This buffalo chicken pasta bake is a delicious and easy casserole dinner recipe, perfect for a satisfying weeknight meal. You’ll love how simple it is to prepare, offering a creamy, spicy kick in every bite. It’s an ideal way to enjoy a comforting dish without much fuss.
Key Ingredients & Substitutions:
- Cooked Chicken: Use shredded rotisserie chicken for speed, or cook and shred your own chicken breasts.
- Pasta: Penne or rotini work best, but any medium-sized pasta shape is fine.
- Buffalo Sauce: Choose your favorite brand; adjust amount for desired spice level.
- Cream Cheese: Full-fat or low-fat cream cheese both work.
- Cheddar Cheese: Monterey Jack or a Colby Jack blend are great alternatives for extra melty goodness.
- Ranch or Blue Cheese Dressing: Adds a cool contrast.
Ingredients:
Main:
- 1 pound medium pasta (like penne or rotini)
- 3 cups cooked chicken, shredded
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup ranch or blue cheese dressing (optional, for drizzling)
- Green onions, sliced (optional, for garnish)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Tools: 9×13 inch baking dish, large pot, large mixing bowl
Step-by-Step Instructions:
1. Cook Your Pasta
Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain it well and set it aside.
2. Prepare the Sauce
In your large mixing bowl, combine the softened cream cheese, buffalo sauce, and milk. Stir until the mixture is smooth and creamy. This forms the base of your rich casserole dinner recipe.
3. Combine Ingredients
Add the cooked and shredded chicken to the sauce mixture. Stir in 1.5 cups of the shredded cheddar cheese. Gently fold in the drained pasta until everything is evenly coated.
4. Assemble the Casserole
Transfer the entire pasta mixture into your 9×13 inch baking dish. Spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top for a golden crust.
5. Bake to Perfection
Bake your buffalo chicken pasta bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. This casserole dinner recipe will be hot and ready to serve.
6. Garnish and Serve
Let the casserole rest for a few minutes before serving. Drizzle with ranch or blue cheese dressing, if desired, and garnish with sliced green onions for a fresh touch.
Variation Ideas:
- Extra Veggies: Add a cup of frozen peas, corn, or diced bell peppers to the pasta mixture.
- Spicier Kick: Increase the amount of buffalo sauce or add a pinch of cayenne pepper.
- Crispy Topping: Mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before baking.
Storage Instructions:
Store leftover buffalo chicken pasta bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or cover the baking dish with foil and warm in the oven at 350°F (175°C) until heated through. This casserole dinner recipe reheats beautifully.
Frequently Asked Questions (FAQ):
- Can I prepare this casserole ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Cover it tightly and refrigerate, then bake as directed, adding an extra 10-15 minutes to the baking time if starting from cold.
- What kind of chicken should I use?
Cooked chicken breast or thighs work well. Rotisserie chicken is a great shortcut for this easy casserole dinner recipe.
- Is this recipe very spicy?
The spice level depends on the buffalo sauce you choose and how much you use. You can adjust it to your preference.
- Can I use a different type of cheese?
Absolutely! Mozzarella, Monterey Jack, or a Mexican blend would also be delicious in this casserole dinner recipe.
- How do I prevent the pasta from getting mushy?
Cook the pasta until it’s just al dente (slightly firm) as it will continue to cook in the oven.
- Can I freeze this pasta bake?
Yes, you can freeze it unbaked or baked. If unbaked, thaw completely in the refrigerator before baking. If baked, thaw and reheat gently.