Ingredients
Pasta
- 1 pound Penne Pasta
Sauce
- 1 package (8 ounce) Cream Cheese
- ½ cup Buffalo Sauce (Frank’s Red Hot Wing Sauce)
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
Protein
- 1 pound Chicken breast or thigh, cooked and shredded
Cheese
- 1 cup Mozzarella Cheese, shredded
- 1 cup Cheddar Cheese, shredded
Optional Topping
- ¼ cup Ranch or Blue Cheese Dressing
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain and set aside while you prepare the sauce.
- Make Buffalo Sauce: In a large skillet, combine the cream cheese, buffalo sauce, and chicken broth over medium heat. Simmer and stir constantly until the cream cheese is fully melted and the mixture is smooth.
- Season Sauce: Add garlic powder and kosher salt to the skillet, whisking well until the sauce is smooth and evenly combined.
- Add Chicken: Stir the cooked, shredded chicken into the sauce to thoroughly coat it with the buffalo mixture.
- Combine Pasta and Cheese: Fold in the cooked penne pasta along with the shredded mozzarella and cheddar cheeses. Stir gently until the cheeses begin to melt and everything is well mixed. Remove from heat.
- Serve: Serve the buffalo chicken pasta casserole warm, topped with a drizzle of ranch or blue cheese dressing if desired for an extra burst of flavor.
Notes
- You can use either cooked chicken breast or thigh depending on your preference for flavor and texture.
- If you want more heat, add extra buffalo sauce or a pinch of cayenne pepper.
- For a creamier casserole, let it rest covered for a few minutes before serving to allow the cheese to melt through.
- The ranch or blue cheese dressing is optional but adds a traditional buffalo wing flavor contrast.
- This dish can be reheated gently on the stovetop or in the oven for leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
