Dump-and-Bake Buffalo Chicken Pasta recipe
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!
Equipment
- 9x13 inch baking dish
- Measuring cups and spoons
- Mixing bowl (optional, for blending ingredients)
- Aluminum foil
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
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Assemble the Ingredients:
- In a 9x13-inch baking dish, combine the uncooked pasta, chicken broth, Buffalo sauce, ranch dressing, and cream cheese. Stir to distribute the cream cheese evenly.
- Add the Chicken:
- Place the diced chicken evenly over the pasta mixture. Stir gently to combine.
- Bake Covered:
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- 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.
- 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.
- Garnish and Serve:
- Let the dish cool for a few minutes before serving. Garnish with chopped green onions and crumbled blue cheese, if desired.