Recipe Background
America's favorite dip just got even better! Buffalo Chicken Pasta Bake is the casserole version of everyone's go-to party dish... and now you don't need to throw a party to have an excuse to enjoy the tangy, spicy flavors! This hearty and flavorful dish combines tender chicken, fresh veggies, bouncy pasta, and a creamy and tangy buffalo sauce to make sure you thoroughly enjoy this main course version. Topped with a generous helping of melted Swiss cheese, this pasta bake is sure to satisfy... like really, how could it not?! You'll never be happier to have exchanged your cracker for a fork after digging into this Buffalo Chicken Pasta Bake!
America's favorite dip just got even better! Buffalo Chicken Pasta Bake is the casserole version of everyone's go-to party dish... and now you don't need to throw a party to have an excuse to enjoy the tangy, spicy flavors! This hearty and flavorful dish combines tender chicken, fresh veggies, bouncy pasta, and a creamy and tangy buffalo sauce to make sure you thoroughly enjoy this main course version. Topped with a generous helping of melted Swiss cheese, this pasta bake is sure to satisfy... like really, how could it not?! You'll never be happier to have exchanged your cracker for a fork after digging into this Buffalo Chicken Pasta Bake!
Ingredients
- 1 (16-ounce) package penne pasta
- 1 pound chicken breasts boneless and skinless, cubed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil divided
- 2 medium carrots finely chopped
- 2 celery ribs finely chopped
- 3/4 cup red onion finely chopped
- 4 cloves garlic minced
- 3/4 cup blue cheese salad dressing
- 3/4 cup mayonnaise
- 1/2 cup Louisiana-style hot sauce
- 1 1/2 cups Swiss cheese shredded
- 1/2 cup dry breadcrumbs
- 3 tablespoons butter melted
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- In a large pot of salted boiling water, cook the pasta to al dente according to the package directions. Drain.
- Sprinkle the chicken cubes with the salt and the pepper.
- In a large skillet, sauté the chicken cubes in 1 tablespoon of the oil until the meat reaches an internal temperature of 165 degrees F, about 5-7 minutes. Transfer the cubes from the skillet.
- In the same skillet, sauté the carrots, the celery, and the onion in the remaining oil until they are tender.
- Add the garlic to the veggie mixture and cook for 1 minute.
- Transfer the veggie mixture from the heat.
- Stir the salad dressing, the mayonnaise, and the hot sauce into the skillet.
- Add the cooked pasta and the cooked chicken to the sauce, toss to coat, then transfer it to the prepared baking dish.
- Sprinkle the bake with the cheese and the breadcrumbs and drizzle it with the butter.
- Bake the pasta mixture, uncovered, until it is heated through and the cheese has melted, about 25-30 minutes.
- Serve.
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