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Buffalo Chicken Pasta Bake Recipe
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.
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Prep Time 10 minutes
Cook Time 15 minutes
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.