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A bubbling casserole dish of creamy Buffalo Chicken Dip Pasta Bake with melted cheese and green onion garnish.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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

  • 9x13 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 9x13 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.