Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) penne pasta
- 3 cups (about 1 lb / 450 g) cooked shredded chicken
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 4 oz cream cheese, softened
- 1/2 cup Buffalo-style hot sauce (plus more to finish)
- 1/2 cup ranch dressing
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1/3 cup crumbled blue cheese (optional)
- 3 scallions, thinly sliced
Do This
- 1. Heat oven to 375°F (190°C). Grease a 9 x 13-inch baking dish.
- 2. Boil penne in well-salted water until 2 minutes shy of al dente; drain.
- 3. Make sauce: melt butter, whisk in flour 1 minute, whisk in milk; simmer until thickened.
- 4. Whisk in cream cheese, hot sauce, ranch, spices, salt, and pepper until smooth.
- 5. Toss pasta + shredded chicken + 1 1/2 cups cheddar with sauce; spread into dish.
- 6. Top with remaining cheddar, mozzarella, and optional blue cheese; bake 20–25 minutes until bubbly.
- 7. Rest 5 minutes; finish with scallions and extra hot sauce. Serve warm.
Why You’ll Love This Recipe
- Comfort food with a kick: Creamy, cheesy pasta meets tangy Buffalo heat.
- Weeknight-friendly: Rotisserie chicken and a simple stovetop sauce keep it easy.
- Perfect for sharing: A 9 x 13-inch bake is made for family dinners and game day.
- Customizable: Make it milder, spicier, extra cheesy, or add a little blue cheese funk.
Grocery List
- Produce: scallions
- Dairy: unsalted butter, whole milk, cream cheese, sharp cheddar cheese, mozzarella cheese, ranch dressing, blue cheese crumbles (optional)
- Meat: cooked shredded chicken (rotisserie is great)
- Pantry: penne pasta, all-purpose flour, Buffalo-style hot sauce, garlic powder, onion powder, smoked paprika, kosher salt, black pepper
Full Ingredients
Pasta and Chicken
- 12 oz (340 g) penne pasta
- 3 cups cooked shredded chicken (about 1 lb / 450 g cooked; rotisserie works well)
- 1 tbsp kosher salt (for the pasta water)
Creamy Buffalo-Style Sauce
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 4 oz (113 g) cream cheese, softened and cut into chunks
- 1/2 cup (120 ml) Buffalo-style hot sauce (plus more to finish)
- 1/2 cup (120 ml) ranch dressing
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 tsp black pepper
Cheese Layer
- 2 cups (about 200 g) shredded sharp cheddar cheese, divided
- 1 cup (about 100 g) shredded mozzarella cheese
- 1/3 cup (about 40 g) crumbled blue cheese (optional, or swap for extra cheddar)
To Finish
- 3 scallions, thinly sliced
- 1 to 2 tbsp extra Buffalo-style hot sauce (to taste)
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish with butter or nonstick spray.
This recipe bakes up creamy and bubbly, so a deeper dish helps prevent overflow if your sauce simmers extra thick.
Step 2: Cook the pasta just shy of al dente
Bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add the 12 oz penne.
Cook for 2 minutes less than the package directions for al dente (it will finish cooking in the oven). Drain well.
Step 3: Start the creamy base (roux + milk)
While the pasta cooks (or right after), melt 4 tbsp butter in a large pot or deep skillet over medium heat.
Whisk in 2 tbsp flour and cook, whisking constantly, for 1 minute. This cooks out the raw flour taste and sets you up for a smooth sauce.
Slowly whisk in 2 cups whole milk. Bring to a gentle simmer and cook for 3 to 5 minutes, whisking often, until the sauce thickens enough to lightly coat a spoon.
Step 4: Turn it into Buffalo-style creamy sauce
Lower the heat to medium-low. Add the 4 oz cream cheese and whisk until melted and smooth.
Whisk in 1/2 cup hot sauce and 1/2 cup ranch dressing. Season with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper.
Taste and adjust if needed. For more heat, add 1–2 more tablespoons hot sauce now; for a slightly milder bake, keep it as written and serve extra hot sauce at the table.
Step 5: Combine pasta, chicken, sauce, and some cheese
Add the drained pasta and the 3 cups shredded chicken to the pot with the sauce.
Stir until everything is evenly coated. Stir in 1 1/2 cups shredded cheddar (this melts into the sauce and makes the bake extra gooey).
Spoon the mixture into the prepared baking dish and spread into an even layer.
Step 6: Top with cheese and bake until bubbly
Sprinkle the remaining 1/2 cup cheddar and the 1 cup mozzarella evenly over the top. If using, sprinkle on the 1/3 cup blue cheese crumbles for extra tang.
Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the edges are bubbling and the cheese is fully melted.
If you want more browning on top, broil on high for 1 to 2 minutes—watch closely so it doesn’t scorch.
Step 7: Rest, garnish, and serve
Let the pasta bake rest for 5 minutes so the sauce sets up slightly (it will still be creamy).
Finish with sliced scallions and drizzle with 1 to 2 tbsp hot sauce (or more, to taste). Serve hot.
Pro Tips
- Undercook the pasta: Stopping 2 minutes early prevents it from turning soft in the oven.
- Shred your own cheese if you can: Pre-shredded cheese can contain anti-caking agents that make sauces slightly grainy.
- Control the spice level: Start with 1/2 cup hot sauce, then add more at the end. You can always add heat, but you can’t take it away.
- Keep the chicken moist: If your shredded chicken is very lean/dry, stir in 2 tbsp more ranch dressing or 2 tbsp milk before baking.
- Blue cheese tip: If you love blue cheese, stir half into the sauce and sprinkle the rest on top for the best flavor.
Variations
- Extra-crunchy topping: Add 1/2 cup panko breadcrumbs tossed with 1 tbsp melted butter over the cheese before baking.
- Buffalo chicken mac bake: Swap penne for 12 oz elbow macaroni and bake as directed.
- Veggie boost: Stir in 2 cups chopped steamed broccoli or 1 cup finely diced celery with the pasta for classic Buffalo vibes.
Storage & Make-Ahead
Refrigerate: Cool leftovers, cover, and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes (covered with foil), or microwave individual portions until hot.
Make-ahead: Assemble the casserole (through topping with cheese), cover tightly, and refrigerate up to 24 hours. Bake at 375°F (190°C) for 30 to 35 minutes (it takes longer when cold), then rest 5 minutes and garnish.
Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen covered at 350°F (175°C) for 60 minutes, then uncover and bake 10–15 minutes more until bubbly.
Nutrition (per serving)
Approximate, based on 6 servings: 690 calories; 41 g protein; 55 g carbohydrates; 34 g fat; 16 g saturated fat; 125 mg cholesterol; 1560 mg sodium; 2 g fiber; 6 g sugar.
