Buffalo Chicken Pasta
Buffalo chicken pasta is a creamy and spicy dish, combining rotisserie chicken, velvety cream cheese, zesty buffalo sauce, and a cheesy finish.
Servings: 6
Calories: 933kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound penne pasta
- 8 ounces cream cheese, softened
- ¼ cup ranch dressing or blue cheese dressing, based on preference
- ½ cup buffalo sauce, adjust the hot sauce according to spice level preference
- 2 cups shredded rotisserie chicken breasts
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups shredded mozzarella cheese, divided in half
- 2 cups shredded cheddar cheese, divided in half
- Salt and black pepper, to taste
- 2 to 3 green onions, thinly sliced
- ¼ cup blue cheese crumbles, optional
Instructions
- Preheat your oven to 375°F. Take a 9X13 casserole dish and coat it with cooking spray or brush it with olive oil to keep it from sticking.
- Cook the penne pasta according to the package directions. Once it’s al dente, drain and set the cooked pasta aside.
- In a mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo sauce until it turns into a creamy mixture.
- Add the shredded rotisserie chicken, minced garlic, chicken broth, 1 cup of mozzarella cheese, 1 cup of cheddar cheese, and the cooked penne pasta to the cheesy sauce.
- Stir all the ingredients together until they are well combined. Season the mixture with salt and pepper to taste.
- Spoon the cheesy pasta mixture into the prepared casserole dish, and spread it out evenly.
- Sprinkle the remaining cheese over the top of the pasta in the casserole dish, and then place the casserole dish in the preheated oven. Bake for about 20 minutes or until the cheese on top has melted.
- Once the casserole is done baking, remove it from the oven. To serve, garnish the buffalo chicken pasta bake with thinly sliced green onions and, if you prefer, add crumbled blue cheese for an extra burst of flavor.
- You can also drizzle some extra buffalo sauce or ranch dressing on top for added tanginess.
Notes
- Be sure NOT to use pre-shredded cheeses. They have additives added in the bags to prevent clumping, and they do not melt as well as a block of cheese that you shred yourself.
- You can prepare this casserole the night before and keep it covered in the fridge until you are ready to bake it.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
Nutrition
Calories: 933kcal | Carbohydrates: 62g | Protein: 53g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 189mg | Sodium: 1791mg | Potassium: 319mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 1mg | Calcium: 546mg | Iron: 1mg