Description
A delicious and spicy Buffalo Chicken Pasta Bake that combines creamy pasta and the flavors of Buffalo chicken, perfect for gatherings or a cozy dinner.
Ingredients
Scale
- 2 cups (8 ounces) uncooked penne pasta (or substitute cooked cauliflower for a low-carb option)
- 1 (8-ounce) package cream cheese, softened
- ¾ cup ranch dressing
- ⅓ cup hot sauce (such as Frank’s Red Hot)
- 2 cups shredded cooked chicken (or 1 (12.5-ounce) can chunk chicken breast)
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese
- Green onions, for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and spray an 8-inch casserole dish with nonstick spray.
- Cook the pasta: Boil the penne pasta according to the package directions until al dente. Drain and drizzle with a little olive oil to prevent sticking.
- Make the sauce: In a large bowl, mix together the softened cream cheese, ranch dressing, and hot sauce until smooth and creamy.
- Mix in chicken and pasta: Add the shredded cooked chicken, ½ cup of shredded mozzarella cheese, and the cooked pasta (or cauliflower) to the cream cheese mixture. Stir until well combined.
- Assemble the casserole: Spoon the chicken and pasta mixture into the prepared casserole dish, spreading it evenly.
- Top with cheese: Combine the remaining 1 cup of mozzarella cheese and ½ cup of shredded cheddar cheese. Sprinkle the cheese mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with chopped green onions. For extra flavor, drizzle with more hot sauce and ranch dressing, if desired. Serve immediately.
Notes
For a creamier texture, add a bit of milk to the sauce mixture. Adjust hot sauce to taste. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg