Buffalo Chicken Baked Pasta

How to Make Buffalo Chicken Baked Pasta

1. 1

   Step 1: Cook the pasta and aromatics

   Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, adding the Kosher Salt to taste, and cook the penne until just al dente according to package directions; reserve 1 cup of the pasta cooking water and drain the pasta. While the pasta cooks, warm the olive oil in a large skillet over medium heat, add the minced garlic and cook until fragrant, about 30–45 seconds.

   For this step

   • 12 ozpenne pasta
   • 2 tbspolive oil
   • 3 clovesgarlic, minced
   • 1 tspkosher salt
   
2. 2

   Step 2: Combine chicken with buffalo sauce

   Add the shredded chicken to the skillet with the garlic and pour in the buffalo sauce; stir and heat until the chicken is evenly coated and warmed through, about 2–3 minutes. Remove from heat and set aside — this spicy chicken base will flavor the whole casserole.

   For this step

   • 2 cupscooked shredded chicken (rotisserie or poached)
   • 3/4 cupbuffalo sauce
   
3. 3

   Step 3: Make the creamy buffalo pasta filling

   In the warm skillet (or a large mixing bowl), stir the softened cream cheese and ranch dressing into the buffalo-coated chicken until smooth and combined. Add the drained pasta and 1 cup of shredded cheddar, tossing to combine; if the mixture seems thick, stir in up to 1/2 cup of the reserved pasta water to loosen to a saucy consistency.

   For this step

   • 4 ozcream cheese, softened
   • 1/2 cupranch dressing
   • 1 1/2 cupsshredded cheddar cheese
   
4. 4

   Step 4: Assemble and top

   Transfer the pasta and chicken mixture to a lightly greased 9x13-inch baking dish and spread into an even layer. Sprinkle the remaining shredded cheddar over the top, then evenly scatter the panko breadcrumbs; drizzle the breadcrumbs with a little of the reserved olive oil or a light brushing of oil to help them brown.

   For this step

   • 1/2 cuppanko breadcrumbs
   
5. 5

   Step 5: Bake until bubbly and serve

   Bake in the preheated oven for 18–20 minutes until the casserole is bubbling and the top is golden; broil 1–2 minutes if you want extra color on the breadcrumbs. Let rest 5 minutes before serving so the casserole sets slightly, then spoon onto plates and enjoy immediately.
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, adding the Kosher Salt to taste, and cook the penne until just al dente according to package directions; reserve 1 cup of the pasta cooking water and drain the pasta. While the pasta cooks, warm the olive oil in a large skillet over medium heat, add the minced garlic and cook until fragrant, about 30–45 seconds.

2. Add the shredded chicken to the skillet with the garlic and pour in the buffalo sauce; stir and heat until the chicken is evenly coated and warmed through, about 2–3 minutes. Remove from heat and set aside — this spicy chicken base will flavor the whole casserole.
3. In the warm skillet (or a large mixing bowl), stir the softened cream cheese and ranch dressing into the buffalo-coated chicken until smooth and combined. Add the drained pasta and 1 cup of shredded cheddar, tossing to combine; if the mixture seems thick, stir in up to 1/2 cup of the reserved pasta water to loosen to a saucy consistency.
4. Transfer the pasta and chicken mixture to a lightly greased 9x13-inch baking dish and spread into an even layer. Sprinkle the remaining shredded cheddar over the top, then evenly scatter the panko breadcrumbs; drizzle the breadcrumbs with a little of the reserved olive oil or a light brushing of oil to help them brown.
5. Bake in the preheated oven for 18–20 minutes until the casserole is bubbling and the top is golden; broil 1–2 minutes if you want extra color on the breadcrumbs. Let rest 5 minutes before serving so the casserole sets slightly, then spoon onto plates and enjoy immediately.