Shredded chicken is combined with ranch dressing, hot sauce, sautéed onions and garlic, pasta, cream cheese, cheddar cheese, and Monterey Jack cheese to make the creamiest Buffalo Chicken Pasta ever.
Creamy Buffalo Chicken Pasta Bake
If you like buffalo chicken, this is a must-try and a family favorite. This dish is flavorful and easily modified to suit your buffalo sauce heat preference. It is a hearty casserole, but sometimes, I like to serve it with a simple garden salad or black bean and corn salad.
What You’ll Need
- Chicken – boneless skinless chicken breasts
- Dressing – ranch or blue cheese
- Buffalo sauce – like Franks
- Olive oil
- Onion – preferably a sweet yellow onion
- Garlic – fresh is best
- Chicken broth – low sodium
- Pasta – medium-sized like cellentani, rotini, or penne
- Cheese – cream cheese, cheddar, and Monterey Jack
- Jalapeno – for garnish
How to make Buffalo Chicken Pasta
Poach the chicken and shred it with two forks. Combine it with the ranch dressing and buffalo sauce. Saute the onion and garlic in a Dutch oven or large pot. Add the chicken broth and bring the mixture to a gentle boil. Add the pasta, cover, and cook until al dente.
Add the chicken mixture, cream cheese, and half of the cheddar to the pot with the pasta.
Stir to combine and top the dish with the remaining cheese and minced jalapeno. Bake for about 10 minutes or until the cheese melts.
Beth’s Recipe Tips
- I like to use Frank’s red hot sauce, but any buffalo wing sauce will work.
- Ensure the pasta is submerged in the chicken broth and the pot is covered. Stir several times to keep the pasta from sticking to the bottom of the pot.
- Minced jalapeno is optional as a garnish. It is best to wear cooking gloves when working with jalapenos or, at the very least, avoid touching your face and thoroughly wash your hands afterward. You can also use thin sliced green onions for a garnish.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.
Technically, you can freeze this pasta, but the results will not be as good as the original, as cream cheese tends to separate when frozen.
Frequently Asked Questions
It is done when an internal temperature reaches 165 degrees. Instant-read meat thermometers are relatively inexpensive and a lifesaver in the kitchen.
Any cooked shredded chicken works in this recipe. Rotisserie chicken is great and saves a step. Leftover grilled and baked chicken also works great.
Any medium pasta works well with this recipe. Think rotini, rigatoni, ziti, cavatappi, mostaccioli, or penne pasta.
More Buffalo Chicken Recipes
Easy Buffalo Chicken Pasta Recipe
Ingredients
- 1 1/2 lbs. boneless skinless chicken breasts
- ¾ cup ranch dressing or blue cheese dressing
- ½ cup buffalo sauce
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 12 ounces cellentani pasta
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
- 1 cup Monterey Jack Cheese
- Minced jalapeno garnish
Instructions
- Bring a deep skillet of water to boil on the stovetop over medium heat. Once boiling, add the chicken breasts in a single layer and bring them back to a boil. Cover it and remove the skillet from the heat when it comes back to a boil.
- Let it sit covered for 20 minutes or until the chicken is cooked through. Remove the chicken from the water and let it rest on a cutting board for 10 minutes before shredding it with 2 forks.
- Mix the shredded chicken, ranch dressing, and buffalo sauce in a medium bowl.
- Preheat the oven to 400 degrees.
- Meanwhile, heat the olive oil over medium heat in a large ovenproof pot like a Dutch Oven. Add the onion and cook until soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly.
- Add the chicken broth and bring the mixture to a gentle boil. Add the pasta and cover, and cook until the pasta is cooked al dente; approximately 12-15 minutes. Stir the pasta a couple of times while it is cooking to ensure it is not sticking to the bottom of the pot.
- Add the chicken mixture, cream cheese, and 1 cup of cheddar cheese to the pasta. Stir to combine. Season with kosher salt and fresh ground black pepper to taste. Top the dish with the remaining shredded cheese. Sprinkle with the minced jalapeno and bake it in the oven uncovered for 10-15 minutes or until the cheese is melted.
Notes
- I like to use Frank’s red hot sauce, but any buffalo wing sauce will work.
- Make sure the pasta is submerged in the chicken broth, and the pot is covered. Stir several times to keep the pasta from sticking to the bottom of the pot.
- Minced jalapeno is optional as a garnish. It is best to wear cooking gloves when working with jalapenos or, at the very least, avoid touching your face and thoroughly wash your hands afterward. You can also use thin sliced green onions for a garnish.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Beth
This is an awesome dish! My husband who’s a picky eater loved it. I have been looking for new recipes and this is definitely a keeper!
Beth Pierce
Thanks, Beth! So glad that he loved it! It is a tasty recipe!
Beth L
Looks absolutely delicious. This will be a great cold weather meal for sure.
Christian Foremost
Yummerz! I’m actually thinking of something new to eat and this is for sure a recipe that I’d wanna try now!
Ntensibe Edgar
This was really tasty! Chicken and pasta are my favorites! Thanks for sharing this recipe.
Beth Pierce
The pleasure is all mine!
Neely Moldovan
The ultimate comfort meal! We really enjoyed this and we will make it again.