Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

Recipe by SandraMyers
Prep time


Cooking time






  • 8 ounces – 2 cups uncooked, penne pasta (or substitute cooked cauliflower)

  • 2 cups shredded, cooked chicken (rotisserie or canned)

  • 1 1/2 cups shredded mozzarella cheese

  • 1 – 8 ounce package cream cheese, softened

  • 3/4 cup ranch dressing

  • 1/3 cup hot sauce

  • 1/2 cup shredded cheddar cheese

  • green onions, for garnish


  • Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.
  • Cook the pasta noodles according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
  • Stir together the cream cheese, ranch, and hot sauce until creamy.
  • Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
  • Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
  • Remove and serve immediately with green onions, hot sauce, and ranch drizzles.
Buffalo Chicken Pasta Bake
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