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:
- Preheat Oven: Set to 350°F. Spray a 9×13-inch casserole dish with non-stick spray.
- Cook Pasta: Boil pasta according to package instructions. Drain and set aside.
- Make the Sauce: In a small bowl, mix together softened cream cheese, ranch dressing, and hot sauce until smooth.
- 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.
- Assemble: Pour mixture into the casserole dish. Pat down to flatten.
- Bake: Bake for 20 minutes. Sprinkle with remaining 1/3 cup cheese and bake another 5 minutes until cheese is melted.
- 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.
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
- 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!
Buffalo Chicken Pasta Bake
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.