Buffalo Chicken Pasta
A creamy and spicy pasta dish featuring shredded rotisserie chicken, cream cheese, buffalo sauce, and melted mozzarella and cheddar cheeses, topped with green onions and optional blue cheese.
Equipment
- 1 9x13 casserole dish coated with cooking spray or olive oil
- 1 large pot for cooking pasta
- 1 mixing bowl
Ingredients
- 2 tablespoons olive oil
- 1 pound penne pasta
- 8 ounces cream cheese softened
- 1/4 cup ranch or blue cheese dressing
- 1/2 cup buffalo sauce adjust for spice preference
- 2 cups shredded rotisserie chicken breasts
- 2 cloves garlic minced
- 1 cup chicken broth
- 2 cups shredded mozzarella cheese divided
- 2 cups shredded cheddar cheese divided
- Salt and black pepper to taste
- 2 to 3 green onions thinly sliced
- 1/4 cup blue cheese crumbles optional
Instructions
- Preheat oven to 375°F and prepare a 9x13 casserole dish with cooking spray or olive oil.
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a mixing bowl, combine softened cream cheese, ranch or blue cheese dressing, and buffalo sauce until creamy.
- Add shredded rotisserie chicken, minced garlic, chicken broth, 1 cup mozzarella, 1 cup cheddar, and cooked pasta to the sauce.
- Mix thoroughly and season with salt and black pepper to taste.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Sprinkle the remaining mozzarella and cheddar cheese evenly on top.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Remove from oven and garnish with sliced green onions and optional blue cheese crumbles.
- Optionally drizzle additional buffalo sauce or ranch dressing before serving for extra flavor.
Notes
- Use block cheese for better melting, avoid pre-shredded types with additives.
- This casserole can be made a day ahead and refrigerated covered.
- Oven temperatures vary; monitor the dish closely near baking completion.