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Buffalo Chicken Pasta Bake Recipe

Buffalo Chicken Pasta Bake Recipe photo by Taste of Home

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Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can’t be beat. Not fond of blue cheese? Use ranch salad dressing instead. —Lindsay Sprunk, Noblesville, Indiana

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Buffalo Chicken Pasta Bake Recipe

Prep: 30 min. Bake: 25 min.

Yield: 8 Servings

30 25 55

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cubed
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil, divided
2 medium carrots, finely chopped
2 celery ribs, finely chopped
3/4 cup finely chopped red onion
4 garlic cloves, minced
3/4 cup blue cheese salad dressing
3/4 cup mayonnaise
1/2 cup Louisiana-style hot sauce
1-1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup dry bread crumbs
3 tablespoons butter, melted

Directions

Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from the skillet. In the same skillet, saute the carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat.
Stir in the salad dressing, mayonnaise and hot sauce. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.

Nutritional Facts 1-1/2 cups equals 719 calories, 45 g fat (12 g saturated fat), 73 mg cholesterol, 586 mg sodium, 53 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Buffalo Chicken Pasta Bake in Simple & Delicious February/March 2012, p24

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Reviews for Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

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Reviewed on Feb. 01, 2013 by LaurenHanako

I used different amounts of some of the ingredients than in the recipe, but the flavors are AMAZING! My honey and I both had seconds :)

Reviewed on Dec. 03, 2012 by kristijacobs88

I don't know if it was the brands I used or what but it was extremely greasy and just didn't taste very good. Just not for us.

Reviewed on Mar. 27, 2012 by haccardo

Definitely a meal for when you are not counting calories. But it is really worth them! The store I went to didn't have blue cheese dressing, so I mixed a little crumbled blue cheese into ranch dressing and I used Frank's Red Hot. It was delicious. A little too spicy for the kids, though. Might tone down the hot sauce for them next time!

Reviewed on Mar. 04, 2012 by huntnmama

Awesome Casserole!!!!!

Reviewed on Feb. 12, 2012 by suefetz

If you like buffalo chicken wing dip, then this is for you! I cut down on the mayo and blue cheese (used 1/2 cup) and used less of the hot sauce. I also used a regular onion since I didnt have a red onion. This was very good on a cold night!

Reviewed on Feb. 11, 2012 by mom2teens

This looks good, but WAAAAYYYY to high in calories and fat! I would like to see it given the recipe makeover treatment...then I may actually try it!

Reviewed on Feb. 09, 2012 by cg82626jg

I added only 1/4 C. of LA hot sauce and used light ranch dressing and panko bread crumbs -- delicious! Love that it has fresh, healthy veggies, too! Will definitely make this again.

Reviewed on Feb. 07, 2012 by it.programmer.gurl

My husband and I loved this recipe. I used Frank's Red Hot because that's what I had in the pantry. If you don't like it really spicy then I would use 1/4 cup of hot sauce instead of 1/2 cup. Instead of blue cheese dressing I used homemade ranch dressing because my husband doesn't like blue cheese. It was an awesome recipe and I would make it again very soon!