Creamy Buffalo Chicken Bake

My family loves buffalo chicken wings…loves.
In fact, half the reason they want to go to their favorite pizza place every week, the Garlic Knot is because of their chicken wings.
Me…not so much a fan, that is of chicken wings ( I love the Garlic Knot).
I think it is the way they are prepared. Or maybe it was because cheap pizza and wings were all I could afford in college and so just the thought of eating those again makes me a little nauseous.
But I do love hot sauce! Especially Frank’s hot sauce.
So taking one of our favorite recipes, Chicken Fettuccine Bake, I altered it a bit to come up with something the whole family will love.
Made with a cheesy-Frank’s sauce and topped with blue cheese crumbles and panko bread crumbs. It has all the elements of Buffalo Chicken wings but with a spin even this mom will love.
Enjoy our wing inspired pasta dish!

Creamy Buffalo Chicken Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Creamy Buffalo Chicken Bake

A creamy pasta dish inspired from one of America’s favorite wings, Buffalo Chicken.


  • 1 lb. Rigatoni pasta, boiled to al dente and drained
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 ¼ cup chicken broth
  • 1 cup half-and-half, or any kind of milk will do
  • 1 cup Monterrey jack cheese + ¼ cup for topping
  • ½ cup cheddar cheese + ¼ cup for topping
  • 2 chicken breast, cooked, cut into 1 inch cubes
  • 2/3 cup Frank’s hot sauce
  • ½ cup blue cheese, or more if desired
  • ¾ cup panko bread crumbs
  • Salt and pepper to taste


Heat oven to 350. Spray a 4 inch deep baking dish with cooking spray, set aside.

Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, 1 cup Monterrey Jack and ½ cup cheddar cheese, chicken and Frank’s Hot Sauce.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle remain Monterrey Jack, Cheddar and ½ cup blue cheese. Then finish it off with panko bread crumbs. Bake uncovered about 30 minutes or until hot in the center.


Note: My husband likes this extra saucy, to make extra sauce to have on the side, just 1 ½ times the sauce recipe and you will have enough for those extra saucy people.

Kids review: They loved this, I had a few kids freak out because of the blue cheese, they were creped out….but after some “conversation” and realizing there was going to be nothing else but a banana for dinner, they ate it. Except the blue cheese. My youngest, Cannon, 3 years devoured it, as well as my oldest, Aiden, 11 years. My hubby ate ½ of the pan before dinner, therefore when it came time to sit down and eat, he just watched us and made conversation at the table with a few nibbles here and there from the kid’s plates. He loved it!


  1. says

    What a great casserole, I love the Buffalo chicken flavor. Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  2. Kara says

    I’m one of the kids that would freak out because of the blue cheese… I made it without the blue cheese and it was a hit at our house! Thanks for the great recipes!


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