Buffalo Chicken Alfredo Pasta Bake – penne pasta, alfredo sauce, sour cream, ricotta, ranch seasoning, chicken, buffalo sauce, eggs, cheddar cheese, and mozzarella cheese. If you like buffalo chicken dip, you are going to love this casserole. Perfect for weeknight dinners or gatherings with friends, this dish is sure to be a crowd-pleaser.
If you are sensitive to ranch seasoning, adjust the amount to your preference.
Variations/Additions:
onions
bell pepper
celery
fire-roasted tomatoes
Rotel
green chiles
Is Buffalo Chicken Alfredo spicy? Yes. There is a kick from the hot sauce. Adjust the spice level to your family's preference.
Can Buffalo Chicken Alfredo be made in advance? Yes. You can assemble the casserole and cover the baking dish with plastic wrap. Store in the refrigerator for up to 3 days before baking.
Bring the casserole dish to room temperature before baking.
Can I freeze Buffalo Chicken Pasta? Yes! Assemble the casserole and cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer or up to four months.
When ready to serve, thaw in the fridge overnight and bake as directed.
Write the baking directions on the foil covering the pan so you know what temperature and time to cook the casserole.
You can freeze the baked casserole for later. To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 35 to 45 minutes.
This makes a lot of pasta. You can split it between two 9×9-inch pans and freeze one for later.
Store leftovers in an airtight container in the refrigerator.