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top down view of the cooked buffalo chicken pasta bake inside the baking dish with a spoon removing one portion

Buffalo Chicken Pasta Bake

A spicy and cheesy casserole that's great for using up leftovers.
5 from 1 vote
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Course: Main Course
Cuisine: American, Western
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 533kcal


  • 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
  • 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


  • 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.



  • 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.


Calories: 533kcal | Carbohydrates: 23g | Protein: 23g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 700mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1242IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 2mg