30-Minute Creamy Buffalo Chicken (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 grams penne pasta (or short pasta such as rotini or rigatoni)
→ Protein
02 -
300 grams cooked shredded chicken (rotisserie preferred)
→ Sauces and Dressings
03 -
240 milliliters buffalo sauce (adjustable for spice preference)
04 -
120 grams cream cheese, softened
05 -
120 milliliters ranch dressing
→ Cheeses
06 -
115 grams shredded cheddar cheese
07 -
115 grams shredded mozzarella cheese
→ Garnish
08 -
30 grams chopped green onions (optional)
# Step-by-Step Directions:
01 -
Set the oven to 175°C. Lightly grease a 23x33 cm baking dish with nonstick spray or butter.
02 -
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside.
03 -
In a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, and half of the cheddar and mozzarella cheeses. Stir until creamy and fully integrated.
04 -
Add the cooked pasta to the buffalo chicken mixture. Toss thoroughly to ensure all pasta is evenly coated.
05 -
Transfer the coated pasta mixture into the prepared baking dish. Evenly sprinkle the remaining cheddar and mozzarella cheeses on top.
06 -
Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and golden brown on the surface.
07 -
Optionally sprinkle chopped green onions over the baked pasta. Serve immediately while warm.
# Helpful Notes:
01 -
Cook pasta al dente to avoid over-softening during baking. Use softened cream cheese for smooth blending. Grate cheese fresh for optimal melt and texture. Allow bake to rest 5 minutes before serving to thicken sauces and enhance flavors.