Buffalo Chicken Pasta Bake

A cheesy buffalo chicken pasta bake with 42g of protein per serving, creamy spicy and worth the oven time. ♡

This recipe packs 42g of protein per serving and uses high protein pasta to hit a number most pasta bakes cannot. Shredded rotisserie chicken, buffalo sauce, Greek yogurt, and mozzarella come together in one bubbling casserole. For more ideas, see our Honey Garlic Chicken Thighs.

High protein, spicy, and the comfort food you want but smarter. Let’s make it together.

Ingredients

Buffalo Chicken Pasta Bake

• 8 oz high protein pasta, penne or rotini
• 2 cups shredded rotisserie chicken
• 1/2 cup buffalo sauce, like Frank’s RedHot
• 1 cup plain greek yogurt, full fat
• 4 oz cream cheese, softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 cups shredded mozzarella
• 1/2 cup shredded cheddar
• 2 tbsp sliced scallions, for garnish
• 2 tbsp crumbled blue cheese, optional, for garnish

How to Make Buffalo Chicken Pasta Bake

1. **Heat.** Preheat oven to 400F. Grease a 9×13 baking dish.
2. **Boil.** Cook pasta in salted water 2 minutes less than package directions. Drain.
3. **Mix.** In a large bowl combine chicken, buffalo sauce, Greek yogurt, cream cheese, garlic powder, and onion powder. Stir until smooth.
4. **Combine.** Fold in cooked pasta and half of the mozzarella and cheddar. Transfer to baking dish.
5. **Top.** Sprinkle remaining mozzarella and cheddar on top.
6. **Bake.** Bake 20 minutes until bubbly and golden. Let rest 5 minutes.
7. **Finish.** Top with scallions and blue cheese if using. Serve hot.

Why This Recipe Works

4 oz shredded rotisserie chicken delivers 30g, 2 oz Barilla Protein+ pasta (or chickpea pasta) adds 10g, and an ounce of shredded mozzarella adds 7g. Plus 1/4 cup Greek yogurt contributes 5g. Total: 42g per serving.

Using Greek yogurt instead of heavy cream is the swap that turns this from 800 calorie splurge into a 520 calorie protein powerhouse. Greek yogurt thickens into a creamy sauce when baked and adds tang that matches the buffalo heat.

Tossing the pasta with sauce before baking prevents dry crusty edges. The pasta absorbs flavor as it bakes instead of dropping its starch into a watery layer. For more ideas, see our Ground Turkey Sweet Potato Skillet.

Tips

• Use high protein pasta (Barilla Protein+, chickpea, or lentil) for max protein.
• Use rotisserie chicken to save 20 minutes of cooking time.
• Don’t overcook pasta during boiling. It cooks more in the oven.
• Mix in the Greek yogurt off heat so it doesn’t break.
• Store in airtight containers in the fridge up to 4 days.
• Reheat single portions in the microwave 90 seconds with 1 tsp water.

Variations

• Swap buffalo sauce for BBQ sauce for BBQ chicken bake.
• Add 1 cup steamed broccoli for fiber and volume.
• Use chickpea pasta for extra fiber and 22g protein per 2 oz serving.
• Top with crumbled blue cheese instead of mozzarella.
• Stir in a handful of baby spinach before baking.
• Use ground chicken instead of shredded for a different texture.

Looking for more high protein dinner ideas? Try our Cottage Cheese Breakfast Bowl or Greek Yogurt Chicken Salad next.

Common Mistakes to Avoid

• Boiling pasta until fully cooked: Cook 2 minutes less than package says. It finishes in the oven.
• Adding yogurt to boiling sauce: Off heat only. Boiling yogurt breaks and turns grainy.
• Skipping cheese on top: The cheese cap keeps the pasta moist during baking.
• Using low fat mozzarella: Low fat does not melt. Use part skim or whole milk mozz.

Buffalo Chicken Pasta Bake

High protein buffalo chicken pasta bake with 42g protein. Creamy spicy comfort food in 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

• 8 oz high protein pasta penne or rotini
• 2 cups shredded rotisserie chicken
• 1/2 cup buffalo sauce like Frank's RedHot
• 1 cup plain greek yogurt full fat
• 4 oz cream cheese softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 cups shredded mozzarella
• 1/2 cup shredded cheddar
• 2 tbsp sliced scallions for garnish
• 2 tbsp crumbled blue cheese optional, for garnish

Method

 

1. **Heat.** Preheat oven to 400F. Grease a 9x13 baking dish.
2. **Boil.** Cook pasta in salted water 2 minutes less than package directions. Drain.
3. **Mix.** In a large bowl combine chicken, buffalo sauce, Greek yogurt, cream cheese, garlic powder, and onion powder. Stir until smooth.
4. **Combine.** Fold in cooked pasta and half of the mozzarella and cheddar. Transfer to baking dish.
5. **Top.** Sprinkle remaining mozzarella and cheddar on top.
6. **Bake.** Bake 20 minutes until bubbly and golden. Let rest 5 minutes.
7. **Finish.** Top with scallions and blue cheese if using. Serve hot.

Notes

Use high protein pasta (Barilla Protein+, chickpea, or lentil) for max protein. Use rotisserie chicken to save 20 minutes of cooking time. Don't overcook pasta during boiling. It cooks more in the oven.

Sources: USDA FoodData Central for protein and nutrition data and Harvard T.H. Chan School of Public Health on protein requirements.

FAQ

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