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Buffalo Chicken Pasta Bake Recipe

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4.1 from 32 reviews

This Buffalo Chicken Pasta Bake is a creamy, cheesy, and flavorful casserole combining protein-packed Barilla Protein+ Rotini, shredded chicken, and a delicious buffalo sauce blend. It features a healthy twist with frozen riced cauliflower and Greek yogurt, creating a comforting yet nutrient-rich meal perfect for game day or family dinners.

Ingredients

Pasta & Proteins

  • 14.5 oz Barilla Protein+ Rotini
  • 16 oz shredded chicken
  • 1 bag frozen riced cauliflower (10 oz)

Dairy & Cheese

  • 1 block cream cheese, softened (16 oz)
  • 1 cup plain Greek yogurt (whole milk)
  • 1 cup cottage cheese
  • 2 cups shredded cheddar cheese, divided
  • ½ cup shredded Colby Jack cheese

Seasonings & Sauces

  • 1 cup Frank's RedHot Buffalo Sauce, plus more for topping
  • 1 package ranch seasoning mix
  • ¼ cup green onion, diced

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Cook pasta: Boil the Barilla Protein+ Rotini according to package instructions, cooking 1 to 2 minutes less than recommended to ensure the pasta is al dente. Drain well but do not rinse, keeping the starch to help bind the casserole.
  3. Prepare cheese mixture: In a large mixing bowl, beat the softened cream cheese until whipped and smooth using an electric mixer or rubber spatula. Incorporate cottage cheese, shredded cheddar cheese, Greek yogurt, ranch seasoning mix, and 1 cup of Buffalo sauce. Mix thoroughly until well combined.
  4. Combine ingredients: Add the cooked pasta, shredded chicken, frozen riced cauliflower, and diced green onions to the cheese mixture. Stir gently but completely until everything is evenly mixed.
  5. Assemble casserole: Spray a large casserole dish with cooking spray to prevent sticking. Transfer the pasta mixture into the dish and spread evenly. Sprinkle the shredded Colby Jack cheese on top.
  6. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 22 to 25 minutes until the cheese is melted and slightly golden.
  7. Serve: Remove from the oven, drizzle with additional Buffalo sauce to taste, and serve hot for a spicy, creamy meal.

Notes

  • Cooking pasta al dente prevents it from becoming mushy during baking.
  • Do not rinse pasta after boiling to help the sauce adhere better.
  • You can adjust the amount of buffalo sauce according to your preferred spice level.
  • Frozen riced cauliflower adds vegetable nutrition with minimal carbs.
  • Use cooking spray on the casserole dish for easy cleanup.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipethrive.com/buffalo-chicken-pasta-bake-recipe/