Buffalo Chicken Pasta

Buffalo chicken pasta is creamy, rich, tangy and spicy. It's a perfect dish for a crowd, gathering or a flavor-packed dinner.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 420kcal

4 tablespoons unsalted butter melted
1 cup crushed Ritz crackers about 1 sleeve of crackers
16 ounces Penne pasta regular or gluten-free
1 tablespoon olive oil
½ large yellow onion peeled and chopped
3 cloves garlic peeled and finely minced
½ teaspoon salt
½ teaspoon ground black pepper
3 cups shredded chicken
1/2 cup Frank’s Red Hot Original Cayenne Pepper Sauce or a similar vinegar based hot sauce*
1 8-ounce package cream cheese room temperature and cut into blocks
1 cup shredded Mozzarella cheese
1 cup shredded sharp cheddar cheese
Sliced green onions for garnish
1/4 cup Ranch Dressing or Blue Cheese dressing optional

Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch by 13-inch baking dish or casserole with non-stick food spray.
Cook the pasta al dente according to the package instructions., then strain Drain the pasta and rinse it with cold water and set aside.
Stir the melted butter into the cracker crumbs and set aside.
While the pasta is cooking, add the oil to a large pan over medium heat.
When hot add the onion and cook until translucent (aproximately 5 minutes).
Add the garlic, salt and pepper and cook until fragrant (another 1-2 minutes).
Stir in the shredded chicken and hot sauce until the chicken is coated.
Add the cream cheese and stir until it has fully melted.
Sprinkle in the cheese and stir again until melted.
Gently fold in the cooked pasta and stir just until combined. (Do not over stir the pasta or it may start to break down)
Spoon the mixture into the prepared baking dish. Sprinkle the cracker topping evenly over the top of the pasta.
Bake for 15-20 minutes until the topping is golden in color and crisp.
Remove the pan from the oven and let it cool for 5 minutes. Garnish with freshly sliced green onions. Drizzle the top with ranch dressing or blue cheese dressing if desired.

This casserole can be stored in an airtight container for up to 3 days in the fridge.