Description
Hey kitchen comrades! Olivia here, apron dusted with flour (and maybe a splash of hot sauce), ready to share a dish that’s like a warm hug with a fiery high-five. Creamy, cheesy pasta meets spicy buffalo chicken in this crowd-pleasing bake—perfect for game nights, cozy family dinners, or whenever you want a bold comfort meal without fuss. Juicy chicken, tangy buffalo sauce, fresh tomatoes, all tangled with penne pasta and smothered in a creamy ranch-style cheese sauce baked golden and bubbly. Ready to crank up the heat and cozy up your kitchen? Let’s go!
Ingredients
Pasta Bake
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400g (14 oz) boneless, skinless chicken thighs, diced (or 2 cups shredded rotisserie chicken)
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1 tsp paprika (smoked paprika optional)
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1 onion, diced
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1 clove garlic, minced
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Salt & black pepper, to taste
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Cooking oil spray
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1 cup (240 ml) canned crushed tomatoes (or passata + 1–2 tbsp tomato paste)
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⅓ cup (80 ml) hot sauce (Frank’s Red Hot recommended)
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350g (12.5 oz) diced fresh tomatoes
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240g (8.5 oz) uncooked penne pasta
Creamy Topping
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100g (3.5 oz) light cream cheese
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1 cup (240 ml) chicken stock (low sodium preferred)
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1 tbsp cornstarch
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½ tsp onion powder
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½ tsp garlic powder
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1 tsp dried dill
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1 tsp dried parsley
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30g (1 oz) grated cheddar cheese
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50g (2 oz) grated mozzarella cheese
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2 spring onions, thinly sliced (reserve green parts for garnish)
Instructions
Preheat oven to 375°F (190°C).
Boil penne in salted water until just al dente (1 minute less than package suggests). Drain, toss with a little oil, set aside.
Spray a large skillet with oil and heat on medium-high.
Add diced chicken, paprika, onion, garlic, salt, and pepper. Cook 5-7 minutes until chicken is browned and onions are soft.
Add crushed tomatoes, fresh diced tomatoes, and hot sauce to skillet.
Simmer for 10 minutes, stirring occasionally until sauce thickens and tomatoes soften. Adjust seasoning.
Add cooked penne to the skillet. Toss gently to coat all pasta in buffalo sauce.
Transfer mixture to a 9×13 inch baking dish, spreading evenly.
In a small saucepan, whisk cornstarch with a splash of chicken stock until smooth.
Add remaining stock, cream cheese, onion powder, garlic powder, dill, parsley, and white parts of spring onions.
Cook over medium heat, whisking until sauce thickens and cream cheese melts (5-7 minutes).
Pour creamy sauce evenly over the pasta in the baking dish.
Sprinkle cheddar and mozzarella over the top generously.
Bake 20-25 minutes until cheese is bubbly and golden.
Remove from oven, sprinkle reserved green parts of spring onions on top.
Let rest 5 minutes before serving.
Notes
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Less heat? Start with ¼ cup hot sauce, add honey or brown sugar to tame spice.
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Make ahead: Assemble up to step 6 a day ahead; refrigerate and bake when ready (add 10-15 mins baking time).
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Add veggies: Spinach, kale, celery, or bell peppers make great mix-ins.
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Cheese swap: Try blue cheese for tang or pepper jack for extra kick.
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Gluten-free: Use GF pasta and ensure stock/hot sauce are GF; arrowroot powder can replace cornstarch.
- Prep Time: 15 minutes
- Cook Time: 25 mins
Nutrition
- Calories: 400cal Per Serving
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g