Why You’ll Love This Recipe

I like that this recipe is both simple and incredibly flavorful. The buffalo sauce gives it that classic kick, while the cream cheese and ranch dressing mellow it out with creamy richness. It all bakes together into a bubbling, golden casserole that feels like the best kind of comfort food. It’s great for weeknight dinners, game days, or anytime I crave a little spice with my pasta.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
12 oz pasta (penne, rotini, or macaroni work great)
2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
1 cup buffalo sauce (like Frank’s RedHot Buffalo Wing Sauce)
1/2 cup ranch dressing or blue cheese dressing
4 oz cream cheese, softened
2 cups shredded cheddar cheese, divided
1/2 cup mozzarella cheese
1/4 cup crumbled blue cheese (optional)
Salt and pepper, to taste
2 tbsp chopped green onions or parsley, for garnish

Directions

1. Preheat the oven: I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Cook the pasta: I cook the pasta according to package directions until al dente, then drain and set it aside.

3. Make the sauce: In a large saucepan over medium heat, I combine the buffalo sauce, cream cheese, and ranch (or blue cheese) dressing. I stir until the mixture is smooth and creamy, then season with salt and pepper.

4. Combine everything: I stir the cooked chicken and pasta into the sauce until everything is evenly coated. Then I add 1 1/2 cups of the cheddar cheese and stir until melted and creamy.

5. Assemble the bake: I pour the mixture into the prepared baking dish and spread it evenly. I sprinkle the remaining 1/2 cup of cheddar, the mozzarella, and the blue cheese (if using) over the top.

6. Bake: I bake uncovered for 25–30 minutes, until the top is bubbling and golden brown.

7. Serve: I let the bake cool for 5 minutes before topping it with chopped green onions or parsley. Then I dig in while it’s still warm and gooey.

Servings and Timing

Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I like to change up this recipe depending on what I have on hand. Sometimes I use spicy pepper jack cheese for extra heat or swap ranch for blue cheese dressing when I want a bolder tang. When I want to make it a little lighter, I use whole wheat pasta and reduced-fat cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 15 minutes, or until heated through. I can also microwave individual portions for a quick meal. If the pasta thickens after chilling, I add a splash of milk or cream before reheating to loosen the sauce.

FAQs

Can I use any type of pasta?

Yes, I can use any short pasta like penne, rotini, or shells—whatever holds sauce well.

Can I make it less spicy?

Absolutely. I use a mild buffalo sauce or mix it with a bit more ranch to tone down the heat.

Can I make it ahead of time?

Yes, I assemble the casserole up to a day in advance, cover it, and refrigerate. When ready, I bake it for 5–10 minutes longer than usual.

What’s the best cheese to use?

I love cheddar for its sharp flavor, but mozzarella or Monterey Jack add great meltiness. Blue cheese adds that signature buffalo flavor if I want more punch.

Can I freeze it?

Yes, I can freeze it before baking for up to 3 months. I thaw it overnight in the fridge before baking as directed.

What kind of chicken works best?

I usually use shredded rotisserie chicken, but any cooked chicken breast or thighs work fine.

How can I make it healthier?

I use reduced-fat cheeses, light cream cheese, and whole-grain pasta to cut calories without losing flavor.

Can I make it vegetarian?

Yes, I replace the chicken with cooked cauliflower, chickpeas, or tofu for a meat-free option.

What should I serve with it?

I like pairing it with a green salad, celery sticks, or garlic bread to balance the richness.

How do I get that perfect bubbly top?

I bake it uncovered until the cheese starts to brown slightly around the edges—about the last 5 minutes of baking.

Conclusion

I love how this cheesy buffalo chicken pasta bake hits all the right notes—creamy, spicy, cheesy, and satisfying. It’s everything I want in a comforting casserole, easy enough for a weeknight but crowd-pleasing enough for game day. Every bite has that irresistible buffalo kick wrapped in melty cheese and tender pasta, making it a guaranteed favorite at my table.