Let Me Tell You About This Buffalo Chicken Pasta Bake
Alright, so, let me set the scene: it's one of those days where everyone is hungry (like, hangry hungry), I've just realized we have half a leftover rotisserie chicken and some sad celery lurking in the fridge, and I do not feel like washing a bunch of pots. Enter: this Buffalo Chicken Pasta Bake (the one pan version, because I'm not a glutton for punishment). I first cobbled this together on a rainy Tuesday, trying to channel the spirit of buffalo wings into something a bit more dinner-ish and, well, my kids are still obsessed. Even the picky eater. Honestly, I was so relieved the first time it actually worked because I really didn’t have a backup plan.
Why You'll Love This (Or at the Very Least, Like It a Lot)
I make this when I want that spicy, cheesy, tangy buffalo wing vibe but don't want orange fingers or a pile of bones lurking on the plate (ew). My family goes a little bonkers for it because it's cheesy and creamy but with a nice kick. Plus, it all happens in one dish, so less washing up. I used to dread pasta bakes because they always seemed to require three pots and a prayer—this one doesn't. Oh, and if you forget the celery? No one will notice. Not that I've ever done that (I have, more than once).
So What's Going In?
- About 3 cups shredded cooked chicken (rotisserie totally works, or use leftover grilled chicken—heck, canned chicken in a pinch, no shame)
- 250g (just over ½ lb) short pasta—penne, rigatoni, or whatever is lurking in the cupboard
- 1 cup buffalo wing sauce (I usually use Frank's, but honestly, any hot sauce plus melted butter will get you there)
- 1 cup cream cheese, softened (or Greek yogurt if you want it lighter—my grandmother always insisted on Philly, but the store brand is also fine)
- 2 cups shredded cheese (cheddar is classic, but Monterey Jack melts like a dream)
- ½ cup ranch or blue cheese dressing (I've been known to skip this and just dollop on sour cream at the end)
- 2 celery stalks, sliced thin (optional, but I like the crunch)
- ¼ cup chopped green onion (or just use regular onion if that's all you've got)
- Salt and pepper (I sometimes add a dash of garlic powder if I'm feeling fancy)
Here's How I Throw It Together
- Preheat your oven to 400°F (200°C), or, honestly, as close as your oven gets. Ovens are liars sometimes. Grease a big ol' casserole dish or a deep oven-safe pan (like a Dutch oven—love mine, but a baking dish works too).
- In the main dish, dump in your shredded chicken, uncooked pasta, buffalo sauce, cream cheese, and about 1 ½ cups of the shredded cheese. If the cream cheese is being stubborn, I just warm it a bit in the microwave so it’ll mix easier (trust me, fighting cold cream cheese is a no-win battle).
- Pour in about 2 ½ cups of water. Give it all a big stir—it'll look like a weird, gloopy orange mess, but that's normal. This is where I usually sneak a taste of the sauce (because why not?).
- Scatter in the celery and green onion, sprinkle in some salt and pepper, and stir one more time. Cover tightly with foil or a lid. Bake for 30 minutes. No peeking! Well, okay, sometimes I peek at 20 minutes just to make sure nothing is going off the rails.
- After 30 minutes, remove the foil, give everything a good stir (the pasta should be nearly cooked), and then sprinkle the rest of the cheese over the top. Bake, uncovered, for another 10-15 minutes, until bubbly and golden. If you get impatient, you can broil it for a minute, but watch it like a hawk—I've singed it before and had to pick out the burnt bits (not fun).
- Let it stand for 5 minutes (I know, waiting is the hardest part, but the sauce thickens up and you won't burn your mouth—learned that the hard way, ouch). Drizzle with ranch or blue cheese dressing if you like, and maybe a few extra green onions for show.
Some Notes from My Many (Many) Tries
- If you use a really spicy buffalo sauce, cut it with a little extra cream cheese or a splash of milk. Trust me, one time I didn't, and the kids still talk about that fiery pasta night.
- Forgot to soften your cream cheese? Just microwave it for 20 seconds. Or whack it with a spoon a few times (kidding, but not really).
- This is pretty forgiving. If your pasta's a tiny bit underdone after baking, just cover it for a few more minutes. It'll finish in the residual heat.
Variations That (Mostly) Worked
- Once I swapped in cooked ground turkey—honestly, not bad, but it didn't have the same oomph as chicken. Still, good if that's what you've got.
- I've tried adding broccoli for a sneaky veg boost. The kids side-eyed me, but it was actually tasty.
- I thought about using spiralized zucchini for a low-carb version, but it turned watery. Wouldn't recommend, unless you like soup pasta.
- For more ideas, I like checking out Half Baked Harvest or the Serious Eats chicken archives—so many fun spins!
What You'll Need (And What You Can Improvise)
- A big casserole dish or oven-safe pan (Dutch oven is my ride-or-die, but a deep 9x13 works just fine)
- A sharp knife and chopping board for the celery—though lately I've just snapped it with my hands, rustic style
- Aluminum foil or a matching lid
- If you're really in a pickle, I've made this in a disposable roasting pan before when I couldn’t find my dish. Worked fine, just watch for leaks!
Storing Leftovers (If You Have 'Em)
Store in an airtight container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! I think it tastes even better the next day when the flavors have had time to mingle. You can microwave it or heat it in the oven—add a splash of water if it’s looking a bit dry.
How I Serve It (And How My Family Eats It)
We pile it into bowls and top with extra ranch and some chopped celery, if I'm feeling fancy. Sometimes I make a quick green salad or throw some garlic bread in the oven (great for sopping up the cheesy sauce). My brother dips chips in it, which is...a choice, but it does work.
Pro Tips (Mostly Learned The Hard Way)
- Don't rush the baking—once I pulled it early and the pasta was still a tad toothy. Better to give it a few extra minutes, covered, than end up with crunchy noodles.
- Actually, I find it works better if you let it rest before scooping—otherwise it can be a bit runny.
- If you want a crispier top, broil it, but don’t walk away! I got distracted last time, and, well... the smoke alarm was very unimpressed.
FAQ (Real Questions from Actual Friends, Promise!)
- Can I use uncooked chicken? I wouldn’t—stick to cooked, or else the pasta will turn to mush before the chicken’s safe to eat. Learned that the hard way.
- Is it super spicy? It depends—use a mild buffalo sauce, or add extra cheese to tame the heat. Or just embrace the fire (I sometimes do, then regret it at 2am...)
- Can I freeze it? You can, but the pasta does get a bit mushy after thawing. If you’re not picky, go for it! Maybe wrap it tight and reheat in the oven.
- What if I don’t like blue cheese? Just use ranch, or skip altogether. You do you!
- Why do you use water and not broth? Good question! I find broth can make it a bit salty, but if you’ve got low-sodium broth, absolutely use it for extra flavor. Or just whatever’s handy, really.
- My cheese isn’t melting right, what gives? Try grating it yourself—pre-shredded sometimes has weird stuff that stops it melting (not that I don’t use it half the time, anyway).
Anyway, that's my not-so-secret Buffalo Chicken Pasta Bake (One Pan) obsession. If you try it, let me know how it goes—or if you find a way to sneak in more veggies without a revolt, I’m all ears. Happy cooking, mate!
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz penne pasta, uncooked
- 1 ½ cups buffalo wing sauce
- 1 cup ranch dressing
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- ¼ cup chopped green onions
- Salt and black pepper, to taste
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe skillet or baking dish.
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2In the skillet, combine uncooked penne pasta, buffalo wing sauce, ranch dressing, and 2 cups of water. Stir well to combine.
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3Add shredded chicken and butter to the skillet. Mix until evenly distributed. Season with salt and black pepper as desired.
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4Cover tightly with foil and bake for 25 minutes, or until the pasta is tender and most of the liquid is absorbed.
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5Remove foil, sprinkle mozzarella and cheddar cheese evenly over the top. Bake uncovered for an additional 5 minutes, or until cheese is melted and bubbly.
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6Garnish with chopped green onions before serving. Enjoy hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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