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Buffalo chicken pasta bake
Stroller Envy

Buffalo Chicken Pasta Bake

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Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried penne
  • 3 cups cooked chicken chopped
  • 6 oz cream cheese cubed and softened
  • 1 1/2 cups whole milk
  • 1/2 cup Buffalo wing sauce not pure hot pepper sauce
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups shredded cheddar divided
  • 1 teaspoon olive oil for dish
  • 2 celery stalks cut into sticks, for serving
  • 2 carrots cut into sticks, for serving
  • 1/3 cup ranch dressing for serving

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish. Cook penne 2 minutes less than package directions; drain.
  2. Warm cream cheese and milk in a saucepan over medium-low heat, whisking 4–6 minutes until smooth. Stir in wing sauce and garlic powder. Remove from heat and melt in 1/2 cup cheddar.
  3. Fold in pasta and cooked chicken. Transfer to dish, top with remaining cheddar and bake 20–25 minutes until 165°F in center. Rest 10 minutes. Serve celery, carrots and ranch alongside.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.