This Buffalo Chicken Pasta is a delicious and easy casserole recipe that can be on your table in 30 minutes. Combining buffalo chicken dip and cheesy pasta in one pan creates a meal that everyone will devour in minutes.
This Buffalo Chicken Calzone is another easy and quick buffalo chicken recipe that everyone enjoys too.
Buffalo Chicken Pasta
Do you struggle with making quick and easy dinners? I tend to put off thinking about dinner until the very last second. Then I’m scrambling to have a hot meal ready when everyone is hungry.
Keeping pasta, chicken, and cheese on hand makes it easy to put together a quick 30 minute meal. I like to buy rotisserie chickens from Sam’s club and freeze bags of shredded chicken for future meals. Another great option is to keep some canned chicken in the pantry.
Our family loves anything that has buffalo chicken in it. This Easy Buffalo Chicken Dip is the number one snack request for our movie nights. So, for this easy dinner recipe I decided to combine our favorite dip with a cheesy pasta casserole.
Added pasta noodles to cream cheese, hot sauce, and melted cheese made this the best buffalo chicken casserole ever! Our oldest son said this pasta dinner tasted just like the buffalo chicken dip, only heartier! Gotta love a pan full of cheesy pasta goodness that everyone loves and wants every week.
Ingredients for Buffalo Chicken Casserole
Enjoy all the flavors you love about buffalo chicken wings in a creamy cheesy pasta casserole. This easy buffalo chicken pasta bake comes together with just a few simple ingredients. (See the full printable recipe at the bottom.)
Chicken: You can use a rotisserie chicken, leftover chicken breasts, chopped grilled chicken, or even canned chicken. We have used every kind of chicken in this buffalo chicken recipe. It tastes amazing no matter what kind of chicken you use.
Cream Cheese: Makes the pasta creamy and delicious.
Shredded Cheese: A mixture of shredded mozzarella cheese and cheddar cheese bakes up nice and gooey. Hey, I never said this was a healthy buffalo chicken pasta.
Hot Sauce: We love using Frank’s Red Hot sauce to give a hot and spicy flavor to the buffalo pasta. Feel free to reduce the amount or use a wing sauce instead to make it milder.
Ranch Dressing or Blue Cheese Dressing: Either one will taste great. It all depends on which dressing you prefer with your buffalo chicken wings. Our family prefers ranch dressing, so we make buffalo ranch chicken.
Pasta: Use your favorite pasta noodles for this easy casserole. We prefer penne noodles because they hold sauce better. Bow tie noodles would be awesome in this buffalo chicken pasta too. Cook and drain the noodles before stirring them into the buffalo chicken dip mixture.
Optional Toppings: Green onions and blue cheese crumbles are great toppings for this buffalo chicken pasta.
How to make Buffalo Chicken Pasta
This easy buffalo chicken pasta recipe can be made in minutes. It is a great meal to have on the dinner table in under 30 minutes.
Be careful! This easy buffalo chicken casserole has a thick layer of gooey cheese on top. Everyone will be fighting for the first cheesy scoop!
Step One: Pasta
- Cook the pasta noodles according to the box directions.
- Drain noodles. Drizzle with olive oil to keep them from sticking.
BRUCREW TIP: Make this a low carb buffalo chicken recipe by substituting cooked CAULIFLOWER for the noodles. Healthy chicken recipe just like that.
Step Two: Buffalo Chicken Casserole
- Stir the cream cheese, ranch, and hot sauce in a large bowl until smooth and creamy.
- Add the shredded cooked chicken, drained noodles, and some of the mozzarella cheese and stir gently.
- Spoon the buffalo chicken mixture into a greased baking dish and top with the rest of the shredded cheese.
- Bake for 20 minutes or until heated through and the cheese on top is melted and starting to brown.
Step Three: Garnish and Eat
- Drizzle the hot buffalo chicken casserole with ranch dressing and hot sauce.
- Serve with green onions and blue cheese crumbles.
Recipe Tips
- To keep the cooked pasta noodles from drying out and sticking together, drizzle them with olive oil.
- Looking for a buffalo chicken pasta that has a milder, buttery flavor? Use buffalo wing sauce instead of the Frank’s hot sauce.
- Shred block cheese instead of buying bags of pre-shredded cheese. Bagged cheese has a powder added to it to keep it from sticking and clumping together. Freshly shredded cheese tastes better and melts creamier.
- Blue cheese has a stronger flavor that some people do not enjoy. Serve blue cheese dressing and blue cheese crumbles on the side as an option for anyone that loves that flavor.
Make it a Full Meal
This buffalo chicken casserole is a complete meal on its own. Although, having extra sides and desserts always makes a dinner better. Here are a few ideas for recipes that we love.
- Spinach Orange Salad
- Oven Roasted Vegetable Recipe
- Garlic Herb Bread
- Fruit Parfait recipe
- Dole Whip
- Best Lemon Bars
CLICK HERE TO PIN THIS RECIPE FOR LATER!
Frequently Asked Questions
Can this buffalo chicken casserole be made ahead of time?
The pasta casserole can be made up to one day ahead of time. Mix everything together, then cover the dish with plastic wrap and refrigerate it. Remove the casserole dish from the fridge 30 minutes before baking. Bake until hot and bubbly.
How long will leftovers last?
Leftovers? What leftovers? LOL! Buffalo chicken pasta leftovers will keep for 3-4 days if stored in a tightly sealed container in the refrigerator.
Can I make this a low carb meal?
You sure can. Substitute cooked cauliflower for the pasta noodles and enjoy.
Can a buffalo chicken pasta bake be made in a crock pot?
It can. I would use a crock pot if you are cooking raw chicken breasts instead of using already cooked chicken.
- Add the chicken breasts and hot sauce to the hot sauce. Cook on low for 6 hours or high for 3 hours. Shredded the chicken in the juices.
- Stir in the cream cheese, ranch dressing, and cheese and let cook for 15 minutes.
- Add the cooked pasta and top with more cheese right before serving.
More Buffalo Chicken Recipe Ideas
- Buffalo Chicken Nachos
- Buffalo Chicken Totchos
- Buffalo Chicken Rolls
- Buffalo Chicken Wrap
- Buffalo Wing Chips
Other Recipes To Make With Chicken
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Buffalo Chicken Pasta Recipe
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 table in 30 minutes.
Ingredients
- 2 cups (8 ounces) 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 (or 1 - 12.5 ounce can chunk chicken breast)
- 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 an 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.
Notes
- If you are using canned chicken, drain and break it apart with a fork before using.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 416Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 78mgSodium: 858mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 21g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Buffalo Chicken Pasta Bake was first published on October 18, 2016. The post has been updated and republished July 14, 2021.
Sean Colby says
I love pasta and this recipe hit it out of the park! The rest of the family loved it as well and I’d be willing to bet they will be asking me for this again very soon.
Lindsay says
All I can say is.. “Wow!”. Followed this recipe to a tee for the most part. I didn’t use quite as much of franks hot sauce since I don’t like spicy. This recipe was everything we needed and more! We got tired of eating the same recipes and dishes over and over again. So happy I found this recipe! This ones here to stay! Thanks so much for sharing!!
Jocelyn says
This makes me so happy! This is why I do what I do. I am so glad you enjoyed it. If it’s not too much trouble, could you leave a 5 star review on the recipe card? This helps others know it is a great recipe. Thank you so much!!!
Kristie says
Could this be made in a crock pot?
Jocelyn says
You could mix all the ingredients in the crock pot and heat until hot, then stir in cooked noodles before serving.
Liz says
1/3 cup is too much hot sauce!!!! We are trying it again with a few dashes tonight.
Jocelyn says
I’m sorry you felt like it was too much. What brand of hot sauce did you use? We make it all the time using that amount of Frank’s Red Hot Sauce and love it. But I realize that everyone has different tastes. I’m glad you are giving it another chance with less of the sauce.
Shawna Stone says
This was so good and super easy to make!!! I cheated and used a rotisserie chicken.
Sharon Cummins says
I have made this many times and it’s a family favorite. Some people have commented about using bleu cheese dressing. I use the ranch dressing in the pasta and then I like to top it with crumbled bleu cheese and sliced green onion. Delicious!
Jocelyn says
I am so happy your family is enjoying the pasta. It’s a favorite here too. Sounds like you make it the way we do with ranch inside and a few bleu crumbles on top.
Kathy says
Can I make this the morning before I cook it for dinner?
Jocelyn says
Yes, you can prep this recipe ahead of time and keep it in the fridge until you are ready to cook it. Make sure to remove it from the fridge about 30 minutes earlier, so it can warm up slightly. It also may need a few extra minutes because of being refrigerated. I hope you enjoy it!
Megan Flanagan says
Would this recipe be good without cream cheese? I have everything except cream cheese.
Jocelyn says
I have never made it without the cream cheese, so I’m not sure how it would be without it. Sour cream might be a good substitute, if you have that.
Neaka says
I made this and we loved it. I used a whole chicken I had. I seasoned the chicken and put it in the air fryer and then shredded it up and I used lots of hot sauce and ranch dressing. It was awesome.
Neaka says
Made this recipe and it was a hit. But I did add more hot sauce and ranch dressing to make it more creamy and hot. Of course, I had a whole chicken in my freezer so I thawed it out and seasoned it, and cooked it in the air fryer. Loved the recipe.
Tiffany says
Instead of using hot sauce, could I use a different sauce to make it more mild? What are your suggestions.
Jocelyn says
I would just use less of the hot sauce to make it less spicy. You can also use a wing sauce because that is hot sauce mixed with butter, so it isn’t as spicy as a reg hot sauce. I hope that helps and you enjoy the pasta.
Jacks says
Your instructions are very detailed. I think everyone will follow it very easily. I’ve been preparing for my family tonight, hoping everyone will enjoy it. Thank you for sharing!
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Jenny says
This is one of my family’s FAVORITE, most requested dishes! I cook a bunch of chicken in the instant pot first and use it for recipes throughout the week. It is cheesy, creamy, and delicious, with a great “kick”. I also have made one with cauliflower instead of pasta as a “Low Carb Version”, and it was just as yummy! Thanks for an awesome recipe!
Emily Stimpson says
These Buffalo Chicken Calzones are another easy and quick buffalo chicken recipe
Kat says
This looks super creamy and full of flavor ?
denise prosek says
This recipe is a go-to now in my house. My husband and son love it–it’s the most requested dinner of all-time! Thank you so much for sharing! P.S. Just because they love the spiciness, we do 3/4 cup ranch and 3/4 hot sauce.
Lori says
My kids LOVE this easy pasta dish! Great for weeknight dinner, too.
Susan Dubose says
My kids LOVE this easy pasta dish! Great for weeknight dinner, too.
Nicole says
Made this last night with cauliflower instead of pasta. So good!! This will definitely be something I make again and again!
Carrie Galvin says
This recipe sounds wonderful. My only problem is no one in my house like hot sauce. Is there any other sauce I can substitute for the hot sauce, maybe some type of BBQ sauce or something?
Jocelyn says
Well, to be honest I have never made this with any other sauce, so I don’t know how it would taste or be. I think BBQ sounds good, so if you try it that way, let me know how it turns out.
Laura says
Wow! I am putting this on the list for cold night comfort food. It’s a Southern thing y’all. ^-^ Yummy!
Callie says
This was such an easy recipe and it turned out perfectly! Thank you!
Raquel says
What is your favorite hot sauce to use? I’m making this tonight for my boyfriend 🙂
Jocelyn says
We love Frank’s red hot sauce in this particular recipe. I hope you both enjoy the pasta.
Amarie says
I made this last night and it was perfect. I think I just have to go with the actual recipe…I’ll be making this again! Oh and I used Light House ranch and Melindas ghost pepper buffalo sauce! I put bleu cheese crumbles on and a drizzle of sauce afterwards its was yummy!
Jena says
Hello!! I have a request and some praise: I love the creative content of your site, but navigating it from my phone is making me crazy. The advertisements and the endless scrolling to find the actual recipe is endless. I hope to be on here in the future, so please take this as constructive. My son’s favorite thing in the world right now is this Buffalo Chicken pasta. I make it like a lasagna, using gluten free lasagna noodles. I boil a whole chicken and use the broth to make the consistency more ooey-gooey lasagna-ish. But he LOVES it. So thank you!
Leslie says
This recipe is easy and delicious!
Susan Dubose says
Thank you so much for giving me a dinner that my whole family loved! It has such a burst of flavor and perfect for changing up our normal pasta routine.
Pearl says
My daughter and I discovered pasta and Frank’s Red Hot Sauce mixed with melted butter in the 1990’s as a side when I made buffalo wings (also with Frank’s) and it’s been such a favorite- then recently looked for Buffalo chicken casserole thinking that would be awesome- and this is a great recipe! I use a little less cheese so the Frank’s shines through more- this is a tasty tasty recipe!
Jocelyn says
I am so glad you found this recipe and are enjoying it. It’s one of our favorites!!!
Nancy Stout says
This sounds like a great addition to our July 4th cookout! I always like to put out some casseroles to round things out.
Jamie says
LOWER 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
Woo hoo! It sounds like you hit it out of the park! Awesome job with the healthier substitutions!
Carla says
Love 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
Kristy says
Do you have to use hot sauce?
Jocelyn says
If you don’t use it, it isn’t going to be a buffalo chicken dish…
Maria says
Sounds good! Can I use blue cheese instead of tanch dressing both in and on casserole?
Thank you.
Jocelyn says
You 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!
Becca says
Any idea of the nutrition facts for this recipe? Specifically calorie count?
Jocelyn says
I’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
That’s not too bad!!! It’s actually less than I was expecting! Lol thanks!!! Ps. We absolutely LOVE this meal.
Lex says
Would i be able to sub the ranch with ranch seasoning instead? Or would you suggest getting ranch dressing or sour cream?
Jocelyn says
This 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.
Andrea says
Has anyone tried spaghetti squash in place of the pasta?
Jocelyn says
I 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!
Jay Yates says
You 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
No, 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.
Denise says
So 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.
Jessica says
Made 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. ????
Connie says
This 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
That’s awesome! I’m so glad your husband liked this casserole!
Maria says
Since 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
I 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!!!
Sherry says
Can this be made in the crockpot, I’m making it for a work function and need it to stay at least warm.
Jocelyn says
You 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.
Bailey says
Fantastic!!! 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.
Kathleen says
1st…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
Have you tried using gluten free pasta? I can’t eat standard pasta any more but have successfully substituted gluten free pasta.
Bryn says
If 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
I 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.
Tracey says
Just made this for my family, awesome recipe!!
Betsy Barnes says
My 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
That’s awesome that you son made you dinner. I’m so glad to hear that you all loved it!!!
Kathleen says
For the hot sauce. Do you have a recommendation? There are literally thousands of kinds but what makes best buffalo sauce flavor?
Jocelyn says
Frank’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
Thanks. Will probably try with cauliflower since we don’t normally eat pasta.
Leanna says
The 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
It 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.
Kirstie says
My 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
I’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
Use some cream of chicken soup maybe?
Kara says
Man I would love to not love cheese haha….obsessed with pretty much every type of cheese!
marla ashcraft says
Made this last night and my family loved it! They went back for seconds!
Kelly says
I 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!
Jennifer says
I 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!
Joselin says
Would chipotle ranch make it taste drastically different or do you think it would work well for this dish?
Jocelyn says
I think it would be just fine.
Tori says
I use chipotle ranch or even bacon ranch sometimes for variations.
Edie Camplin says
A question I really do not like ranch dressing is there something else I can use in place of it
Jocelyn says
Quite 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.
Ellen says
We 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!
Anja Michaelis says
Made 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
Nia says
I tried this last night and it turned out perfectly! The girls loved it. Thanks! I used canned chicken- quick and easy.
Tracy K says
Love 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?
Erin says
Can 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
The only thing I can think of to substitute would be barbecue sauce, but that is going to change this completely.
Lizzie says
Would 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
Hi, 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.
Nicole says
I 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!
Amanda says
I 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.
Destiny says
Is the 8in pan the only one we can use?
Jocelyn says
For these measurements, yes. If you double the ingredients, you can use a 9×13 pan. I hope that helps!
susan says
Buffalo 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.
Paula says
Okay…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
We 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!
Chelsea says
Has 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
I 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.
Kim says
Has anyone tried making the entire dish in a crock pot instead of baking? Making it for a potluck tomorrow.
Jocelyn says
I 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!
Noelle says
Just 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
Yes, 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!
Bridget Harrison says
If you use canned chicken what brand do you recommend and also how many cans are needed?
Jocelyn says
We 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.
Blakely Wood says
Does anyone know the nutritional information on this dish?
Heather Nason says
I’m actually making this for dinner tonight!!
Trish says
Making 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!! ????
cathy Haning says
where are thestep by step directions?
Jocelyn says
Scroll past the pictures, and there is a recipe card with all the ingredients and instructions.
Anita says
I am baking this as I write. I would like to know what the nutritional values are, and what a serving is.
Jocelyn says
I 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.
Felicia johnson says
I accidentally cooked my pasta beforehand, can I still use it? Literally standing in front of the stove now. Help! Thank you!
Jocelyn says
You are supposed to cook the pasta ahead of time, so you are all good. I hope you enjoy it!
Cheryl says
This 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!
Katie says
This 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
I 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.
Robin says
I 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!!
Jen says
So for the pasta it says 8oz (2 cups). Did you mean 16oz (an entire box), which is actually 2 cups?
Jocelyn says
No, 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
So half a standard box of Penne?
Jocelyn says
If it is a 16 ounce box, then yes 🙂
Shannon mellott says
I need the actual way to make it. Can’t find directions.
Jocelyn says
Scroll down below the pictures until you come to the printable recipe card 🙂
Beverly says
I 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
I 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/
Kassidy says
How long does this keep in the fridge for?
Jocelyn says
How 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.
Maggie says
Can this be made without ranch or bleu cheese? My family doesn’t like dressings but they do love spicy foods.
Jocelyn says
The 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/
Sandi Van Hooydonk says
Thank 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
Woo hoo!!! I am so glad your family enjoyed it!!!
Nancy says
Was 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
Yes, I think you would need a 9×13 pan if you double the recipe. I hope your boys enjoy it!!!
Tricia melson says
Tried 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
I 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
Sometimes I add broccoli or spinach! Really good
Emma says
Can you substitute the cream cheese in any way?
Jocelyn says
I think you could use ricotta or cottage cheese in place of the cream cheese. Unless you are trying to get away from dairy…
Jeri says
My 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
I actually had a friend who said she substituted cauliflower for the pasta, and she loved it!
Justine says
I don’t have any mozzarella cheese. Could I use shredded cheddar cheese instead?
Jocelyn says
You 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.
Jamie says
I 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
Me and. My mom made this last night and it was amazing and we loved it thanks for sharing will be making this again 🙂
Jeanine says
What do you think of using Frank’s Buffalo Sauce?
Jocelyn says
I think that would work just as well.
Danielle says
Making 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
I 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.
Mark says
Made 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
I am so glad your family enjoyed it!! A simple side salad would be the perfect addition to the pasta.
Christopher says
OMG!! 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
I 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.
Paula says
Made 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.
Mary says
What 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
I think using sour cream with a ranch packet would work in place of the dressing. I hope your family enjoys it!
Tracy says
I 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!
Sally says
We are having this tonite. I used greek yogurt ranch and whole wheat pasta.
Deb says
How did it turn out??
Kristy says
What kind of chicken should I use?
Jocelyn says
Any 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!
Jackie says
This 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!!
Magan says
This sound delicious!!! What are some good side dishes to serve with this.?
Jocelyn says
I 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
I 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
Using a different cheese may have been the reason for it being dry. Did you add the sour cream before or after baking?
Mary Lynn says
I 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
I 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.
Angel says
I added more hot sauce and Ray’s buffalo wing sauce to the ingredients. It probably turned into maybe 3/4s cup of sauce and it was really creamy. I shredded my own cheddar cheese and it was fine.
June says
What is ranch
And can u use either worstershire sauce or Tabasco sauce
Jocelyn says
Ranch 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
Except if you are from Buffalo. We don’t “do” ranch dressing. BLEU CHEESE and nothing else
Jocelyn says
I 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
My 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
That’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
I agree Bleu Cheese dressing on Buffalo Wings!
Rett says
Thank you! I was going to say that, too!
Cindy says
I am from Rochester, we use bleu cheese on wings too…have you subbed it for ranch??
Jocelyn says
I 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
Yes. 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
I’m going to try this with blue cheese dressings
Kelsie says
What do you put the oven on and for how long
Jocelyn says
The 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
It 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
The 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
You 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
I 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
People must be blind…lol
Sarah says
On my phone, it wasn’t showing the card but on desktop it was showing clearly. I think that part of the page wasn’t “loading” in time to see it on some peoples phones
Zac says
Frank’s RedHot sauce with lime
Becca says
This 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!!
Vanessa says
What kind of hot sauce do you use?
Jocelyn says
We usually buy Frank’s Red Hot, but I have also used Sweet Baby Ray’s Wing Sauce too!
Nadine says
Make 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…..
Pat Wilson says
Is this real spicy hot? Also could you freeze it and bake later?
Jocelyn says
I 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
What kind of hot sauce do u use. I’m thinking of making this dish tonight
Jocelyn says
We 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.
Elizabeth says
Does 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
You could totally leave the green onion out. I just used it as a garnish when I served it. I hope you enjoy it!
Lisa says
I 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.
Laura @ Laura's Culinary Adventures says
I can only imagine preparing a meal every night is hard work! This looks delicious!
Heather Kinnaird says
I 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
Medha says
This looks super creamy and full of flavor 🙂
Sherry says
Do I boil chicken first or fry
Jocelyn says
You 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
I put a couple skinless boneless chicken breasts in the crockpot on low for 6hrs and shredded it. Yumm
Beverly Armstrong says
When you cook a couple in the crockpot, do you season with anything? Any liquid necessary?
Thanks, Bev
Jocelyn says
When I cook chicken in a crockpot, I usually add about 1/2 cup chicken broth (or water) for every pound of chicken. This way the chicken doesn’t dry out as it cooks. If you are cooking it for this particular recipe, there is no need to season it. If you are cooking it for other things, you can sprinkle it with salt and pepper or your favorite poultry seasoning. I hope that helps and you enjoy the recipe.
Beverly says
I just wanted to say what a patient person you are and that this recipe looks really good and easy.
Jocelyn says
🙂
Aria says
How is it and what does it taste like because I want o cook my mom dinner tonight.
Teresa says
It 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
I 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
I boiled the chicken first…this is so flavorful and delicious!!!!! yummy
Monica says
Does this freeze well? I’m working on freezer meals for when our baby boy is born and this dish is one of our favorites. But I’m not sure how it would hold up being frozen.
Jocelyn says
I have honestly never tried freezing this casserole. But I think it would work just fine. Make everything up until you bake it, then let the pasta cool to room temp. Cover and freeze in a tightly sealed container. Then thaw overnight in the fridge before baking. Uncover and bake until heated through. I hope that helps and congratulations on the new baby boy!
Missy@My Sh!tty Kitchen says
This is right up my alley, I love buffalo flavors! I will be making this! Thanks for sharing!