Description

If you love the bold, spicy flavor of buffalo chicken wings but crave a hearty, comforting meal, this Buffalo Chicken Pasta is the perfect solution. Loaded with tender chicken, creamy cheese, and a tangy buffalo sauce kick, this pasta bake combines everything you love about comfort food into one easy weeknight dinner. Ready in just 40 minutes, it’s a family favorite that satisfies every craving.

Ingredients

12 ounces penne or any medium pasta
4 ounces cream cheese, softened
10.5 ounces condensed cream of chicken soup (1 can)
¾ cup sour cream
⅓ cup milk
½ cup buffalo sauce, divided
2 tablespoons ranch seasoning mix
2–3 cups cooked shredded chicken
2 green onions, sliced
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Instructions

Preheat oven to 375°F and grease a 9×13-inch baking dish.
Cook pasta in salted water according to package directions and drain. Set aside.
In a bowl, combine sour cream, cream of chicken soup, cream cheese, milk, ¼ cup buffalo sauce, and ranch seasoning using a hand mixer or spoon until smooth.
In a large mixing bowl, combine cooked pasta, shredded chicken, sauce mixture, and half of both cheeses. Mix well.
Spread the mixture evenly in the prepared baking dish.
Sprinkle the remaining cheese on top and bake for 30–35 minutes, until hot and bubbly.
Drizzle with the remaining buffalo sauce and garnish with green onions before serving.

Notes

Serve this Buffalo Chicken Pasta straight from the oven while it’s hot and bubbly. It pairs beautifully with garlic bread, a fresh green salad, or roasted vegetables to balance the richness. For a fun twist, serve it in individual ramekins for parties or gatherings. If you like extra heat, drizzle more buffalo sauce on top or add crumbled blue cheese for a bold, tangy finish.

To store leftovers, allow the pasta to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, warm in a 350°F oven until hot or microwave in short intervals, stirring halfway through. For freezing, place the cooled pasta in a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight before reheating.