Description
This Buffalo Chicken Casserole is a creamy, spicy, and cheesy baked dish featuring tender shredded chicken, crispy bacon, and penne pasta tossed in a tangy buffalo wing sauce blend. It’s topped with melted cheddar and mozzarella cheeses and garnished with fresh green onions for an extra pop of flavor. Perfect for game day or a comforting family dinner, this casserole combines bold buffalo flavors with creamy textures in one satisfying meal.
Ingredients
Scale
Chicken and Bacon
- 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 Topping
- 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 directions until al dente. 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. Stir everything together until the mixture is smooth and well blended.
- Cook Chicken: Heat a large skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side to develop a nice golden crust. Then add ½ cup water, cover the skillet, and cook the chicken until it reaches an internal temperature of 165°F (74°C), about 8-10 minutes more depending on thickness. Remove chicken from skillet and shred it finely using two forks.
- Cook Bacon: In a separate skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and drain on paper towels. Once cooled, 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 over the top and stir lightly to combine without fully mixing. Sprinkle the shredded cheddar and mozzarella cheeses over the top, then evenly distribute the crumbled bacon across the surface.
- Bake: Place the casserole into the preheated oven and bake for 25-30 minutes until the cheese is bubbly and golden brown on top.
- Garnish and Serve: Remove the casserole from the oven and garnish with sliced green onions. Serve hot, optionally with extra buffalo sauce and ranch dressing on the side for added flavor.
Notes
- You can substitute different pasta shapes like rotini or farfalle if you prefer.
- For a spicier kick, add some cayenne pepper or hot sauce to the buffalo sauce mixture.
- Use Greek yogurt or sour cream interchangeably for the creamy component.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Leftovers reheat well in the oven or microwave but may need extra sauce to prevent drying out.
