Buffalo Chicken Pasta Bake
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Recipe Intro From kim.thefoodie
This Buffalo chicken pasta bake is a quick, creamy, and spicy comfort food that brings together the tangy heat of buffalo sauce, the smooth richness of cream cheese, and the delicious flavor of Red Gold Crushed Tomatoes. Perfect for busy weeknights, game days, or gatherings, this cheesy pasta bake features tender chicken, a kick of ranch seasoning, and melted Monterey Jack cheese for the ultimate crowd-pleaser!
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Recipe Card
ingredients
- 1 pound dried short pasta
- 1 (15 ounce) can Red Gold Crushed Tomatoes
- 1/2 cup buffalo wing sauce
- 7 ounces cream cheese
- 1 packet ranch seasoning
- 2 cups cooked chicken, chopped
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 cups shredded Monterey Jack cheese
- 1/3 cup sliced green onions
Method
Step 1
Preheat the oven to 350°F.
Step 2
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Step 3
In a large, ovenproof skillet over medium heat, combine the Red Gold Crushed Tomatoes, buffalo wing sauce, cream cheese, and ranch seasoning. Stir occasionally until the cream cheese melts and the sauce is smooth and creamy.
Step 4
Turn off the heat, then gently fold in the cooked chicken and pasta, stirring until everything is well-coated in the sauce. Season with salt and pepper to taste.
Step 5
Sprinkle the shredded Monterey Jack cheese evenly over the pasta mixture. Transfer the skillet to the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly around the edges.
Step 6
Remove from the oven, sprinkle with sliced green onions, and serve hot.