Buffalo Chicken Pasta Bake | Robyns.World

Last week I created my version of a Buffalo Chicken Pasta Bake. Moore’s Marinades sent me a bottle of Moore’s Original Buffalo Wing Sauce and I wanted to do something other than just wings. I was thinking of Caitlan, D and the twins when I decided to make this recipe. The twins are not always good about eating their veggies so I wanted to get some extra vegetables in the recipe. D needs to avoid gluten more than he does. Plus I wanted something easy for Caitlan to throw in the oven once she got home from work.

Buffalo Chicken Pasta Bake made with Moore's Marinades Original Buffalo Wing Sauce | Robyns.World

I know I had seen similar recipes like this over the years online so I started by doing some searches to see what was already out there. There are a lot of Buffalo Chicken Pasta recipes out there but many of them seemed to not be the healthiest. For my take I wanted to lighten it up a bit, get those extra veggies in, and use gluten free pasta.

Chop up plenty of fresh vegetables

I started with lots and lots of fresh vegetables. Carrots, celery, mini sweet peppers, onion and garlic were all on hand. These were all chopped up very small. After I made this dish I thought cauliflower would be another great addition and I will add that next time I make it. Chopping veggies is very satisfying for me and so I do this by hand with my favorite chef’s knife on a cutting board. However, I know many do not enjoy the task of chopping by hand and so if you wanted to do this in a food processor it would be perfectly fine, and faster too.

Saute the vegetables until soft

While I was cooking the gluten free pasta I sauteed all of the chopped veggies for about 15 minutes. I wanted them soft so they would not stand out to the twins when they were eating it. The goal was to hide all these nutritious vegetables for them.

Add the cooked veggies into the pasta

After the pasta was cooked and drained and the vegetables were cooked I mixed them all together in a large bowl. I then cut up the chicken into pieces and cooked that in the same skillet I had used for the veggies and added that to the pasta and vegetables.

Mix Moore's Marinades Original Buffalo Wing Sauce with equal parts light mayo and light ranch dressing

For the sauce I mixed equal parts of Moore’s Marinades Original Buffalo Wing Sauce, light mayonnaise and light ranch salad dressing. Whisk the mixture up well.

Add the sauce mixture and cooked chicken into the pasta and vegetables and put into casserole dish

Now add your sauce into the rest of the mixture. You will notice this is very saucy at this point and it should be because the pasta will soak up a lot of the sauce as it bakes. Put the mixture into a baking dish and cover with foil and bake for about 30 minutes.

Mix panko bread crumbs and cheeses together

A casserole is not a casserole without something yummy on the top. I used equal parts of panko bread crumbs, feta cheese and Gruyere cheese. Blue cheese crumbles would also be great in the mixture but Hubby is not a fan of it so that is why I opted for the feta, for the tang, and the Gruyere, for the creaminess. Now if you are totally gluten free make sure you leave the panko bread crumbs out.

After initial baking, remove foil and top with panko and cheese mixture

After the casserole has baked for 30 minutes, remove the foil and sprinkle the cheese and bread crumb mixture on top. Put back in the oven, without foil, and bake another 10 minutes or so to get the topping browned and melty.

Bake another 10 minutes without foil to brown the topping

And there you have it! Buffalo Chicken Pasta Bake in a lighter version and using gluten free pasta.

Buffalo Chicken Pasta Bake | Robyns.World

I actually divided this into two casseroles. A small one for hubby and I, and then a larger one to send home with Caitlan. For Caitlan’s casserole I did not bake it. I just put the mix into the casserole and covered with foil and I put the panko cheese mixture in a small container. All she had to do is bake it when she was ready, if you bake from it being refrigerated you might add another 10-15 minutes, remove the foil and add the topping and finish baking.

Buffalo Chicken Pasta Bake | Robyns.World

While you can definitely taste the Buffalo flavor, this is not an overly spicy dish at all. I served it with extra Moore’s Marinade Buffalo Sauce, straight from the bottle, on the side. Hubby and I both drizzled some of the sauce on our own plates which meant we could make it spicier based on how we like it. Hubby prefers less heat, I prefer more.

Buffalo Chicken Pasta Bake | Robyns.World

Is this a recipe you will try making yourself? What changes would you make?



Buffalo Chicken Pasta Bake

Serves 6
Meal type Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Website www.Robyns.World


  • 1 box gluten free pasta (I used a 12oz box of Barilla Gluten Free Penne Pasta)
  • 4 Large carrots
  • 4 Large celery stalks
  • 1 Medium white onion
  • 5 mini sweet peppers, mixed colors
  • 2 cloves garlic
  • 4 tablespoons olive oil, divided
  • salt and pepper, to taste
  • 1lb boneless, skinless chicken breasts
  • 1/4 cup Moore's Marinade Original Buffalo Wing Sauce (plus extra to serve on the side with finished dish)
  • 1/4 cup light mayonnaise
  • 1/4 cup light ranch salad dressing
  • 1/2 cup reserved pasta cooking water
  • 1/4 cup panko bread crumbs (If you are totally gluten free, leave this ingredient out.)
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup crumbled feta cheese


Preheat oven to 350 degrees.

Prepare pasta according to package directions. Drain and put into large bowl. Reserve 1/2 cup of the water you cooked the pasta in.
Finely chop carrots, celery, mini peppers, onion and garlic. Add 2 tablespoons olive oil to large skillet. Add chopped vegetables. Add salt and pepper to taste. Saute for about 15 minutes or until vegetables are soft. Add cooked vegetables to bowl with cooked pasta.
In the same skillet you cooked vegetables in, add the remaining 2 tablespoons of olive oil. Cut chicken into large bite sized pieces. Season chicken with salt and pepper. Add to skillet and cook until done. Add the cooked chicken to the bowl containing the pasta and vegetables.
In small bowl add buffalo sauce, light mayo and light ranch dressing. Whisk well until fully combined. Add the sauce to bowl with the pasta, vegetables and chicken. If it seems like there is not quite enough sauce add some of the reserved pasta cooking water until the mixture is saucy.
Poor mixture into casserole dish. Cover with foil. Bake for 30 minutes.
In small bowl combine panko bread crumbs and both cheeses and mix well.
Remove foil from casserole after it has baked for 30 minutes. Sprinkle the panko and cheese mixture over the top. Return to the oven, without foil, and bake another 10 minutes until topping melts and browns.
Serve with extra buffalo sauce on the side.