One bite of this buffalo ramen bake and her husband asked if it was game day already
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Buffalo Chicken Ramen Bake is the ultimate comfort food mash-up! 🔥 Creamy, cheesy, spicy, and loaded with shredded chicken and springy noodles—this easy dinner is perfect for game day or busy weeknights.
Buffalo Chicken Ramen Bake
If buffalo chicken dip and cheesy pasta had a baby, it would be this.
This Buffalo Chicken Ramen Bake is spicy, creamy, cheesy, and just the right amount of messy—in the best way. Think: tender shredded chicken, buttery buffalo sauce, springy ramen noodles, and a mountain of melty cheese all baked together in one glorious dish. It’s bold, comforting, and practically demands you grab a fork and dig in straight from the pan (no judgment here).
Perfect for game day, weeknights, or when you just want something fun and filling that doesn’t involve 27 steps. Even better? It’s easy to prep ahead and uses simple ingredients you probably already have.
Why You’ll Love This
This isn’t just another pasta bake—it’s a buffalo chicken flavor bomb with springy ramen noodles and a cheesy golden top. Here’s why you’re gonna be obsessed:
- It’s weeknight-easy. Boil noodles, stir a sauce, bake. That’s it. You can pull this off even if everyone’s hangry and homework is melting brains.
- It’s budget-friendly. Ramen noodles for the win! Plus, it stretches a bit of chicken into a full-on family feast.
- Buffalo + ranch + cheese = yes please. The flavor combo is just chef’s kiss, and it hits that comfort food sweet spot.
- It’s flexible. Spicy or mild, blue cheese or cheddar, celery or bacon—make it your way.
- You can make it ahead. Assemble it in the morning or even the night before, then bake it when you’re ready to eat. No last-minute scrambling.
Trust me. If your family loves anything cheesy, saucy, or even remotely buffalo-flavored, this one’s going straight into the regular dinner rotation.
Buffalo Chicken Ramen Bake Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutesThis Buffalo Chicken Ramen Bake is a cheesy, spicy, and comforting casserole made with shredded chicken, buffalo sauce, and ramen noodles—ready in just 30 minutes.
Ingredients
- Chicken & Sauce
1 lb boneless, skinless chicken breast, cooked and shredded
1/2 cup buffalo wing sauce (like Frank’s RedHot)
1/2 cup ranch or blue cheese dressing
2 tbsp butter, melted
1/2 cup chicken broth
- Noodles & Bake
4 packs ramen noodles (discard seasoning packets)
2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup crumbled blue cheese (optional)
2 green onions, sliced
Directions
- Cook the Ramen Noodles – Bring a medium pot of water to a boil. Add the ramen noodles and cook for 2–3 minutes, just until tender. Drain them well and set aside.
- Make the Buffalo Sauce – In a large skillet over medium heat, whisk together the buffalo sauce, ranch dressing, melted butter, and chicken broth. Heat it until smooth and steamy, then turn off the heat.
- Combine the Chicken and Noodles – Add the shredded chicken and drained ramen noodles straight into the skillet. Toss everything together until every noodle is coated in that spicy, creamy sauce.
- Assemble the Bake – Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the chicken and noodle mixture in and spread it out evenly. Sprinkle the top with shredded cheese and crumbled blue cheese, if you’re using it.
- Bake It – Pop it into the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges.
- Top and Serve – Sprinkle sliced green onions over the top for a little freshness and crunch. Serve hot, with extra ranch or buffalo sauce if you like it saucy.
Pro Tips
- Use rotisserie chicken if you’re short on time (no shame!). Just shred it up and pretend you slow-cooked it all day.
- Too spicy for the crew? Dial it back by using more ranch and less buffalo sauce—easy fix.
- Want more crunch? Toss in some chopped celery or crumbled bacon. Yes, bacon makes everything better.
- Switch up the cheese depending on your mood (or fridge situation). Cheddar brings a sharp kick, Monterey Jack is super melty and mellow.
- Don’t skip the green onions. They add a little freshness to balance out all that creamy, cheesy goodness—and they make it look like you tried harder than you did.
Serving Suggestions
- Try it with a celery and carrot salad for a classic buffalo wings vibe
- Or you could serve it with garlic bread, cornbread or better yet chips to scoop up those cheesy edges!
- If there is anything left (unlikely!) you can totally reheat the leftovers for lunch tomorrow. Just make sure you add a splash of broth before sticking it in the microwave to keep those noodles moist.
FAQ & Make-Ahead Tips
Can I make this ahead of time?
Yes! You can assemble the entire bake up to 24 hours in advance. Cover and refrigerate until you’re ready to bake.
Can I freeze it?
You sure can—before baking is best. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual.
My noodles got a little dry—what can I do?
Try adding a splash of chicken broth to the mix before baking. It’ll help everything stay moist and saucy.
Is this super spicy?
It has a kick, but it’s not overwhelming. Use mild buffalo sauce and more ranch to dial it back, or add hot sauce at the table for those who want more heat.
