Buffalo Chicken Pasta Bake is a family favorite in my house. You all know I am a huge buffalo chicken fan, and I absolutely love it in this pasta. It’s spicy, full of healthy carbs from the pasta, and high in protein. So I feel good about eating it often.
If you love cheesy pasta but want to stick close to your diet, this recipe is for you. You can dial up or turn down the spice by changing the amount of buffalo sauce. The lightened-up cheese gives the creaminess we all want in a pasta dish, but allows this pasta bake to be low in fat and calories.
Three reasons why you need to make this recipe!
It’s a great change up from tomato based pasta dishes.
With the spicy buffalo sauce and the melted cheese, this pasta dish is comforting yet filling. If you’re tired of always having spaghetti with meat sauce as the go-to, give this buffalo chicken pasta bake a try.
It gives you a different way to eat chicken.
Chicken for dinner can get extremely boring. This recipe gives you a way to spice it up - literally! Combined with the al dente pasta, ranch, and cream cheese, buffalo chicken is divine.
It’s not often you find a healthy pasta dish under 300 calories.
Pasta is one of those things that can easily rack up in calories, especially if cheese is involved. At a restaurant, you’ll never find a dish under 500 calories that includes all of these ingredients.
Ingredients you need to make Buffalo Chicken Pasta Bake:
- 2 cups Banza Pasta (gluten-free!) or whole wheat high-fiber pasta. Measure it uncooked.
- 10 oz (2 cups) cooked, shredded chicken
- 6 oz softened light cream cheese
- ¼ cup light ranch dressing
- ½ cup franks hot sauce
- ⅔ cup reduced-fat shredded cheese
How to make Buffalo Chicken Pasta Bake (step by step):
- Boil the pasta according to the package instructions. Drain off the water. Set the pasta to the side.
- Preheat the oven to 350F and spray a 9x13 casserole dish with nonstick cooking spray.
- In a large bowl, add the pasta and chicken. In a small bowl, cream together the cream cheese, dressing, and hot sauce with a hand mixer or stand mixer.
- Add the cream cheese mixture to the chicken and pasta and add ⅓ cup shredded cheese, leaving the other ⅓ cup aside.
- Mix it well and pour it into the casserole dish, spreading it out evenly. Bake the casserole in the oven for 20 minutes. Add the remaining cheese on top then bake for another 5 minutes.
- Remove it from the oven and cut it into 6 servings.
Makes 6 servings. Nutrition info for 1 serving: Calories 274, Fat 12 g, Saturated fat 12 g, Carbs 22 g, Fiber 4 g, Sugars 4 g, Sodium 1340 mg, Protein 23 g.
WW Points
- Banza Pasta 12 points
- Cooked shredded chicken 0 points
- Light cream cheese 16 points
- Light ranch dressing 5 points
- Franks hot sauce 0 points
- Reduced fat shredded cheese 9 points
7 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Points- 8
Personal Points- 4-8 range depending on your 0PP foods
Smart points- blue- 6 using WW recipe builder
Smart points- purple- 4 using WW recipe builder
Smart points- green- 8 using WW recipe builder
Points plus- 7 using PP calculator
Different ways to change up this recipe:
- I like using penne or rotini pasta for this dish but honestly, any pasta will work. Using Banza Pasta allows you to keep this dish gluten-free, as well as lower in points. It adds a good bit of protein and fiber!
- If you are not a fan of too much spice or heat, then try adding in less Franks hot sauce. The recipe calls for ½ cup but you could use ¼ cup of Franks and ¼ of water or chicken broth.
- I have a recipe for a lightened-up ranch dressing that you could use in this Buffalo Chicken Pasta Bake. This might help lower the overall calories and points. The ranch recipe is a big hit with my followers and is so simple to make.
- I prefer to use a 9x13 casserole dish but you could use a smaller 9x9 and have a thicker pasta bake.
Tips and Tricks for Making Buffalo Chicken Pasta Bake:
- I like to make my shredded chicken in the crockpot. I typically make a batch a week and store it in the fridge. It will last up to 4 days so you can use it for several different recipes. You can also make a huge batch and freeze it for easy use later on. I add some chicken broth to the crockpot, about 1-2 cups depending on how many chicken breasts you are cooking. I have used water sometimes if I am out of chicken broth. Add the boneless skinless chicken breast to the crockpot and cook on high for 3-4 hours. Then use a couple of forks to shred it up. If it is not shredding easily, it needs some more time in the crockpot. You can also use a hand mixer or stand mixer to shred the chicken.
- If you don’t have time to make up a batch of shredded chicken, you can use any chicken for this recipe. Grill some up on the BBQ and cut it into cubes or buy a pre-made rotisserie chicken, and cut it up into small pieces.
- You can store any leftovers in the fridge in a sealed container for 2-3 days. Leftovers are just as delicious the next day. This dish freezes very well, you could even prep it and freeze it before baking if you wish.
- To reheat previously cooked pasta bake, let thaw (if frozen) and bake in the oven at 350F for about 15 minutes. If you have an air fryer that will work too.
Similar recipes you’ll enjoy:
Buffalo Chicken Pasta Bake
Ingredients
- 2 cups whole wheat high fiber pasta or Banza Pasta I measure uncooked. (I use a Canadian product called PC blue menu penne, 2 cups uncooked pasta is 15pp based on my labels)
- 10 oz about 2 cups cooked shredded chicken
- 6 oz softened light cream cheese
- ¼ cup light ranch dressing
- ½ cup franks hot sauce
- ⅔ cup reduced fat shredded cheese
Instructions
- Boil the pasta according to the package instructions. Drain off the water. Set the pasta to the side.
- Preheat the oven to 350F and spray a 9x13 casserole dish with nonstick cooking spray.
- In a large bowl, add the pasta and chicken. In a small bowl, cream together the cream cheese, dressing, and hot sauce with a hand mixer or stand mixer.
- Add the cream cheese mixture to the chicken and pasta and add ⅓ cup shredded cheese, leaving the other ⅓ cup aside.
- Mix it well and pour it into the casserole dish, spreading it out evenly. Bake the casserole in the oven for 20 minutes. Add the remaining cheese on top then bake for another 5 minutes.
- Remove it from the oven and cut it into 6 servings.
Jen
This sounds awesome!!! Can you tell me the caloric content for 1 cup?
Drizzle
Sorry, I haven't gotten to counting calories etc for main meals, just trying my baking recipes to start.. its a lot of work figuring it all out, and since I offer WW recipes I focus on the points..
Terry
This is a favorite in our family! Love this one so much!
wendi
Do you know what the old point value is? Cal/fat/fib? Love your site! Thank you!
gina
I really want to make this, but I can't eat ranch dressing? Any substitute suggestions? Would greek yogurt be a terrible idea?
Drizzle
What about another cream type dressing, blue cheese or even ceasar? Yogurt might work..
Holly A Adamson
What about Greek yogurt mixed with dry ranch season
Drizzle
Sure 🙂
Krista
I do this cause it’s now free on the program. I think it’s tastes just fine. Texture too!
BethWann1213
I made this last night...it was so delicious!!
Drizzle
Yay.. Glad you enjoyed! 🙂
Amy
Can I use canned, drained chicken breast for this?
Drizzle
Yeah I think that would be ok, I just never buy canned chicken, but I don't see it making any point difference..
Amy
I just made it with canned chicken breast and it came out sooooo good!! I love it
Drizzle
Awesome, glad you enjoyed it 🙂
Debbie Kaplan
Just had this for dinner!!!! Amazing!!!! Can't wait to have it again tomorrow!!!
Drizzle
Happy to hear you enjoyed it Debbie 🙂
Terry D
This casserole is addicting! So good!
Drizzle
So glad you enjoy it Terri 🙂
Mandi
Any idea if I could make this and freeze to cook for a later date?
Drizzle
Yes I think it will freeze well
Christa
This is really good. I did change it up just a bit. I heated the cream cheese up on the stove and added 1/2 cup of chicken broth to that then added everything else per the recipe. It's really good. This is the second time I've made it in the last couple of weeks.
Drizzle
Yay, so glad you have enjoyed it, and made it your own.. 🙂
Taryn
How do you normally make your shredded chicken for recipes?
Drizzle
Hi, I cook mine in the crock pot, little broth on high about 3 hours depending how much chicken you put in (use boneless skinless) then shred it up like you would pulled pork, works great 🙂
Kim Harner
I used boneless, skinless chicken thighs. Sauteed 2 minutes per side w/salt and pepper in my Instant Pot, added the water, and cooked for 8 minutes. AMAZING!
Drizzle
Awesome, thanks for the tip with the instapot (I don't have one... yet)
Brian Joseph
I cant wait to try this tonight for my family.
Drizzle
Hope you all enjoy it 🙂
Carter
This was delicious quick and easy to make
Drizzle
Glad you enjoyed it 🙂
Jasmine
I'm making this again today, it would be the 3rd time in the last few months. This gives you the buffalo taste you love without the guilt! I cook my chicken in the crockpot and shred it after work because most of the time it's still frozen. This recipe is one of my top fives with Drizzle.
Drizzle
I am so happy to hear you love it!! It is one of my favs too and I cook my chicken the same way 🙂 Have a great weekend..
Kerri
Have you tried it with fat free cream cheese to lighten the points a bit more?
Drizzle
No, but I am sure it would be fine, but ff cream cheese won't lower the over all points too much
Melissa
My family and I love this dish! It is the first buffalo dish I can get any of them to eat, let alone LOVE! Thank you!
Drizzle
That's so awesome to hear Melissa 🙂 Glad your all enjoying it!
Kay Rogers
The good news is that my husband said this was too hot for his taste so I get it all to myself! Yay, I love it. Thanks for the awesome, easy recipe!
Drizzle
Ha! Well sorry your husband did'nt like it but yay for you 🙂 So glad you enjoyed it!
Margaret
Can this be made ahead and frozen?
Drizzle
I don't see why not, should be fine 🙂
Lori
Made this tonight. Delicious! I will say I added some tri color pepper strips and frozen riced cauliflower to veg it up a little. I've enjoyed every recipe I've tried from this site and from the app, so thanks for all the great recipes!
Drizzle
Hi Lori, so happy to hear you enjoyed the pasta bake and all the other recipes you have tried, thanks for sharing 🙂
Monet
Do you know the Sodium Mgs? Is this recipe in the MFP database, for easier logging?
Drizzle
Hi there, I am not too sure how recipes go into the MFP database, I just use it on my App to figure out nutri info, sodium is 946.6mg per serving
brittany
I love this recipe and make it all the time. Has anyone ever tried freezing it either unbaked or afterwards?
Drizzle
Glad you enjoy it and yes it will freeze just fine 🙂
Lisa
Can you make this ahead of time and bake the next day?
Drizzle
Hi, yes I think that will work out fine 🙂
MB
AMAZING is all I can say I made this for my two boys 15 and 18 not only did I get just a small scoop for myself they ate the entire thing.
They have been begging me to make it again ever so I'm making a double batch tonight !!!
Thank You ????
Drizzle
That is great!! I love that they love it but I am glad you will be able to have a little more this time 😉
Juliene
I made this last night and it was DELICIOUS!!
my recipe turned out at 11 smart points/serving because of my pasta. I measured out 2 cups of pasta (comparable in points to your pc blue menu). The 2 cups weighed 311grams which meant 32 smart points.....will have to be careful next time and add pasta according to points you mentioned.
I have downloaded your app because I felt bad just making your recipes without any financial contributions and I quite like it: I do have a comment/suggestion/request. If you could include a shopping list option, like mealime and other such apps, it would make it FANTASTIC.
Drizzle
So glad you enjoyed the pasta dish and thank you for purchasing the App, I greatly appreciate the support 🙂 I have considered the shopping list and it's something I might work towards, it's just a little tricky to add to the App
Cathy
Loved this!
Drizzle
Yay! Glad you enjoyed it Cathy 🙂
Dee
I love this recipe.
Can you make this is a slow cooker?
If so can you share the details please.
Drizzle
This particular recipe I did not make in the crock pot but I do have a old one on there that I made in the crock pot, use my search bar at the top right and search "buffalo chicken" it should come up
susan
Making it right now and it seems so good.
I saw a buffalo chicken pasta bake on facebook looked good but so many calories.
Love the healthier version option.
I will follow you!
Thank you!
Drizzle
Hope you enjoyed it Susan 🙂 sorry for late reply I have been on holidays
Kayla Waywanko
How did you cook your chicken? I was thinking about putting it in the crock pot all day so then it would be ready for me to shred at supper time?
Drizzle
Hi Kayla, yeah I cook mine in the crockpot, I usually do a batch a week up to have handy, I cook on high about 3 hours in a little broth (only about 1/4 cup) and then shred 🙂
Kim Harner
This is ready to go in the oven later for dinner tonight! We LOVE, LOVE, LOVE Buffalo Chicken Dip and have been craving it. Thanks for the recipe. Can't wait to eat!
Emily
Yum! I have to admit when I saw it out of the oven I was like well this looks boring. But omg it’s SO GOOD. definitely a keeper. I made 7 (!) of your recipes for this week. They’re all so tasty. Thanks!
KB
I love the idea of everything in this... but I don't eat cream cheese or ranch (creamy things in general). I don't mind a cream of mushroom soup in other casseroles as it dries up isn't so creamy. Would that work as an ok substitute?
Drizzle
It is hard for me to say as I only know the way I made it, all I can say is give it a try to see, feel free to share how it went 🙂
Lea
Hi!
What kind of shredded cheese is used for this? Is it a mix/blend or mozzarella?
Drizzle
Hi Lea, you can use any, yes I generally use a 3 cheese blend and a reduced fat brand
Rhonda
This is a keeper!! I tasted sauce before mixing into chicken & pasta. To me it needed a little more kick so I put in a teaspoon of tobasco. YUMMY! Thank you for such a great recipe!
Drizzle
So glad you enjoyed it Rhonda, I love spicy so that sounds great to me 🙂
Arwen
I just made this today! Because I fell off the WW wagon years ago, the caloric values weren't so much my focus, so I added some blue cheese crumbles. Because Buffalo chicken! It's fantastic. Also, not so fantastic, I learned that one of my cats can tolerate Frank's RedHot. This can't be good.
Drizzle
Haha Oh No! Either way so glad you enjoyed it 🙂
Arwen
I'm making it again. This is now a go-to for me. I *LOVE* it. (The cat who tries to steal it has been closed up in the den, heh.)
Sarah K
This buffalo chicken pasta is amazing! This will be a new family favorite. I subbed 3/4 cup Moore's Buffalo Ranch Sauce for the hot sauce and ranch dressing and it was delicious!
Drizzle
Hi Sarah, so glad everyone enjoyed it 🙂
Brittany
How many cups for 268 calories? Yum!?❤️
Drizzle
Sorry I didn't measure by cups, I bake in a 9x13 casserole dish and cut into 6 equal servings, you can weigh them if you want to make sure you are cutting them equally 🙂
Kim
This was delicious! My chicken wing loving husband kept saying how good it was. I used blue cheese dressing instead of the ranch and simmered it with a bit of broth the cream cheese and wing sauce. Just made it easier to mix. Definitely make again!
Drizzle
Awesome, so glad you both enjoyed it 🙂
Shannon O'Donnell
I put this into the WW recipe builder and it came to 8pts per serving on blue...?
Drizzle
Hi Shannon, it usually will come down to products used, I can only go based on what I use and what my WW app says which I buold everything in, maybe you used a different cheese, ranch dressing or pasta, products can vary pending where you live
Kim
YUMMY!! This was so easy and so good! My husband and I approve of anything "buffalo" style. Because I'm sensitive to gluten, I used gluten-free brown rice-quinoa penne pasta. At least a couple of times a week, I have my husband grill up a bunch of different meats for several lunches and dinners. The smoky flavor of the chicken was perfect in this dish. I also put it in two meat loaf pans for ease of cleanup and storing second one in fridge for next night, but I may try freezer next time. Thanks for posting this recipe!
Drizzle
Thanks Kim, sounds delicious and I am so glad you made it work for you 🙂
Kim
Whoops forgot one thing! We don't like ranch, so we used chunky blue cheese, and it gave it an extra zing that we adore! Thanks again!
Drizzle
Sweet! I know some people are very pro- blue cheese for anything "buffalo chicken" I am the opposite, I hate blue cheese, yuk lol.. so ranch works well.. so glad you both enjoyed it 🙂
Cleeo2
This is very good!
However, it is just a little too hot for me. I prefer a comfortable spicy hot, but I am a bit uncomfortable. My mouth is burning.
Next time, I will use a little less hot sauce and a little more ranch. That is just my heat tolerance level.
It is nice to try a recipe that came out good and that I will make again, for a change.
Thank you!
Drizzle
Hi, glad you enjoyed it 🙂 yup we all definitely have different spice levels, I know some who would triple it haha and that is the great thing about this recipe is you can cater it to your own liking as far as the "heat" goes 🙂
Casie Johnson
Yummy! I made some buffalo chicken sweet potatoes last night. Using this to use up the leftovers. ?
Drizzle
I hope you enjoyed it 🙂
Lyndsy
What brand of light ranch do you use? Would bolthouse ranch work?
Drizzle
HI, any light ranch dressing is fine, we have a calories wise one where I live but bolthouse should be fine
Kasey
Made this tonight and my whole (very picky) family loved it! Thanks!!
Drizzle
Hi Kasey, yay so glad everyone enjoyed it 🙂 believe me I understand picky haha
Kerri
Delicious but a bit too spicy for men my eyes and nose were running so bad… will decently make again but will put half the amount of Frank’s.
Drizzle
Hi Kerri, so glad you enjoyed it, yeah I get it, everyone has different levels of spice they can handle 🙂
Emily
Hi! When you say cream together the cream cheese and hot sauce and ranch, do you mean actually cream like in baking? Or just “vigorously stir?” LOLOL
Drizzle
Hi, just stir well 🙂
Susan
This is one of our family favourites. This recipe is the reason I always have cream cheese and ranch dressing on hand. So tasty and filling!