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.
Servings: 6 servings
Calories: 370kcal
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: 370kcal | Fat: 14g