Buffalo Chicken Pasta Bake
6 servings15 min prep30 min cookMedium
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The Tale of Buffalo Chicken Pasta Bake
Story updated
Buffalo-style flavor originated in 1964 at Buffalo, New York's Anchor Bar, where hot sauce and butter were first tossed with chicken wings. Folding that tangy, spicy flavor into a cheesy pasta bake is a later, distinctly American fusion born from Buffalo wings' enduring popularity.
Ingredients
Scale:· 6 servings
- 1 lb penne
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo hot sauce, plus more to taste
- 8 oz cream cheese, softened
- 1 cup ranch or blue cheese dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese (optional)
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 2 green onions, sliced, for garnish
Instructions
- 1Preheat the oven to 375 F and cook the penne in salted boiling water until just al dente, then drain and set aside.
- 2In a large bowl, toss the shredded chicken with the buffalo sauce until well coated.
- 3In a large saucepan over low heat, melt the cream cheese with the ranch or blue cheese dressing, stirring until smooth.
- 4Stir the buffalo chicken and cooked penne into the sauce, mixing well, then season with salt and pepper.
- 5Transfer to a greased 9x13 inch baking dish, top with mozzarella and blue cheese if using.
- 6Bake for 18 to 20 minutes until bubbly and golden, then garnish with green onions and an extra drizzle of buffalo sauce before serving.
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