delicious too
• 1/2 cup cream cheese, softened – Secret weapon for ultra-creaminess (leave it out on the counter while you prep everything else)
• 1/4 cup green onions, chopped – For that fresh crunch on top (chives or parsley work if you’re out)

See? Nothing fancy—just pantry staples that come together in the most delicious way possible!

How to Make Buffalo Chicken Pasta Bake

Okay, let’s get cooking! This buffalo chicken pasta bake is so simple, but I’ve got a few tricks to make sure it turns out perfect every single time. Follow these steps and you’ll have that creamy, spicy goodness on the table before you know it.

Step 1: Cook the Pasta

First things first – get that oven preheating to 375°F. While it’s warming up, bring a big pot of salted water to a boil (I use about 1 tablespoon of salt – it should taste like the sea!). Toss in your penne and cook it for 1 minute less than the package says. We want it al dente because it’ll keep cooking in the oven later. Drain it well – give that colander a good shake to get rid of excess water (nobody wants a watery bake!).

Step 2: Mix the Sauce and Chicken

Now for the fun part! In a large mixing bowl (I use my biggest one because everything’s going in here eventually), combine that velvety cream cheese with the buffalo sauce and ranch. At first it might look a little lumpy – don’t panic! Keep stirring and it’ll smooth right out. Pro tip: Microwave the cream cheese for 15 seconds if you forgot to soften it. Then fold in your shredded chicken until every piece is coated in that dreamy orange sauce.

Step 3: Assemble and Bake

Add your drained pasta to the saucy chicken mixture and stir until every single noodle is dressed to impress. Pour this glorious mess into a 9×13 baking dish (no need to grease it – the sauce keeps everything from sticking). Now the best part – sprinkle that cheddar cheese evenly over the top until you can’t see any pasta peeking through. Pop it in the oven for about 20 minutes until the cheese is golden and bubbling at the edges. You’ll know it’s ready when your whole kitchen smells amazing!

Tips for the Best Buffalo Chicken Pasta Bake

After making this buffalo chicken pasta bake more times than I can count, here are my hard-earned secrets for perfection:

• Rotisserie chicken is your friend: Saves SO much time, and the seasoned flavor beats plain boiled chicken every time
• Taste your sauce: Mix a spoonful before baking—add more buffalo sauce if you want heat, more ranch to cool it down
• Let it rest 5 minutes: I know it’s tempting to dive right in, but those few minutes help the sauce thicken up perfectly
• Broiler finish: For extra crispy cheese, pop it under the broiler for the last minute (watch it like a hawk!)

These little touches take it from good to “can I have the recipe?” amazing!

Variations of Buffalo Chicken Pasta Bake

Oh, the possibilities! This buffalo chicken pasta bake is like a blank canvas for your cravings. Here are my favorite twists:

• Bacon lovers: Crumble crispy bacon into the mix – because everything’s better with bacon, right?
• Blue cheese fans: Swap half the cheddar for tangy blue cheese crumbles (my husband’s obsession)
• Veggie boost: Toss in diced bell peppers or sautéed mushrooms with the chicken
• Mac & cheese style: Use elbow macaroni and double the cheese for ultimate comfort

See? One recipe, endless ways to make it yours!

Serving Suggestions for Buffalo Chicken Pasta Bake

Here’s how I love to serve my buffalo chicken pasta bake for that perfect meal experience:

• Crunchy celery sticks – The classic wing accompaniment cuts through the richness (my kids eat them like chips!)
• Extra ranch dressing – For dipping or drizzling (I always put out the bottle—no shame!)
• Garlic bread – Because mopping up that cheesy sauce is non-negotiable in our house
• Ice-cold beer – For the adults (nothing beats that spicy-cool combo!)

It’s all about balancing those bold flavors with fresh, cooling sides. Yum!

Storage and Reheating Instructions

Here’s the good news – this buffalo chicken pasta bake tastes almost better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for about 15 minutes) to keep that perfect texture, but the microwave works in a pinch – just stir halfway through and add a splash of milk if it looks dry. Pro tip: The cheese gets extra gooey on day two!

Buffalo Chicken Pasta Bake FAQs

I get asked these questions ALL the time about my buffalo chicken pasta bake, so let’s tackle the big ones:

“Can I use frozen chicken?”
Absolutely! Thaw it completely first (nobody wants icy chicken in their pasta). I’ll often bake a couple frozen breasts at 375°F for 25-30 minutes while prepping everything else. Shred it right into the sauce – easy peasy!

“How do I make it milder for kids?”
Start with just 1/4 cup buffalo sauce and taste before baking. You can always add more! Mixing in extra ranch dressing or a spoonful of sour cream tames the heat beautifully. My 8-year-old approves this method!

“Can I prep this ahead?”
You bet! Assemble everything (just don’t bake it), cover tightly, and refrigerate for up to 24 hours. When ready, add 5 extra minutes to the bake time since it’s going in cold. Works great for potlucks!

Nutritional Information

Just a heads up – these numbers are estimates since brands and ingredient amounts vary. A serving of this buffalo chicken pasta bake packs protein from the chicken, carbs from the pasta, and that glorious cheese goodness we all love. For exact counts, plug your specific ingredients into a nutrition calculator. Happy (and delicious) eating!

Did You Make This Recipe?

If you tried this buffalo chicken pasta bake, I’d love to hear how it turned out! Leave a comment below or tag me on social media – your photos make my day!

35-Minute Buffalo Chicken Pasta Bake You’ll Crave Daily

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A creamy and spicy pasta bake featuring tender chicken, buffalo sauce, and melted cheese. Perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 lb penne pasta
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, chopped

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Instructions

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions. Drain.
3. In a large bowl, mix cooked pasta, chicken, buffalo sauce, ranch dressing, and cream cheese.
4. Transfer to a baking dish. Top with cheddar cheese.
5. Bake for 20 minutes until cheese is melted and bubbly.
6. Garnish with green onions before serving.

Notes

• Use rotisserie chicken for convenience.
• Adjust buffalo sauce to taste for more or less heat.
• Leftovers store well in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 75mg

Keywords: buffalo chicken, pasta bake, easy dinner, spicy pasta