Make this cheesy Buffalo Chicken Pasta Bake in under an hour, with less than 10 minutes of prep. It's loaded with spicy buffalo sauce and hidden spinach, and comes out cheesy and delicious. An indulgent and easy meal for a weeknight!
You know I love all things buffalo chicken, right? Well, I also love a good casserole dish - so a buffalo chicken pasta casserole seemed like something that had to happen. And well, let's just say it quickly became one of my favorite recipes.
And if you loved this creamy chicken casserole - make sure to check out my Sundried Tomato Chicken Pasta and all my other cheap and easy casseroles as well!
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Why you will love this recipe
- It's an easy weeknight dinner with just a few simple steps
- It's hands off with just 10 minutes of active cooking
- Minimal prep - all you need to do is cut the chicken in bite-size pieces
- Loaded with buffalo flavor
- Not too spicy - just a bit of a kick
- No need to cook pasta - which saves you prep time
What you need to make it
Ingredient notes & substitutions
- Chicken thigh filets can be swapped for another boneless cut of chicken, but thigh filets tend to have the most flavor. You can also use leftover chicken and store bought rotisserie chicken, as well as shredded chicken - if doing so, make the sauce from hot sauce and cream cheese first and then mix with the chicken.
- Shredded cheese - use a kind that melts well. I like a mix of mozzarella cheese and cheddar. You can also shred the cheese yourself.
- Spinach can be omitted and doesn't affect the taste
- Blue cheese can be omitted, but is the perfect pairing for buffalo flavors
- Blue cheese can also be switched for blue cheese dressing or ranch dressing drizzled on top just before serving
- Penne pasta can be switched for fusilli pasta, or another smaller type of pasta
How to make it
- Season chicken with garlic powder, onion powder, paprika powder and black pepper and sear in butter over medium-high heat.
- Sear for 3 minutes, until chicken is cooked on the outside. It does not have to be cooked through!
- Add hot sauce and mix with the chicken
- Add cream cheese and mix well while the cheese melts
- Simmer for 1 minute, then remove from the heat
- Add the pasta to the bottom of a baking dish
- Place spinach on top
- Then sprinkle over half of the shredded cheese
- Follow with chicken and sauce
- Add the rest of the shredded cheese
- Pour over milk and heavy cream
- Bake in the middle of the oven for a total of 50 minutes. With 5 minutes left, top with half of the blue cheese. Place back in the oven for 5 minutes. Top with the rest of the blue cheese just before serving!
Tips & tricks
- Adjust the level of spiciness by using more or less hot sauce
- If it browns too quickly or too much - cover with aluminium foil and/or move it to a lower place in the oven
- Top with green onions chopped in small pieces, after baking, for a pop of color and fresh bite
- Store leftovers in the fridge in an airtight container and consume within 4 days
- Freeze leftovers to keep for up to 3 months
- Reheat leftovers in the microwave in 1 minute increments. Add a dash of milk or cream on top before heating, to avoid it going dry.
- Reheat leftovers in the oven, covered tightly with aluminium foil, at 350°F (175°C). The time will depend on how much you're reheating - check after 15 minutes and add more time if needed.
Recipe FAQ
Can I prep this ahead of time?
Yes, this Buffalo Chicken Pasta Bake is perfect to prep ahead!
Complete all steps except baking, then refrigerate covered for up to 24 hours.
Bake for 50 minutes before dinner, making sure to place it in a preheated oven. Give it 10 minutes extra if baking it straight from the refrigerator.
If you want to prep it further ahead of time, you can freeze it before baking. Thaw in the refrigerator and then follow the instructions above.
Can I make this ahead of time?
Yes, this dish is even better the next day, and the day after that... Make it 1-2 days before serving and reheat it in the oven just before serving.
To reheat, cover the dish tightly with aluminium foil and bake in an oven preheated to 350°F (175°C) for 30 minutes. Top with blue cheese, and serve!
What is the best hot sauce to use?
I recommend using Frank's Red Hot or Cholula Hot Sauce. They give just the right buffalo taste!
You can also use a buffalo wing sauce like Frank's Buffalo Sauce.
More quick & easy buffalo recipes
Love quick & easy buffalo recipes, like this Buffalo Chicken Pasta Bake? Then you have to try these all-time favorite buffalo chicken recipes!
- Buffalo Cauliflower Tacos
- Buffalo Chicken Quesadillas
- Instant Pot Buffalo Chicken Dip
- 15-minute Buffalo Pasta with Chicken
- Buffalo Cauliflower Bites [Vegetarian] or Air Fryer Buffalo Cauliflower
- Buffalo Cauliflower Puff Pastry Pizza with Blue Cheese Sauce
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Buffalo Chicken Pasta Bake
Print RateServings: 6
Calories: 719kcal
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Ingredients
- 1 tablespoon butter
- 1 lb chicken thigh filets cut in bite-size pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika powder
- ¼ teaspoon ground black pepper
- ½ cup hot sauce
- 10 oz cream cheese
- 3½ cups dry penne pasta
- 2 large handfuls spinach
- 2 cups shredded cheese
- 1 cup milk
- 1 cup heavy cream
- ½ cup crumbled blue cheese divided
Instructions
- Preheat the oven over 390°F (200°C).
- Melt butter in a frying pan over medium-high heat. Add chicken and season with garlic powder, onion powder, paprika powder and ground black pepper. Sear for 3 minutes, until the chicken is cooked on all sides on the outside. It does not have to be cooked through.1 tablespoon butter, 1 lb chicken thigh filets, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika powder, ¼ teaspoon ground black pepper
- Pour in hot sauce and mix with the chicken. Then add cream cheese and mix well while the cheese is melting. Simmer for 1 minute.½ cup hot sauce, 10 oz cream cheese
- Bring out a baking dish and place the penne pasta in the bottom. Follow with spinach, half the shredded cheese, chicken and the rest of the shredded cheese. Pour over the milk and cream.3½ cups dry penne pasta, 2 large handfuls spinach, 2 cups shredded cheese, 1 cup milk, 1 cup heavy cream
- Bake in the middle of the oven for 45 minutes, until browned on top. Remove the dish from the oven and top with half of the blue cheese, then place it back in the oven for 5 more minutes, until the blue cheese is melted.½ cup crumbled blue cheese
- Top with the remaining blue cheese just before serving. Serve on its own or with a green side salad.
Equipment (may contain affiliate links)
- Baking dish - approximately 8x10'' (20x25 cm)
- Frying pan
- Measuring cups (metric or US)*
Video
Notes
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Ingredient notes & substitutions
- Chicken thigh filets can be swapped for another boneless cut of chicken, but thigh filets tend to have the most flavor. You can also use leftover chicken and store bought rotisserie chicken - if doing so, make the sauce from hot sauce and cream cheese first and then mix with the chicken.
- Shredded cheese - use a kind that melts well. I like a mix of mozzarella cheese and cheddar. You can also shred the cheese yourself.
- Spinach can be omitted and doesn't affect the taste
- Blue cheese can be omitted, but is the perfect pairing for buffalo flavors
- Blue cheese can also be switched for blue cheese dressing or ranch dressing drizzled on top just before serving
- Penne pasta can be switched for fusilli pasta, or another smaller type of pasta
Tips & tricks
- Adjust the level of spiciness by using more or less hot sauce
- If it browns too quickly or too much - cover with aluminium foil and/or move it to a lower place in the oven
- Top with green onions chopped in small pieces, after baking, for a pop of color and fresh bite
- Store leftovers in the fridge in an airtight container and consume within 4 days
- Freeze leftovers to keep for up to 3 months
- Reheat leftovers in the microwave in 1 minute increments. Add a dash of milk or cream on top before heating, to avoid it going dry.
- Reheat leftovers in the oven, covered tightly with aluminium foil, at 350°F (175°C). The time will depend on how much you're reheating - check after 15 minutes and add more time if needed.
What's the best buffalo sauce to use?
I recommend using Frank's Red Hot or Cholula Hot Sauce. They give just the right buffalo taste! You can also use a buffalo wing sauce like Frank's Buffalo Sauce. ÂPrep ahead:
Complete all steps except baking, then refrigerate covered for up to 24 hours. Bake for 50 minutes before dinner, making sure to place it in a preheated oven. Give it 10 minutes extra if baking it straight from the refrigerator. If you want to prep it further ahead of time, you can freeze it before baking. Thaw in the refrigerator and then follow the instructions above.  Make ahead: Make it 1-2 days before serving and reheat it in the oven just before serving. To reheat, cover the dish tightly with aluminium foil and bake in an oven preheated to 350°F (175°C) for 30 minutes. Top with blue cheese, and serve!Nutrition
Calories: 719kcal | Carbohydrates: 34g | Protein: 35g | Fat: 49g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1198mg | Potassium: 568mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2751IU | Vitamin C: 18mg | Calcium: 395mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Jill S. Burkoff
This recipe is absolutely delicious! It's easy to make and any leftovers are gone by the next day. Thank you for posting!