Easy Buffalo Chicken Pasta Bake Recipe
Looking for the ultimate comfort food with a kick? This buffalo chicken pasta bake is everything you love about creamy casseroles and spicy buffalo wings—combined into one mouthwatering dish. Packed with tender chicken, spicy buffalo sauce, melty cheese, and hearty pasta, this recipe is perfect for family dinners, potlucks, or game day gatherings. Best of all, it’s incredibly easy to make and can be prepped ahead for busy weeknights.
Whether you’re a fan of buffalo chicken dip or just love bold flavors, this baked pasta is guaranteed to become a regular in your dinner rotation.
Table of Contents
Why You’ll Love This Buffalo Chicken Pasta Bake
- Bold, spicy flavor from buffalo sauce
- Creamy and cheesy texture that melts in your mouth
- Great for meal prep—leftovers taste just as good
- Customizable with your favorite cheeses or add-ins
- Feeds a crowd, making it perfect for parties and big families
This dish hits the sweet spot between comfort food and game-day indulgence. It’s spicy, savory, creamy, and just a little tangy—all wrapped around perfectly cooked pasta.
Ingredients for Buffalo Chicken Pasta Bake
Here’s everything you’ll need to make this spicy baked pasta:
Pasta & Chicken
- 12 oz penne or rotini pasta
- 2½ cups cooked chicken, shredded or cubed (rotisserie chicken works great)
Buffalo Cheese Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup buffalo sauce (like Frank’s RedHot)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, cubed and softened
Topping
- ½ cup mozzarella cheese (extra for topping)
- 2 tablespoons chopped green onions (optional)
- 1–2 tablespoons ranch or blue cheese dressing (optional drizzle after baking)
Step-by-Step Instructions
Let’s walk through the process so you get that perfect buffalo chicken pasta bake every time.
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook 1–2 minutes less than package directions (since it will finish cooking in the oven). Drain and set aside.
3. Make the Buffalo Cheese Sauce
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to make a roux (this helps thicken the sauce).
Slowly whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and let it thicken slightly (about 3–5 minutes).
Stir in the buffalo sauce, garlic powder, onion powder, salt, and pepper. Lower the heat and mix in the cream cheese until melted and smooth.
Add mozzarella and cheddar cheeses. Stir until completely melted and the sauce is creamy.
4. Combine Pasta, Chicken, and Sauce
In a large mixing bowl (or right in the pot), combine the cooked pasta, shredded chicken, and buffalo cheese sauce. Stir until everything is well coated.
5. Transfer to Baking Dish
Pour the mixture into your prepared baking dish. Spread evenly and top with the remaining mozzarella cheese.
6. Bake
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
If you like a crispier top, broil for an extra 2–3 minutes, watching carefully so it doesn’t burn.
7. Garnish and Serve
Let the buffalo chicken pasta bake cool for 5 minutes before serving. Garnish with chopped green onions or a drizzle of ranch or blue cheese dressing, if desired.
Tips, Tricks, and Variations
Make It Ahead
- You can assemble the entire dish ahead of time and refrigerate it (unbaked) for up to 24 hours. Just cover with foil and bake when ready—add about 10 extra minutes of baking time if starting from cold.
Adjust the Heat
- Want it spicier? Add 1–2 teaspoons of cayenne pepper or use an extra-spicy buffalo sauce.
- Prefer it milder? Cut the buffalo sauce in half and mix with a bit more cream cheese or ranch dressing.
Cheese Swaps
- Try pepper jack, Monterey jack, or gouda for a different flavor.
- For a sharper bite, use blue cheese crumbles in the sauce or sprinkled on top.
Add Some Crunch
- Top with crushed Ritz crackers, panko breadcrumbs, or French-fried onions before baking. Drizzle with melted butter for a crispy finish.
Mix-In Ideas
- Diced celery or green bell peppers for a buffalo wing vibe
- Crumbled bacon for added richness
- Caramelized onions for a bit of sweetness
- Spinach or broccoli to sneak in some greens
Meat Alternatives
- Use ground chicken, ground turkey, or leftover grilled chicken
- For a vegetarian version, use chickpeas or cauliflower florets
Storage and Reheating
This buffalo chicken pasta bake stores beautifully, making it ideal for leftovers.
Fridge
- Let cool completely and store in an airtight container in the fridge for up to 4 days.
Freezer
- Cool fully, then wrap tightly with foil and freeze for up to 2 months. For best results, freeze before baking.
Reheating
- Oven: Cover with foil and bake at 350°F until heated through (about 20–25 minutes).
- Microwave: Reheat individual portions in 1-minute intervals until hot, stirring halfway.
- Add a splash of milk if the pasta looks dry.
Prep Time, Cook Time, and Servings
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 6–8 servings |
Final Thoughts
This buffalo chicken pasta bake is a total winner. It’s got just the right balance of spicy buffalo heat, creamy cheese sauce, and hearty pasta to satisfy your cravings and wow your guests. Plus, it’s easy to customize, make ahead, and reheat—what more could you ask for?
So next time you’re in the mood for comfort food with a spicy twist, give this recipe a try. It’s perfect for cozy nights in, football parties, or any time you want to switch up your pasta game.
Let me know how it turns out—and don’t forget to save a plate for later. This one goes fast!
