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I gotta tell you about my go-to buffalo chicken pasta that's changed my cooking game forever! You just throw everything together and walk away. It takes maybe 10 minutes to put together, then your oven handles the rest. What you end up with is this super creamy, tangy casserole that everyone in my house fights over.
Why You'll Fall For This Dish
The best thing about this meal is how crazy simple it is. You don't have to boil pasta beforehand or cook anything separately - just mix it all in one pan and let it do its thing. And you can make it as mild or spicy as you want for different tastes.
Your Ingredient List
- Chicken Broth: 3 cups of rich broth that cooks your pasta and forms the creamy foundation.
- Buffalo Sauce: 1 cup of Frank's RedHot or any mild wing sauce for that zippy, spicy flavor.
- Ranch Dressing: ½ cup to add creaminess and cool things down (swap for blue cheese dressing if you want more punch).
- Cooked Chicken: 2 cups, torn or chopped; rotisserie chicken works great here.
- Penne Pasta: 2 cups, straight from the box; it soaks up all the tasty sauce.
- Petite-Diced Tomatoes: 1 can (14.5 oz), drained, adding juicy bits throughout.
- Celery: 1 cup, chopped small, giving that classic buffalo wing side crunch.
- Cheese: 1 cup cheddar and 1 cup mozzarella, shredded, creating that irresistible melty top.
Simple Cooking Steps
- Mix Your Liquids
- Stir chicken broth, buffalo sauce, ranch dressing, and your favorite seasonings together in a 9x13-inch baking dish.
- Combine Everything
- Mix in the dry pasta, chicken chunks, tomatoes, and celery until everything's coated.
- First Baking Round
- Wrap 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, sprinkle all that cheese on top, and bake without the foil for 5 more minutes until bubbly.
- Final Touches
- Let it cool slightly, toss on some fresh herbs, and drizzle extra buffalo sauce and ranch before bringing it to the table.
Custom Tweaks
This dish works with whatever you've got! I switch up the pasta shapes all the time and toss in random veggies from my fridge like peas or bell peppers. When the kids are joining us, I go light on the hot sauce. If I'm craving extra heat, I'll toss in some red pepper flakes to kick it up.
Great Side Options
We always grab some garlic bread or cornbread to mop up the sauce. A simple green salad or some steamed broccoli cuts through the richness really well. My family's favorite combo is with warm buttery biscuits right from the oven.
Storage Notes
You can keep this in your fridge for about 4 days no problem. I prefer warming leftovers in the oven to keep that cheese all gooey and nice, but the microwave works fine when you're in a hurry. Just don't try freezing it - the texture gets weird when you thaw it out.
Smart Cooking Tricks
Don't forget to test your pasta near the end of cooking time - you want it with a bit of bite still. If you've got young eaters, start with the mildest buffalo sauce you can find and add more later. Fresh herbs sprinkled on top aren't just pretty, they really brighten up the whole dish.
Get A Head Start
This is so handy for busy days! I often throw it all together the night before, cover it tight, and stick it in the fridge. Just remember to pull it out about 30 minutes before cooking so it heats evenly in the oven.
Fun Variations
I've made this with white beans instead of chicken for my vegetarian friends. If you love that classic wing taste, crumbled blue cheese on top is amazing instead of the shredded cheeses. When I'm feeling extra healthy, I sneak in handfuls of zucchini or baby spinach for more nutrients.
The Secret To Success
What makes this so good is how everything cooks together in one dish. All those flavors mix and mingle while baking, creating something way better than the sum of its parts. And since there's just one pan to wash afterward, it's perfect for those nights when you don't want to fuss.
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Frequently Asked Questions
- → How can I make it milder?
- Try using a mild buffalo sauce or cutting back on the amount. Mix in more chicken broth, and add extra sauce to taste at the table.
- → What’s the sign it’s cooked?
- The pasta should be soft with a slight firmness to bite. Keep in mind that glass pans need more time than metal ones.
- → Can I start with raw chicken?
- Sure, boil about 1 lb of chicken for 10-15 minutes until cooked. Once cool, shred or chop it to use here.
- → Why should I cover it while baking?
- Covering traps steam, helping the pasta cook evenly. Uncover briefly to melt the cheese on top when it’s almost finished.
- → What about using low-sodium broth?
- You’ll need to bump up the salt in the sauce. Pasta absorbs flavor while it cooks, so don’t skip the salt!