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I gotta tell you about my go-to buffalo chicken pasta that's totally changed my cooking game! You just toss everything together and let the oven work its magic. It only takes 10 minutes to prep, then you're free while it transforms into this super creamy, tangy casserole that my whole family can't get enough of.
Why You'll Fall For This Dish
The best thing about this meal is how darn simple it is. No boiling pasta beforehand or cooking anything separately - just dump it all in one dish and walk away. And you can tweak the heat level up or down so everyone at your table's happy.
Ingredients List
- Chicken Broth: 3 cups of rich broth that cooks the pasta and forms a creamy foundation.
- Buffalo Sauce: 1 cup of Frank's RedHot or any mild buffalo wing sauce for that zingy, spicy flavor.
- Ranch Dressing: ½ cup to add creaminess and balance (blue cheese dressing works great too for stronger taste).
- Cooked Chicken: 2 cups, torn or chopped; rotisserie chicken saves tons of time.
- Penne Pasta: 2 cups, dry; soaks up all the yummy flavors as it bakes.
- Petite-Diced Tomatoes: 1 can (14.5 oz), drained, adding juicy bits throughout.
- Celery: 1 cup, chopped small, for that classic buffalo companion crunch.
- Cheese: 1 cup cheddar and 1 cup mozzarella, shredded, creating that irresistible melty top.
Simple Cooking Steps
- Mix The Base
- Stir chicken broth, buffalo sauce, ranch dressing, and your favorite seasonings in a 9x13-inch baking dish.
- Combine Everything
- Mix in the dry pasta, chicken, tomatoes, and celery until everything's coated.
- Initial Baking
- Cover tightly with foil and pop in the oven at 375°F (190°C) for 40-45 minutes until the pasta gets tender.
- Cheese Time
- Give everything a good stir, scatter cheese on top, and bake uncovered for another 5 minutes until it gets all bubbly.
- Finish And Enjoy
- Let it cool slightly, sprinkle with fresh herbs, and drizzle extra sauce and ranch before digging in.
Customize Your Creation
What's great is how easy this dish adapts! I switch up pasta shapes sometimes or toss in whatever veggies I've got like peas or bell peppers. When my little ones join dinner, I go lighter on the hot sauce, and when I want more kick, I'll throw in some red pepper flakes.
Tasty Side Options
This dish goes amazingly with a chunk of warm garlic bread or cornbread to soak up that awesome sauce. Adding a simple green salad or some bright steamed broccoli cuts through the richness. My crew particularly loves it when I make fresh biscuits to serve alongside.
Storage Smarts
You can keep this pasta in the fridge for about 4 days. I prefer warming leftovers in the oven to keep that gooey cheese texture, but zapping it works fine when you're in a hurry. Just don't try freezing it as the pasta gets mushy when thawed.
Smart Cooking Tricks
Don't forget to test your pasta near the end of cooking time so it stays slightly firm. If you've got kids eating, start with a milder sauce and add more heat at the table. Fresh herbs sprinkled on top really brighten up the whole dish with color and taste.
Do-Ahead Options
This works so well for busy people! Just throw everything together the night before, wrap it up tight and stick it in the fridge. Remember to pull it out about 30 minutes before baking so everything cooks at the same rate.
Fun Variations
I've made a meat-free version using white beans instead of chicken that turned out great. If you want that classic wing flavor, try crumbled blue cheese rather than shredded cheese. You can sneak in extra nutrition by adding handfuls of zucchini or spinach too.
The Secret To Success
The real trick here is how everything mingles in a single dish. All those flavors blend while baking, creating something way better than the sum of its parts. And since there's hardly any cleanup, it's my go-to for crazy weeknights.
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Frequently Asked Questions
- → How can I tone down the spice?
- Go for a milder buffalo sauce or use less of it. Up the broth if needed, and serve more sauce on the side for spice lovers.
- → How will I know it’s ready?
- Check that the pasta is cooked but not mushy. Glass pans take a bit longer than metal ones, so adjust accordingly.
- → Can I use uncooked chicken?
- Sure! Start with a pound of raw chicken, simmer it for about 10-15 minutes until fully cooked, then shred or dice.
- → Why use foil during baking?
- It keeps everything steamy so the pasta cooks evenly. Take it off near the end to let the cheese melt and brown.
- → What if my broth is low sodium?
- Add some salt to balance the flavors since pasta soaks it up as it cooks.