Certainly! Here’s a super detailed version of your Buffalo Chicken Penne Pasta Bake to make sure every step is crystal clear and to help you get the best possible results.

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Buffalo Chicken Penne Pasta Bake

Serves: 6-8

Ingredients:

  1. 8 oz cream cheese, softened:
  • Leave the cream cheese out at room temperature for at least 30 minutes to make it easier to mix. Softened cream cheese blends more smoothly and creates a creamier texture for your dish.
  1. 1/2 cup ranch dressing:
  • Any store-bought ranch works well, or you can use homemade if you prefer. The ranch balances the spice of the buffalo sauce and adds extra creaminess.
  • You can also substitute ranch with blue cheese dressing for a more traditional buffalo wing flavor.
  1. 1/2 cup Frank’s RedHot sauce:
  • This adds the signature buffalo heat! If you love spicy food, you can increase the amount to 3/4 cup. For a milder dish, reduce it to 1/4 cup.
  • You can also try other hot sauces for a different flavor profile, but Frank’s is classic for buffalo dishes.
  1. 12.5 oz can of chicken, drained:
  • This is a great time-saving option, but if you have extra time, you can substitute with about 2 cups of cooked, shredded chicken.
  • Rotisserie chicken works wonderfully here because it’s juicy and flavorful. If you’re using fresh chicken, cook and shred 2-3 chicken breasts or thighs beforehand.
  1. 2 cups shredded cheese, divided:
  • I recommend using a blend of cheddar and Monterey Jack. Cheddar adds a sharp, rich flavor, while Monterey Jack is mild and melts smoothly.
  • You’ll mix half into the pasta and save the other half for topping the dish before baking.
  1. 1 lb penne pasta:
  • Penne works well for holding the creamy sauce, but you can use any pasta shape you like, such as rigatoni, fusilli, or cavatappi. Just make sure it’s a sturdy pasta that can hold the thick sauce.
  1. Optional garnish:
  • Chopped green onions or parsley for a fresh, vibrant touch before serving.

Detailed Instructions:

Step 1: Prep the Ingredients

  • Preheat your oven to 350°F (175°C) to make sure it’s hot and ready when your pasta is assembled.
  • Set out all ingredients so they’re easy to access.

Step 2: Boil the Pasta

  • Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon) to the boiling water to flavor the pasta.
  • Add 1 lb penne pasta and cook according to the package instructions, usually around 10-12 minutes for al dente.
  • Stir occasionally to keep the pasta from sticking together. Do not overcook—slightly undercooked pasta is better since it will cook more in the oven.
  • Drain the pasta and set it aside. You can lightly toss it with a small drizzle of olive oil to prevent sticking.

Step 3: Prepare the Buffalo Chicken Mixture

  • In a large mixing bowl, add the 8 oz softened cream cheese, 1/2 cup ranch dressing, and 1/2 cup Frank’s RedHot sauce.
  • Tip: If the cream cheese isn’t soft enough, you can microwave it for 10-15 seconds to make it easier to mix.
  • Use a whisk or a sturdy spatula to blend everything until smooth and well combined. Make sure the cream cheese is fully incorporated and the mixture has a creamy, buffalo sauce-like consistency.
  • Drain the canned chicken (if using) and use a fork to shred any large pieces. Add the shredded chicken to the buffalo sauce mixture.
  • If you’re using cooked, fresh chicken: Shred your chicken with two forks or your fingers, and mix it in with the sauce.
  • Stir in 1 cup of shredded cheese (half of your total amount) into the buffalo chicken mixture. The cheese will start to melt and create a rich, creamy sauce.

Step 4: Combine Pasta and Sauce

  • Add the drained pasta to the mixing bowl with the buffalo chicken mixture.
  • Using a large spoon or spatula, gently toss the pasta with the sauce until the pasta is well coated. Ensure that the chicken is evenly distributed throughout the pasta and the sauce clings to every piece.

Step 5: Assemble the Casserole

  • Lightly grease a 9×13 baking dish with non-stick spray or butter to prevent the pasta from sticking.
  • Pour the buffalo chicken pasta mixture into the dish, spreading it out evenly.
  • Top with the remaining 1 cup of shredded cheese. If you’re feeling extra cheesy, you can add an extra 1/2 cup of cheese on top.
  • Optional: Sprinkle some breadcrumbs or crushed crackers on top for added crunch.

Step 6: Bake

  • Place the baking dish on the middle rack of your preheated oven.
  • Bake for 20 minutes, or until the cheese on top is melted and bubbly.
  • Pro Tip: If you like a golden, slightly crispy top, switch your oven to broil for the last 2-3 minutes. Keep a close eye to avoid burning the cheese.

Step 7: Serve and Enjoy

  • Remove the dish from the oven and let it cool for a couple of minutes.
  • You can garnish the top with chopped green onions or parsley to add a fresh pop of color and flavor.
  • Serve warm, either as a main dish or a side. It pairs well with a simple side salad or some crusty garlic bread.

Tips for Success:

  1. For extra spice:
    If you love heat, add more Frank’s RedHot or mix in cayenne pepper or crushed red pepper flakes.
  2. For a creamy twist:
    Add a few tablespoons of sour cream or Greek yogurt to the buffalo sauce mixture for an even richer, tangier flavor.
  3. Make it ahead:
    You can assemble the casserole ahead of time, cover it with foil, and store it in the fridge for up to 24 hours. Just pop it in the oven when you’re ready to bake!
  4. Storage:
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, microwave individual portions or reheat the whole dish in the oven at 350°F for about 15 minutes.

This detailed recipe for Buffalo Chicken Penne Pasta Bake will make sure you get that perfect blend of creamy, cheesy, spicy goodness every time!

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