Description
This Buffalo Chicken Casserole combines tender shredded chicken, spicy buffalo wing sauce, creamy cheese, and crispy bacon layered over pasta, then baked to bubbly perfection. It’s a comforting and flavorful dish perfect for game day or a satisfying family dinner.
Ingredients
Scale
Protein
- 1½ pounds boneless, skinless chicken breasts
- 8 slices bacon
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
Garnish
- 2 green onions, sliced (for garnish)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). 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 to 4 minutes until browned. Pour in ½ cup of water, cover the skillet, and continue cooking until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken and shred it finely using two forks.
- Cook Bacon: In a separate skillet, cook the bacon slices over medium heat until crispy. Drain on paper towels and crumble once cooled.
- Assemble Casserole: In a 9×13 inch baking dish, evenly spread the shredded chicken and cooked pasta. Pour the buffalo sauce mixture over the chicken and pasta, spreading it to cover evenly. Sprinkle the shredded cheddar and mozzarella cheese on top, then finish with the crumbled bacon.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top turns golden brown.
- Garnish and Serve: Remove the casserole from the oven and garnish with sliced green onions. Serve warm, optionally with extra buffalo wing sauce and ranch dressing on the side for dipping.
Notes
- Use penne or any sturdy pasta that holds sauce well.
- For extra heat, add a dash of cayenne pepper to the buffalo sauce mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce fat, use turkey bacon or skip bacon altogether.
- If preferred, shredded rotisserie chicken can replace cooking and shredding fresh chicken breasts.
