This creamy, cheesy Buffalo Chicken Casserole is a filling and comforting meal made with spicy shredded chicken and pasta. Just like chicken wings and buffalo chicken pizza, this dish will be a fan favorite – perfect for a weeknight dinner or a weekend football party.
The spicy, creamy flavors of Buffalo chicken show up in all sorts of recipes, and this Buffalo Chicken Casserole recipe is my newest Buffalo-style creation!
I know you’re going to love this cheesy pasta bake! It’s a simple casserole made with cooked shredded chicken, wing sauce, three types of cheeses, and tender pasta. You can have it ready and in the oven in just 20 minutes, and your family will not be able to resist the savory, tangy aromas as it bakes.
Serve this with a simple salad or some roasted broccoli for a full and balanced meal any night of the week!
Need more yummy Buffalo chicken recipes? Be sure to try my Buffalo Chicken Pasta, Buffalo Chicken Burger, and Buffalo Chicken Salad recipes too.
Buffalo Chicken Casserole with Pasta
- Feed your Hungry Crew – Adding pasta is always a budget-friendly way to stretch a meal, and it makes this dish filling and comforting, too.
- Or Share a Meal with Friends – Do you know someone who needs a food delivery? Skip the lasagna, they probably already got one or two of those. Make them this tasty buffalo wing casserole instead. This recipe serves six as an entree and is a great potluck offering, too.
- Switch it Up – Feel free to play with this recipe to make it perfect for your family. You can add veggies and different types of cheese or adjust the spice levels to suit your preferences.
Ingredients In Buffalo Chicken Casserole
Here’s what you need to make this spicy chicken dish and some details about the most important ingredients:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cooked Chicken: Cook two pounds of boneless, skinless chicken breasts and shred them into bite-sized pieces before starting this recipe. To save time, you can use 3 cups of any pre-cooked shredded chicken, including leftovers or a rotisserie chicken.
- Buffalo Sauce: Look for Franks Buffalo Wing Sauce at the store, or make my homemade wing sauce.
- Garlic and Onion: These savory aromatic vegetables are sauteed with the chicken to make it extra tasty.
- Cheese: You need three types of of cheese to make the perfect Buffalo chicken casserole: Shredded mozzarella, grated parmesan, and crumbled blue cheese. You could also throw in some grated cheddar cheese if you like. All cheese is welcome in this casserole!
- Ranch Dressing: Use your favorite bottled ranch dressing, or mix up a batch of my homemade ranch. This adds tons of flavor and creaminess to the recipe.
How To Make Buffalo chicken Casserole
Get ready by preheating your oven to 375°F (190°C). Grease a 9×13-inch (22×33 cm) baking dish.
Next, boil water and cook the pasta to al dente according to the package directions. While the pasta is boiling, start making the Buffalo Chicken for the casserole.
Tip!
Garnish the casserole with additional crumbled blue cheese and fresh parsley before serving. You can also add extra hot sauce, sliced green onion, or a drizzle of ranch dressing on top.
Casserole Recipe Tips
- Cook the pasta to al dente: The pasta will continue to cook while the casserole is baking, so it’s important not to overcook it while boiling.
- Choose your baking dish: This recipe calls for a 9×13-inch (22×33 cm) glass or ceramic baking dish. If you use a different size, you may need to adjust your baking time since the casserole will be thinner or thicker.
- Taste and adjust: The amount of wing sauce used in this recipe is enough to be sure that you taste it, but not so much that it’s too spicy. Feel free to add some extra hot sauce to the chicken mixture if you want extra heat.
- Use the right sauce: This recipe calls for “wing sauce” which is generally hot sauce that is mellowed out by mixing it with butter. Be sure not to use straight hot sauce, or your casserole will be much too spicy.
- Try variations: Replace the pasta in this recipe with cooked rice or potatoes for a slightly different but still delicious meal.
- Make it extra creamy: Stir in a few tablespoons of mayo, sour cream, or Greek yogurt if you want the pasta to be extra rich.
Storing Tips
Storing Leftovers: Store leftover buffalo chicken pasta bake in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Reheating: It’s easily reheated in the microwave, and the leftovers are even tastier for lunch the next day!
Make Ahead: Instead of baking this casserole recipe right away you can assemble it, and cover it with plastic wrap or foil, and keep it in the fridge for up to two days. Bake as directed in the recipe when it’s time for dinner.
Recipe FAQs
Can You Freeze Buffalo Chicken Casserole?
You can! If you’re cooking for one or two, freezing the leftovers is a perfect option. Once the casserole has been baked, wrap well, or place it in airtight freezer containers, label, and freeze for up to 3 months. Thaw before reheating.
Can I Make this with Chicken Thighs?
Any kind of pre-cooked chicken can be used in this recipe. I often use a shredded grocery store rotisserie chicken, but you can also use leftovers or cook some chicken breasts or chicken thighs just for this occasion.
How to Make Shredded Chicken?
You can cook chicken in a variety of ways to get shredded chicken for this casserole recipe. In my Buffalo chicken sliders recipe, I show you how to cook chicken breasts in a skillet before shredding them. You could also use crockpot shredded chicken or learn how to boil chicken breasts to add to all sorts of recipes.
More Spicy Buffalo Recipes
It’s so simple to make this delicious Buffalo Chicken Casserole with Pasta, and I know that your family is going to love it! Make it, save it, and Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Buffalo Chicken Casserole
Equipment
- 9×13″ casserole dish (approx. 22x33cm)
Ingredients
- 1 pound (450 g) dried pasta Penne or other short pasta
- 2 pounds (900 g) skinless chicken breasts cooked and shredded
- 1 tablespoon (15 ml) olive oil
- 1 cup (240 ml) buffalo wing sauce
- ½ cup (120 ml) ranch dressing
- ½ cup (120 ml) milk whole or 2%
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 cup (112 g) shredded mozzarella cheese divided
- ½ cup (67 g) crumbled blue cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup (30 g) panko breadcrumbs
- ¼ cup (21 g) grated Parmesan cheese
- Additional crumbled blue cheese for garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F. Preheat oven to 375°F (190°C), or 170°C for a fan oven. Grease a 9×13-inch (approx 22×33 cm) baking dish.
- Cook penne according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the cooked, shredded chicken and buffalo wing sauce, stirring to combine. Cook for 5 minutes, then remove from heat.
- In a large mixing bowl, combine the cooked penne, buffalo chicken mixture, ranch dressing, milk, half of the mozzarella cheese, and salt and pepper. Mix well.
- Transfer the pasta and chicken mixture to the prepared baking dish. Top with the remaining mozzarella and blue cheese crumbles.
- In a small bowl, mix together panko breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the top of the casserole.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
- Garnish with additional crumbled blue cheese and chopped fresh parsley. Let cool for a few minutes before serving.
Notes:
- Cook the pasta to al dente: The pasta will continue to cook while the casserole is baking, so it’s important that you don’t overcook it while boiling.
- Choose your baking dish: A 9×13-inch (22×33 cm) glass or ceramic baking dish is the perfect size for this recipe. If you use one that is a different size, you may need to adjust your baking time since the casserole will be thinner or thicker.
- Taste and adjust: The amount of wing sauce used in this recipe is enough to be sure that you taste it, but not so much that it’s too spicy. Feel free to add some extra hot sauce to the chicken mixture if you want extra heat.
- Use the right sauce: This recipe calls for “wing sauce” which is generally hot sauce that is mellowed out by mixing it with butter. Be sure not to use straight hot sauce, or your casserole will be much too spicy.
- Storing Leftovers: Store leftover buffalo chicken pasta bake in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Michelle says
Excellent combination of flavors.
Little Sunny Kitchen says
I’m so glad you enjoyed the recipe, Michelle!