Introduction
Remember those cozy nights in, the ones filled with laughter and the comforting aroma of a bubbling dish coming fresh from the oven? This Cheesy Buffalo Chicken Pasta Bake is like a warm hug in a bowl, bringing back all those cherished memories. And guess what? You can recreate that magic right in your own kitchen, and it’s ridiculously easy and quick!
Why You’ll Love This Recipe
- Fast: Perfect for those busy weeknights when you need a delicious meal on the table without a fuss.
- Easy: Seriously, if you can boil pasta, you can make this! Minimal steps, maximum flavor.
- Giftable: Imagine bringing this bubbling goodness to a potluck or a friend’s housewarming. They’ll be singing your praises!
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this blend of spicy, cheesy, and comforting goodness.
Ingredients
- 1/2 cup Buffalo sauce: This is where all that delicious kick comes from! Use your favorite brand.
- 2 cups cooked boneless, skinless chicken breast, shredded or diced: Rotisserie chicken is your best friend here for a super quick meal!
- 2 green onions, sliced: For a pop of freshness and a little color.
- 12 oz rotini pasta: Those little twists are perfect for catching all that creamy sauce!
- 1/4 cup all-purpose flour: Our thickening agent, creating that luxurious sauce.
- 1 cup panko breadcrumbs: For that irresistible golden, crispy topping.
- 2 tbsp butter: The base for our creamy sauce.
- 1 cup sharp cheddar cheese, shredded: Because more cheese is always a good idea!
- 4 oz cream cheese, softened: This makes the sauce unbelievably rich and creamy.
- 2 cups milk: To create that smooth, luscious sauce.
How to Make It
Alright, let’s get cooking! This is going to be so much fun.
- First things first, let’s get that oven preheating to 375°F (190°C). We want it nice and toasty for our bake.
- Next, cook your rotini pasta according to the directions on the package. Once it’s al dente (that means cooked but still with a little bite!), drain it and set it aside. We’ll add it to our cheesy mixture later.
- Grab a large oven-safe skillet or a baking dish. Melt the butter over medium heat.
- Once the butter is melted and shimmering, whisk in the flour. Stir it around constantly for about 1 minute. This is called making a roux, and it helps thicken our sauce.
- Now, slowly and gradually whisk in the milk. Keep whisking until everything is super smooth and there are no lumps. It should start to thicken up a bit.
- Toss in the softened cream cheese and stir until it’s completely melted and blended into the sauce. Oh, it’s getting so creamy already!
- Here comes the flavor party! Stir in the Buffalo sauce, your shredded cheddar cheese, and that delicious cooked chicken. Stir until the cheese is melted and everything is beautifully combined.
- Now, add the cooked rotini pasta and those lovely sliced green onions right into the skillet. Give it a good stir to make sure every single piece of pasta is coated in that glorious sauce.
- For that perfect crunchy topping, sprinkle the panko breadcrumbs all over the top.
- Finally, pop it into your preheated oven and bake for 20-25 minutes, or until the top is golden brown and you see those wonderful bubbly edges.
Substitutions & Additions
This recipe is amazing as is, but feel free to get creative! Here are a few ideas:
- Chicken: Don’t have chicken breast? Cooked turkey or even leftover shredded pork would be delicious.
- Cheese: If you’re a fan of spice, try a Monterey Jack or pepper jack cheese blend along with the cheddar for an extra kick!
- Veggies: Want to sneak in some more goodness? Diced celery or bell peppers, sautéed until tender before adding to the sauce, would be a fantastic addition.
- Pasta: While rotini is perfect, penne, elbow macaroni, or farfalle would also work wonderfully.
- Spice Level: If you like it spicier, add a pinch of cayenne pepper to the sauce or use a hotter Buffalo sauce. For milder, use less Buffalo sauce or a milder version.
Tips for Success
Here are a few little tricks I’ve learned along the way to make your pasta bake absolutely perfect:
- Soften the Cream Cheese: Make sure your cream cheese is truly softened. It will melt into the sauce much more easily and prevent any lumpy bits. Leave it on the counter for about 30 minutes before you start cooking.
- Don’t Overcook the Pasta: Cook your pasta just shy of al dente, as it will continue to cook in the oven. Nobody likes mushy pasta!
- Prep Ahead: You can totally cook the chicken and pasta ahead of time, and even make the sauce mixture (up to step 7) a day in advance. Store them separately in the fridge, then combine, top with breadcrumbs, and bake when you’re ready.
- Crispy Topping: For an extra crispy breadcrumb topping, you can mix the panko with a tablespoon of melted butter before sprinkling it on top.
How to Store It
Leftovers are a gift from the universe, especially when they’re this good! Once your Cheesy Buffalo Chicken Pasta Bake has cooled slightly, you can store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, I love popping a portion in the oven at 350°F (175°C) until heated through, or you can microwave it. The topping might not be as crispy after reheating, but it’s still incredibly delicious!
FAQs
Can I make this vegetarian?
Absolutely! You can omit the chicken and add in some extra veggies like roasted broccoli, cauliflower, or even some black beans for protein. It will still be wonderfully cheesy and flavorful!
How do I make the sauce thicker if it’s too thin?
If your sauce seems a bit thinner than you’d like, you can simmer it gently on the stovetop for a few extra minutes to allow some of the liquid to evaporate. Alternatively, you could mix a tablespoon of cornstarch with a couple of tablespoons of cold water to create a slurry, and then whisk that into the simmering sauce until it thickens.
Is this recipe very spicy?
The spice level really depends on the Buffalo sauce you use. If you’re sensitive to heat, opt for a milder Buffalo sauce or reduce the amount of sauce you add. You can always taste and adjust!
Easy Cheesy Buffalo Chicken Pasta Bake
Equipment
- Oven
- Large oven-safe skillet or baking dish
- Whisk
Ingredients
Main ingredients
- 0.5 cup Buffalo sauce Use your favorite brand.
- 2 cups cooked boneless, skinless chicken breast Shredded or diced. Rotisserie chicken is recommended for speed.
- 2 green onions sliced For freshness and color.
- 12 oz rotini pasta Or other short pasta shapes like penne, elbow macaroni, or farfalle.
- 0.25 cup all-purpose flour For thickening the sauce.
- 1 cup panko breadcrumbs For a crispy topping. Can mix with 1 tbsp melted butter for extra crispiness.
- 2 tbsp butter For the sauce base.
- 1 cup sharp cheddar cheese Shredded. Monterey Jack or pepper jack can be added for extra spice.
- 4 oz cream cheese Softened.
- 2 cups milk
Instructions
- Preheat oven to 375°F (190°C).
- Cook rotini pasta according to package directions until al dente. Drain and set aside.0.5 cup Buffalo sauce
- Melt butter in a large oven-safe skillet or baking dish over medium heat.0.5 cup Buffalo sauce
- Whisk in flour and cook for about 1 minute to create a roux.0.5 cup Buffalo sauce
- Slowly whisk in milk until smooth and thickened.0.5 cup Buffalo sauce
- Stir in softened cream cheese until completely melted and blended.0.5 cup Buffalo sauce
- Stir in Buffalo sauce, shredded cheddar cheese, and cooked chicken until cheese is melted and combined.0.5 cup Buffalo sauce
- Add cooked rotini pasta and sliced green onions to the skillet and stir to coat.0.5 cup Buffalo sauce
- Sprinkle panko breadcrumbs evenly over the top.0.5 cup Buffalo sauce
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.