How to Make Dump-and-Bake Buffalo Chicken Pasta

This Dump-and-Bake Buffalo Chicken Pasta recipe is the ultimate easy weeknight dinner. Creamy, cheesy, and packed with spicy Buffalo flavor, this dish comes together in just one pan with minimal prep. Perfect for busy nights, it’s a crowd-pleaser the whole family will love!

Kitchen Equipment Needed

• 9×13-inch baking dish
• Measuring cups and spoons
• Mixing bowl (optional, for blending ingredients)
• Aluminum foil

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
• Pasta: Uncooked short pasta like penne or rotini works best.
• Buffalo Sauce: Adds a tangy kick of spice—adjust the amount to your heat preference.
• Ranch or Blue Cheese Dressing: Balances the heat and adds creaminess.
• Cheese: A mix of shredded mozzarella and cheddar for the perfect gooey topping.
• Chicken Broth: Provides moisture for the pasta to cook in.
• Cream Cheese: Adds richness to the dish.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups uncooked penne or rotini pasta
• 2 cups chicken broth
• 1/2 cup Buffalo sauce (adjust to taste)
• 1/2 cup ranch or blue cheese dressing
• 4 oz cream cheese, softened and cubed
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• Optional: Chopped green onions and crumbled blue cheese for garnish

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Assemble the Ingredients:
   In a 9×13-inch baking dish, combine the uncooked pasta, chicken broth, Buffalo sauce, ranch dressing, and cream cheese. Stir to distribute the cream cheese evenly.
3. Add the Chicken:
   Place the diced chicken evenly over the pasta mixture. Stir gently to combine.
4. Bake Covered:
   Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
5. Stir and Top with Cheese:
   After 30 minutes, remove the dish from the oven, stir everything to ensure even cooking, and sprinkle the mozzarella and cheddar cheese evenly on top.
6. Finish Baking:
   Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes or until the pasta is tender and the cheese is melted and bubbly.
7. Garnish and Serve:
   Let the dish cool for a few minutes before serving. Garnish with chopped green onions and crumbled blue cheese, if desired.

Recipe Tips

• Pasta Choices: Use sturdy pasta shapes like ziti or rigatoni to hold up well during baking.
• Spice Level: Adjust the Buffalo sauce to your taste—mild for less heat, or add extra for a fiery kick.
• Make It Creamier: Stir in a little extra cream cheese or shredded cheese after baking for an ultra-creamy texture.

What to Serve With This Recipe

• A crisp green salad with ranch or blue cheese dressing complements the rich, spicy flavors.
• Garlic bread or rolls make a great side to soak up the sauce.
• Serve with a side of celery sticks and carrot sticks for a Buffalo wing-inspired pairing.

Frequently Asked Questions

Can I use pre-cooked chicken?
Yes! If using cooked chicken, stir it in after the first baking step to prevent it from drying out.

Can I make this ahead of time?
Absolutely! Assemble the dish up to the first baking step, cover, and refrigerate for up to 24 hours before baking.

Can I freeze leftovers?
Yes, store leftovers in an airtight container in the freezer for up to 2 months. Reheat in the oven or microwave until hot.

Serving Suggestions

This Dump-and-Bake Buffalo Chicken Pasta is perfect for a weeknight dinner or a game-day gathering. Serve it with crunchy veggies and a creamy ranch dip for a complete Buffalo-style meal that’s sure to impress!