Pour spicy buffalo sauce over raw dry elbow macaroni, alongside 4 ingredients, into a ceramic casserole dish for a comforting feed that disappears faster than anything else

This oven-baked buffalo chicken pasta is one of those throw-it-all-in casseroles that makes weeknights feel a little easier and a lot more comforting. Everything happens right in one ceramic baking dish: you pour spicy buffalo sauce over raw dry elbow macaroni, add just four more simple ingredients, and let the oven do the work. The pasta soaks up the sauce, the chicken gets tender, and a cheesy, cozy bake comes out that tends to disappear faster than anything else on the table. It has that game-day buffalo wing flavor, but in a family-friendly pasta form that’s perfect for busy nights or casual get-togethers.

Serve this buffalo chicken pasta straight from the oven with a simple green salad or raw veggie sticks (celery, carrots, cucumbers) to cool down the heat. A side of garlic bread or warm dinner rolls is great for scooping up the extra sauce. If your crew loves classic buffalo flavors, set out a little extra ranch or blue cheese dressing for drizzling on top. For a heartier spread, pair it with a big fruit salad or a tray of roasted broccoli so there’s something bright and fresh next to the rich, spicy pasta.

Servings: 6

2 cups dry elbow macaroni (uncooked)

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic casserole dish (about 9x13 inches or similar) so the pasta doesn’t stick.

Pour the dry elbow macaroni evenly into the bottom of the ceramic casserole dish, spreading it out so it’s in a fairly even layer.

Add the cooked shredded or diced chicken on top of the dry macaroni, scattering it so every scoop will get some chicken.

Sprinkle 1 cup of the shredded mozzarella cheese over the chicken and pasta. Reserve the remaining 1/2 cup of cheese for topping later.

In a medium bowl or large measuring cup, whisk together the ranch dressing, buffalo wing sauce, and water until the mixture is smooth and well combined. This is your cooking liquid and sauce all in one.

Slowly pour the buffalo ranch mixture evenly over the dry macaroni and chicken in the casserole dish, making sure to cover as much of the pasta as possible. Gently press down any macaroni that’s sticking up so it’s mostly submerged in the liquid.

Cover the ceramic casserole dish tightly with foil to trap the steam that will help cook the pasta. Place the dish on the middle rack of the preheated oven.

Bake, covered, for 35–40 minutes, until the pasta is tender when you poke a piece with a fork and most of the liquid has been absorbed into the noodles and chicken.

Carefully remove the foil (watch out for the hot steam) and stir the casserole gently to mix the pasta, chicken, and sauce together. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.

Return the uncovered casserole to the oven and bake for another 8–10 minutes, or until the cheese on top is melted and lightly bubbly around the edges.

Let the buffalo chicken pasta rest for about 5–10 minutes before serving so it can thicken slightly and is easier to scoop. Serve warm, with extra ranch or buffalo sauce on the side if your family likes more heat or creaminess.

For milder eaters, use a mild buffalo sauce and increase the ranch dressing to 1 3/4 cups while reducing the buffalo sauce to 1 1/4 cups. You can also drizzle extra ranch over kids’ portions to cool things down. If your family loves cheese, swap half of the mozzarella for shredded cheddar or Colby Jack for a sharper flavor, or add a sprinkle of grated Parmesan over the top for a little extra richness. To sneak in some veggies, stir in 1–2 cups of finely chopped steamed broccoli, spinach, or frozen peas when you remove the foil and stir the pasta, before adding the final cheese layer. For a blue-cheese twist, crumble a small handful of blue cheese over the top right after baking so it softens slightly in the heat. If you don’t have cooked chicken on hand, you can use rotisserie chicken from the store or leftover grilled or baked chicken—just keep it bite-sized so it mixes nicely with the pasta. For a slightly crispier top, broil the casserole for 1–2 minutes at the very end, watching closely so the cheese browns without burning. Leftovers reheat well with a splash of water or extra ranch stirred in before microwaving to bring back the creaminess.