Description
This Buffalo Chicken Casserole is a creamy, spicy, and cheesy baked dish featuring tender shredded chicken, crispy bacon, and pasta tossed in a zesty buffalo wing sauce blend. It’s perfect for a crowd-pleasing dinner or game day meal, combining comforting flavors with a kick of heat.
Ingredients
Scale
Protein
- 1½ pounds boneless, skinless chicken breasts
- 8 slices bacon
- 2 green onions, sliced (for garnish)
Pasta
- 8 ounces penne pasta (or your favorite variety)
Buffalo Sauce Mixture
- 1 cup buffalo wing sauce
- 8 ounces cream cheese, softened
- ¼ cup ranch dressing
- ¾ cup Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Meanwhile, cook the penne pasta according to the package instructions until al dente, then drain and set aside.
- Make Buffalo Sauce Mixture: In a large bowl, combine the buffalo wing sauce, softened cream cheese, ranch dressing, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until the mixture is smooth and well combined.
- Cook Chicken: Heat a large skillet over medium heat. Add the chicken breasts and sear each side for 3-4 minutes until browned. Pour in ½ cup of water, cover the skillet, and let the chicken cook through until it reaches an internal temperature of 165°F (74°C). Remove from heat and shred the chicken using two forks.
- Cook Bacon: In a separate skillet, cook the bacon slices over medium heat until crispy. Once cooked, drain on paper towels and crumble the bacon into small pieces.
- Assemble Casserole: In a 9×13 inch baking dish, evenly spread the shredded chicken and cooked pasta. Pour the buffalo sauce mixture evenly over the top, ensuring everything is coated. Sprinkle shredded cheddar and mozzarella cheese evenly over the casserole, then top with the crumbled bacon.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mixture is bubbly and the cheese has melted with a golden-brown crust.
- Garnish and Serve: Once baked, remove from the oven and garnish with sliced green onions. Serve hot with extra buffalo wing sauce and ranch dressing on the side if desired.
Notes
- You can substitute penne pasta with any of your favorite pasta shapes like rotini or rigatoni.
- For added spice, include chopped jalapeños or a dash of cayenne pepper in the buffalo sauce mixture.
- Use low-fat or full-fat Greek yogurt based on your preference for creaminess.
- If you prefer a milder flavor, reduce the amount of buffalo wing sauce slightly.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
