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Buffalo Chicken Pasta Bake

A comforting and messy delight of pasta, chicken, and cheese, perfect for a hearty dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups uncooked penne pasta Can substitute with cooked cauliflower for a low-carb option.
  • 8 ounces cream cheese, softened Make sure it's softened for a smooth sauce.
  • ¾ cup ranch dressing Hidden Valley is a popular choice.
  • ⅓ cup hot sauce Frank’s Red Hot is recommended.
  • 2 cups shredded cooked chicken Can use chunk chicken breast from a can in a pinch.
  • 1 ½ cups shredded mozzarella cheese, divided Cheese is a key part of the dish.
  • ½ cup shredded cheddar cheese
  • to taste green onions for garnish Optional; adjust to preference.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Spray an 8-inch casserole dish with non-stick spray.
  2. Cook the penne pasta according to the package directions until al dente. Drain and drizzle with olive oil to prevent sticking.
Sauce Preparation
  1. In a large bowl, mix softened cream cheese, ranch dressing, and hot sauce until smooth.
Combining Ingredients
  1. Stir in shredded cooked chicken and ½ cup of mozzarella cheese, then add pasta (or cauliflower). Mix until well combined.
Assembling the Casserole
  1. Pour the mixture into the prepared casserole dish, spreading evenly.
  2. Top with remaining mozzarella and cheddar cheese.
Baking
  1. Bake for about 20 minutes or until the cheese is melted and bubbly.
Serving
  1. Garnish with chopped green onions and drizzle with additional hot sauce and ranch dressing, if desired.

Notes

For extra heat, consider adding more hot sauce or diced jalapeños. Don't skimp on the cheese for best results. Serve with a green salad or garlic bread.