Buffalo Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
34 mins
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Servings
8 servings
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Calories
464 kcal
Buffalo Chicken Pasta
Description
This recipe features cooked penne pasta mixed with shredded chicken, cream cheese, condensed cream of chicken soup, sour cream, milk, buffalo sauce, and ranch seasoning. Half of the shredded Monterey Jack and cheddar cheeses are combined into the mixture, then spread into a baking dish. The remaining cheese tops the pasta for a gratin-like finish. Baking at 375°F for 30 to 35 minutes allows the flavors to meld and the cheese to melt thoroughly.
The buffalo sauce offers a spicy tang balanced by the creaminess of the dairy ingredients. Ranch seasoning adds herby notes and depth. Cooking the pasta to al dente before baking ensures it retains a tender texture after baking. The dish is garnished with remaining buffalo sauce and green onions to add brightness.
This casserole-style pasta makes a filling meal without needing additional sides. It works well for family dinners or leftovers. The recipe recommends cooking the chicken separately or using rotisserie to simplify prep. It can also adapt to homemade condiments or fresh ingredients based on preference.
Ingredients
- 12 ounces penne pasta or any medium pasta
- 4 ounces cream cheese softened
- 10.5 ounces cream of chicken soup 1 can, condensed
- ¾ cup sour cream
- ⅓ cup milk
- ½ cup buffalo sauce divided
- 2 tablespoons ranch seasoning mix
- 2-3 cups chicken cooked shredded
- 2 green onions sliced
- 1 cup Monterey jack cheese shredded
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375°F. Grease a 9x13 pan.
- Cook pasta in salted water according to package directions and set aside.
- While pasta is cooking, combine sour cream, soup, cream cheese, milk, ¼ cup of buffalo sauce, and ranch seasoning with a hand mixer (or spoon) until fully combined.
- In a large bowl, mix the chicken, pasta, sauce mixture, and half of each of the cheese. Spread into the prepared pan.
- Top with remaining cheese and bake for 30-35 minutes or until heated through.
- Top with remaining buffalo sauce and garnish with additional green onions if desired.
Notes
- Cook pasta until just al dente to prevent overcooking during baking.
- Adjust salt cautiously; cheeses and soup provide sufficient seasoning.
- Condensed cream of chicken soup can be substituted with homemade versions or Alfredo sauce.
- Use 2 to 3 cups shredded chicken; rotisserie or leftovers work well.
- To substitute raw chicken, cook bite-sized pieces with salt, pepper, and garlic powder before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464 | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 87mg | 29% |
| Sodium | 1262mg | 53% |
| Potassium | 301mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 279mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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