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Buffalo Chicken Casserole

Our buffalo chicken casserole is perfect for those who enjoy buffalo wings with Ranch Dressing, offering a spicy and tangy flavor.
Course Chicken Dinner, Main Course
Cuisine American
Keyword buffalo chicken recipes, chicken casserole recipes, chicken pasta casserole recipes
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 733kcal
Author Kathleen

Ingredients

  • 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1/4 cup Frank's Red Hot Original Sauce, DIVIDED
  • 1 tablespoon garlic powder or garlic granules
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon salt
  • 6 slices bacon, chopped in 1/4 inch pieces
  • 8 ounces uncooked penne
  • 1 (15-ounce) jar Alfredo sauce
  • 1 (1-ounce) packet ranch seasoning
  • 4 ounces cream cheese, softened so it's easy to mix into sauce.
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup yellow onion, minced
  • 1/3 cup green onions, sliced
  • 1 1/2 cups pepper jack cheese, shredded

Instructions

  • Preheat the oven to 350ºF (177ºC) and move the rack to the lower third of the oven. Generously butter or spray with nonstick cooking spray; set aside.
  • In a large mixing bowl combine Frank's Red Hot Original Sauce (2 tablespoons), garlic powder (1 tablespoon), black pepper (1 1/2 teaspoons), paprika (1 1/2 teaspoons), and salt (3/4 teaspoon).
  • Add chicken (2 pounds) to the hot sauce mixture. Marinate for 20-30 minutes.
    Step 1 how to make buffalo chicken casserole, Marinade the chicken.
  • While the chicken is marinating, cook the bacon (6 slices) in a 12-inch cast iron skillet, until crisp. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Save 2 tablespoons of bacon drippings in the skillet.
  • Cook the pasta (8 ounces) in well-salted water, according to box instructions. Cook just until al dente. Drain. Do not rinse!
  • When the chicken is finished marinating, heat the skillet with bacon drippings. Using a slotted spoon, transfer the chicken cubes, shaking off as much marinade as possible, into heated bacon drippings, and brown on each side of the chicken. Cook for 3 to 4 minutes each side.
  • In a large mixing bowl, add remaining Frank's Red Hot sauce (2 tablespoons per your taste for spicy heat), Alfredo sauce (1 jar), ranch seasoning (1 packet), softened cream cheese (4 ounces), and Worcestershire sauce (1 teaspoon). Whisk until well combined, and cream cheese is mostly incorporated. It's okay if there are still a few cream cheese lumps.
    Step 3 how to make buffalo chicken casserole with cream cheese, Mix.
  • Using a large rubber spatula, fold in drained pasta, cooked chicken, bacon, and onion (1/2 cup yellow) until evenly incorporated.
    Step 4 how to make buffalo ranch chicken casserole, Add in the cooked chicken, cooked bacon, cooked pasta, and onion.
  • Pour the mixture into the prepared 9x13 casserole dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove from oven, remove foil, top with pepper jack cheese (1 1/2 cups), and continue to bake, uncovered, for about 12-15 minutes, until cheese is melted and is getting golden spots on the cheese.
    Step 8 how to make buffalo chicken casserole with cream cheese, Remove from the oven and remove the foil. Sprinkle cheese on top and continue to bake, uncovered.
  • Let cool for 10 minutes on a wire rack. Sprinkle top with green onions (1/3 cup) and serve!

Notes

  1. It's Gotta Kick! This dish has a spicy kick just like buffalo wings. If you want your casserole milder, adjust the amount of Frank’s Red Hot.
  2. No Mush! Be sure not to overcook the pasta.  It will continue to cook in the oven as well.

Nutrition

Serving: 1serving | Calories: 733kcal | Carbohydrates: 38g | Protein: 51g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 202mg | Sodium: 1954mg | Potassium: 826mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 11mg | Calcium: 259mg | Iron: 2mg