Tasty Buffalo Chicken Pasta

Featured in: Main Dishes

Mix uncooked pasta with shredded chicken, zesty buffalo sauce and cheese in a single dish, then pop it in the oven for a super quick dinner with almost no prep work.
Twistytaste.com
Updated on Fri, 25 Apr 2025 19:12:33 GMT
A creamy baked pasta dish with penne, chicken, diced tomatoes, and topped with melted cheese and chopped green onions. Pin it
A creamy baked pasta dish with penne, chicken, diced tomatoes, and topped with melted cheese and chopped green onions. | twistytaste.com

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.

A bowl of creamy pasta with penne noodles, shredded chicken, cherry tomatoes, and sprinkled parsley, accompanied by a small dish of sauce. Pin it
A bowl of creamy pasta with penne noodles, shredded chicken, cherry tomatoes, and sprinkled parsley, accompanied by a small dish of sauce. | twistytaste.com

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.

Buffalo Chicken Pasta Bake

This creamy, kick-of-heat pasta combines rotisserie chicken and dry pasta in one pan - just mix, bake, and dinner's ready without any extra pots to wash.

Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (1 casserole)

Dietary: ~

Ingredients

01 3 cups chicken stock.
02 3/4 cup Blue cheese or Ranch dressing.
03 3/4 cup hot buffalo sauce.
04 1 teaspoon dried chives.
05 1 teaspoon dried parsley bits.
06 3/4 teaspoon powdered garlic.
07 1/2 teaspoon dried dill.
08 1/2 teaspoon powdered onion.
09 Small amount red pepper flakes if you want heat (optional).
10 2 cups chopped store-bought rotisserie chicken.
11 16 ounces penne pasta, uncooked.
12 14.5 ounces small diced tomatoes, drained well.
13 1 stalk celery, chopped small.
14 1/2 cup cheddar cheese, shredded.
15 1/2 cup mozzarella, shredded.

Instructions

Step 01

Get your oven hot at 425°F. Coat a 13x9-inch baking dish with butter or cooking spray.

Step 02

In your baking dish, stir together the stock, dressing, hot sauce and all the dried herbs and spices.

Step 03

Add your chicken, uncooked pasta, drained tomatoes and celery, mixing so everything's well coated.

Step 04

Put foil over the top and pop in the oven for 40 minutes or until pasta is tender but still firm.

Step 05

Take off the foil, sprinkle with both cheeses and cook another 5 minutes. Let it sit for 5 minutes before you dig in.

Notes

  1. Heat level can be turned up or down.
  2. Different pans might need different cooking times.
  3. You can swap in uncooked chicken if you cook it first.

Tools You'll Need

  • Baking dish sized 13x9-inch.
  • Foil to cover while cooking.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy found in cheese and salad dressing.
  • Wheat in the pasta.
  • Eggs commonly found in dressings.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 441
  • Total Fat: 16 g
  • Total Carbohydrate: 49 g
  • Protein: 23 g