If you’re anything like me, you love food with a little kick and a lot of comfort. This Buffalo Chicken Pasta Bake recipe is just that – it brings Buffalo’s spicy charm into a creamy, cheesy pasta dish that’s perfect for busy weeknights or casual get-togethers. The combination of tender chicken, hot sauce, and melted cheese baked with pasta creates a flavor-packed meal that everyone begs for seconds on.
I’ve made this recipe countless times for family and friends. Each time, it’s a hit because it’s simple to pull together and full of flavor. As a passionate home cook, I’ll walk you through every step so you nail it on your first try. Plus, I’ll share tips to customize it if you want to make it milder or boost the heat. Let’s get cooking and make your dinner unforgettable with this Buffalo Chicken Pasta Bake.
Ingredients List
Here’s what you’ll need to make this Buffalo Chicken Pasta Bake. I made sure the ingredient list is clear and easy to follow, so you can shop and prep without any headaches.
- 3 cups cooked chicken breast, shredded or diced (about 2 large breasts)
- 12 ounces dry pasta (penne, rotini, or cavatappi work great)
- 1/2 cup Buffalo sauce (adjust amount based on your heat preference)
- 1 cup plain Greek yogurt or sour cream (for creaminess and tang)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional, for extra Buffalo flavor)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 green onions, thinly sliced (optional garnish)
Make sure your chicken is cooked and cooled before shredding; leftover rotisserie chicken works perfectly here. Pasta should be cooked al dente to avoid sogginess after baking.
PrintBuffalo Chicken Pasta Bake Recipe
Buffalo Chicken Pasta Bake Recipe that blends spicy creamy and cheesy flavors for a meal that satisfies your bold taste cravings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Cuisine: American
Ingredients
- 3 cups cooked chicken breast, shredded or diced (about 2 large breasts)
- 12 ounces dry pasta (penne, rotini, or cavatappi)
- 1/2 cup Buffalo sauce
- 1 cup plain Greek yogurt or sour cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 2 green onions, thinly sliced (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta in boiling salted water until al dente, about 1-2 minutes less than package instructions. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly.
- Slowly add milk while whisking to avoid lumps. Continue whisking and cooking until sauce thickens, about 5 minutes.
- Season sauce with garlic powder, smoked paprika, salt, and black pepper. Remove from heat and whisk in Greek yogurt or sour cream.
- Toss shredded chicken with Buffalo sauce in a large bowl, then add creamy sauce and stir to coat evenly.
- Add cooked pasta, 1 cup mozzarella, and half the cheddar cheese to the chicken mixture, stir well.
- Transfer mixture to a greased 9×13 inch baking dish. Sprinkle remaining mozzarella, cheddar, and blue cheese (if using) on top.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
- Rest for 5 minutes before serving.
Notes
This Buffalo Chicken Pasta Bake recipe combines Buffalo’s spicy charm with creamy, cheesy pasta and tender chicken. Perfect for quick weeknight dinners or casual get-togethers, it’s packed with flavor and easy to prepare.
How to Prepare Instructions
Let me guide you step-by-step to make your Buffalo Chicken Pasta Bake come out flawless every time. Don’t rush; timing and order matter for the best flavor and texture.
- Preheat your oven to 350°F (175°C). This gets everything ready by the time your sauce is done.
- Cook the pasta: Boil salted water and cook pasta until al dente, about 1-2 minutes less than the package says. Drain and set aside. You want it just a bit firm since it will bake in the sauce.
- Make the creamy Buffalo sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to eliminate raw flour taste.
- Add milk slowly: Pour milk in gradually while whisking to avoid lumps. Continue whisking and cook until the sauce thickens, about 5 minutes.
- Season the sauce: Stir in garlic powder, smoked paprika, salt, and black pepper. Remove from heat, then whisk in Greek yogurt or sour cream for creaminess.
- Mix chicken and Buffalo sauce: Toss the shredded chicken with Buffalo sauce in a large bowl. Then add the creamy sauce mixture and stir well to coat everything evenly.
- Combine pasta: Add the cooked pasta to the Buffalo chicken mixture. Stir in 1 cup mozzarella and half the cheddar cheese.
- Assemble and bake: Transfer everything to a greased 9×13-inch baking dish. Sprinkle remaining mozzarella, cheddar, and blue cheese (if using) evenly on top.
- Bake uncovered for 20-25 minutes or until the cheese on top is bubbly and golden.
- Rest before serving: Let it cool for 5 minutes. This helps the pasta bake set up and makes serving easier.
Watch the sauce carefully when thickening—you don’t want it too thin or too thick. If it clumps, whisk vigorously or add a splash more milk. When mixing the chicken with Buffalo sauce, taste first, so you can add more sauce if you want it spicier.
Why You’ll Love This Recipe
- Quick to prepare with ingredients most people have on hand.
- Combination of spicy Buffalo heat and creamy cheese creates a cozy comfort food vibe.
- Feeds a crowd easily—great for families or casual dinner parties.
- Flexible: swap the chicken with turkey or use smoked chicken for a different twist.
- Leftovers reheat beautifully for next-day lunches or dinners.
Ingredient Notes and Substitutions
Buffalo Chicken Pasta Bake is forgiving if you want to tweak ingredients. Here are some swaps and notes to help:
- Chicken: Leftover roasted, grilled, or even canned chicken works. Dice or shred for even bites.
- Buffalo sauce: Use your preferred brand or homemade recipe. Adjust quantity based on heat tolerance.
- Dairy: Greek yogurt adds protein and tang. Sour cream can be thicker and richer but skip heavy cream for less fat.
- Cheese: Mozzarella melts beautifully, but feel free to mix in Monterey Jack or pepper jack for extra flavor.
- Milk: Whole milk adds richness. You can use 2% or even unsweetened almond milk if needed, but the sauce texture might shift slightly.
Try to avoid precooking the chicken in Buffalo sauce if you want to manage spice separately—it’s easier to control heat this way.
Storage and Reheating Instructions
You’ll want to store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I recommend:
- Microwaving in short intervals, stirring in between to heat evenly.
- Or warming in a 325°F oven covered with foil to keep moisture, for about 15-20 minutes.
- Add a splash of milk or extra Buffalo sauce when reheating if it feels dry.
This Buffalo Chicken Pasta Bake is great for meal prep too. Just portion it out, cool completely, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information Disclaimer
Nutrition numbers vary widely depending on the exact brands and quantities of ingredients you use. This recipe does not provide specific nutritional details. If you need precise tracking, I suggest using a nutrition calculator with your exact ingredients. This helps ensure your dietary needs are met while enjoying your Buffalo Chicken Pasta Bake.
Frequently Asked Questions
Can I make this Buffalo Chicken Pasta Bake ahead of time?
Yes, you can prepare the entire dish up to the baking step and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge. It’s a great way to save time on busy days.
What pasta works best in this recipe?
Medium-size pasta shapes like penne, rotini, or cavatappi hold the sauce well and mix nicely with shredded chicken. Avoid tiny pastas like orzo or large shells as they either don’t hold sauce well or disrupt the bake’s texture.
Is it possible to make this recipe milder or spicy?
Absolutely. To make it milder, use less Buffalo sauce or swap it for a milder wing sauce. To turn up the heat, double the Buffalo sauce or add a pinch of cayenne pepper to the sauce mix. You can always add hot sauce on the side for guests who want extra kick.
Can I use fresh chicken instead of leftover?
You can cook chicken breasts or thighs fresh by baking, grilling, or poaching them. Cool and shred before mixing with the Buffalo sauce. This ensures a fresh, juicy texture.
What can I serve alongside this Buffalo Chicken Pasta Bake?
A simple green salad or steamed veggies cut through the richness and spice nicely. Celery sticks and carrot sticks with ranch or blue cheese dressing mirror classic Buffalo wings for a fun, themed meal.
