Buffalo Chicken Pasta Bake is the perfect meal for busy nights when you are craving something comforting and flavorful. This 30-minute meal is full of cheesy goodness and that classic buffalo wings flavor everyone loves!
Buffalo chicken pasta bake is exactly what you want in a casserole: super easy to make, packed with flavor, hearty, and oh-so-satisfying. It’s made with everyday pantry staples so it’s easy on the wallet.
And just like tasty Buffalo Chicken Dip and Buffalo Chicken Meatballs, this buffalo chicken casserole give you all that crave-worthy buffalo wings flavor but in a convenient, mess-free form.
I make it a point to pick up a rotisserie chicken every time I go to the store. They are nice and inexpensive, and it’s incredibly easy to use as an ingredient for recipes like this buffalo chicken pasta bake. This budget-friendly casserole is also an excellent way to use up leftover turkey from Easter, Thanksgiving, or Christmas dinner.
If you are looking for a low-fuss meal that the whole family will love, look no further than this Buffalo Chicken Pasta Bake!
Why Make This Recipe
- Frugal – Use leftover chicken and pasta combined with pantry staples.
- Incredible Flavor – A combination of cheeses and spicy buffalo sauce gives this buffalo chicken pasta bake an unmatched flavor.
- Ideal for Meal Prep – Casseroles are a meal prep VIP, and this one is incredibly easy to prep and freeze until needed.
Ingredient Notes
- Chicken – Use cooked diced (or shredded) chicken. This recipe is perfect for using up leftovers. You can also use turkey.
- Pasta – Use the type of pasta you aleady have on hand. Elbow macaroni, ziti, penne, and fusilli are all great choices.
- Garlic – Fresh garlic adds lots of flavor, but you also can swap for garlic powder.
- Cheese – A combination of cheddar cheese and cream cheese created a delectable sauce. The dish is also topped off with some additional shredded cheese.
- Milk – Optional and can be added if you prefer a thinner sauce.
- Hot Sauce – Franks Red Hot Sauce, or your favorite brand of buffalo style hot sauce.
- Dried Chives – Chives make a nice garnish and add a bit of flavor to the dish.
How To Make Buffalo Chicken Pasta Bake
Get full ingredients list and instructions from the recipe card below.
- Preheat the oven to 350 degrees F, 180 degrees C, or gas mark 4.
- Lightly oil a large baking dish, then add the cooked pasta.
- In a separate bowl, add in cheddar cheese, cream cheese, garlic, hot sauce and milk (if using), then microwave for 45 seconds, or until everything is melted and can be easily stirred to combine.
- Pour the sauce onto the pasta, add the diced chicken, and mix together well.
- Top with shredded cheese and bake for about 25 minutes, or until bubbly and golden brown.
- Sprinkle the top with dried chives before serving.
Tips For Success
- Both the chicken and pasta should be fully cooked before assembling and baking this casserole.
- Use a teaspoon of garlic powder instead of fresh garlic.
- For a thinner sauce, add a third of a cup of milk.
- Add a bit more or less of the hot sauce, to suit your desired heat level.
Variations
- Lighten It Up – Use cauliflower instead of pasta. You can also swap in low fat cheeses if desired.
- Use Turkey – Leftover diced turkey is a great substitute for chicken in this pasta bake.
- Add Crunch – Top with Panko bread crumbs before baking.
- Add Blue Cheese – Sprinkle the top of the casserole with a bit of blue cheese just before serving.
Budget-Friendly Tips
- Use Leftovers – This recipe is perfect for using up leftover chicken or turkey.
- Make It A Meal – Add a side salad or steamed veggies to make this a full meal.
Prep Ahead And Storage
- Prep Ahead – Precook the pasta up to 2 days in advance. Toss it with a bit of oil and store it in the fridge until you are ready to assemble and bake the dish.
- Store – Leftovers should be stored in the fridge for up to 4 days.
- Freeze – Prepare the casserole but do not bake. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Meal Prep
- Precook the pasta up to 2 days in advance. Toss it with a bit of oil and store it in the fridge until you are ready to assemble and bake the dish.
- Divide the pasta between 2 smaller pans and freeze one for later use.
- Eat tonight, and then enjoy the leftovers for 4 more days.
FAQs
Buffalo chicken pasta bake can be made a day ahead and baked when ready to serve. You can also freeze the casserole before baking.
When made with pasta, this is not a low-carb dish. However, you can substitute riced cauliflower for the pasta to make this a gluten-free and low-carb buffalo chicken bake.
This casserole has a mild to medium spice from the hot sauce. To make it less spicy, look for buffalo sauce instead of hot sauce or substitute ⅛ cup of water and ⅛ cup of hot sauce instead of the full ¼ cup of hot sauce.
More Recipes You May Like
- Air Fryer Buffalo Drumsticks.
- Buffalo Chicken Tenders.
- Buffalo Chicken Bites.
- Buffalo Chicken Pasta Bake.
- Chicken Parmesan Sliders.
- Buffalo Chicken Fries.
- Buffalo Chicken Mac and Cheese.
- Crockpot Buffalo Chicken Dip.
- Grilled Buffalo Chicken.
- Buffalo Chicken Salad.
Serving Suggestions
Get The Buffalo Chicken Pasta Bake Recipe:
Buffalo Chicken Pasta Bake
Ingredients
- 6 cups (642g) cooked penne pasta or other pasta shape
- 2 teaspoons garlic minced
- 2 cups (284g) chicken cooked and diced
- 1 ½ cups (123g) cheddar cheese cubed
- 16 ounces (453g) cream cheese
- ⅓ cup (82g) milk optional; use if you prefer a thinnerpasta sauce
- ¼ cup (78g) Franks Red Hot sauce
- 1 ½ cups (123g) shredded cheese
- optional: dried chives for garnish
Instructions
- Preheat oven to 350 degrees F or 180 degrees C o gas mark 4.
- Lightly oil a large baking dish and add in the cooked pasta.
- In a bowl, combine diced cheddar cheese, cream cheese, garlic, hot sauce, and milk (if using). Microwave for 45 seconds until everything is melted and can be easily stirred to combine.
- Pour the mixture over the pasta, add in the diced chicken, and mix together well.
- Top with the shredded cheese and bake in for about 25 minutes, or until bubbly and top is golden brown.
- Garnish with dried chives before serving.
Video
Notes
- Both the chicken and pasta should be fully cooked before assembling and baking this casserole.
- Use a teaspoon of garlic powder instead of fresh garlic.
- For a thinner sauce, add a third of a cup of milk.
- Add a bit more or less of the hot sauce, to suit your desired heat level.
- Prep Ahead – Precook the pasta up to 2 days in advance. Toss it with a bit of oil and store it in the fridge until you are ready to assemble and bake the dish.
- Storage – Leftovers can be stored in the fridge for up to 4 days.
- Freeze – Assemble the casserole, but do not bake. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Rachel
A flavourful pasta bake that my whole family enjoyed!