Buffalo Chicken Pasta Bake
This buffalo chicken pasta bake is creamy, cheesy, and full of bold flavor with just the right amount of kick. It’s an easy weeknight dinner that comes together fast and satisfies every craving.
Ingredients
- 2 cups cooked shredded chicken
- 12 ounces uncooked pasta penne, rotini, or elbow
- 1 cup buffalo sauce
- 1 cup ranch or blue cheese dressing
- 1 ½ cups shredded cheddar cheese divided
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil.
- Cook the pasta until just al dente, about 1–2 minutes less than the package instructions.
- Drain the pasta and set it aside.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, ¾ cup of the shredded cheddar cheese, and a pinch of salt and pepper.
- Stir until everything is fully combined.
- Add the cooked pasta to the bowl and mix until evenly coated.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Top with the remaining ¾ cup shredded cheddar cheese and the ½ cup shredded mozzarella cheese.
- Bake uncovered for 20–25 minutes, or until the top is bubbly and lightly golden.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped green onions or parsley, if desired.
- Serve warm.