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I've gotta tell you about my go-to one-dish buffalo chicken pasta! It's been a total lifesaver in my kitchen. You only need 10 minutes to throw it together, then your oven takes over and creates this super creamy, tangy bake that my whole family can't get enough of.
Why This Dish Stands Out
The best thing about this meal is how simple it is. You don't have to boil pasta first or cook anything ahead of time - just mix everything in one pan and let it bake. You can also tweak how spicy it is so everyone at your table will be happy.
Ingredients List
- Chicken Broth: 3 cups of rich broth that cooks the pasta and forms the creamy sauce base.
- Buffalo Sauce: 1 cup of Frank's RedHot or any mild wing sauce for that zingy, spicy taste.
- Ranch Dressing: ½ cup to add creaminess and balance (swap with blue cheese dressing if you want more punch).
- Cooked Chicken: 2 cups, torn or chopped; rotisserie chicken works great here.
- Penne Pasta: 2 cups, dry; it soaks up all the tasty flavors during baking.
- Petite-Diced Tomatoes: 1 can (14.5 oz), drained, adding juicy bits throughout.
- Celery: 1 cup, chopped small, for that classic buffalo companion crunch.
- Cheese: 1 cup cheddar and 1 cup mozzarella, shredded, creating that stretchy, melty topping.
Cooking Steps
- Mix Your Base
- In a 9x13-inch baking dish, stir together the chicken broth, buffalo sauce, ranch dressing, and your favorite seasonings.
- Combine Everything
- Mix in the dry pasta, chicken chunks, tomatoes, and chopped celery until everything's coated.
- First Bake
- Cover tightly with foil and pop into a 375°F (190°C) oven for 40-45 minutes until the pasta gets tender.
- Cheese Time
- Give everything a good stir, scatter cheese all over the top, and bake uncovered for 5 more minutes until bubbly.
- Final Touches
- Let it cool slightly, sprinkle with fresh herbs, and drizzle extra buffalo sauce and ranch before bringing to the table.
Customization Ideas
This dish is so adaptable! I sometimes switch up the pasta shapes or toss in whatever veggies I have on hand like frozen peas or bell peppers. When cooking for my little ones, I cut back on the hot sauce, but when I want it spicier, I throw in some crushed red pepper.
Great Side Options
We always enjoy this with some buttery garlic bread or warm cornbread to mop up the sauce. A crisp green salad or some bright steamed broccoli cuts through the richness nicely. My kids go crazy when I serve it with some fluffy homemade biscuits on the side.
Storage Tips
You can keep this pasta in your fridge for up to 4 days. I prefer warming leftovers in the oven to keep that cheese layer gooey, though the microwave works fine when you're in a hurry. Just don't try freezing it - the pasta gets mushy when thawed.
Helpful Tricks
Always test your pasta before finishing - you want it with a slight bite. If you've got kids eating, start with a milder sauce and add more heat at the table. Fresh herbs sprinkled on top make such a difference in both looks and taste.
Prep In Advance
This dish is awesome for busy weeks! You can mix everything the day before, wrap it tight, and stick it in the fridge. Just remember to take it out about 30 minutes before cooking so it bakes evenly.
Fun Variations
I've made a meat-free version using white beans instead of chicken and it's surprisingly tasty. Crumbled blue cheese works amazingly instead of shredded cheese if you want that authentic wing flavor. Adding handfuls of zucchini or spinach boosts the nutrition without changing the taste too much.
The Secret To Success
What makes this recipe click is the one-pan approach. All those tasty ingredients get friendly while baking, creating something way better than their parts. And since there's hardly any cleanup, it's perfect for those crazy weeknights.
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Frequently Asked Questions
- → How can I make it less spicy?
- Swap the buffalo sauce with a milder version or use less, and add more broth instead. Extra sauce can be added later if someone wants more heat.
- → When is it ready to serve?
- The pasta should feel slightly firm but cooked. The time may vary, so glass pans might need longer than metal ones.
- → Can raw chicken work here?
- Yes, cook 1 pound of chicken by boiling it for 10–15 minutes until done. Then chop or shred it before adding.
- → Why should I use foil while baking?
- The foil traps moisture, which helps the pasta cook entirely. Remove it toward the end to melt the cheese.
- → What if I use broth with less salt?
- Add a bit of salt to the dish since pasta needs it for good flavor while cooking.