When I’m craving comfort food with a little kick, this Buffalo chicken pasta bake always hits the spot. It’s rich, cheesy, and full of flavor–everything I love about Buffalo dip but baked into a cozy pasta dish. I make it with shredded chicken, tender ziti noodles, and a creamy, tangy Buffalo sauce that’s balanced perfectly with melty mozzarella cheese. It’s quick enough for a weeknight dinner but also hearty enough to feed a crowd. This Buffalo chicken baked pasta is one of those recipes everyone comes back for seconds of!
Top Reader Reviews
We thought this was really delicious! I doubled the amount of Buffalo sauce and used a cup of mozzarella, but otherwise followed the recipe. Definitely one I’ll be making again.
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So easy and delicious!!
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Cheesy Buffalo Chicken Ziti
I originally came up with this Buffalo chicken baked ziti as a fun twist on my usual chicken baked ziti, and it has quickly become a family favorite. The cream cheese and ranch seasoning gives the sauce that perfect balance of creamy and spicy, while the mozzarella creates a bubbly, golden top that’s irresistible.
I love how easily it comes together! Just cook the pasta, whisk up the sauce, stir in the shredded chicken, and bake. If you’ve ever wished mac and cheese had more flavor, this Buffalo pasta bake is the answer! It’s fast, filling, and guaranteed to disappear fast at any potluck or game day spread.
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Let the Sauce Thicken Before Mixing
It’s tempting to dump the chicken and ziti right into the hot sauce, but I recommend holding off for just a few minutes. Mixing the hot sauce too early can cause it to separate and turn grainy. If you let it cool for just 3-4 minutes, it helps the sauce thicken slightly so it clings better to the pasta and chicken rather than pooling at the bottom.
Buffalo Chicken Baked Ziti Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 10 ounces dry ziti pasta (⅝ box)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 6 ounces cream cheese (¾ brick, room temperature)
- 1 tablespoon ranch seasoning mix
- ¼ cup Buffalo sauce (I used Frank's RedHot)
- 2 cups shredded cooked chicken (*)
- ¾ cup freshly shredded mozzarella cheese (**)
Instructions
- Preheat the oven to 350°F.
- Cook the ziti according to the package instructions until al dente. Drain and set aside the pasta.10 ounces dry ziti pasta
- In a large skillet set over medium heat, melt the butter.2 tablespoons unsalted butter
- Add the flour and whisk together with the butter.2 tablespoons all-purpose flour
- Add the milk and whisk until combined and no clumps remain. Simmer until the sauce becomes thick, about 3-4 minutes.2 cups milk
- Add the cream cheese to the skillet and stir it into the mixture. You may need to use a spoon or spatula to break up the cream cheese.6 ounces cream cheese
- Add the ranch seasoning and Buffalo sauce to the skillet and stir.1 tablespoon ranch seasoning mix, ¼ cup Buffalo sauce
- Mix the cooked chicken and noodles into the sauce in the skillet. Stir until coated.2 cups shredded cooked chicken
- Pour the mixture into a 9×13-inch baking dish. Sprinkle the cheese on top.¾ cup freshly shredded mozzarella cheese
- Bake for 15-20 minutes, until the cheese is melted and lightly golden brown. Serve immediately and optionally top with parsley.
Notes
- Cook the pasta just to al dente (1-2 minutes less than on the package) on the stovetop, because it will continue to cook in the oven after adding it to the pasta bake.
- This recipe has a medium spice level – add a little more or less hot sauce to adjust.
- Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shredding mozzarella or cheddar yourself gives the sauce a creamier, restaurant-style texture.
- Top with green onions or chives and crumbled blue cheese.
- Let the dish rest for 5-10 minutes before scooping. This helps the sauce thicken slightly and keeps servings neat and cohesive.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Pasta Casserole Step by Step
Boil the Pasta: Preheat your oven to 350°F, grease a 9×13-inch baking dish, and set aside. Bring the cream cheese to room temperature while you boil 10 ounces (⅝ box) of dry ziti pasta to al dente on the stovetop according to the package instructions. Drain and set aside.
Make a Roux: Meanwhile, in a large skillet set over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour and whisk with the butter until well combined. It should look slightly toasted and no longer smell like raw flour. Add 2 cups of milk and whisk until combined–no clumps should remain. Simmer until the sauce thickens, about 3-4 minutes.
Mix the Sauce: Stir in 6 ounces (¾ brick) of room-temperature cream cheese, breaking it up as it melts. It’s important that the cream cheese is room temperature so that it melts evenly and doesn’t curdle! Then, add 1 tablespoon of ranch seasoning mix and ¼ cup of Buffalo sauce. Taste and add more Buffalo sauce if desired. I recommend letting the sauce sit off the heat for 3-4 minutes before moving onto the next step to allow it to thicken up and cling better to the pasta and chicken.
Add Pasta and Chicken: Mix in 2 cups of shredded cooked chicken and the cooked pasta. Stir until fully coated the sauce.
Top with Cheese: Pour the Buffalo chicken pasta mixture into the prepared baking dish. Sprinkle ¾ cup of mozzarella cheese evenly across the top. I highly recommend freshly shredding the cheese so it melts more evenly. At this point, you can wrap and freeze the casserole to bake later if you’d like.
Bake and Serve: Bake your Buffalo chicken pasta bake in the preheated oven for 15-20 minutes, or until warmed through and bubbly on top. Let the casserole rest for 5-10 minutes to firm up, then serve top with green onions, chives, or crumbled blue cheese, if desired.
How to Store, Freeze, and Reheat
Store baked Buffalo chicken pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual portions in the microwave for 30 seconds at a time until warmed all the way through. Or reheat the full casserole covered in a 350°F oven for 20-30 minutes, or until warmed through.
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