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Buffalo Chicken Pasta Bake Recipe
Buffalo Chicken Pasta Bake Recipe photo by Taste of Home

Buffalo Chicken Pasta Bake Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 8 servings


  • 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

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.


  1. Cook pasta according to package directions.
  2. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat.
  3. Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter.
  4. Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
Originally published as Buffalo Chicken Pasta Bake in Simple & Delicious February/March 2012, p24

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.

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Reviewed Jan. 13, 2015

"This recipe is perfect as it is. If it's dry then you did something wrong. I've probably made this recipe 5-10 times. To lessen the mess, I use a heavy duty pot to boil the noodles, then saut? the meat and then the veggies in that same pot. Then I bake it in that pot. (It's a calphalon pot.) this recipe ROCKS."

Reviewed Dec. 19, 2014

"This was just okay. Nice and spicy, but just a bit dry. Neither my husband nor my college son had much enthusiasm for it either. I wouldn't make it again."

Reviewed Dec. 18, 2014

"I wouldn't even try this one. It has way too much fat in it. A heart attack waiting to happen."

Reviewed Jul. 15, 2014

"This was excellent! I'm a big fan of anything hot or spicy but the rest of the family prefers mild so I used only 1/3 cup of Louisiana hot sauce. I also used Ranch dressing instead of bleu cheese as that is all I had. Had to use fiesta blend cheese since I didn't have any swiss. It went over very well with the family. I know I'll be making this again and again and again :-)"

Reviewed Dec. 29, 2013

"Delicious! I used ranch instead of blue cheese as that's what I had on hand. Would be fantastic with blue cheese as well in my opinion. I made it with chicken leftovers."

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