Creamy, cheesy, and packed with bold flavor, this easy Baked Buffalo Chicken Pasta brings game-day heat right to your dinner table. Perfectly bubbly mozzarella meets tender penne for the ultimate comfort food mashup!
The Ultimate Baked Buffalo Chicken Pasta
If you’re a fan of spicy buffalo wings and gooey, cheesy comfort food, this recipe is about to become your new favorite weeknight obsession. It takes everything you love about a great buffalo dip and turns it into a rich, incredibly satisfying baked pasta dish.
Ingredients
For the Pasta & Chicken:
16 oz (1 lb) penne pasta
2 cups shredded cooked chicken (rotisserie chicken works perfectly here!)
For the Creamy Buffalo Sauce:
8 oz cream cheese, softened
½ cup buffalo hot sauce (like Frank's RedHot)
½ cup ranch dressing (or blue cheese dressing, if that's your thing)
½ cup chicken broth or pasta water (to thin out the sauce)
1 tsp garlic powder
Salt and black pepper to taste
For the Cheesy Topping & Garnish:
2 cups shredded mozzarella cheese, divided
¼ cup crumbled blue cheese (optional)
Fresh parsley, finely chopped for garnish
Step-by-Step Instructions
Prep the Oven and Pasta: Preheat your oven to 375°F (190°C) and lightly grease a standard 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the penne until it is just al dente (it will cook more in the oven!). Drain and set aside.
Build the Sauce: In a large saucepan over medium-low heat, combine the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, salt, and pepper. Whisk constantly until the mixture is completely smooth, melted, and bubbling slightly. If it feels too thick, stir in a splash of chicken broth or reserved pasta water.
Mix It All Together: Turn off the heat. Stir the cooked penne pasta, shredded chicken, and 1 cup of the shredded mozzarella directly into the warm buffalo sauce. Toss until everything is beautifully coated and the cheese starts to melt.
Layer and Bake: Transfer the pasta mixture into your prepared baking dish, spreading it out evenly. Top it with the remaining 1 cup of mozzarella cheese (and the crumbled blue cheese, if using).
Get it Bubbly and Golden: Bake for 20 minutes until the sauce is bubbling at the edges. Turn the oven to broil for the last 2 to 3 minutes to get that gorgeous, toasted golden-brown look on top—just keep a close eye on it so it doesn't burn!
Garnish and Serve: Remove from the oven, let it rest for 5 minutes so the sauce sets slightly, and garnish generously with chopped fresh parsley. Serve hot!
Pro-Tips for Success
The Right Chicken: Leftover grilled chicken adds a nice smoky flavor, but a store-bought rotisserie chicken saves tons of time.
Make it Saucier: Pasta absorbs liquid as it bakes. Don't be afraid if the sauce looks a little loose before it goes into the oven; it will thicken up perfectly.
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