Combining buffalo chicken, cheese, and pasta in one casserole creates a meal that everyone will love. This Buffalo Chicken Pasta Bake is delicious and can be on the dinner table in 30 minutes.
These Buffalo Chicken Calzones are another easy and quick recipe that everyone enjoys too.
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Ok, I have to confess. I have fallen off the dinner wagon hard. The past few weeks we have been busy with travel and activities, and it has affected our normal eating schedule. Oh, we are still eating together for the most part. I just haven’t been as dedicated to having a hot meal ready at dinner time.
The kids have been eating ramen, cereal, and Bbq Chicken and Avocado Quesadillas all week. Yes, major mom fail going on right now. It’s time to step back and get a better routine going again.
I love having an empty, quiet house all day long, but sometimes that is also my downfall. I feel like I have all day to do things, so I put chores and work off until the last second. Not to mention no one is around to stop me from eating the leftover Cinnamon Sugar Apple Donut Holes.
Then I’m scrambling to get everything done right before the kids get home from school. My brain can’t think of quick dinner recipes when it is trying to do all the things at once. Please tell me I’m not the only one who does this.
Pasta, canned chicken, and cheese are usually three ingredients that are almost always in our pantry and refrigerator. That makes it very easy to throw together something quick when the hangry masses are pounding on the dinner table.
Ever since I made this Chicken Supreme Pasta Bake, I have been trying to make a pasta dish every couple of weeks. Cheesy pasta dinners always get two thumbs up here.
Making Buffalo Chicken Pasta Bake:
Our family loves this Easy Buffalo Chicken Dip, so I used those same ingredients to make this gooey, cheesy pasta bake for dinner a few weeks ago.
You can use a rotisserie chicken, leftover chicken breasts, or even canned chicken. We have used all three kinds of chicken, and it tastes amazing any way you make it.
Heck to the yeah!!! All that cheese is amazing. Hey, I never said this was a healthy buffalo chicken pasta. Although, if you wanted to make this a low carb buffalo chicken recipe, substitute cooked cauliflower for the noodles. Booyah! Healthy chicken recipe just like that.
The kids devoured this easy dinner in record time, so either it was delicious, or they were starving because I made them wait until I took pictures. #lifeofafoodblogger #theyareusedtoit
A thick layer of gooey cheese will have everyone fighting to get the first big scoop of this Buffalo Chicken Pasta Bake! It’s seriously the best pasta dinner around!
For this easy pasta dinner, I combined cream cheese, ranch, and hot sauce in a mixing bowl to create a gooey base for the chicken and noodles.
My son said this pasta tasted just like the buffalo chicken dip, only heartier! Gotta love a baking dish full of pasta goodness that everyone loves!!!
Lots of shredded cheese is always a good thing when you are baking dinner, am I right?
More Easy Dinner Recipes:
- Meat Lover’s Pizza Skillet Ravioli
- Cheddar Broccoli Chicken Lasagna Rolls
- Cheddar Bacon Macaroni and Cheese
- Creamy “BLT” Pasta
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Buffalo Chicken Pasta Bake
Ingredients
- 8 ounces - 2 cups uncooked, penne pasta (or substitute cooked cauliflower)
- 1 - 8 ounce package cream cheese, softened
- 3/4 cup ranch dressing
- 1/3 cup hot sauce
- 2 cups shredded, cooked chicken (rotisserie or canned)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- green onions, for garnish
Instructions
- Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.
- Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
- Stir together the cream cheese, ranch, and hot sauce until creamy.
- Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
- Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
- Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 530 Total Fat: 40g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 112mg Sodium: 961mg Carbohydrates: 19g Fiber: 1g Sugar: 4g Protein: 23g
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[email protected] Sh!tty Kitchen says
October 19, 2016 at 4:17 PMThis is right up my alley, I love buffalo flavors! I will be making this! Thanks for sharing!
Medha says
October 19, 2016 at 10:30 PMThis looks super creamy and full of flavor 🙂
Sherry says
February 20, 2017 at 12:04 PMDo I boil chicken first or fry
Jocelyn says
February 20, 2017 at 1:21 PMYou will use cooked chicken in the recipe. I usually use canned chicken or buy a precooked chicken and shred it for meals like this.
Amanda says
April 11, 2017 at 2:27 PMI put a couple skinless boneless chicken breasts in the crockpot on low for 6hrs and shredded it. Yumm
Beverly says
June 26, 2017 at 3:35 PMI just wanted to say what a patient person you are and that this recipe looks really good and easy.
Jocelyn says
June 26, 2017 at 5:38 PM🙂
Aria says
September 16, 2017 at 10:26 AMHow is it and what does it taste like because I want o cook my mom dinner tonight.
Teresa says
March 9, 2019 at 6:27 PMIt just like chicken wings if you think of it that way just adding pasta and cheese.
I made this and doubled it I’m feeding 4 it was great will be making it again.
Cuivre says
February 20, 2018 at 8:26 PMI used two 9.75 oz cans of chicken breast meat-I diced up finely. This was a GREAT tasting dish! I used Franks Red Hot sauce for wings.
mary roering says
October 16, 2017 at 3:11 PMI boiled the chicken first…this is so flavorful and delicious!!!!! yummy
Heather Kinnaird says
October 20, 2016 at 11:25 AMI cannot wait to make this! we lob buffalo chicken dip and pasta always goes over well in our house, so the two combined are sure to be a hit
Laura @ Laura's Culinary Adventures says
October 20, 2016 at 10:35 PMI can only imagine preparing a meal every night is hard work! This looks delicious!
Lisa says
December 30, 2016 at 11:35 AMI did the noodles gluten free and used a 9×13 pan. I wanted to use up the 12 oz of noodles that I had. I also blended some of the cheese in with the noodles before I topped it with more cheese. We love cheese. It was still creamy on the inside after.
Elizabeth says
January 23, 2017 at 5:41 PMDoes it have to be green onion or will any be ok? I’d love to make this and have everything but green onions lol.
Jocelyn says
January 23, 2017 at 11:01 PMYou could totally leave the green onion out. I just used it as a garnish when I served it. I hope you enjoy it!
Pat Wilson says
January 25, 2017 at 5:03 PMIs this real spicy hot? Also could you freeze it and bake later?
Jocelyn says
January 25, 2017 at 6:37 PMI didn’t think it was that spicy. There is only 1/3 cup in the whole pasta dish. It blends with the ranch, cheese, and pasta, so you do not just taste hot sauce. If you are worried it will be too spicy, try cutting it down to 1/4 cup. Also, I haven’t tried freezing this dish, so I’m not quite sure how it would do. I think it would be fine if you put all together and then freeze it later. I would let it thaw overnight in the refrigerator, and then take it out of the fridge 30 minutes before you bake it. I hope that helps.
Alyssa says
July 26, 2017 at 4:09 PMWhat kind of hot sauce do u use. I’m thinking of making this dish tonight
Jocelyn says
July 27, 2017 at 10:32 AMWe like Frank’s Red Hot the best. But I have also used a buffalo wing sauce and we really liked that one too. I hope you enjoyed it.
Vanessa says
January 26, 2017 at 12:52 PMWhat kind of hot sauce do you use?
Jocelyn says
January 26, 2017 at 2:45 PMWe usually buy Frank’s Red Hot, but I have also used Sweet Baby Ray’s Wing Sauce too!
Nadine says
April 24, 2017 at 2:51 PMMake a sauce using Lawry’s Fajita mix-half of that and about 2/3 cup water…cook down until 1/3 cup….it’s DELICIOUS and not quite as hot as Frank’s. Lawry’s is a GREAT fajita mix and especially for chicken…saute onions and red or yellow peppers and YUM…..
Becca says
January 26, 2017 at 7:10 PMThis quickly made it into the “favorite dinner” sections of my recipes!! I don’t bother broiling it (mostly becasue my broiler is un-usable) and it still get nice and brown on top. So delicious… a little spicy but worth it!!
Kelsie says
January 30, 2017 at 3:16 PMWhat do you put the oven on and for how long
Jocelyn says
January 30, 2017 at 4:41 PMThe recipe card clearly states to heat the oven to 375 degrees in step one and to bake it for 20 minutes in step 5. I hope that helps and that you enjoy the cheesy pasta 🙂
Shari says
April 16, 2017 at 5:39 PMIt does not clearly say anything about the temp and how long it takes to cook. I was getting aggravated until I saw this. Thanks!
Jocelyn says
April 16, 2017 at 11:20 PMThe recipe card clearly states the temperature and time in step 1 and step 5. I am sorry you had a hard time finding it.
Missy says
May 28, 2017 at 8:38 PMYou have to click “print” to get the recipie card. Without the card all you see is ingredient list and instructions without the temp/time…i was going nuts also!!!..using my cell i wouldnt normally look for a “print” symbol caus i cant print from my phone…. but i accidently clicked it and bingo!
Jocelyn says
May 29, 2017 at 10:38 AMI just checked on my desktop and mobile and I could see the entire recipe just fine. Plus, the temperature and time are in the instructions, so it shouldn’t matter if you can’t see the “card”.
JLO says
July 2, 2017 at 1:34 PMPeople must be blind…lol
Zac says
February 21, 2017 at 4:13 PMFrank’s RedHot sauce with lime
June says
February 1, 2017 at 5:39 PMWhat is ranch
And can u use either worstershire sauce or Tabasco sauce
Jocelyn says
February 1, 2017 at 9:02 PMRanch is bottled salad dressing you buy at the grocery store. Tabasco sauce is a hot sauce, so it will work for this dish. Worcestershire sauce would not taste right. I hope you enjoy the pasta!
Barb says
February 2, 2017 at 8:14 AMExcept if you are from Buffalo. We don’t “do” ranch dressing. BLEU CHEESE and nothing else
Jocelyn says
February 2, 2017 at 9:21 AMI haven’t tried this pasta with bleu cheese, so I don’t know how that would be. Actually I know wouldn’t like it because I don’t like bleu cheese dressing. Let me know if you try it with the other dressing and how you like it.
Colleen says
July 6, 2017 at 6:56 PMMy children DO NOT LIKE BLUE CHEESE!!! But they have never complained about dishes ive made, like yours here, whrn it cintains blye cheese. You have to think of the ingrediants in the blue cheese dressing as individual ingrediants in a recipe in a convenient form. (Dressing). They actually prefer the blue cheese to ranch ingredient meal . The flavor of the dressings change in a complete dinner/casserole)
Jocelyn says
July 7, 2017 at 12:30 AMThat’s great that your kids like it when you sub blue cheese. I’m still going to make mine with ranch dressing though because I prefer it that way. But I think it is awesome that so many people have made this recipe with blue cheese and like it that way! We all have different tastes and preferences!
Mike says
March 12, 2017 at 4:22 PMI agree Bleu Cheese dressing on Buffalo Wings!
Rett says
March 14, 2017 at 11:50 AMThank you! I was going to say that, too!
Cindy says
April 4, 2017 at 5:00 PMI am from Rochester, we use bleu cheese on wings too…have you subbed it for ranch??
Jocelyn says
April 4, 2017 at 6:08 PMI have actually never used bleu cheese in this dish because I don’t like it. But lots of others have left comments saying they used it instead of the ranch. It’s just a preference thing.
Colleen says
July 6, 2017 at 7:00 PMYes. We keep both dressing and dry packets in both flavors in refrig and pantry. If we run out of one we substitie the other. Even mixing the two. The base for both is the same. Blending both mellows the flavor, of which neither is very strong when in dressing form.
Cindy says
March 15, 2017 at 10:49 PMI’m going to try this with blue cheese dressings
Mary Lynn says
February 2, 2017 at 7:19 PMI made it tonight and was very disappointed at the consistancy, I tough it was dry, and I agree I think Bleu Cheese would be much better (being from buffalo) but I had to add milk to loosen the thick cheesy consistancy. Maybe if I shredded the cheese myself. I don’t know, but not my favorite
Jocelyn says
February 2, 2017 at 9:15 PMI hate to ask this but are you sure you measured everything correctly? This dish is far from dry. I have made it many times and it is always creamy and gooey! I’m sorry to hear it didn’t turn out for you.
Magan says
February 5, 2017 at 11:28 AMThis sound delicious!!! What are some good side dishes to serve with this.?
Jocelyn says
February 5, 2017 at 2:10 PMI actually just served the pasta by itself to my family. Coleslaw and celery sticks could be a good option to have along side it if you are wanting more. I hope that helps!
Elizabeth c dallas texas says
March 14, 2017 at 5:58 PMI didnt realize the pasta called for mozzarella cheese i used Monterrey jack cheese and my pasta was super dry 🙁 i added some sour cream and it helped a little
Jocelyn says
March 16, 2017 at 9:16 AMUsing a different cheese may have been the reason for it being dry. Did you add the sour cream before or after baking?
Jackie says
February 8, 2017 at 12:01 PMThis was fabulous! I seasoned and cooked chicken breasts in crock pot for about 4 hours on low so they were ready to shred when I got home (they were delicious by themselves!) , added Tabasco sauce but not a lot…no where near what recipe calls for because we are sensitive to real spicy hot foods. Also added green peas. We loved it!!
Kristy says
March 5, 2017 at 1:23 PMWhat kind of chicken should I use?
Jocelyn says
March 5, 2017 at 5:10 PMAny kind of cooked and shredded chicken will work in this recipe. We usually buy a rotisserie chicken and shred it while it is warm. Or you can use canned chicken if you are in a hurry! Either one works great!
Sally says
March 6, 2017 at 4:27 PMWe are having this tonite. I used greek yogurt ranch and whole wheat pasta.
Deb says
March 10, 2017 at 9:40 AMHow did it turn out??
Tracy says
March 11, 2017 at 10:49 PMI made this and added green chillies and diced jalapeños, then after baking served it with a dollop of sour cream. It was great! To break it up a bit I served tortilla chips and refried beans as a side dish!
Mary says
March 12, 2017 at 2:48 PMWhat could you suggest as an alternative to ranch since I have a child with an egg allergy? Maybe sour cream or make ranch from packet for the flavor? Looks delicious but hard when you have an egg allergy child. Any suggestions would be great!
Jocelyn says
March 28, 2017 at 10:56 AMI think using sour cream with a ranch packet would work in place of the dressing. I hope your family enjoys it!
Paula says
March 12, 2017 at 4:16 PMMade the Buffalo Chicken Pasta Bake twice one of the times I used Angle Hair Pasta and both were good but I like the angle hair pasta better. I took it to a lunching and everyone love it. Also good to take to lunch the next day. Thanks for sharing.
Christopher says
March 12, 2017 at 6:54 PMOMG!! I just made this and it was sooooooo good. Thank you for putting this recipe out there! Never thought of doing it like that. You made my Sunday night! Oh btw I used Bleu Cheese Dressing and it was amazing!
Jocelyn says
March 13, 2017 at 11:28 PMI am so excited to hear that you enjoyed the pasta. Thank you for letting me know the blue cheese dressing works great too. I’ve only done ranch because that is what my kids (and I) like.
Mark says
March 12, 2017 at 9:17 PMMade this tonight for supper everybody liked it even the wife who hates trying new dishes. Was afraid that it might be to spicy for the 1 year old grandson, started out with just 1/4 cup of Frank’s Hot Sauce mixed with the ranch and ended up adding the rest in after tasting it. Doubled the recipe to make 9×13 pan for the family. Will be making it again, was just wondering if there might be something to go with it, maybe just a simple lettuce salad, just seemed to missing something along the with it.
Jocelyn says
March 13, 2017 at 11:27 PMI am so glad your family enjoyed it!! A simple side salad would be the perfect addition to the pasta.
Danielle says
March 13, 2017 at 3:20 PMMaking this tonight at my husband’s request. And since I’ll be at work and not eating with the family!! (I don’t do dairy so my family believes they are deprived 😉 ) using spaghetti since it’s all I have in the house!! Fingers crossed it goes over well 🙂 I know it says ‘6 servings’ but about how much do you call a serving?
Jocelyn says
March 13, 2017 at 11:26 PMI hope your family enjoyed the pasta. I would say about a cup of pasta would be a serving, I guess. I didn’t really measure that…I just went by how many ate it.
Jeanine says
March 14, 2017 at 3:42 AMWhat do you think of using Frank’s Buffalo Sauce?
Jocelyn says
March 16, 2017 at 9:14 AMI think that would work just as well.
Jamie says
March 14, 2017 at 10:31 AMI made this the other night and it was a hit with me picky kids! Even went back for seconds. I used a seasoned turkey breast instead of chicken and cut the hot sauce in half, turned out amazing! Definitely will make again!
Melissa says
November 17, 2017 at 11:35 PMMe and. My mom made this last night and it was amazing and we loved it thanks for sharing will be making this again 🙂
Justine says
March 14, 2017 at 11:48 AMI don’t have any mozzarella cheese. Could I use shredded cheddar cheese instead?
Jocelyn says
March 16, 2017 at 9:18 AMYou can use a different cheese if you prefer, but it may affect the texture of the baked pasta. Let me know if you try it with the cheddar cheese and how it turns out for you.
Jeri says
March 15, 2017 at 4:06 PMMy Dr. has me on a “no white” diet right now; No sugar, flour, potato, rice. Any suggestions to substitute for the pasta? Maybe cauliflower?
Jocelyn says
March 16, 2017 at 9:12 AMI actually had a friend who said she substituted cauliflower for the pasta, and she loved it!
Emma says
March 15, 2017 at 8:13 PMCan you substitute the cream cheese in any way?
Jocelyn says
March 28, 2017 at 10:57 AMI think you could use ricotta or cottage cheese in place of the cream cheese. Unless you are trying to get away from dairy…
Tricia melson says
March 16, 2017 at 10:00 AMTried this last night and everyone loved it. I do not care for hot sauce, used half of what this called for. Soooo good. This is a def keeper. Has anyone tried adding a veggie to this?
Jocelyn says
March 16, 2017 at 10:25 AMI am so glad your family loved it. Mine devours it every time we make it. Are you wondering about adding a veggie to the pasta? We usually just serve a side salad along with the pasta to get some veggies in the meal.
Antunette Torrence Johnson says
May 21, 2017 at 8:24 PMSometimes I add broccoli or spinach! Really good
Nancy says
March 17, 2017 at 5:38 PMWas wondering d I would double this if I wanted to make it in a 9×13 pan?? We feed two teenage boys so the bigger the better
Jocelyn says
March 17, 2017 at 6:20 PMYes, I think you would need a 9×13 pan if you double the recipe. I hope your boys enjoy it!!!
Sandi Van Hooydonk says
March 20, 2017 at 6:48 PMThank you for this recipe! Made it tonight, adjusted quantities a bit, and started with only 1/4 cup of hot sauce and had kids taste it for spiciness, then added a bit more. Huge hit here! My oldest thought it was awesome before I even put it in the casserole dish, when he saw the shredded cheese going on top he just about started drooling lol. Thank goodness it doesn’t take long in the oven! With a side salad, easy & quick dinner! Thanks again!
Jocelyn says
March 20, 2017 at 7:21 PMWoo hoo!!! I am so glad your family enjoyed it!!!
Maggie says
March 21, 2017 at 9:26 PMCan this be made without ranch or bleu cheese? My family doesn’t like dressings but they do love spicy foods.
Jocelyn says
March 21, 2017 at 9:31 PMThe dressings add to the creaminess of the pasta dish. Because of how they mix with the hot sauce and cheese, they don’t taste like a normal dressing. If you are wanting a cheesy pasta, I would recommend this cheesy chicken pasta. Just add hot sauce to the chicken before adding it to the pasta. https://insidebrucrewlife.com/2016/08/cheesy-chicken-pasta/
Kassidy says
March 25, 2017 at 7:13 PMHow long does this keep in the fridge for?
Jocelyn says
March 25, 2017 at 7:47 PMHow long are you wanting to keep it? I think you could make it up one day, refrigerate it for a few days, then bake it when you need it and it would be fine.
Beverly says
March 27, 2017 at 12:52 PMI have ricotta cheese I need to use up; think I could use it here?
Also instead of hot sauce, could I get away with using/trying barbeque sauce?
I can’t wait to give this a try. Looks absolutely delicious! Thanks.
Jocelyn says
March 27, 2017 at 2:21 PMI think using the ricotta would work just fine. I’m not sure about the bbq sauce…it will change this dish completely. I have used ranch and bbq sauce in this pasta dish if you want to try this instead. https://insidebrucrewlife.com/2014/07/cheesy-hawaiian-barbecue-pasta-bake/
Shannon mellott says
March 30, 2017 at 2:16 PMI need the actual way to make it. Can’t find directions.
Jocelyn says
March 30, 2017 at 2:42 PMScroll down below the pictures until you come to the printable recipe card 🙂
Jen says
April 5, 2017 at 10:11 PMSo for the pasta it says 8oz (2 cups). Did you mean 16oz (an entire box), which is actually 2 cups?
Jocelyn says
April 6, 2017 at 9:40 AMNo, it is 8 ounces or 2 cups of the PENNE pasta. If you use a different pasta like elbows, it would give you a different amount.
Jen says
April 6, 2017 at 9:16 PMSo half a standard box of Penne?
Jocelyn says
April 6, 2017 at 11:57 PMIf it is a 16 ounce box, then yes 🙂
Robin says
April 9, 2017 at 12:17 PMI love Buffalo chicken dip and I love this recipe!!! ???? Will be making today for lunch during the week! I will be adding baby spinach to it to make it a tab healthier haha thank you again for blogging this!!
Katie says
April 20, 2017 at 5:27 PMThis really is a great dish! I’m not a real buffalo style fan but my husband and kids are. However, even I really enjoy this dish! I had read where others said theirs turned out dry, so I just added a little bit more cream cheese and Ranch dressing. Turned out amazing! I doubled the recipe having three teens in the house. Everyone really liked this dish! I’ll definitely make it again!
Jocelyn says
April 20, 2017 at 6:39 PMI am so glad to hear that your family and you enjoyed this pasta. Mine has never turned out dry, so I’m not sure what the others have done to theirs, but I’m happy to hear that extra cream cheese and ranch works.
Cheryl says
May 5, 2017 at 8:23 AMThis is a keeper! Tried it using blue cheese dressing instead of ranch and added a good handful of baby spinach leaves as someone commented. Family loved it and wanted more 🙂 Will double the ingredients when I make it again!
Felicia johnson says
May 10, 2017 at 7:53 PMI accidentally cooked my pasta beforehand, can I still use it? Literally standing in front of the stove now. Help! Thank you!
Jocelyn says
May 10, 2017 at 9:54 PMYou are supposed to cook the pasta ahead of time, so you are all good. I hope you enjoy it!
Anita says
June 8, 2017 at 5:02 PMI am baking this as I write. I would like to know what the nutritional values are, and what a serving is.
Jocelyn says
June 8, 2017 at 10:01 PMI don’t post nutritional values for my recipes. I believe in eating all things in moderation and exercising daily. There are plenty of websites online that you can put the recipe into to find out the calorie content if you really wish. But if you have it baking now…you saw what it was made from.
cathy Haning says
June 28, 2017 at 2:42 AMwhere are thestep by step directions?
Jocelyn says
June 28, 2017 at 9:24 AMScroll past the pictures, and there is a recipe card with all the ingredients and instructions.
Trish says
June 28, 2017 at 5:22 PMMaking this at the moment. I diced up some bacon first and bought a package of fresh stir fry chicken (boneless, skinless chicken cut in thin strips) and i cubed it off before trying with a bunch of seasonings (I like different spices ☺). I’ve also increased the buffalo wing sauce to 1/2 cup and the ranch to 1 cup and added some diced jalapenos. Pasta was one 450g bag of fusilli to ensure leftovers for the other half. I can’t wait until this comes out of the oven! Thanks for the awesome idea!! ????
Heather Nason says
June 29, 2017 at 5:50 PMI’m actually making this for dinner tonight!!
Blakely Wood says
July 10, 2017 at 2:41 PMDoes anyone know the nutritional information on this dish?
Bridget Harrison says
July 21, 2017 at 1:06 AMIf you use canned chicken what brand do you recommend and also how many cans are needed?
Jocelyn says
December 8, 2017 at 4:03 PMWe have used canned chicken before and it tastes great. I usually buy the big 6 pack of canned chicken at Sam’s Club and keep them in the cupboard. One can has about 1 1/2 cups of chicken in it.
Noelle says
August 17, 2017 at 12:50 PMJust want to make sure, do I add the cream cheese hot sauce ranch mix to the noodles before I place them in the oven?
Thanks!
Jocelyn says
August 17, 2017 at 1:36 PMYes, you are going to stir the chicken, cheese, and noodles in the cream cheese mixture, then put it in the pan to bake. I hope you enjoy it!
Kim says
August 30, 2017 at 8:02 AMHas anyone tried making the entire dish in a crock pot instead of baking? Making it for a potluck tomorrow.
Jocelyn says
August 30, 2017 at 2:44 PMI haven’t tried this in a crock pot, but I don’t see why it wouldn’t work. You just won’t get any browning on your cheese, but it should be all cheesy and delicious!
Chelsea says
October 3, 2017 at 11:11 AMHas anyone ever prepared this the night before and put in the the fridge and baked it the next night? Will it still be as good?
Jocelyn says
October 4, 2017 at 6:02 PMI haven’t made it the night before, but I don’t see why it wouldn’t work. You would probably have to bake it a little longer since it will be cold to start with.
Paula says
October 23, 2017 at 9:14 AMOkay…let’s talk “hot sauce”….the kind of hot sauce used will make a difference in the recipe and since I like to try a new recipe with the original ingredients first before I determine what touches I want to make to the recipe, would you kindly let me know what kind of hot sauce you used? I have everything from Torture Hot Sauce to a simple sauce like Franks. I’m looking forward to trying this recipe and putting my own twist on it.
Jocelyn says
October 23, 2017 at 12:23 PMWe usually use Frank’s Red Hot when we make this pasta dinner, but I have also used Sweet Baby Ray’s buffalo wing sauce and that was really good. I hope you enjoy the dinner! It’s a family favorite here!
susan says
October 30, 2017 at 6:51 PMBuffalo wing sauce works really well as it is not as hot (you can also by mild)
This is a great recipe!
I used boneless/skinless chicken thighs…seasoned and roasted them for 20 min…then shredded…easy peasy!
I also did not have cream cheese 🙁 so I used sour cream and cream of chicken soup…with 1/3 cup of wing sauce. It was still creamy and delish. I also topped the whole thing with panko breadcrumbs mixed w/melted butter. Added a nice crisp texture.
Destiny says
November 5, 2017 at 1:22 PMIs the 8in pan the only one we can use?
Jocelyn says
November 5, 2017 at 1:26 PMFor these measurements, yes. If you double the ingredients, you can use a 9×13 pan. I hope that helps!
Amanda says
November 10, 2017 at 3:46 PMI have made this recipe many times its a family favorite. I also use it for pot lucks and its always a favorite. I use baby rays buffalo sauce and canned chicken and I also found that it mixes better if you use a blender for the cream cheese, buffalo sauce, and ranch.
Nicole says
November 18, 2017 at 10:41 AMI make this for just two people and I double it because it is so delicious. We will eat on it for days without a complaint! It is definitely a go to in my house! Thanks for sharing!
Lizzie says
November 27, 2017 at 4:30 PMWould adding red/green peppers or onions work inside of the pasta? My family isn’t the type to like plain old chicken, cheese, and noodles in a pan so I’m hoping to add something else. Spinach and broccoli are out due to allergies in the family
Jocelyn says
November 28, 2017 at 12:15 PMHi, Lizzie. I usually serve a salad along with this pasta when I make it for dinner. But yes, adding onions and colored peppers would be a great addition as well. I hope your family enjoys it as much as we do.
Erin says
December 9, 2017 at 5:51 AMCan I use something other than hot sauce? Or just leave it out? I’m trying new things for my sister and she can’t eat any spicy like hot sauce
Jocelyn says
December 11, 2017 at 3:01 PMThe only thing I can think of to substitute would be barbecue sauce, but that is going to change this completely.
Tracy K says
December 17, 2017 at 1:40 PMLove this! It has become a regular dish in our home, thank you for the recipe! I do wonder, has anyone ever tried freezing this? If so, how long does it keep and how long and at what temp do you bake it at?
Nia says
January 5, 2018 at 10:09 AMI tried this last night and it turned out perfectly! The girls loved it. Thanks! I used canned chicken- quick and easy.
Anja Michaelis says
January 13, 2018 at 9:18 PMMade it tonight and absolutely loved it! Used gruyere and Italian cheese as well as blue cheese instead of ranch since we had the stuff in our fridge already!
Absolutely love it and can’t get enough
Ellen says
January 22, 2018 at 7:01 AMWe loved this. I used gluten free pasta. I parboiled some cauliflower heads and ground up and added for a secret vegetable!
We served with fresh celery sticks! A big hit!
Edie Camplin says
February 10, 2018 at 1:12 AMA question I really do not like ranch dressing is there something else I can use in place of it
Jocelyn says
February 10, 2018 at 10:47 AMQuite a few people have mentioned that they like blue cheese dressing instead of the ranch in this. I haven’t tried it that way because I don’t care for the blue cheese taste.
Joselin says
February 15, 2018 at 5:54 PMWould chipotle ranch make it taste drastically different or do you think it would work well for this dish?
Jocelyn says
February 22, 2018 at 12:16 AMI think it would be just fine.
Tori says
May 9, 2018 at 3:03 PMI use chipotle ranch or even bacon ranch sometimes for variations.
Jennifer says
February 18, 2018 at 4:51 PMI made this for Sunday dinner, my roommate’s Dad declared this was the best dinner he’s had! I did double the recipe because it’s the only way we’ll have leftovers lol. I did use ranch dressing as well. I used a 2.5 pound bag of frozen chicken breast and threw them in some olive oil in the cast iron skillet they came out so tender! I’ll definitely be keeping this one in the rotation. Thanks for the great recipe!
Kelly says
March 7, 2018 at 11:52 AMI have made this multiple times now and we love it! It has never come out dry and I usually prepare it in the morning and bake a little bit longer when I pop it in the oven for dinner. Thanks for an amazing recipe!
marla ashcraft says
March 8, 2018 at 9:12 AMMade this last night and my family loved it! They went back for seconds!
Kirstie says
April 13, 2018 at 3:26 PMMy husband does not like cheese. I may can get away with using some. Can someone tell me how I could substitute? I had sour cream. I’m clueless
Jocelyn says
April 16, 2018 at 4:32 PMI’m not sure this is the best recipe to make if your husband doesn’t like cheese because this recipe is pretty loaded with cheesy goodness. You could leave the extra cheese off the top, if you think that would be better for him.
Tori says
May 9, 2018 at 3:04 PMUse some cream of chicken soup maybe?
Kara says
June 10, 2018 at 11:45 AMMan I would love to not love cheese haha….obsessed with pretty much every type of cheese!
Leanna says
May 17, 2018 at 10:53 PMThe idea of this dish sounded AMAZING but, it wasnt my families cup of tea which was sad because i LOVE ALL of those ingredients. It wasnt HORRIBLE but we wont make it again. I think it was just to rich for us because both mine and my boyfriends stomach was hurting after.
Jocelyn says
May 18, 2018 at 9:19 AMIt is a very rich and heavy pasta dinner. If you are used to eating pretty clean, it would sit heavy. We usually eat small portions with a big salad.
Kathleen says
June 17, 2018 at 8:52 PMFor the hot sauce. Do you have a recommendation? There are literally thousands of kinds but what makes best buffalo sauce flavor?
Jocelyn says
June 17, 2018 at 9:55 PMFrank’s Red Hot is the one we use the most often. I have also made this dish with Sweet Baby Ray’s Wing Sauce. Both tasted great! I hope you enjoy the pasta!
Kathleen says
June 17, 2018 at 10:37 PMThanks. Will probably try with cauliflower since we don’t normally eat pasta.
Betsy Barnes says
June 25, 2018 at 7:22 PMMy son was off work today and ask me if he could make dinner, I suggested this. He made it and we all loved it! Thanks for this easy, budget friendly recipe!
Jocelyn says
June 25, 2018 at 8:26 PMThat’s awesome that you son made you dinner. I’m so glad to hear that you all loved it!!!
Tracey says
June 25, 2018 at 8:51 PMJust made this for my family, awesome recipe!!
Bryn says
June 29, 2018 at 4:09 PMIf I were to make this as a freezer meal, how long do you think I would have to put it on the oven from the freezer?
Jocelyn says
June 30, 2018 at 1:18 PMI would place the frozen meal in the refrigerator the night before to help thaw it out. Just add another 15-30 minutes to the baking time because it will be cold coming from the refrigerator. I hope that helps. Also, make sure to freeze it in a metal disposable pan.
Kathleen says
June 29, 2018 at 5:24 PM1st…this is one of my family’s favorite dishes… My older and younger kids and friends all love it. I am always sharing the recipe. I have not been able to eat it lately b/c of the pasta. It takes a lot of will power to make and not eat.
But today… Omg.. I made this today with cauliflower.. It was absolutely amazing.. I couldn’t even tell there was cauliflower in it. I do add a little more cheese (1 cup more) and ranch (1/4 cup more ).. I think I like it better with the cauliflower than the pasta. Next time I’m going to use a low fat ranch and cream cheese to cut down on the calories.
I’m so happy I can start eating one of our favorite dishes again.
Tanya says
January 1, 2019 at 3:59 PMHave you tried using gluten free pasta? I can’t eat standard pasta any more but have successfully substituted gluten free pasta.
Bailey says
July 7, 2018 at 6:42 PMFantastic!!! Followed directions except cooked 5 frozen chicken tenders in slow cooker with the sauce. Then I shredded the chicken and then added the cheese and pasta and put in the oven for 20 minutes. My husband and two year old son loved it. My 4 year old and 2 year old daughters passed but they are picky. Not too spicy for kids. Had a great flavor, rich and creamy! Thank you. It’s a keeper.
Sherry says
September 5, 2018 at 8:24 PMCan this be made in the crockpot, I’m making it for a work function and need it to stay at least warm.
Jocelyn says
September 5, 2018 at 9:13 PMYou know, I have never tried it in the crock pot…or had anyone ask about it. But I think it would work just fine. Just put it together like normal, but instead of baking it, put it in the crockpot and cover in cheese. It just has to get hot enough to melt that cheese and then you are good to go. Keep me posted on how it works.
Maria says
October 11, 2018 at 2:29 PMSince this is a buffalo chicken recipe, do you think using bleu cheese instead of ranch would be ok? For me those two just go together 🙂
Jocelyn says
October 11, 2018 at 2:37 PMI think that would be just fine. I have had quite a few other people ask the same thing. We just prefer ranch in our buffalo chicken dip and in this pasta. I hope you enjoy the pasta bake!!!
Connie says
October 13, 2018 at 6:15 AMThis is an amazing casserole. I made it for my picky husband once and now wants me to make it all the time. Yum
Jocelyn says
October 14, 2018 at 1:46 PMThat’s awesome! I’m so glad your husband liked this casserole!
Jessica says
October 25, 2018 at 6:14 PMMade this tonight, just used a little less cheese. We all loved it and it was so easy to make.
We will definitely be having this again. ????
Denise says
November 13, 2018 at 3:37 PMSo I now make this once a month. My husband will eat it for days. I usually boil the chicken and bake in a disposable pan for easy clean up.
Jay Yates says
December 23, 2018 at 4:25 PMYou need to change the 1/3 a cup of hot sauce to 1/3 cup of buffalo sauce. There’s a difference between hot sauce and buffalo sauce and if you use a third a cup of hot sauce people are going to scorch their mouths.
Jocelyn says
December 23, 2018 at 10:49 PMNo, I actually use Frank’s RedHot original sauce in this recipe. It’s got a good heat, but it’s definitely not a “scorch your mouth” heat. Feel free to use buffalo sauce if you like.
Andrea says
January 9, 2019 at 11:22 AMHas anyone tried spaghetti squash in place of the pasta?
Jocelyn says
January 9, 2019 at 1:06 PMI haven’t tried it and haven’t had anyone tell me that they have. But others have substituted cooked cauliflower for the pasta and loved it, so I think it would work just fine with the squash. Let me know if you try it that way!
Lex says
January 12, 2019 at 6:26 PMWould i be able to sub the ranch with ranch seasoning instead? Or would you suggest getting ranch dressing or sour cream?
Jocelyn says
January 13, 2019 at 12:17 PMThis recipe needs the actual dressing. Ranch powder and sour cream would probably works just as well too though. Keep me posted on how you try it.
Becca says
January 27, 2019 at 2:52 PMAny idea of the nutrition facts for this recipe? Specifically calorie count?
Jocelyn says
January 27, 2019 at 3:40 PMI’m so sorry about that. I just went into the recipe card and activated the nutrition facts. Although, for what it’s worth, I don’t recommend looking at the calories of any cheesy gooey pasta. LOL!
Becca says
January 31, 2019 at 11:41 AMThat’s not too bad!!! It’s actually less than I was expecting! Lol thanks!!! Ps. We absolutely LOVE this meal.
Maria says
January 27, 2019 at 7:39 PMSounds good! Can I use blue cheese instead of tanch dressing both in and on casserole?
Thank you.
Jocelyn says
January 28, 2019 at 12:29 PMYou sure can! We prefer ranch, so that’s what I always use, but lots of others have used blue cheese instead. I hope you enjoy the pasta dish!
Kristy says
February 1, 2019 at 4:42 PMDo you have to use hot sauce?
Jocelyn says
February 1, 2019 at 7:06 PMIf you don’t use it, it isn’t going to be a buffalo chicken dish…
Carla says
February 17, 2019 at 6:07 PMLove this recipe, I added chopped up broccoli to the mix, as well as added some to the top and then sprinkled the cheese over it. Deliciousness <3
Jamie says
April 24, 2019 at 8:33 PMLOWER CARB VERSION
Instead of pasta, I used two 12oz bags of frozen riced cauliflower, in a 9×13 pan. One bag would probably be enough for a smaller pan, but hubby and I are rather ‘hearty’ eaters (so I’m learning to sub for pasta, rice, etc). Mine came out a bit over an inch thick, and we’ll have six servings. Don’t forget to heat up the cauliflower first to cook off some moisture, or your dish may end up soupy.
I also added two eggs to help bind the cauliflower; this worked well.
I did use a little more cheese — 2c of mozzarella in the casserole, and about a cup of
cheddar on top. My two chicken breasts came out closer to 3c, which was a good quantity for the larger pan.
I didn’t increase the ‘sauce’ ingredients, and it’s sufficiently moist. We aren’t fans of super spicy, and the 1/3 c of hot sauce (Aldi brand) was enough for good flavor without mouth-burning heat.
Served tonight with roasted fresh baby asparagus 🙂
Jocelyn says
April 24, 2019 at 9:04 PMWoo hoo! It sounds like you hit it out of the park! Awesome job with the healthier substitutions!