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Buffalo Chicken Pasta Bake

Buffalo chicken pasta bake with tender shredded chicken, penne cooked to near al dente, and a smooth buffalo-ranch cream cheese sauce. Baked until bubbly at the edges and topped with melted cheddar and mozzarella.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

penne pasta
  • 12 oz penne pasta
cooked shredded chicken
  • 3 cup cooked shredded chicken
unsalted butter
  • 2 tbsp unsalted butter
garlic
  • 3 garlic minced
cream cheese
  • 8 oz cream cheese softened
buffalo sauce
  • 0.75 cup buffalo sauce
chicken broth
  • 0.75 cup chicken broth
ranch dressing
  • 0.5 cup ranch dressing
garlic powder
  • 1 tsp garlic powder
onion powder
  • 0.5 tsp onion powder
shredded sharp cheddar cheese
  • 1.5 cup shredded sharp cheddar cheese divided
shredded mozzarella cheese
  • 1.5 cup shredded mozzarella cheese divided
green onions
  • 3 green onions thinly sliced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
  2. Cook the penne in salted water until about 2 minutes short of al dente. Drain well (keep it slightly firm so it finishes baking).
Make the buffalo cheese sauce
  1. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds, stirring until fragrant.
  2. Add the cream cheese, buffalo sauce, chicken broth, ranch dressing, garlic powder, and onion powder. Stir over medium-low heat until smooth and creamy with no visible cream cheese lumps.
  3. Stir 1 cup cheddar and 1 cup mozzarella into the sauce. Cook gently until melted and glossy.
Assemble and bake
  1. Fold the shredded chicken and cooked penne into the buffalo cheese sauce. Mix until everything is generously coated and the pasta looks evenly sauced.
  2. Transfer the mixture to the prepared baking dish. Spread it into an even layer so it bakes uniformly.
  3. Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella evenly over the pasta. The top should look thickly covered.
  4. Bake uncovered for 20–25 minutes at 375°F. Bake until the sauce bubbles around the edges and the cheese topping is fully melted with lightly golden spots.
Finish
  1. Finish with sliced green onions. Scatter them over the hot surface for fresh color.
  2. Rest the Buffalo Chicken Pasta Bake for 5 minutes before serving. Letting it sit helps the sauce thicken slightly so it holds together.

Notes

Pro tip: keep the penne about 2 minutes undercooked so it stays toothsome after baking. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is yes—freeze baked portions tightly wrapped up to 2 months, thaw overnight in the fridge and reheat until bubbling. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheeses to cut calories while keeping the buffalo-ranch flavor.