Easy, creamy Buffalo Chicken Pasta Bake is deliciously spicy, super simple to make, and the ultimate comfort food.
Anytime mac and cheese meet buffalo sauce, something magical happens, and hot and cheesy never tasted so good!
Chicken, plus pasta, cream cheese, lots of cheddar cheese, and buffalo wing sauce, topped with crunchy panko bread crumbs and blue cheese crumbles, equals an irresistible baked buffalo chicken pasta recipe!
Are you looking for an easy, make-ahead chicken pasta casserole that your family will love? Would you like a simple recipe for buffalo chicken pasta that contains easy step-by-step directions? Well, keep reading because you are in the right place.
Like my Buffalo Shrimp, Buffalo Chicken Zucchini Boats, Chicken and Broccoli Pasta, and Mushroom Carbonara, this spicy chicken pasta is perfect for a family dinner or game-day party. And, because you can make it ahead and it freezes beautifully, it’s also ideal for last-minute company or a lazy Sunday family dinner.
Ingredient notes and substitutions:
- Chicken – is the star of this show. As a shortcut, I like to use a rotisserie chicken, but you can also use leftover chicken or any other type of cooked or roasted chicken.
- Pasta – I use elbow macaroni, but penne, bowtie, ziti, fettuccini, or farfalle are great substitutes. Feel free to use whatever pasta you have on hand, including gluten-free pasta.
- Bell pepper, scallions, and garlic cloves – provide layers of flavor and a nice pop of color.
- Cream cheese – adds a slight tang and is what makes the pasta sauce so creamy.
- Blue cheese dressing and crumbled blue cheese – add the characteristic sharp, salty, and aromatic taste that pairs well with the Buffalo sauce. Ranch dressing can be substituted for blue cheese dressing.
- Buffalo wing sauce – purchased or homemade provides some heat and a wonderful tangy, spicy flavor. I like to use Sweet Baby Ray’s Buffalo Wing Sauce.
- Sharp cheddar cheese – because everything is better with cheese.
- Butter and panko breadcrumbs – combine to make a lovely crunchy topping.
(Specific measurements can be found in the recipe below.)
How to make Buffalo Chicken Pasta Bake:
- Preheat the oven to 350 °F.
- Cook the pasta al dente according to the directions on the pasta box. When it’s finished cooking, reserve a one-quarter cup of the pasta water before placing the pasta in a colander to drain.
- While the pasta is cooking, in a large bowl, combine the chicken, bell pepper, one-quarter cup of chopped scallions, and two cups of shredded cheese. Set aside.
- Place the cream cheese, garlic, blue cheese, and buffalo wing sauce in a food processor fitted with a metal blade. Or use an immersion blender and process until smooth.
- Mix the chicken and cheese mixture with the cream cheese mixture and pasta water to combine.
- Place the pasta, chicken, and sauce mixture in a 9×13-inch baking dish sprayed with non-stick cooking spray.
- Melt the butter and add it to the panko. Mix well.
- Top the casserole with the crumbled blue cheese, the remaining one cup of shredded cheese, remaining scallions, and panko breadcrumbs.
- Bake for approximately 35 minutes, or until the mixture is bubbling and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy!
Top tip:
This spicy chicken pasta is about a four or five on a heat scale of one to ten. Add a quarter cup more buffalo sauce if you want to make it spicier. Reduce the amount of buffalo sauce if you want it milder.
Recipe variations:
This recipe is versatile, so feel free to experiment with different flavors and ingredients to create your unique dish. Here are a few ideas:
- Add a handful of cut-up broccoli, tomatoes, asparagus, or other veggies.
- Instead of cream cheese and blue cheese dressing, add a 24-ounce jar of alfredo sauce.
- Replace the blue cheese crumbles with feta cheese.
- Make this recipe gluten-free by using gluten-free pasta.
- Substitute crushed ritz crackers for the panko topping.
Best pasta to use in this recipe:
This recipe is versatile. You can use any pasta you like or have on hand. I used elbow macaroni, but penne, ziti, rotini, shells, elbow macaroni, and fusilli are all suitable substitutes.
You could even use spaghetti or fettuccini, but I wouldn’t recommend angel hair pasta as it’s too delicate.
Best cheese to use in this recipe:
This recipe calls for three cups of shredded extra-sharp cheddar cheese. But you can use any cheese you like or have on hand. This is an excellent opportunity to use all of those half-full packages of shredded cheese in your cheese drawer.
Mild cheddar, mozzarella, Monterey Jack, Colby, or a Mexican or Italian blend would work well. This recipe also works fine with purchased pre-shredded cheese. Of course, feel free to shred your own if you prefer.
Side dishes that pair well with this recipe:
Creamy buffalo chicken pasta bake is a meal itself, and like my Buffalo Chicken Dip is terrific served simply with carrot and celery sticks. Still, it also pairs nicely with a simple salad, such as my Spinach Salad with Apples, Cucumber and Tomato Salad, Apple Pecan Salad, or Broccoli Salad.
Other sides that would pair well include Baked Tomato Casserole, Sweet and Sour Green Beans, and Copper Pennies.
Add a slice of Cheesy Texas Toast Garlic Bread, Southern Cornbread, or a Broccoli Cheese Cornbread Muffin, and you will have a feast.
Frozen Lemonade Pie, Strawberry Pie, or Key Lime Mousse are great choices if you have room for dessert.
Recipe FAQs:
The origins of all things Buffalo are pretty murky, but these spicy dishes had their start in 1964 in, where else, Buffalo, New York. The distinctive flavor is both tangy and spicy, and you can adjust the amount of heat by adding more or less hot sauce.
Yes! Make the casserole as directed, but don’t bake it. Instead, cover and refrigerate for up to 48 hours, or cover tightly and freeze for up to three months. If frozen, allow it to thaw overnight before baking. Then, follow the directions for baking it.
This recipe is rich and high in calories, as with most pasta casseroles. A single serving, one-eighth of this casserole, comes in at 523 calories. So if you are watching your calories, you should limit your serving size.
Leftovers can be stored covered in your fridge for three to four days.
To reheat leftovers, sprinkle a bit of water over the pasta and microwave in 30-second intervals until they are at your desired temperature.
More tips and shortcuts:
- This casserole serves eight. Because we have a small family, I made it in a nine-inch square baking dish; then, I froze the rest in another container. However, it does fit perfectly in a 9×13-inch baking dish.
- Three cups of chicken is a loose measurement. A little more or less won’t matter.
- I prefer using either homemade blue cheese or ranch salad dressing or the refrigerated kind. However, if all you have is regular bottled dressing, it will work too.
- If you don’t have buffalo sauce, substitute a quarter cup of hot sauce plus a quarter cup of melted butter.
If you like recipes like this, check out these other popular recipes on my blog: Marry Me Chicken Pasta, Creamy Asiago Chicken, Chicken Divan, Easy Chicken Parmesan, Slow Cooker Chicken Broccoli Pasta, and Zucchini Mushroom Pasta.
⭐️⭐️⭐️ ⭐️ ⭐️ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Buffalo Chicken Pasta Bake Recipe
Equipment
- Food processor or immersion blender.
Ingredients
- 12 ounces elbow macaroni
- ¼ cup pasta water
- 3 cups cooked chicken, chopped or shredded
- 1 bell pepper, large, seeded and diced
- ½ cup chopped green onions or scallions, divided
- 2 cloves garlic, grated or finely minced
- 8 ounces cream cheese, softened or at room temperature
- 1 cup blue cheese or ranch dressing, works best with homemade or refrigerated dressing
- ⅓ cup crumbled blue cheese
- ½ cup Buffalo Wing Sauce, I like Sweet Baby Ray's
- 3 cups extra sharp cheddar cheese, shredded and divided
- ¾ cup panko bread crumbs
- 2 tablespoons butter
Instructions
- Preheat the oven to 350 °F.
- Cook the pasta al dente according to the directions on the pasta box. When finished cooking, reserve a quarter cup of the pasta water before placing the pasta in a colander to drain.
- While the pasta is cooking, combine the chicken, bell pepper, a quarter cup of chopped scallions, and two cups of shredded cheese in a large bowl. Set aside.
- Place the cream cheese, garlic, blue cheese dressing, and buffalo sauce in a food processor fitted with a metal blade, or use an immersion blender. Process until smooth.
- Mix the chicken and cheese mixture with the cream cheese mixture and pasta water.
- Place the pasta, chicken, and sauce mixture in a 9×13-inch baking dish sprayed with non-stick cooking spray.
- Melt butter and mix with the panko bread crumbs.
- Top with the crumbled blue cheese, remaining one cup of shredded cheese, panko bread crumbs, and the remaining scallions.
- Bake for approximately 35 minutes or until the mixture bubbles and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy!
Notes
-
- This casserole serves eight. Because we have a small family, I made it in a nine-inch square baking dish; then, I froze the rest in another container. However, it does fit perfectly in a 9×13-inch baking dish.
-
- Three cups of chicken is a loose measurement. A little more or less won’t matter.
-
- I prefer using either homemade blue cheese or ranch salad dressing or the refrigerated kind. However, if all you have is regular bottled dressing, it will work too.
-
- If you don’t have buffalo sauce, substitute a quarter cup of hot sauce plus a quarter cup of melted butter.
Nutrition
*This post was originally published on September 26, 2016.
Morgan
Does freezing this casserole affect the texture of the noodles?
Sharon Rigsby
I have made and frozen this recipe several times and never had any issues. That said, there are so many types of noodles I can’t say for sure all would hold up to freezing. I only used regular old-fashioned elbow macaroni. I hope you enjoy it!
Kristy Murray
Just when you think Mac and Cheese can’t get any better, you add buffalo chicken. Wow! This is a must make casserole.