# Buffalo Chicken Pasta Bake with Blue Cheese and Celery Crunch > A crowd-pleasing baked pasta that layers tangy buffalo-spiced chicken with melty cheddar and sharp blue cheese, finished with a crisp celery crunch. It sits between a hearty casserole and a composed salad, making it perfect for weeknight dinners or game-day sharing. Canonical URL: https://www.topshelf.recipes/recipes/buffalo-chicken-pasta-bake-blue-cheese-celery-crunch ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe Buffalo Chicken Pasta Bake with Blue Cheese and Celery Crunch sits neatly between a cozy casserole and a composed, crunchy salad — it’s comfort food with an edge. Bright, vinegary hot sauce and softened cream cheese make a glossy, clingy sauce that coats penne and shredded chicken, while sharp cheddar delivers gooey pockets and blue cheese provides salty, tangy interruptions so every bite keeps your attention. The top is all about contrast: buttered panko gives a toasty crunch and raw celery, scattered on just before serving, restores a fresh snap that cuts through the richness. This version hinges on three small choices that determine success: undercook the pasta by a minute or two so it doesn’t go mushy while baking, reserve a little pasta water to smooth the sauce instead of watering it down, and fold most of the blue into the pasta so you get both integrated creaminess and bitey pockets. Rotisserie or day-old roasted chicken works best for texture, and finishing with celery and remaining blue cheese keeps the bake lively rather than cloying — exactly what you want for weeknight dinners, potlucks, or game-day sharing. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 25 minutes - Total Time: 50 minutes - Servings: 4 - Difficulty: Medium - Category: Dinner ## Ingredients ### Cook the pasta - 12 oz Dry penne pasta ### Make the buffalo cream sauce with chicken - 3 cups Cooked, shredded chicken (rotisserie or leftover) - 3/4 cup Buffalo hot sauce - 4 oz Cream cheese, softened - 4 tbsp Unsalted butter ### Combine pasta, cheeses and topping - 1 1/2 cups Sharp cheddar, shredded - 1 cup Blue cheese crumbles - 1 cup Panko breadcrumbs ### Finish with celery and serve - 1 cup Celery, finely diced (for crunch) ## Instructions ### 1. Cook the pasta Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions, about 1–2 minutes shy of the indicated time. Drain well and set aside, reserving 1/4 cup (60 ml) of pasta water in case you need to loosen the sauce later. ### 2. Make the buffalo cream sauce with chicken In a large skillet over medium heat, melt 3 tablespoons of the butter and add the cream cheese and buffalo sauce, stirring until smooth and slightly glossy. Add the shredded cooked chicken and toss until every piece is coated and heated through; if the mixture feels too thick, stir in a tablespoon or two of reserved pasta water to reach a saucy consistency. Taste and adjust with a pinch of salt and black pepper if desired. ### 3. Combine pasta, cheeses and topping Return the drained pasta to the pot or a large bowl and fold in the buffalo chicken mixture until evenly distributed. Stir in the shredded cheddar and about two-thirds of the blue cheese crumbles so some pockets of tang remain. Transfer everything to a lightly greased 9x13-inch (or equivalent) baking dish, then toss the panko with the remaining 1 tablespoon butter and sprinkle evenly over the top. ### 4. Bake until bubbly Bake the assembled dish in the preheated oven for 18–22 minutes, until the cheese is melted and the panko is golden brown. If you like a deeper crust, broil on high for 1–2 minutes—watch carefully to prevent burning. Remove from the oven and let rest for 4–5 minutes to set. ### 5. Finish with celery and serve Scatter the diced celery and the remaining blue cheese crumbles over the warm bake just before serving so the celery retains its crispness. Cut into portions (about 1 1/2 cups per serving) and serve warm, with extra hot sauce on the side if desired. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1010 kcal - Protein: 63.3 g - Carbohydrates: 83.2 g - Fat: 46.3 g - Saturated Fat: 26.6 g - Fiber: 4.2 g - Sugar: 5.1 g - Added Sugars: 0.5 g - Cholesterol: 208.6 mg - Sodium: 1863.1 mg - Potassium: 707.8 mg - Calcium: 489.4 mg - Iron: 3.6 mg ## Tips ### Choose the Right Pasta Penne and other short tubes capture the sauce inside and resist overcooking; boil them 1–2 minutes shy of al dente so they finish in the oven without turning mushy. ### Temper the Cream Cheese Bring cream cheese to room temperature or microwave briefly so it melts smoothly into the butter and hot sauce, avoiding lumps in the sauce. ### Reserve Pasta Water Keep 1/4 cup of cooking water — its starch helps the buffalo-cream cling to noodles and loosens the mixture without diluting flavor. ### Butter the Panko Toss breadcrumbs with melted butter before baking so they brown evenly and form a crisp topping instead of absorbing sauce. ### Add Celery Last Scatter the diced celery and remaining blue cheese onto the hot bake just before serving so the celery stays crisp and the blue retains brightness. ## Variations and Substitutions ### Vegetarian: Buffalo Cauliflower Roast 1½–2 pounds of cauliflower florets tossed in buffalo sauce until caramelized, then fold them into the pasta in place of chicken for a satisfying vegetarian option. ### Tone Down the Heat Cut the buffalo sauce with equal parts ranch or plain Greek yogurt in the cream base to mellow spice while keeping tang and creaminess. ### Milder Cheese Swap If blue cheese is too assertive, substitute crumbled feta or omit it and add extra sharp cheddar plus a squeeze of lemon for freshness. ### Gluten-Free Version Use gluten-free penne and gluten-free panko or crushed rice cereal for the topping; bake as directed but keep an eye on panko browning. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days; refrigerate once fully cooled. Reheat single servings in the microwave with a splash of water or milk to restore creaminess, or rewarm the whole dish in a 350°F oven covered with foil until heated through, then uncover to crisp the topping. You can freeze the bake (omit the raw celery) for up to 2 months; thaw overnight in the refrigerator before reheating. ### Serving Suggestions Serve alongside a simple green salad dressed with lemon vinaigrette or a crunchy slaw to echo the celery’s freshness. For dipping while sharing, add a bowl of ranch or blue cheese dressing and a platter of carrot and celery sticks. For drinks, a crisp lager or a citrusy New England IPA cuts through the richness; if you prefer wine, an off-dry Riesling or a zesty Sauvignon Blanc works well. ## Frequently Asked Questions ### Can I use raw chicken instead of cooked? Yes — either poach or sauté chicken breasts or thighs until they reach 165°F, shred them, and proceed; if using raw pieces tucked into the bake, make sure they are fully cooked through before serving, which may add 10–15 minutes to the bake time. ### My bake looks watery after mixing — how can I fix it? Drain any excess liquid from the shredded chicken and be conservative with the reserved pasta water; baking uncovered for a few extra minutes helps evaporate moisture, and you can stir in a handful more shredded cheddar to absorb liquid and add body. ### Can I assemble this ahead of time? Yes — assemble the pasta, chicken, and cheeses in the dish, cover, and refrigerate up to 24 hours; add the breadcrumb topping and bake straight from the fridge, allowing an extra 5–8 minutes if needed, and scatter celery and remaining blue just before serving. ### How can I reduce the spiciness? Mix the buffalo sauce with more cream cheese, a tablespoon of butter, or plain yogurt/ranch to mellow heat, or start with half the buffalo sauce and serve extra on the side for those who want more kick. ### What if I don’t have blue cheese? Blue cheese adds a salty, sharp note but is not essential; substitute crumbled feta or omit it altogether and brighten the dish with a squeeze of lemon or a sprinkle of chives for a different kind of lift. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)