Buffalo Chicken Pasta Bake
A comforting and hearty casserole that blends the flavors of Buffalo chicken with pasta, featuring a creamy sauce and melted cheese that's perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups whole wheat high fiber pasta or Banza Pasta
- 10 oz cooked shredded chicken
- 6 oz softened light cream cheese
- 1/4 cup light ranch dressing
- 1/2 cup Frank’s hot sauce
- 2/3 cup reduced fat shredded cheese
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Boil the pasta according to package instructions until al dente, then drain and set aside to cool slightly.
- Preheat your oven to 350°F (175°C).
- Spray a 9x13 casserole dish with nonstick cooking spray.
- In a large mixing bowl, combine the cooked pasta and shredded chicken.
- In a smaller bowl, beat together the softened cream cheese, light ranch dressing, and Frank's hot sauce until smooth.
- Pour the cream cheese mixture over the pasta and chicken, adding 1/3 cup of the shredded cheese. Stir everything together until well-coated.
- Spread the mixture evenly in the prepared casserole dish.
- Bake in the preheated oven for 20 minutes.
- Remove from oven, sprinkle remaining cheese on top, and return to bake for an additional 5 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes, then cut into 6 servings.
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Notes
Garnish with chopped green onions or fresh parsley. Pairs well with a crisp side salad or steamed vegetables. Leftovers can be reheated in the microwave.