Buffalo Chicken Casserole With Pasta

a white dish with buffalo chicken casserole topped with sliced green onions.

5 from 4 ratings

Buffalo Chicken Casserole With Pasta

This buffalo chicken casserole with pasta is a simple one pot dinner of delicious homemade comfort food. Tender chicken, rotini, and a creamy homemade buffalo sauce come together in one tasty main dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken and bacon casserole, chicken bacon casserole, chicken bacon ranch bake, chicken bacon ranch pasta

Servings:

Author: Sarah Cook

Equipment

Ingredients

3 cups dry rotini noodles
1 lb boneless skinless chicken breasts {cubed, cut into ~1-inch pieces}
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup salted butter
1 tbsp olive oil
2 tbsp powdered ranch seasoning
1/2 tsp garlic powder
3/4 cup buffalo sauce {use 1/4-1/2 cup if you don't like spicy}
1 1/4 cup whole milk, warmed
4 oz cream cheese {cubed and slightly warmed}
1 1/3 cup shredded parmesan
1/4 tsp ground black pepper
1 cup shredded mozzarella
2 green onions, sliced {optional}

Instructions

Preheat oven to 350˚F.
In a large saucepan bring 3 quarts of salted water to a boil.
Add rotini and cook until al dente, ~7 minutes. Drain pasta. Set aside. Make the rest while the pasta cooks.
3 cups dry rotini noodles
Salt and pepper the cubed chicken.
1 lb boneless skinless chicken breasts, 1/4 tsp kosher salt, 1/8 tsp ground black pepper
In a deep oven-safe skillet, heat olive oil over medium heat.
1 tbsp olive oil
Add the chicken and cook it until it is almost cooked through (~5 minutes). Transfer to a plate. Drain any juices from the pan.
Over low heat, melt butter in the skillet, stir in garlic powder, ranch seasoning, and buffalo sauce. Pro tip: for tamer taste buds, start with 1/4 cup buffalo sauce and adjust to taste.
1/4 cup salted butter, 2 tbsp powdered ranch seasoning, 1/2 tsp garlic powder, 3/4 cup buffalo sauce
Slowly whisk in warmed milk, and bring to a low boil for 1 minute, whisking constantly.
1 1/4 cup whole milk, warmed
Add in cubed cream cheese, shredded parmesan, and black pepper. Stir until the cream cheese has melted. Whisk until smooth.
4 oz cream cheese, 1 1/3 cup shredded parmesan, 1/4 tsp ground black pepper
Add in the cooked pasta and chicken and stir to combine.
Top with shredded mozzarella.
1 cup shredded mozzarella
Bake, uncovered at 350˚F for 15 minutes or until the cheese has melted.
Top with sliced green onions.

Notes

Make sure you warm the milk before adding it to the butter sauce. Cold milk will curdle when it interacts with the hot pan.

Nutrition