ULTIMATE BUFFALO CHICKEN DIP PASTA BAKE

If you’ve ever found yourself torn between digging into a bowl of creamy, spicy Buffalo chicken dip and twirling a fork through a comforting pasta bake, I have the best news: you don’t have to choose anymore. This Buffalo Chicken Dip Pasta Bake is the glorious, family-friendly union of two beloved classics, transforming your favorite game-day appetizer into a hearty, fork-tender main dish that’s guaranteed to become a weeknight hero. It’s everything you love about the dip—the tangy hot sauce, the tender chicken, the rich and creamy cheeses—all baked together with pasta until it’s bubbling and gloriously golden, and I promise it’s easier to make than you might think.

What You’ll Need to Make It

Gathering your ingredients is the first step to success, and part of what makes this recipe so brilliant is its simplicity. You’ll likely have many of these staples on hand, and the rest are easy finds. Let’s get everything prepped and ready to go.

For the Pasta and Chicken

• 12 oz (about 340g) short pasta, like rotini, cavatappi, or penne
• 2 cups cooked chicken, shredded or diced (a rotisserie chicken is perfect here!)
• 1 tablespoon olive oil or unsalted butter

For the Signature Buffalo Sauce

• 1/2 cup Buffalo-style hot sauce (like Frank’s RedHot)
• 8 oz (one block) full-fat cream cheese, softened
• 1 cup ranch dressing (or blue cheese dressing if you prefer)
• 1/2 cup sour cream

For the Cheesy Bake & Topping

• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup crumbled blue cheese (optional, but highly recommended for authenticity)
• 1/3 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 green onions, thinly sliced, for garnish

Your Game Plan: Step-by-Step Instructions

Don’t let the layers fool you—this bake comes together in a logical, stress-free flow. We’ll build our creamy sauce, combine it with the pasta and chicken, and top it off for that perfect crunchy finish. Follow these steps and you really can’t go wrong.

Step 1: Prep Your Base Ingredients

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set it aside.
2. Cook your pasta according to package directions, but aim for al dente (just tender to the bite). It will continue to cook in the oven, so this prevents it from becoming mushy. Drain and return it to the pot.
3. While the pasta cooks, shred or dice your cooked chicken. If you’re starting with cold chicken, you can quickly warm it in a skillet with that tablespoon of olive oil or butter—it just helps it blend into the sauce more easily.

Step 2: Create the Creamy Buffalo Sauce

1. In a medium saucepan over medium-low heat, combine the softened cream cheese, ranch dressing, and sour cream. Warm the mixture, stirring constantly, until the cream cheese is fully melted and the sauce is smooth and homogeneous. This should only take about 5 minutes.
2. Remove the saucepan from the heat. Stir in the Buffalo hot sauce until completely incorporated. Taste it now—this is your moment to adjust the heat level. Want it spicier? Add another tablespoon or two of hot sauce. Perfect? Let’s move on.

Step 3: Bring It All Together

1. Pour the creamy Buffalo sauce over the drained, hot pasta in the pot. Add the cooked chicken, 1 cup of the Monterey Jack cheese, and 1/2 cup of the cheddar cheese (reserving the rest for the topping). If you’re using blue cheese crumbles, add them now too.
2. Stir everything together with a big wooden spoon until every piece of pasta and chicken is beautifully coated in that orange-hued, cheesy sauce.
3. Transfer the entire mixture to your prepared baking dish and spread it out into an even layer.

Step 4: The Golden, Crunchy Topping

1. In a small bowl, mix the reserved 1/2 cup Monterey Jack and 1/2 cup cheddar cheese with the panko breadcrumbs. Drizzle the melted butter over the top and toss with a fork until everything is lightly coated.
2. Sprinkle this cheesy breadcrumb mixture evenly over the entire surface of the pasta bake.

Step 5: Bake to Perfection

1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling vigorously around the edges and the topping is a deep, golden brown.
2. For an extra-crispy top, you can broil for the final 1-2 minutes, but watch it like a hawk to prevent burning!
3. Remove from the oven and let it rest for 5-10 minutes. This rest time is crucial—it allows the sauce to thicken slightly so you get perfect, non-runny servings.
4. Garnish with those sliced green onions right before serving.

Pro-Tips from My Kitchen to Yours

This recipe is wonderfully forgiving, but a few insider tips can elevate it from great to absolutely legendary. Here’s what I’ve learned from making this more times than I can count.

Pasta Choice Matters: Short, sturdy shapes with nooks and crannies are your best friends. Rotini, cavatappi, and penne hold the sauce beautifully. Avoid long, thin pastas like spaghetti or angel hair.

The Chicken Shortcut: A store-bought rotisserie chicken is the ultimate weeknight cheat. It’s flavorful, moist, and saves you so much time. You’ll need about half of a standard bird. Alternatively, poach or bake two chicken breasts seasoned with a little salt and pepper.

Balancing the Heat: The tangy heat of Buffalo sauce can vary by brand. Frank’s is the classic for a reason—it has flavor, not just heat. If you’re nervous, start with 1/3 cup and add more to taste. Remember, the creamy elements mellow it out significantly.

Make-Ahead Magic: You can assemble the entire bake (minus the panko topping) up to a day in advance. Cover and refrigerate. When ready to bake, let it sit on the counter for 20-30 minutes, add the topping, and bake. You may need to add 5-10 extra minutes since it’s starting cold.

Serving Suggestions & Happy Leftovers

This bake is a complete meal in a dish, but a few simple sides can turn it into a feast. A crisp, cool side salad with a simple vinaigrette is the perfect contrast to the rich, spicy pasta. For a true Buffalo experience, serve it with extra ranch or blue cheese dressing for drizzling, and don’t forget the celery sticks on the side for that classic crunch.

As for leftovers, they are a beautiful thing. Store them in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or pop the whole dish back in the oven at 350°F covered with foil until warmed through. The pasta will absorb more sauce as it sits, so a tiny splash of milk or broth when reheating can bring back the creaminess.

Why This Recipe Wins Every Time

This Buffalo Chicken Dip Pasta Bake is more than just a recipe; it’s a guaranteed crowd-pleaser. It takes the communal, dip-into joy of an appetizer and turns it into a satisfying, fork-ready dinner that comforts and excites all at once. It’s adaptable to your spice tolerance, perfect for feeding a group, and solves the “what’s for dinner” dilemma with ingredients that feel fun and indulgent. So next time that craving hits, you know exactly what to do. Now, go preheat that oven—your new favorite dinner is waiting.

Ultimate Buffalo Chicken Dip Pasta Bake

This glorious recipe unites the creamy, spicy, and tangy flavors of classic Buffalo chicken dip with a comforting pasta bake. It’s a hearty, family-friendly main dish featuring tender chicken, a rich cheese sauce, and a crispy panko topping, perfect for weeknights or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken, shredded or diced
• 1 tablespoon olive oil or unsalted butter for chicken
• 1/2 cup Buffalo-style hot sauce like Frank’s RedHot
• 1 cup ranch dressing
• 1/2 cup sour cream
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup crumbled blue cheese optional
• 1/3 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 green onions, thinly sliced, for garnish
• Salt and black pepper to taste for seasoning chicken if cooking from raw

Equipment

• 9×13 inch baking dish
• Large pot for pasta
• Medium saucepan
• Colander
• Mixing bowls
• Wooden spoon
• Skillet (optional for warming chicken)
• Measuring cups and spoons
• Cheese grater (if not using pre-shredded cheese)
• Knife and cutting board

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
2. Cook pasta in salted water according to package directions until al dente. Drain and return to the pot.
3. If needed, warm cooked chicken in a skillet with 1 tablespoon olive oil or butter. Shred or dice if not already prepared.
4. In a medium saucepan over medium-low heat, combine softened cream cheese, ranch dressing, and sour cream. Stir constantly until melted and smooth, about 5 minutes.
5. Remove saucepan from heat. Stir in Buffalo hot sauce until fully incorporated. Taste and adjust heat if desired.
6. Pour the creamy Buffalo sauce over the drained pasta in the pot. Add the cooked chicken, 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, and the optional blue cheese. Stir until everything is evenly coated.
7. Transfer the pasta mixture to the prepared baking dish and spread into an even layer.
8. In a small bowl, mix the remaining 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, and panko breadcrumbs. Drizzle with melted butter and toss to coat.
9. Sprinkle the cheesy breadcrumb mixture evenly over the top of the pasta.
10. Bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown. For extra crispiness, broil for the final 1-2 minutes, watching closely.
11. Remove from oven and let rest for 5-10 minutes to allow the sauce to set.
12. Garnish with sliced green onions before serving.

Notes

Use sturdy short pasta shapes to hold the sauce. A rotisserie chicken is a great time-saver. Adjust the heat level by starting with less hot sauce. For a make-ahead option, assemble the bake (without topping) up to a day in advance, refrigerate, then add topping and bake from cold, adding 5-10 extra minutes. Serve with a side salad, celery sticks, and extra dressing. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk or broth to restore creaminess.