Buffalo Chicken Pasta Casserole
Creamy, spicy, and tuck-in-a-foil-pan comfort — this Buffalo Chicken Pasta Casserole brings together tender pasta, shredded chicken, and a tangy buffalo ranch sauce. Baked to bubbly perfection with melted mozzarella and a light parmesan crust, it’s a weeknight hero that tastes indulgent without being complicated. It’s easy to customize with extra veggies or a milder kick, making it a crowd-pleasing option for families, roommates, or cozy meal-prep days.
Ingredients
- 8 oz pasta (penne, fusilli, or rotini)
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 cup fresh celery or green onions, chopped
- to taste pinch salt and pepper
- optional blue cheese crumbles for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish. This is your warm-up phase to get everything ready for a quick bake.
- Cook the pasta in salted boiling water just until al dente, about 6–8 minutes depending on the shape. Reserve 1/2 cup of pasta water, then drain. The goal is tender pasta that still holds its bite, because it will continue to cook in the casserole.
- In a large bowl, whisk together the buffalo sauce, ranch dressing, and sour cream until smooth. If you’d like a milder sauce, blend in a bit of the reserved pasta water to loosen the mix a touch.
- Stir the shredded chicken and 1/2 cup of the mozzarella into the sauce mixture. Add the hot pasta and toss to coat evenly. If the mixture seems a little dry, splash in a tablespoon or two of the reserved pasta water or a splash of milk to loosen it.
- Season with a pinch of salt and pepper, then fold in half of the chopped celery or green onions. The fresh crunch is a bright counterpoint to the creamy, spicy base.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and the parmesan evenly on top. If you love extra heat, you can add a few splashes of buffalo sauce on top as well.
- Bake in the oven for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. If you like a crisper top, turn on the broiler for the last 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let the casserole rest for 5–7 minutes. This helps the flavors settle and makes it easier to slice into generous portions.
- Garnish with the remaining celery or green onions and, if you’re a fan, blue cheese crumbles. Serve warm with a simple side salad or crusty bread to soak up every bit of that tangy, creamy sauce.