Description
This Buffalo Chicken Pasta Casserole is creamy, cheesy, spicy, and perfect for a weeknight dinner or potluck. It comes together in about 30 minutes and is packed with flavor. A true comfort food classic!
Ingredients
12 oz penne pasta (or bowtie, rigatoni, or medium shells)
8 oz full-fat cream cheese
1/2 cup buffalo wing sauce (like Frank’s Red Hot)
1/2 cup chicken broth
1 tsp garlic powder
1/2 tsp salt
1 lb cooked, shredded chicken
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Optional: ranch or blue cheese dressing
Optional: green onions or parsley
Instructions
1. Cook pasta in salted water until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt cream cheese with buffalo sauce and chicken broth, stirring constantly.
3. Add garlic powder and salt, whisking until smooth.
4. Stir in shredded chicken and coat with sauce.
5. Fold in cooked pasta, mozzarella, and cheddar cheese.
6. Continue heating until cheese is melted and everything is combined.
7. Optional: Transfer to baking dish, top with more cheese, and bake at 350°F for 10–15 minutes until bubbly.
8. Top with ranch or blue cheese dressing and garnish with green onions or parsley if desired.
9. Serve hot.
Notes
Adjust the amount of buffalo sauce to your spice preference.
Use pasta with ridges to help the sauce cling better.
Store leftovers in the fridge for up to 4 days; reheat with a splash of cream or broth.
To freeze, assemble ahead and freeze for up to 3 months. Bake from thawed at 350°F for 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Chicken Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 2g
- Sodium: 790mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg