Dump-and-Bake Buffalo Chicken Pasta

A zesty and cheesy buffalo chicken pasta recipe that bakes in a single dish!

Course Dinner

Cuisine American

Keyword buffalo chicken pasta, buffalo chicken pasta bake, buffalo chicken pasta recipe, easy buffalo chicken pasta

Prep Time 10

Cook Time 45

Resting Time 5

Total Time 1

Servings people

Calories 441kcal

Author Blair Lonergan

3 cups chicken broth
¾ cup Ranch dressing or blue cheese dressing, plus extra for serving
¾ cup buffalo sauce, plus extra for serving (I use Frank's RedHot Buffalo Wings sauce or Frank's RedHot Mild Buffalo Wings sauce)
1 teaspoon dried chives
1 teaspoon dried parsley flakes
¾ teaspoon garlic powder
½ teaspoon dried dill weed
½ teaspoon onion powder
Pinch of crushed red pepper flakes (optional)
2 cups diced rotisserie chicken (or other diced cooked chicken)
1 (16 ounce) package uncooked penne pasta
1 (14.5 ounce) can petite diced tomatoes, drained
1 stalk celery, finely diced
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Garnish: fresh chopped herbs such as chives or parsley; sliced green onions

Preheat oven to 425°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray.
In the prepared baking dish (or in a separate large bowl), whisk together the chicken broth, salad dressing, buffalo sauce, chives, parsley, garlic powder, dill, onion powder, and red pepper flakes. Stir in the chicken, uncooked pasta, diced tomatoes, and celery. Make sure that all of the ingredients are evenly distributed in the pan. Cover tightly with aluminum foil and bake for 40 minutes.
Uncover; stir gently with a fork. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle the cheese over the top. Place the dish back in the oven (uncovered), just until the cheese melts, about 5 minutes. Let rest for about 5 minutes.
Garnish with chopped fresh herbs and sliced green onions. Drizzle each serving with additional salad dressing and buffalo sauce.

Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. To know when your casserole is done, taste a bite of the pasta (the noodles should be tender).

For a more mild, family-friendly pasta bake, use mild buffalo sauce. You can also replace some of the buffalo sauce with extra chicken broth. For instance, use just ½ cup of buffalo sauce and ½ cup of Ranch dressing, and instead increase the chicken broth to 3 ½ cups. This will yield a more mild-flavored sauce for the pasta. You can always give individual servings more flavor at the end by drizzling on extra buffalo sauce and Ranch dressing.

If you want to cook your own chicken to use in this dish, you'll need to start with about 1 lb. of raw boneless, skinless chicken breasts or chicken thighs. Boil the chicken for about 10-15 minutes, then shred or dice to use in the casserole.

If starting with low-sodium chicken broth, you will likely need to add some salt to the sauce before baking. The pasta needs at least a little bit of salt to absorb as it cooks for flavor.

Garnish the finished dish with fresh herbs (such as fresh parsley or fresh chives), with sliced green onion, and with a drizzle of both salad dressing and buffalo hot sauce.