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I gotta tell you about my go-to buffalo chicken pasta that's changed my cooking game! You just dump everything in one dish, spend about 10 minutes getting it ready, and your oven handles the rest. The result? A super creamy, tangy casserole that my whole family can't get enough of.
Why You'll Fall For This Dish
The best thing about this meal is how simple it is. No need to boil pasta first or cook anything separately - just throw it all together in one pan and bake. You can also tweak how spicy it is so everyone at your table leaves happy.
Your Shopping List
- Chicken Broth: 3 cups of rich broth that cooks the pasta and forms the creamy foundation.
- Buffalo Sauce: 1 cup of Frank's RedHot or any mild wing sauce for that zingy, fiery touch.
- Ranch Dressing: ½ cup to add creaminess and balance the heat (swap with blue cheese dressing if you want bolder taste).
- Cooked Chicken: 2 cups, torn or chopped; rotisserie chicken works great here.
- Penne Pasta: 2 cups, dry; soaks up all the yummy flavors during baking.
- Petite-Diced Tomatoes: 1 can (14.5 oz), drained, adding juicy bits throughout.
- Celery: 1 cup, chopped small, for that classic buffalo crunch.
- Cheese: 1 cup cheddar and 1 cup mozzarella, shredded, creating that stretchy, melty top.
Cooking Steps
- Mix Your Base
- Stir chicken broth, buffalo sauce, ranch dressing, and your favorite seasonings in a 9x13-inch baking pan.
- Combine Everything
- Mix in the dry pasta, chicken, tomatoes, and celery until everything's coated.
- First Baking Round
- Wrap tightly with foil and pop in the oven at 375°F (190°C) for 40-45 minutes until the pasta softens.
- Cheese Time
- Give everything a quick stir, scatter cheese all over, and bake without foil for 5 more minutes until bubbly.
- Final Touches
- Let it cool slightly, sprinkle with fresh herbs, and drizzle extra buffalo sauce and ranch on top before serving.
Customization Ideas
This dish is super adaptable! I sometimes switch to different pasta shapes or toss in extra veggies like frozen peas or bell peppers. When cooking for the kiddos, I go light on the buffalo sauce, and when I want it hotter, I'll sprinkle in some crushed red pepper.
Great Side Dishes
We always enjoy this with some warm garlic bread or cornbread to mop up the sauce. A crisp green salad or some bright steamed broccoli works great to cut through the richness. My family particularly goes crazy for it when I make some quick homemade biscuits too.
Storage Tips
This pasta stays tasty in the fridge for around 4 days. I prefer warming it in the oven to keep that gooey cheese texture, but a microwave does the job for quick lunches. I don't recommend freezing it though - it doesn't come back quite right after thawing.
Pro Pointers
Don't forget to test your pasta before finishing up - you want it firm but cooked through. If you've got little ones, start with mild sauce and add heat at the table. Fresh herbs sprinkled on top really brighten everything up with color and taste.
Prep Ahead
This dish works wonders for busy schedules! I often mix everything up the evening before, cover it tight, and stick it in the fridge. Just pull it out about 30 minutes before cooking so it warms up a bit and bakes evenly.
Switch It Up
I've made a meat-free version using white beans instead of chicken that's really good. Crumbled blue cheese makes a fantastic swap for the shredded cheeses if you want that authentic wing flavor. Throwing in extra veggies like chopped zucchini or handfuls of spinach boosts the healthy factor too.
The Secret To Success
What makes this recipe so amazing is the one-dish magic. As everything bakes together, the flavors mix and mingle into something way better than the sum of its parts. And let's be honest - having just one pan to wash afterward makes this perfect for busy nights.
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Frequently Asked Questions
- → How can I make it less spicy?
- Try using a mild buffalo sauce or cutting back the amount. You can also swap some sauce for chicken broth. Add more sauce later if preferred.
- → When will I know it's cooked?
- The pasta should be tender but not mushy. Keep an eye on it—glass takes longer than metal pans to bake.
- → Can I use raw chicken for this?
- Sure, boil about 1 lb of raw chicken for 10-15 minutes, shred or dice it, and add to the mix before baking.
- → Why use foil while baking?
- Covering the dish traps the moisture so the pasta cooks evenly. Remove the foil only when adding cheese near the end of baking.
- → What if I choose low-sodium broth?
- You might need to add a pinch of salt because pasta needs it to pick up flavor while cooking.