I am all about meals that minimize dishwashing. There is nothing worse than enjoying a cozy dinner only to face a mountain of pots and pans afterward. This pasta bake is my solution to the “I want comfort food but I am lazy” dilemma. It is creamy, spicy, cheesy, and the entire thing including the uncooked pasta cooks right in the skillet.

This dish lives somewhere between a zesty buffalo mac and cheese recipe and a hearty casserole. The starch from the pasta thickens the sauce as it cooks, creating a silky, luxurious texture that you just cannot get by boiling noodles separately. It is hands-down one of my favorite easy meals for two (with leftovers!) or a quick family feast.

One-Pan Buffalo Chicken Pasta Bake (Cheesy & Creamy!)

Author: danyrecipes
Total Time: 30
Yield: 4 servings

Print Recipe

Description

This creamy, spicy pasta dish cooks entirely in one skillet even the noodles! Loaded with buffalo sauce, three cheeses, and tender chicken, it is a comfort food smash hit with minimal cleanup.

Ingredients

2 cups cooked chicken, shredded or cubed

8 oz uncooked short pasta (penne or fusilli)

2 cups chicken broth

1 cup heavy cream

1/2 cup buffalo sauce

2 oz cream cheese, softened

1/2 onion, finely diced

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 tsp ranch seasoning mix

Green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a large oven-safe skillet over medium heat, sauté onion in a splash of oil until soft (3 mins). Add garlic and cook for 30 seconds.

2. Pour in chicken broth, heavy cream, and buffalo sauce. Whisk in the cream cheese until smooth.

3. Stir in the uncooked pasta and ranch seasoning. Ensure pasta is submerged.

4. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.

5. Stir in the cooked chicken and half of the shredded cheeses.

6. Top with remaining cheese. Broil for 3-5 minutes until golden and bubbly.

7. Garnish with green onions and serve immediately.

Notes

**Sauce Consistency:** If the sauce gets too thick while the pasta cooks, add a splash more broth or water.

**Spice Level:** Use mild buffalo sauce for a family-friendly version, or add red pepper flakes for extra heat.

Prep Time: 10
Cook Time: 20
Category: Main Dish
Method: Stovetop/Broil
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 3g
Sodium: 1250mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg

Why You Will Add This to Your Rotation

It brings the flavor of a buffalo chicken dip recipe into a full meal format.

One Pan Magic: We sauté, simmer, and bake everything in a single oven-safe skillet.
No Boiling Water: The pasta cooks directly in the sauce, soaking up every bit of buffalo flavor.
Texture Contrast: You get the creamy, saucy noodles on the bottom and a crispy, golden cheese crust on top.
Versatile Protein: It is perfect for rotisserie chicken, leftover grilled breasts, or even buffalo chicken dip canned chicken if you are pantry cooking.

Ingredients

Short Pasta: Penne, fusilli, or rotini work best to hold the thick sauce.
Cooked Chicken: Shredded or cubed.
Buffalo Sauce: Generous amounts of it. Use my homemade buffalo sauce if you have 5 minutes to spare.
Chicken Broth: This cooks the pasta and forms the base of the sauce.
Heavy Cream: Essential for that rich, velvety finish that mimics an alfredo sauce recipe.
Cream Cheese: Adds tang and thickness.
Cheese: A mix of mozzarella and cheddar for the melt and the flavor.
Ranch Seasoning: Just a teaspoon brings that “cool ranch” vibe that pairs perfectly with the heat.

How to Make It (One Pan Method)

Sauté Aromatics. In an oven-safe skillet, sauté diced onion and garlic in a little butter until soft.
Build the Liquid. Pour in the chicken broth, heavy cream, buffalo sauce, and cream cheese. Whisk until the cream cheese melts and the liquid is smooth. Stir in the ranch seasoning.
Simmer the Pasta. Add the uncooked pasta directly to the skillet. Ensure the noodles are mostly submerged. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Add Chicken & Cheese. Stir in your cooked chicken and half of the shredded cheese. The residual heat will melt it into a gooey masterpiece.
Bake to Finish. Top with the remaining cheese. Pop the skillet under the broiler for 3-5 minutes until the cheese is bubbly and golden brown.

Variations & Serving Ideas

This recipe is super flexible.

Veggie Boost: Stir in spinach or chopped buffalo cauliflower air fryer pieces during the last few minutes of simmering for extra nutrition.
Blue Cheese Twist: If you love funk, crumble blue cheese on top before broiling.
Extra Crunchy: Top with crushed Ritz crackers or panko breadcrumbs mixed with butter before broiling for a texture like my Buffalo Chicken Casserole.
Soupier Version: Add an extra cup of broth to turn this into a hearty Buffalo Chicken Soup with noodles.
Serving Sides: Pair it with a simple green salad with tartar sauce recipe-style creamy dressing or garlic bread to mop up the sauce.
Lunch Prep: This reheats perfectly. I portion it out for work lunches, sometimes adding a splash of water to loosen the sauce.

Final Thoughts

This One-Pan Buffalo Chicken Pasta Bake is the ultimate low-effort, high-reward dinner. It is saucy, cheesy, and packed with that addictive buffalo heat. Plus, cleaning up just one pan? That is the kind of victory we all need on a Tuesday night.