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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 on this buffalo chicken pasta bake instead. —Lindsay Sprunk, Noblesville, Indiana
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    8 servings

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 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 skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat.
  • 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.
  • Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Test Kitchen Tips
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • Check out the best 13x9 past casseroles you should be making tonight.
  • Nutrition Facts
    1-1/2 cups: 719 calories, 45g fat (12g saturated fat), 73mg cholesterol, 586mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 27g protein.

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    Reviews

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    Average Rating:
    • Cindy
      Oct 23, 2018

      My picky family loved it...I made it exactly as the recipe was written but offered extra hot sauce and blue cheese dressing as on option to finish it off.

    • sCooter7359
      Feb 6, 2018

      Love this recipe. Used half as much pasta, kept the rest the same. Froze half in 8x8 and it turned out just as wonderful. Yum!

    • cynrjo
      Mar 23, 2017

      The flavor was great, mild enough for my youngest to enjoy. The problem though comes with all the greasy feel to the dish.

    • amyvien
      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.

    • doreensanzone
      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.

    • mhbrtzk
      Dec 18, 2014

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

    • 4Huskers
      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 :-)

    • Hannah0418
      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.

    • cliftonhanger
      Nov 24, 2013

      For the hot sauce, I used Tabasco. I substituted Monterey Jack and spaghetti. I would delete the bread crumbs.

    • VBuchan
      Jul 8, 2013

      No comment left