Dinner

Buffalo Chicken Casserole Recipe

Bylilan Sage September 23, 2026September 23, 2026

Introduction

This Buffalo Chicken Casserole is a creamy, spicy, and cheesy dish perfect for a comforting meal. It combines tender chicken, penne pasta, and a flavorful Buffalo wing sauce for a crowd-pleasing dinner option.

A white baking dish filled with baked penne pasta covered in a golden-brown melted cheese layer with small browned spots and sprinkled with chopped green onions on top; beneath the cheese, the penne pasta is creamy and light orange in color, mixed well with sauce. A white spoon with a wooden handle is scooping out some pasta from the bottom right corner, revealing a smooth sauce layer underneath. Around the dish are two measuring cups, one with red sauce and the other with red spice, a clear glass bowl filled with uncooked penne pasta, a small plate with more baked pasta with cheese and green onions, and a few scattered uncooked penne pieces, all set on a white marbled surface with a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces whole grain penne pasta
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon smoked paprika
Neutral oil, for cooking chicken
1 1/4 cups Buffalo wing sauce
8 ounces low-fat cream cheese, softened
1/3 cup low-fat ranch dressing
3/4 cup plain Greek yogurt
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese
Green onions, thinly sliced for garnish

Instructions

Step 1: Preheat your oven to 375°F. Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
Step 2: Season the chicken cubes with salt, pepper, garlic powder, onion powder, and smoked paprika. In a large skillet over medium heat, heat a small amount of neutral oil. Sauté the chicken until fully cooked, reaching an internal temperature of 165°F. Remove from heat and set aside.
Step 3: In a mixing bowl, whisk together the Buffalo wing sauce, softened cream cheese, ranch dressing, and Greek yogurt until the mixture is smooth and creamy.
Step 4: Combine the cooked chicken and drained pasta with the Buffalo sauce mixture. Stir gently to coat everything evenly. Add the shredded mozzarella cheese and mix well.
Step 5: Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden.
Step 7: Remove the casserole from the oven. Garnish with thinly sliced green onions and serve warm.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or use a spicier Buffalo sauce.
Substitute Greek yogurt with sour cream for a richer texture.
Use rotisserie chicken for a quicker preparation.
Add diced celery or bell peppers for additional crunch and flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave in intervals until hot. Avoid reheating multiple times to maintain flavor and texture.

How to Serve

A white ceramic baking dish filled with three layers of baked penne pasta, where the bottom layer is golden-yellow cooked pasta, the middle layer is covered with melted cheese that stretches in long strings when scooped, and the top layer is lightly browned with melted cheese and small green onion pieces scattered across. The scene is set on a white marbled surface, with a spoon lifting a scoop of the cheesy pasta above the dish. In the background, there is a clear glass bowl with uncooked pasta and two small bowls of red sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, you can substitute penne with other sturdy pasta shapes like rigatoni, rotini, or macaroni. Just adjust cooking time as needed.

Is this casserole freezer-friendly?

Yes, you can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

lilan Sage