Buffalo Chicken Baked Ziti Recipe

Cheesy macaroni and cheese baked in a white dish.

4.45 from 52 votes

This Buffalo Chicken Pasta Bake is rich, cheesy, and full of bold flavor! Tender ziti and shredded chicken are baked in a creamy Buffalo ranch sauce and topped with gooey mozzarella. It’s the ultimate weeknight comfort food and a family favorite that’s ready in just 40 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 739kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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.

Video

Notes

*If you’re short on time, grab a rotisserie chicken! It saves prep time and adds extra flavor since the meat is already seasoned. Shred it while it’s still warm for the best texture.

**Sharp cheddar or white cheddar cheese are tasty alternatives to mozzarella.

Tips:

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.

Make-Ahead: This dish freezes beautifully! Assemble the dish (but don’t bake), cover tightly, and freeze for up to 2 months. Bake straight from frozen at 350°F for about 45-50 minutes, or until hot and bubbly.

Storage: Store Buffalo chicken baked ziti in an airtight container in the refrigerator for up to 3 days.

Nutrition