Description
A comforting Buffalo Chicken Pasta Bake that combines creamy ranch dressing, buffalo sauce, and tender chicken with al dente pasta for a delicious crowd-pleasing dish.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 12 ounces uncooked pasta (penne, rotini, or elbow)
- 1 cup buffalo sauce
- 1 cup ranch or blue cheese dressing
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Add uncooked pasta and cook until just al dente, about 1-2 minutes less than the package instructions.
- Drain the pasta and set aside.
- In a large mixing bowl, combine shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, ¾ cup of cheddar cheese, and salt and pepper. Stir until combined.
- Fold in the cooked pasta until evenly coated.
- Grease a 9×13-inch baking dish and transfer the mixture, smoothing it into an even layer.
- Sprinkle the remaining cheddar cheese and mozzarella evenly on top.
- Bake uncovered for 20-25 minutes, until the top is bubbly and lightly golden.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped green onions or parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The dish can be prepared a day in advance and baked before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg