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Dump and Bake Buffalo Chicken Pasta
1 hServes 8Nutri-Score D€€
D
1 h
1 hDump and Bake Buffalo Chicken Pasta
what you need
Ingredients
farfalle pasta (one box, uncooked)Grains450 g
medium buffalo wing sauce (one bottle)Pantry355 ml
milk (used to rinse out the sauce bottle)Dairy240 ml- chicken brothPantry480 ml
cooked shredded chicken (shredded, rotisserie chicken works well)Meat450 g- ranch dressingPantry60 ml
cream cheese (one block)Dairy225 g
Italian seasoningSpices3 g- ranch seasoning mix (about half a packet)Spices15 g
mozzarella (shredded)Dairy150 g
red onion (diced)Produce40 g
blue cheese (crumbled)Dairy40 g
parmesan (shaved)Dairy20 g
fresh chives (chopped, for garnish)Produce5 g
per serving
Nutrition
456kcal
- Carbs
- 50 g
- Proteins
- 22 g
- Fat
- 19 g
what you’ll use
Tools
Baking dish
Spatula
Oven
step by step
Method
- Step 1
Layer the pasta and sauces
- Spread the farfalle pasta in a greased casserole dish.
- Pour the buffalo wing sauce over the pasta.
- Pour the milk into the sauce bottle, shake with the lid on and pour over the dish, then add the chicken broth.
- Step 2
Add chicken, ranch and cream cheese
- Spread the shredded chicken evenly over the top without mixing.
- Drizzle the ranch dressing over the chicken.
- Place the block of cream cheese on top.
- Step 3
Bake covered
- Cover the dish with foil.
- Bake in a preheated oven at 200 °C until the cream cheese is softened and the pasta is cooked.
- Step 4
Season and mix
- Sprinkle the Italian seasoning and half of the ranch seasoning over the baked dish.
- Press into the softened cream cheese and mix everything thoroughly with a spatula until creamy.
- Step 5
Top with cheese and bake again
- Smooth the surface and scatter the mozzarella over the whole dish.
- Add the diced red onion and blue cheese crumbles on one half, and the shaved parmesan on the other half.
- Bake uncovered until the cheese is fully melted.
- Step 6
Serve
- Scoop into bowls and top with fresh chives.