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Buffalo Chicken Pasta Bake


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Rate this recipe 4.5/5 (30 Votes)


  • 2 lbs boneless, skinless chicken breast, cubed
  • 12 ounces of pasta
  • 1 1/2 packages of softened cream cheese
  • 6-8 ounces of Frank’s Red Hot Sauce -depends on how spicy you want it
  • 8 ounces of blue cheese dressing -I prefer Ken’s
  • 8 ounces shredded cheddar or mozzarella cheese
  • olive oil, salt, and pepper for pan frying chicken


Adapted from


Step 1

In a large heated skillet, pan fry your chicken until clear juices run freely when chicken is pressed

Boil your pasta

In a large mixing bowl, combine your cream cheese, blue cheese dressing, hot sauce, and cooked chicken

When pasta is done, add it to your bowl-mix fully

Place in a large casserole dish

Sprinkle with shredded mozzarella or cheddar cheese, and drizzle with extra hot sauce

Bake at 350 for 20 minutes

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