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image of chicken breast pasta penne buffalo wing sauce hot sauce cream cheese ranch dressing shredded cheddar cheese shredded mozzarella cheese butter chicken broth onion garlic celery shredded parmesan cheese fresh parsley

Cheesy Buffalo Chicken Pasta Bake

This Cheesy Buffalo Chicken Pasta Bake is the ultimate comfort food casserole, blending the tangy spice of Buffalo wings with creamy ranch dressing, tender pasta, and a gooey three-cheese blend. It's easy to customize for mild or spicy preferences, perfect for busy weeknights, and ideal for game day or potlucks. Serve it with a crisp green salad or fresh celery and carrots for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Pasta Bake
Cuisine: American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 1 lb rotini or penne pasta
Sauce and Protein
  • 3 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup Buffalo wing sauce like Frank's Red Hot
  • 1/2 cup ranch or blue cheese dressing use light ranch for a lighter version
  • 8 oz cream cheese softened
  • 1/2 cup chicken broth or stock or reserved pasta water
Cheese Blend
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
Aromatics and Seasonings
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • salt
  • black pepper
  • 1/4 tsp red pepper flakes optional, for extra spice
Optional Toppings
  • blue cheese crumbles
  • celery chopped, for garnish
  • green onions chopped, for garnish

Equipment

  • 9x13-inch baking dish,
  • Large pot for pasta
  • Large deep pot or Dutch oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a standard 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente (about 1 minute less than indicated). Drain the pasta and set it aside. (Pro-Tip: Save about 1/2 cup of the starchy pasta water before draining; it can deepen the richness of the sauce if needed.)
  2. In a large, deep pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Don't let the garlic burn!
  3. Reduce the heat to low. Add the softened cream cheese and 1/2 cup of the chicken broth. Stir continuously until the cream cheese is fully melted and the mixture is smooth and creamy.
  4. Stir in the Buffalo sauce, ranch dressing, salt, and pepper. Let this simmer gently for a minute, allowing the flavors to marry. If the sauce seems too thick, add a splash more broth. You want it to be thick enough to cling to the pasta but still pourable.
  5. Remove the pot from the heat. Stir in the shredded chicken, 1 cup of the mozzarella cheese, and all the cheddar cheese. The residual heat will start to melt the cheese subtly. Ensure the chicken is evenly coated in the cheesy, tangy sauce.
  6. Add the cooked pasta to the sauce mixture and stir gently until every piece of pasta and chicken is beautifully coated in the creamy, tangy sauce. Pour the entire mixture into your prepared 9x13-inch baking dish.
  7. Sprinkle the remaining 1 cup of mozzarella cheese over the top of the casserole. This will be your rich, golden crust.
  8. Bake for 20–25 minutes, or until the sauce is deeply bubbly around the edges, and the top layer of cheese is melted and lightly golden brown.
  9. Let the casserole rest for about 5–10 minutes before serving. This helps the sauce set up nicely, preventing it from running all over the plate. Garnish with a sprinkle of blue cheese crumbles, chopped celery, or green onions if desired, and enjoy!

Nutrition

Calories: 620kcalCarbohydrates: 35gProtein: 45gFat: 35gSaturated Fat: 18gCholesterol: 120mgSodium: 1200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 1.5mg

Notes

Storage: Cool completely and cover tightly. Refrigerate for up to 4–5 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 20–30 minutes, or in the microwave for single servings.
Make-Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Let it sit on the counter for 30 minutes before baking; add 5–10 minutes to the bake time.
Variations: For a lighter version, substitute half the cream cheese with plain Greek yogurt. For a gluten-free version, use your preferred GF short pasta and ensure the Buffalo sauce and broth are certified gluten-free. Add sautéed spinach or finely chopped celery for a hidden veggie boost.
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