Buffalo Chicken Pasta Bake Recipe

Buffalo Chicken Pasta Bake Recipe | Spicy, Cheesy & Comforting

I just made this buffalo chicken pasta bake when I needed a speedy weeknight dinner, and wow—what a win. It’s creamy, spicy, and totally comforting, but still feels a little “healthy” thanks to smart swaps.

I was able to get dinner on the table in about 30 minutes, and my family devoured it. If you love comfort food with a kick, stick around—I’ll walk you through every detail. You can also enjoy a side of Roasted Parmesan Green Beans Recipe to complement this pasta bake perfectly.

Ingredients

Here’s what you’ll need to make this buffalo chicken pasta bake. I include my pro tips after each item to help you get the best texture and flavor.

• 4 cups of cooked penne pasta (about 12–14 oz dry) — cook until al dente so it doesn’t turn mushy in the bake.
• 2 cups shredded cooked chicken — rotisserie chicken works great for ease; or cook and shred your own.
• ½ cup cottage cheese, blended until smooth — blending gives it a creamy texture like yogurt.
• ½ cup plain Greek yogurt — adds tang and protein; full-fat gives a richer feel.
• 1 packet ranch seasoning mix — gives classic ranch flavor without having to mix many spices.
• ⅓ cup Frank’s hot sauce (classic) — using wing-style Buffalo sauce gives richer, smoother flavor.
• ½ cup shredded mozzarella cheese — use freshly grated for better melt and texture.
• ½ cup sharp cheddar cheese — gives sharpness and depth; freshly grate it too.
• ¼ cup chopped green onions — for garnish and a fresh bite on top.

Note: serves about 6 people

Variations

Want to switch things up or accommodate dietary needs? Here are a few ideas:

• Dairy-free / lactose-intolerant version: use dairy-free cream cheese, coconut Greek–style yogurt, and dairy-free shreds.
• Lower spice / milder flavor: reduce the hot sauce amount or use milder wing sauce.
• Extra protein / vegetarian twist: skip the chicken and use a plant-based chicken substitute, or use chickpea pasta to boost plant protein.
• Veggie add-ins: stir in cooked spinach, diced bell pepper, or roasted cauliflower for more texture and nutrition.
• Low-carb / keto twist: replace penne with zucchini noodles or cauliflower “rice” before baking.

Cooking Time

Here’s how long things should take overall:

• Prep Time: 10 minutes
• Cooking Time (bake): 15 minutes
• Total Time: 25 minutes

Equipment You Need

Here’s a list of tools you’ll want, with what you use them for:

• Casserole dish (9×13) — to bake the assembled pasta
• Large pot — to cook the pasta
• Blender or food processor — to blend the cottage cheese smooth
• Mixing bowls — to combine sauce and pasta
• Measuring cups/spoons — for accuracy
• Knife & cutting board — for chopping green onions or prepping chicken

How to Make Buffalo Chicken Pasta Bake

Below is the step-by-step method. Each section is short and to the point so it’s easy to follow.

Prep and preheat

Preheat your oven to 400°F (about 200°C) and grease your casserole dish with nonstick spray. While the oven heats, cook the pasta in salted water until al dente, then drain and set aside.

Blend sauce and mix

In your blender, combine the cottage cheese, Greek yogurt, ranch seasoning, and hot sauce. Blend until it’s smooth and creamy. Then transfer to a bowl, stir in half the mozzarella and cheddar, and fold in the pasta and shredded chicken until everything is coated.

Assemble and bake

Pour the pasta and sauce mixture into your prepared baking dish. Sprinkle the remaining cheeses evenly over the top. Bake for about 15 minutes, until the cheese is melted and bubbly. After baking, scatter chopped green onions on top and serve.

Additional Tips for Making this Recipe Better

From my own experience making this, here are some tweaks that helped me get an even better result:

• Let the casserole sit 3–4 minutes after coming out of the oven — it helps the sauce set and makes the serving neater.
• Use freshly shredded cheeses — they melt more smoothly and avoid clumps.
• If your sauce seems a bit thin, stir in a tablespoon of cream cheese or more Greek yogurt before baking.
• Add a drizzle of extra hot sauce or ranch when serving for those who want a bolder punch.
• Don’t overcook pasta initially — it’ll continue baking in the oven, so slightly undercooked is better.

How to Serve Buffalo Chicken Pasta Bake

When it’s time to serve, presentation and pairings matter. I like to spoon out a portion into a shallow bowl and top it with extra green onion and maybe a few blue cheese crumbles (if you like that).

You could also drizzle ranch or blue cheese dressing over each serving. Pair it with a crisp salad or steamed veggies to balance the richness, or enjoy a vegetable side like the Roasted Parmesan Green Beans Recipe for extra flavor.

Nutritional Information

Here are approximate nutrition values per serving (based on 6 servings):

• Calories: ~300–350 kcal
• Protein: ~23 g
• Carbohydrates: ~25–30 g
• Fat: ~12–15 g

These numbers can shift depending on the chicken you use, how much cheese you top, and substitutions like dairy-free or lower fat ingredients.

Make Ahead and Storage

Refrigeration

After baking, allow the dish to cool to room temperature. Store in an airtight container in the refrigerator. It will stay good for about 4–5 days.

Freezing

You can freeze this dish (uncooked mixture or baked) in a freezer-safe container for up to 2–3 months. If freezing uncooked, cover tightly with foil and plastic.

Reheating

When you’re ready to eat, thaw overnight (if frozen). Reheat individual portions in the microwave or warm in the oven (350°F) until hot and bubbly again — about 10–15 minutes for a full dish.

Why You’ll Love This Recipe

Here are some of the things that make this buffalo chicken pasta bake a must in my kitchen:

• It’s quick and convenient — dinner in ~25–30 minutes.
• It combines comfort and spice — creamy pasta plus that signature buffalo kick.
• It’s versatile — substitutions for dairy, protein, or vegetables are easy.
• Great for meal prep — reheats beautifully and is perfect for leftovers.
• It’s family friendly with adjustable spice — those who like milder and those who like bolder can both be satisfied.

Ben Carraoli

Buffalo Chicken Pasta Bake Recipe

I just made this buffalo chicken pasta bake when I needed a speedy weeknight dinner, and wow—what a win. It’s creamy, spicy, and totally comforting, but still feels a little “healthy” thanks to smart swaps.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 4 cups of cooked penne pasta about 12–14 oz dry — cook until al dente so it doesn’t turn mushy in the bake.
• 2 cups shredded cooked chicken — rotisserie chicken works great for ease; or cook and shred your own.
• ½ cup cottage cheese blended until smooth — blending gives it a creamy texture like yogurt.
• ½ cup plain Greek yogurt — adds tang and protein; full-fat gives a richer feel.
• 1 packet ranch seasoning mix — gives classic ranch flavor without having to mix many spices.
• ⅓ cup Frank’s hot sauce classic — using wing-style Buffalo sauce gives richer, smoother flavor.
• ½ cup shredded mozzarella cheese — use freshly grated for better melt and texture.
• ½ cup sharp cheddar cheese — gives sharpness and depth; freshly grate it too.
• ¼ cup chopped green onions — for garnish and a fresh bite on top.

Method

 

1. Preheat your oven to 400°F (about 200°C) and grease your casserole dish with nonstick spray. While the oven heats, cook the pasta in salted water until al dente, then drain and set aside.
2. In your blender, combine the cottage cheese, Greek yogurt, ranch seasoning, and hot sauce. Blend until it’s smooth and creamy. Then transfer to a bowl, stir in half the mozzarella and cheddar, and fold in the pasta and shredded chicken until everything is coated.
3. Pour the pasta and sauce mixture into your prepared baking dish. Sprinkle the remaining cheeses evenly over the top. Bake for about 15 minutes, until the cheese is melted and bubbly. After baking, scatter chopped green onions on top and serve.

Notes

• Let the casserole sit 3–4 minutes after coming out of the oven — it helps the sauce set and makes the serving neater.
• Use freshly shredded cheeses — they melt more smoothly and avoid clumps.
• If your sauce seems a bit thin, stir in a tablespoon of cream cheese or more Greek yogurt before baking.
• Add a drizzle of extra hot sauce or ranch when serving for those who want a bolder punch.
• Don’t overcook pasta initially — it’ll continue baking in the oven, so slightly undercooked is better.