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Buffalo Chicken Pasta Bake

 Buffalo Chicken Pasta Bake
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
8 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Buffalo Chicken Pasta Bake (continued)

Directions (continued)

  • 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.