Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 709.4
  • Total Fat: 41.4 g
  • Cholesterol: 152.5 mg
  • Sodium: 937.8 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 47.7 g

View full nutritional breakdown of Buffalo Chicken Pasta Bake calories by ingredient
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Introduction

The calories are WAY OVER with what I had to work with on the Spark People ingredients. The ingredients are not what I use, I use whole wheat pasta, low fat creame cheese, I make my own ranch dressing, low fat mozzarella but I could not find the measurements I needed. The calories are WAY OVER with what I had to work with on the Spark People ingredients. The ingredients are not what I use, I use whole wheat pasta, low fat creame cheese, I make my own ranch dressing, low fat mozzarella but I could not find the measurements I needed.
Number of Servings: 6

Ingredients

    8 oz Penne pasta
    8 oz low fat Cream Cheese
    3/4 cup Lite Ranch Salad Dressing,
    1/3 cup hot sauce (or desired amount)
    2 cups shredded, cooked Chicken Breast
    1 1/2 cups shredded Mozzarella Cheese
    1/2 cup, shredded Cheddar Cheese
    Green onions for garnish

Directions

1- Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.

2- Cook the pasta noodles, according to the package directions.

3- Stir together the cream cheese, ranch, and hot sauce until creamy.

4- Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.

5- Combine the remaining two cheeses and sprinkle over the top. Bake for 20 minutes, or until cheese on top is melted.

Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.


Serving Size: 6 servings 1 1/2 cups each

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