Buffalo Chicken Pasta Bake: A Spicy, Cheesy Comfort Classic
The Buffalo Chicken Pasta Bake is a modern twist on the beloved American classic, Buffalo chicken wings. Originating from Buffalo, New York, where spicy, tangy flavors reign supreme, this baked dish combines tender shredded chicken, creamy cheese, and zesty buffalo sauce with hearty pasta for a comforting casserole that’s perfect for game nights, family dinners, or meal prepping. It’s a crowd-pleaser that brings together the best of both worlds: the heat of buffalo wings and the richness of baked pasta.
A Brief History
Buffalo chicken as we know it today traces its roots back to 1964 at the Anchor Bar in Buffalo, NY, where Teressa Bellissimo first served what would become known as Buffalo wings. The concept of combining these bold flavors with pasta emerged later as home cooks began experimenting with ways to reinvent leftover wing meat into more substantial meals. Over time, variations appeared across cookbooks and food blogs, eventually evolving into the Buffalo Chicken Pasta Bake we enjoy today — a rich, layered dish that balances spice, creaminess, and texture in every bite.
Ingredients Breakdown
- Chicken breast or thighs: Shredded after cooking, they provide a juicy and protein-packed base.
- Buffalo hot sauce: The star ingredient that gives the dish its signature kick and tang.
- Unsalted butter: Helps mellow the heat while enhancing the richness and flavor of the sauce.
- Pasta (penne, rotini, or elbow macaroni): Holds the sauce well and provides a satisfying bite.
- Cream cheese: Adds a velvety texture and balances the spiciness.
- Cheddar or mozzarella cheese: Melts beautifully and contributes a gooey finish.
- Green onions or celery: For a fresh crunch and garnish.
- Breadcrumbs or crushed crackers: Optional topping for added texture.
Step-by-Step Recipe
- Cook the pasta: Boil until al dente, then drain and set aside.
- Cook and shred the chicken: Sauté chicken breasts or boil until cooked through, then shred using two forks.
- Prepare the buffalo sauce: Mix melted butter with hot sauce, then toss with the shredded chicken until fully coated.
- Mix everything together: In a large bowl, combine the buffalo chicken, cooked pasta, cream cheese, and half of the shredded cheese.
- Transfer to baking dish: Pour the mixture into a greased 9×13-inch casserole dish.
- Add the topping: Sprinkle remaining cheese over the top, and optionally add breadcrumbs for crunch.
- Bake: Place in a preheated oven at 350°F (175°C) for 20–25 minutes, or until bubbly and golden brown.
- Garnish and serve: Top with chopped green onions or celery before serving.
Tips for Success
- Use pre-cooked chicken: Save time by using rotisserie chicken or leftover grilled chicken breasts.
- Control the heat: Adjust the amount of buffalo sauce used depending on your spice tolerance.
- Add veggies: Stir in steamed broccoli, bell peppers, or spinach for extra nutrition.
- Rest before serving: Letting the bake rest for 5–10 minutes helps it set and makes slicing easier.
Variations and Customizations
- Dairy-free option: Use vegan cream cheese and cheese alternatives to keep it plant-based friendly.
- Low-carb version: Substitute pasta with cauliflower florets or low-carb noodles.
- Spice it up: Add diced jalapeños, extra hot sauce, or a dash of cayenne pepper.
- Make it smoky: Swap regular buffalo sauce for smoked or BBQ buffalo varieties.
- Protein swap: Try ground turkey, pulled pork, or even tofu for different textures and flavors.
Health Considerations and Nutritional Value
This recipe is packed with protein thanks to the chicken and cheese, but can be high in fat and calories due to the butter and cream cheese. To make a healthier version:
- Use reduced-fat cheese and light cream cheese.
- Opt for whole wheat or legume-based pasta for added fiber.
- Reduce the amount of butter used in the sauce or substitute with olive oil.
- Incorporate more vegetables to boost vitamins and minerals.
Ingredients
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo hot sauce
- 2 tbsp unsalted butter, melted
- 8 oz pasta, cooked and drained
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tbsp chopped green onions or celery (optional)
- 1/2 cup breadcrumbs (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Combine buffalo sauce and melted butter. Toss with shredded chicken until coated.
- In a large mixing bowl, blend the buffalo chicken, cooked pasta, cream cheese, and half of the shredded cheese.
- Transfer to prepared baking dish. Top with remaining cheese and optional breadcrumbs.
- Bake for 20–25 minutes until bubbly and golden brown.
- Let cool slightly, then garnish with green onions or celery before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if starting cold.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Can I freeze Buffalo Chicken Pasta Bake?
Yes! Wrap individual portions or the entire dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Is there a way to make this keto-friendly?
Replace regular pasta with a low-carb alternative like shirataki noodles or cauliflower rice. Use full-fat dairy products and skip the breadcrumbs.
What sides pair well with this dish?
Serve with a simple green salad, garlic bread, or steamed vegetables like broccoli or green beans to balance the richness.
Summary
The Buffalo Chicken Pasta Bake is a comforting, cheesy, and spicy baked dish that blends shredded chicken, buffalo sauce, pasta, and cream cheese for a flavorful, crowd-pleasing meal. Perfect for weeknights, parties, or meal prep, it’s customizable, easy to make, and always a hit!
