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I gotta tell you about my go-to buffalo chicken pasta that's changed my cooking game! You just dump everything in one dish, spend about 10 minutes getting it ready, and your oven handles the rest. The result? A super creamy, tangy casserole that my whole family can't get enough of.
Why You'll Fall For This Dish
The thing I really dig about this meal is how simple it is. You don't need to boil pasta first or cook anything ahead of time - just throw it all together in one pan and let it do its thing. And you can make it as mild or spicy as you want so everyone's happy.
Ingredients You'll Want
- Chicken Broth: 3 cups of rich broth that cooks your pasta and forms the creamy foundation.
- Buffalo Sauce: 1 cup of Frank's RedHot or any mild wing sauce for that zingy, spicy flavor.
- Ranch Dressing: ½ cup to add creaminess and balance (swap with blue cheese dressing if you want more punch).
- Cooked Chicken: 2 cups, torn or chopped; rotisserie chicken works great here.
- Penne Pasta: 2 cups, straight from the box; it soaks up all the tasty liquids.
- Petite-Diced Tomatoes: 1 can (14.5 oz), drained, adding little bursts of flavor.
- Celery: 1 cup, chopped small, for that classic buffalo combo crunch.
- Cheese: 1 cup cheddar and 1 cup mozzarella, shredded, for that stretchy, melty top.
Simple Steps To Follow
- Mix Your Base
- In a 9x13-inch baking dish, stir together the chicken broth, buffalo sauce, ranch dressing, and your favorite seasonings.
- Combine Everything
- Mix in your uncooked pasta, chicken chunks, drained tomatoes, and diced celery until everything's coated.
- First Bake
- Cover the dish tightly with foil and pop it in a 375°F (190°C) oven for 40-45 minutes until you can easily poke through the pasta.
- Cheesy Finish
- Give everything a good stir, scatter both cheeses across the top, and bake uncovered for another 5 minutes till bubbly.
- Final Touches
- Let it cool slightly, sprinkle with fresh herbs, and drizzle extra buffalo sauce and ranch on top before digging in.
Customize It
This dish is super adaptable! I switch up pasta shapes sometimes or toss in whatever veggies I have lying around like frozen peas or chopped bell peppers. When cooking for the little ones, I go easy on the buffalo sauce, but when it's just for the adults, I'll throw in some red pepper flakes for extra kick.
What To Serve With It
We always enjoy this with some toasty garlic bread or warm cornbread to mop up that amazing sauce. A simple green salad or some bright green broccoli cuts through the richness nicely. My family's favorite combo includes some fluffy homemade biscuits on the side.
Storage Tips
You can keep this pasta in the fridge for up to 4 days. For the best leftover experience, warm it in the oven to get that cheese all gooey again, though the microwave works fine when you're in a rush. I wouldn't put it in the freezer though - it just doesn't come back right after thawing.
Helpful Hints
Don't forget to test your pasta before taking it out - you want it with a bit of bite still. If you've got kids at the table, start with the mildest buffalo sauce you can find and add more heat at the table. Fresh herbs sprinkled on top aren't just pretty, they really wake up all the flavors.
Do-Ahead Options
This dish is a meal prep dream! I often mix everything up the evening before, wrap it tight, and stick it in the fridge. Just take it out about 30 minutes before cooking so it warms up a bit and will bake more evenly.
Fun Twists
For a meat-free version, I swap in white beans instead of chicken. If you want that true wing experience, try crumbling blue cheese on top rather than using shredded cheese. I sometimes sneak in handfuls of chopped zucchini or baby spinach to boost the veggie content without anyone noticing.
The Secret To Success
What makes this recipe so good is the one-pan approach. As everything cooks together, the flavors mingle and create something way better than the sum of its parts. And since you're only washing one dish at the end, it's perfect for those crazy weeknights when you don't want kitchen cleanup hanging over you.
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Frequently Asked Questions
- → Can I tone down the spiciness?
- Sure, grab mild buffalo sauce or use less of it while adding more chicken broth. You can always drizzle extra sauce on your portion later.
- → How can I tell if it's fully cooked?
- The pasta should be tender but not mushy. Remember that cooking times change with different pans - food takes longer in glass dishes than metal ones.
- → Is it okay to start with uncooked chicken?
- Definitely. Take about 1 pound of raw chicken, simmer it for 10-15 minutes until it's done, then chop or pull it apart before adding to your dish.
- → Why do I need to wrap it with foil?
- The foil traps steam inside so your pasta can soak up liquid and cook properly. You'll only take it off at the end when adding cheese.
- → What if I only have reduced-sodium broth?
- Toss in a bit more salt to your mixture since pasta needs some saltiness while it cooks for the best flavor.