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I gotta tell you about my go-to one-dish buffalo chicken pasta! It's been a total kitchen lifesaver for me. You only need 10 minutes to throw everything together, then your oven takes over and makes this amazingly rich, 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 it all in one pan and bake. And you can tweak the heat level so everyone at your table's happy.
Your Shopping List
- Chicken Broth: 3 cups of rich stock, which cooks your pasta and forms the creamy foundation.
- Buffalo Sauce: 1 cup of Frank's RedHot or any mild wing sauce for that zingy, fiery taste.
- Ranch Dressing: ½ cup to add creaminess and cool down the heat (swap for blue cheese dressing if you want more punch).
- Cooked Chicken: 2 cups, torn or chopped; grab a store rotisserie or use leftover chicken.
- Penne Pasta: 2 cups, dry; it soaks up all the tasty sauce as it bakes.
- Petite-Diced Tomatoes: 1 can (14.5 oz), drained, adding juicy bits throughout.
- Celery: 1 cup, chopped small, for that classic buffalo side crunch.
- Cheese: 1 cup cheddar and 1 cup mozzarella, shredded, creating that stretchy, melty top.
Cooking Steps Together
- Mix Your Liquid Base
- Combine chicken broth, buffalo sauce, ranch dressing, and your favorite seasonings in a 9x13-inch baking dish.
- Toss Everything In
- Mix the dry pasta, chicken chunks, tomatoes, and celery into the liquid until everything's coated.
- First Baking Round
- Wrap the dish tightly with foil and pop it in at 375°F (190°C) for 40-45 minutes until you can easily bite the pasta.
- Top With Cheese
- Give everything a good stir, scatter cheese all over the top, and bake without covering for 5 more minutes until bubbly.
- Final Touches
- Let it cool slightly, sprinkle with fresh herbs, and drizzle some extra buffalo sauce and ranch before bringing it to the table.
Customize Your Way
This dish is super adaptable! I sometimes switch up the pasta shapes or toss in whatever veggies are hanging out in my fridge like peas or bell peppers. When cooking for the kids, I go lighter on the buffalo sauce, but for game nights with friends, I'll throw in some red pepper flakes for extra kick.
Great Side Options
We always enjoy this with some buttery garlic bread or warm cornbread to mop up the sauce. A simple green salad or quick steamed broccoli cuts through the richness nicely. My family's favorite combo is having it with warm, fluffy homemade biscuits on the side.
Storage Tips
You can keep this pasta in your fridge for about 4 days. I prefer warming leftovers in the oven to get that gooey cheese texture back, but zapping it in the microwave works fine for lunch breaks. Just don't try freezing it - the pasta gets mushy when thawed.
Pro Advice
Make sure you test your pasta before time's up - you want it with a slight bite. If you've got little ones eating, start with the mildest buffalo sauce you can find and add more at the table. Fresh herbs sprinkled on top aren't just pretty, they really brighten up the flavors.
Do-Ahead Options
This works great for busy weeks! You can mix everything except the cheese the night before, wrap it up tight, and stick it in your fridge. Just remember to let it sit on the counter for about 20 minutes before baking so it cooks through properly.
Fun Variations
I've made a meat-free version using white beans instead of chicken that turned out amazing. If you love that classic wing taste, crumbled blue cheese on top is way better than regular shredded cheese. And sneaking in zucchini or handfuls of spinach makes me feel better about second helpings.
The Secret To Success
What makes this recipe so good is the way everything mingles in one pan. The flavors get to know each other while baking, creating something that tastes like you spent hours cooking. And since there's just one dish to wash, it's perfect for those crazy weeknights when you don't want kitchen chaos.
Recipe Q&A
- → Can I make this less spicy?
- Absolutely, go with mild buffalo sauce or cut back on the amount while adding more chicken broth. You can always let folks add extra sauce to their own portions later.
- → How do I tell when it's fully cooked?
- The pasta should feel tender with a slight bite. Keep in mind cooking times change depending on your pan - food in glass dishes needs more time than metal ones.
- → Can I start with uncooked chicken?
- Sure thing, just boil about 1 pound of chicken for 10-15 minutes until it's no longer pink, then chop or pull it apart before adding to the dish.
- → Why do I need to use foil?
- The foil locks moisture in so your pasta can soak it up and cook properly. Only pull the foil off at the end when it's time to add cheese.
- → What if I only have low-sodium broth?
- Toss in a bit more salt to your sauce mixture since pasta needs some saltiness while cooking for the best taste.