Cheesy Buffalo Chicken Pasta
This cheesy buffalo chicken pasta is made with penne, shredded chicken breast, cream cheese, hot sauce, Colby Jack cheese, and ranch dressing for an easy baked family dinner idea that's perfect for busy weeknights or game day.
Ingredients
- 16 oz penne pasta
- 2 cups cooked chicken breast shredded
- 8 oz cream cheese softened
- ½ cup ranch dressing
- ½ cup Frank's hot sauce
- 2 cups shredded Colby Jack cheese divided
Instructions
- Preheat your oven to 350℉ and grease a 9x13 inch baking dish.
- Boil the penne pasta according to the package directions.
- While the pasta is boiling, make your buffalo chicken mixture by adding the softened cream cheese, ranch dressing, and hot sauce to a saucepan and cook over medium-low heat until the cream cheese is melted and smooth.
- Add in your cooked shredded chicken breast and a cup of the Colby Jack cheese. Stir until the cheese melts and the chicken is heated through.
- Once the pasta is cooked, drain and add to the buffalo chicken mixture. Then, transfer to the 9x13-inch baking dish.
- Sprinkle the remaining cup of cheese over the top and bake for 20 minutes or until the cheese is melted and bubbly.
Notes
Helpful Tips
- Use softened cream cheese so that it melts more easily into the buffalo chicken mixture.
- If you would like more buffalo flavor, you can add up to ¾ cup of hot sauce.
- Shred your own cheese instead of using prepackaged shredded cheese as it melts better.
Variations
- Prefer blue cheese over ranch? You can substitute the ranch for blue cheese dressing. You can also sprinkle crumbled blue cheese over the top.
- Add in some veggies like chopped celery, or green onions for some extra flavor.
- Use a different cheese. Try it with cheddar or mozzarella instead.
- Switch up the pasta to rotini, rigatoni, or shells.
- Save time and use a shredded rotisserie chicken or canned chicken instead of the shredded chicken breast.
Storage
- Store leftover buffalo chicken pasta in an airtight container in the refrigerator for 3-4 days.