This Buffalo Chicken Pasta is a family favorite made and loved by millions! It combines the bold flavors of buffalo chicken dip with cheesy pasta, all baked in just 30 minutes. One bite, and you’ll see why it’s so popular!
Our buffalo chicken calzone is another quick and easy recipe everyone enjoys.
The recipe for buffalo chicken pasta bake was first shared in October 2016. The post was updated with new photos and tips and republished in February 2025.
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Buffalo Chicken Pasta Bake
We're big buffalo chicken fans over here. Our kids request this easy buffalo chicken dip for every movie and game night. So, one day, I thought, "Why not turn it into dinner?" And boom—this cheesy, spicy casserole was born!
I always keep pasta, chicken, and cheese on hand to make this quick dinner in minutes. This pasta bake is perfect for busy nights; you can even prep it ahead of time and bake it when you're ready.
Whether you're a buffalo chicken fanatic or love an easy, cheesy dinner, this dish has something for everyone.
Why You'll Love This Recipe
- You can have this dish on your table quickly with simple pantry staples. Using rotisserie chicken or pre-cooked shredded chicken makes it even easier!
- Delicious kid-approved meal! While hot sauce has a kick, you can adjust the spice level to suit everyone's taste. The creamy texture balances the heat, so even those who don't like spicy food will love it.
- This dish is perfect for a crowd! Bring it to game nights, potlucks, or Super Bowl parties, and watch it disappear in minutes!
- It's also great for meal prepping. Leftovers reheat beautifully so that you can enjoy them for lunch the next day.
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."
Ingredient Notes
Experience all the delicious flavors of buffalo chicken wings in a creamy, cheesy pasta casserole. This simple recipe requires just a few easy ingredients.
- Chicken - You can use rotisserie, boneless, skinless chicken breasts, grilled, or canned chicken. We have used every kind of chicken in this recipe, and it tastes amazing no matter what you use.
- Cream Cheese - Full-fat cream cheese, softened to room temperature, will quickly be combined into the dip.
- Shredded Cheese - I enjoy mixing shredded mozzarella cheese with sharp cheddar cheese. For best results, shred or grate fresh cheese blocks. This ensures a smoother melt and creamier pasta.
- Hot Sauce - We love Frank's Red Hot sauce, which gives the buffalo pasta a hot and spicy flavor. You can reduce the amount or use wing sauce 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 wings. Our family prefers ranch dressing, so that's what we use.
- Pasta - Go with your favorite noodles! We like penne pasta since it holds the sauce, but bow-tie noodles would also work great. Just cook and drain the noodles before tossing them into the spicy mix.
- Optional Toppings - Green onions and blue cheese crumbles are great toppings for buffalo pasta.
BruCrew Pro Tip: Use leftover chicken to make a buffalo chicken salad or buffalo chicken wrap.
How To Make Buffalo Chicken Pasta
This spicy pasta recipe is simple, making it a perfect dinner option when you're short on time. FYI: This casserole is smothered in a thick layer of ooey-gooey cheese, so get ready for a scramble for that first scoop!
Cook the Noodles: Bring a large pot of water to a boil, add the noodles, and cook until al dente.
Make the Sauce: Stir the cream cheese, ranch dressing, and hot sauce in a large bowl until smooth and creamy.
Add Chicken and Pasta: Add the shredded cooked chicken, cooked pasta, and some of the mozzarella cheese, then stir gently.
Assemble the Casserole: Spoon the creamy pasta mixture into a greased casserole dish, then top with the rest of the shredded cheese.
Bake until Bubbly: Pop it into a preheated oven and bake it until it’s hot. The cheese on top will melt and get a bit brown.
BruCrew Pro Tip: Drizzle hot casserole with ranch dressing and hot sauce. Then, add green onions and blue cheese crumbles just before serving.
Storage Recommendations
Once the dish cools to room temperature, put leftovers in an airtight container. Store it in the refrigerator for 3 to 4 days. Individual portions can be reheated in the microwave.
Tips and Tricks
- Cook the pasta until it's al dente, as it will continue cooking in the oven later. After draining, drizzle the noodles with olive oil to prevent them from drying out and sticking together.
- Use buffalo wing sauce instead of Frank's hot sauce for a milder buttery flavor.
- Customize the flavor with different cheeses. Mix and match Monterey Jack, mozzarella, Colby Jack, or gouda for a creamy texture. You can also add pepper jack for some spice and blue cheese for a buffalo flavor!
- Keep the blue cheese dressing and crumbles on the side since not everyone enjoys that strong flavor.
- Complete the meal by adding a side salad and garlic herb bread.
Variations
- Make it extra creamy. Stir ½ cup of sour cream or Greek yogurt into the sauce before baking. This adds a little tang and makes the pasta even smoother.
- Use a different cooked protein. Not in the mood for chicken? No problem! Try shredded turkey, ground beef, or shrimp.
- Add veggies. Boost the nutrition by sneaking in chopped bell peppers, spinach, carrots, or celery.
- Serve it low carb. Skip the pasta noodles and use cooked cauliflower florets.
- Add a crunchy topping. Before baking, top the casserole with crushed Ritz crackers, panko crumbs, or crushed Doritos chips for extra texture.
FAQs
Yes! Mix everything in a large skillet, heat until the cheese is melted, then serve it straight from the pan.
You can prepare the pasta dish up to two days in advance. Mix all the ingredients, then cover the dish with plastic wrap and refrigerate it.
Before baking, remove the casserole from the fridge and let it sit at room temperature for 30 minutes. Bake the casserole until it is hot and bubbly.
Yes, assemble everything in a foil pan, then cover and freeze for 2-3 months. Thaw in the fridge overnight, then bake until hot and bubbly.
More Buffalo Chicken Recipes
- Buffalo Chicken Tots
- Buffalo Pizza Rolls
- Buffalo Wing Chips
- Buffalo Chicken Slider
- Buffalo Chicken Cauliflower Pizza
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Recipe
Buffalo Chicken Pasta Bake
This Buffalo Chicken Pasta is a family favorite made and loved by millions! It combines the bold flavors of buffalo chicken dip with cheesy pasta, all baked in just 30 minutes. One bite, and you’ll see why it’s so popular!
Ingredients
- 8 ounces uncooked, penne pasta
- 1 - 8 ounce package cream cheese, softened
- ¾ cup ranch dressing
- ⅓ cup hot sauce
- 2 cups shredded, cooked chicken
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- blue cheese crumbles and chopped green onions, for garnish
Instructions
- Preheat the oven to 375°F. Spray an 8-inch casserole dish with nonstick spray.
- Cook the noodles according to the package directions. Drain them and drizzle them with olive oil to prevent them from sticking.
- Stir the softened cream cheese, ranch dressing, and hot sauce until creamy.
- Add the chicken, ½ cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared baking dish.
- Combine the remaining two cheeses and sprinkle over the pasta. Bake for 20 minutes, or until the cheese is melted and slightly browned.
- Remove and serve immediately with green onions, hot sauce, ranch drizzles, and/or blue cheese crumbles.
Notes
- Cook the pasta until it's al dente, as it will continue cooking in the oven later. After draining, drizzle the noodles with olive oil to prevent them from drying out and sticking together.
- Use buffalo wing sauce instead of Frank's hot sauce for a milder buttery flavor.
- Customize the flavor with different cheeses. Mix and match varieties like Monterey Jack, mozzarella, Colby Jack, or gouda for a melty texture, or add pepper jack for spice and blue cheese for a buffalo kick!
- Keep the blue cheese dressing and crumbles on the side since not everyone enjoys that strong flavor.
- Complete the meal by adding a side salad and garlic herb bread.
- See more tips and variations in the blog post.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 408Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 86mgSodium: 516mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 18g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Lex
Would i be able to sub the ranch with ranch seasoning instead? Or would you suggest getting ranch dressing or sour cream?
Jocelyn
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
Has anyone tried spaghetti squash in place of the pasta?
Jocelyn
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
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
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
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
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
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
That's awesome! I'm so glad your husband liked this casserole!
Maria
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
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
Can this be made in the crockpot, I'm making it for a work function and need it to stay at least warm.
Jocelyn
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
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
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
Have you tried using gluten free pasta? I can't eat standard pasta any more but have successfully substituted gluten free pasta.
Bryn
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
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
Just made this for my family, awesome recipe!!
Betsy Barnes
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
That's awesome that you son made you dinner. I'm so glad to hear that you all loved it!!!
Kathleen
For the hot sauce. Do you have a recommendation? There are literally thousands of kinds but what makes best buffalo sauce flavor?
Jocelyn
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
Thanks. Will probably try with cauliflower since we don't normally eat pasta.
Leanna
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
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
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
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
Use some cream of chicken soup maybe?
Kara
Man I would love to not love cheese haha....obsessed with pretty much every type of cheese!
marla ashcraft
Made this last night and my family loved it! They went back for seconds!
Kelly
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
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
Would chipotle ranch make it taste drastically different or do you think it would work well for this dish?
Jocelyn
I think it would be just fine.
Tori
I use chipotle ranch or even bacon ranch sometimes for variations.