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Why Make This Recipe
Buffalo Chicken Pasta Bake is a delightful dish that combines the bold flavors of Buffalo chicken with creamy pasta. It’s perfect for families, potlucks, or any gathering where you want to impress your guests. The smoky, spicy chicken pairs wonderfully with the rich Alfredo sauce and melted cheese, creating a comforting meal that everyone will love. Plus, it’s easy to prepare and can be made in advance!
How to Make Buffalo Chicken Pasta Bake
Ingredients:
- 1 1/2 lbs boneless skinless chicken thighs
- 1/2 tsp each: salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning
- 1 tbsp minced garlic
- 1/2 cup Buffalo Wild Wings Spicy Garlic Sauce
- 16 oz Cellentani pasta
- 15 oz jar Alfredo sauce
- 4 oz cream cheese
- 8 oz shredded mozzarella cheese
- 1/4 cup ranch dressing
- Parmesan cheese (for garnish)
- Dried parsley (for garnish)
Directions:
- Marinate the chicken by adding chicken thighs to a bowl or container. Season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add the minced garlic and Spicy Garlic Sauce. Stir well, cover, and refrigerate for a couple of hours.
- Heat the smoker to 250 degrees F. Place the marinated chicken thighs directly on the smoker and let them cook for about 1 hour and 30 minutes or until they reach an internal temperature of 165 degrees F.
- While the chicken is cooking, prepare 16 oz of pasta according to the box directions.
- Once the chicken is fully cooked, cut it into cubes.
- In a smoker-safe dish, combine the cooked pasta, Alfredo sauce, cream cheese, ranch dressing, shredded mozzarella cheese, and the chopped chicken thighs. Stir everything together well and top with additional mozzarella cheese.
- Place the dish back on the smoker for about 20-30 minutes or until the cheese is melted.
- Garnish with dried parsley, Parmesan cheese, and additional buffalo sauce if desired. Enjoy!
How to Serve Buffalo Chicken Pasta Bake
This dish can be served hot right out of the smoker. It works well as a main dish accompanied by a simple side salad or some garlic bread. You can also offer extra Buffalo sauce on the side for those who like an extra kick!
How to Store Buffalo Chicken Pasta Bake
If you have leftovers, store them in an airtight container in the fridge. They will last for about 3-4 days. If you want to keep it longer, you can freeze it before baking. Defrost it in the fridge overnight and reheat it in the oven until warmed through.
Tips to Make Buffalo Chicken Pasta Bake
- If you want more flavor, let the chicken marinate overnight.
- Feel free to use rotisserie chicken to save time.
- Use different types of cheese like cheddar or pepper jack for a unique twist.
- Add veggies like bell peppers or spinach to make it even heartier!
Variation
You can switch up the sauce by using a different type of wing sauce or add extra veggies to customize it to your taste.
FAQs
-
Can I use other types of pasta?
Yes, you can use any pasta shape you like! Just cook it according to the package instructions. -
Is this recipe spicy?
It can be spicy depending on the Buffalo sauce you use. If you prefer it milder, look for a less spicy sauce. -
Can I make this ahead of time?
Yes! You can prepare it in advance and refrigerate it until you’re ready to cook it. Just add a bit more time to the baking for a cold dish.
Buffalo Chicken Pasta Bake
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless skinless chicken thighs
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp paprika
- 0.5 tsp Italian seasoning
- 1 tbsp minced garlic
- 0.5 cup Buffalo Wild Wings Spicy Garlic Sauce
For the Pasta Bake
- 16 oz Cellentani pasta
- 15 oz jar Alfredo sauce
- 4 oz cream cheese
- 8 oz shredded mozzarella cheese
- 0.25 cup ranch dressing
- Parmesan cheese (for garnish)
- Dried parsley (for garnish)
Instructions
Marinate the Chicken
- Add chicken thighs to a bowl or container. Season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add the minced garlic and Spicy Garlic Sauce. Stir well, cover, and refrigerate for a couple of hours.
Cook the Chicken
- Heat the smoker to 250 degrees F. Place the marinated chicken thighs directly on the smoker and cook for about 1 hour and 30 minutes or until they reach an internal temperature of 165 degrees F.
Prepare the Pasta
- While the chicken is cooking, prepare the pasta according to the instructions on the box.
Combine Ingredients
- Once the chicken is fully cooked, cut it into cubes.
- In a smoker-safe dish, combine the cooked pasta, Alfredo sauce, cream cheese, ranch dressing, shredded mozzarella cheese, and the chopped chicken thighs. Stir everything together well and top with additional mozzarella cheese.
Bake
- Place the dish back on the smoker for about 20-30 minutes or until the cheese is melted.
Garnish and Serve
- Garnish with dried parsley, Parmesan cheese, and additional buffalo sauce if desired. Enjoy!