BUFFALO CHICKEN PASTA BAKE

by Sally

This Buffalo Chicken Pasta Bake is a spicy, cheesy, and crowd-pleasing casserole that combines all the zesty flavor of buffalo wings with the comfort of baked pasta. It’s easy to make, packed with protein, and sure to be a hit with the whole family — especially if you’re a buffalo chicken lover like me!

If you’ve enjoyed our Buffalo Chicken Dip or Creamy Chicken Pasta Skillet, this baked version adds even more comfort and a little kick of heat.

What is Buffalo Chicken Pasta Bake?

Buffalo Chicken Pasta Bake is a creamy baked pasta dish made with shredded chicken, hot sauce, ranch dressing, and cream cheese — all tossed with pasta and topped with melted cheese. As the saying goes, the way to a man’s heart is through his stomach — and this spicy, cheesy casserole will get there in no time!

Why You’ll Love This Recipe

Buffalo Flavor Twist: Combines your favorite wing flavors with hearty pasta.

Weight Watchers Friendly: Only 6 smart points per serving on the blue plan.

Quick and Easy: Comes together in under an hour with just a few ingredients.

If you love our Chicken Enchilada Bake, this pasta version is a must-try!

How to Make Buffalo Chicken Pasta Bake

Quick Overview

Boil the pasta, mix it with shredded chicken and a creamy buffalo sauce, top with cheese, and bake until bubbly.

Ingredients:

  • 2 cups whole wheat high-fiber pasta, uncooked
  • 10 oz (about 2 cups) cooked shredded chicken
  • 6 oz light cream cheese, softened
  • 1/4 cup light ranch dressing
  • 1/2 cup Frank’s RedHot sauce
  • 2/3 cup reduced-fat shredded cheese

Step-by-Step Instructions:

  1. Preheat Oven: Set to 350°F. Spray a 9×13-inch casserole dish with non-stick spray.
  2. Cook Pasta: Boil pasta according to package instructions. Drain and set aside.
  3. Make the Sauce: In a small bowl, mix together softened cream cheese, ranch dressing, and hot sauce until smooth.
  4. Combine Ingredients: In a large bowl, mix cooked pasta and shredded chicken. Add the buffalo cream mixture and 1/3 cup shredded cheese. Stir until everything is evenly coated.
  5. Assemble: Pour mixture into the casserole dish. Pat down to flatten.
  6. Bake: Bake for 20 minutes. Sprinkle with remaining 1/3 cup cheese and bake another 5 minutes until cheese is melted.
  7. Serve: Let cool slightly and cut into 6 servings.

What to Serve with Buffalo Chicken Pasta Bake

  • Crisp green salad or celery sticks
  • Garlic bread or toast points
  • A dollop of ranch or blue cheese dressing on the side
  • A cold beer or sparkling water with lemon

Top Tips for Best Results

  • Use Pre-Cooked Chicken: Rotisserie chicken works perfectly.
  • Adjust Heat Level: Add more or less hot sauce to your taste.
  • Soften Cream Cheese: Let it come to room temperature for easy mixing.

Storing and Reheating Tips

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Microwave individual servings or reheat in the oven at 350°F.
  • Freezing: Freeze before baking. Thaw overnight and bake as directed.

FAQs

Can I use regular pasta?
Yes, but it may affect the smart points if following WW.

Can I make this ahead?
Yes, assemble and refrigerate for up to 24 hours before baking.

What’s the best cheese to use?
Reduced-fat cheddar or a cheese blend works great.

Conclusion

Buffalo Chicken Pasta Bake is spicy, cheesy, and packed with flavor — the perfect comfort food for any buffalo lover. With minimal prep and family-approved flavor, this dish is a go-to for busy weeknights or weekend indulgence.


Buffalo Chicken Pasta Bake


Serves: 6


Prep Time:


Cooking Time:

Nutrition facts:
370 calories
14g fat

Rating: 5.0/5

( 1 voted )

Ingredients

  • 2 cups whole wheat high-fiber pasta, uncooked
  • 10 oz (about 2 cups) cooked shredded chicken
  • 6 oz light cream cheese, softened
  • 1/4 cup light ranch dressing
  • 1/2 cup Frank’s RedHot sauce
  • 2/3 cup reduced-fat shredded cheese (cheddar or blend), divided

Instructions

  1. Preheat oven to 350°F and spray a 9×13-inch casserole dish with non-stick spray.
  2. Cook pasta according to package directions. Drain and set aside.
  3. In a small bowl, mix cream cheese, ranch dressing, and hot sauce until smooth.
  4. In a large bowl, combine cooked pasta and shredded chicken. Stir in buffalo cream mixture and 1/3 cup shredded cheese until evenly coated.
  5. Pour mixture into prepared dish and flatten with a spatula.
  6. Bake for 20 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes until melted and bubbly.
  7. Let cool slightly, then cut into 6 servings and enjoy.

Notes

You can adjust the level of spice by using more or less hot sauce. Great with a drizzle of extra ranch or blue cheese on top. This dish is WW-friendly and easy to prep ahead!

Buffalo Chicken Pasta Bake

This Buffalo Chicken Pasta Bake is a spicy, cheesy, and crowd-pleasing casserole that combines all the zesty flavor of buffalo wings with the comfort of baked pasta.
No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 6 servings
Calories 370 kcal

Equipment

  • Casserole Dish
  • Mixing Bowl
  • Pot

Ingredients
  

Ingredients

  • 2 cups whole wheat high-fiber pasta, uncooked
  • 10 oz cooked shredded chicken (about 2 cups)
  • 6 oz light cream cheese softened
  • 1/4 cup light ranch dressing
  • 1/2 cup Frank’s RedHot sauce
  • 2/3 cup reduced-fat shredded cheese (cheddar or blend), divided

Instructions
 

  • Preheat oven to 350°F and spray a 9×13-inch casserole dish with non-stick spray.
  • Cook pasta according to package directions. Drain and set aside.
  • In a small bowl, mix cream cheese, ranch dressing, and hot sauce until smooth.
  • In a large bowl, combine cooked pasta and shredded chicken. Stir in buffalo cream mixture and 1/3 cup shredded cheese until evenly coated.
  • Pour mixture into prepared dish and flatten with a spatula.
  • Bake for 20 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes until melted and bubbly.
  • Let cool slightly, then cut into 6 servings and enjoy.

Notes

You can adjust the level of spice by using more or less hot sauce. Great with a drizzle of extra ranch or blue cheese on top. This dish is WW-friendly and easy to prep ahead!

Nutrition

Calories: 370kcalFat: 14g
Keyword Easy
Tried this recipe?Let us know how it was!

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