Can I make this Buffalo chicken baked ziti less spicy?

Absolutely. Reduce the Buffalo sauce to 2 tablespoons for a milder dish. If you want it fiery, increase the amount to 1/3 cup and taste the sauce before baking.

My sauce turned out lumpy. What went wrong?

This almost always comes from cold cream cheese. Let it sit at room temperature for at least 20-30 minutes before adding it to the hot milk mixture. If lumps form, keep stirring over low heat and use a spatula to press and break them up against the pan.

Can I swap the pasta or the cheese?

Yes to both. Penne, rigatoni, or cavatappi all work beautifully in place of ziti. For the topping, sharp cheddar or white cheddar are great alternatives that add a nice tangy contrast to the Buffalo sauce.

Easy Buffalo Chicken Baked Ziti - Creamy, Bold Comfort Food the Whole Family Will Love

Name: Buffalo Chicken Baked Ziti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 10 ounces dry ziti pasta; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 6 ounces cream cheese, room temperature; 1 tablespoon ranch seasoning mix; 1/4 cup Buffalo sauce; 2 cups shredded cooked chicken; 3/4 cup freshly shredded mozzarella cheese

Buffalo Chicken Baked Ziti

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This Buffalo Chicken Baked Ziti is rich, cheesy, and full of bold flavor. Tender ziti and shredded chicken are baked in a creamy homemade Buffalo ranch sauce and topped with gooey mozzarella. Ready in just 40 minutes.

Author: Emily Rose Carter
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake, Stovetop
Cuisine: American

Ingredients

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10 ounces dry ziti pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
6 ounces cream cheese, room temperature
1 tablespoon ranch seasoning mix
1/4 cup Buffalo sauce
2 cups shredded cooked chicken
3/4 cup freshly shredded mozzarella cheese

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Instructions

Preheat the oven to 350 degrees F.
Cook the ziti pasta for 1-2 minutes less than package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the flour and whisk together to form a roux. Cook for 1 minute.
Gradually add the milk, whisking continuously until smooth and no lumps remain. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Add the room-temperature cream cheese. Stir until completely melted and smoothly incorporated. Use a spatula to press out any stubborn lumps.
Add the ranch seasoning mix and Buffalo sauce. Stir until the sauce is a uniform orange color.
Add the cooked ziti and shredded chicken to the skillet. Toss until evenly coated in the sauce.
Pour the mixture into a 9×13-inch baking dish and spread into an even layer.
Sprinkle the freshly shredded mozzarella evenly over the top.
Bake for 15-20 minutes until the cheese is melted and lightly golden. Rest for 5-10 minutes before serving.

Notes

Cook pasta 1-2 minutes under package time. It continues cooking in the oven and will turn mushy if fully boiled beforehand.
Use room temperature cream cheese to prevent lumps in the sauce. Cold cream cheese will seize when added to the hot milk mixture.
Shred mozzarella from a block for smooth, gooey results. Pre-shredded bagged cheese contains anti-caking agents that prevent proper melting.
To freeze before baking: assemble in the dish, cover tightly with plastic wrap and foil, and freeze up to 2 months. Bake from frozen at 350 degrees F for 45-50 minutes.

Nutrition

Serving Size: 1/4 of casserole
Calories: 739 kcal
Sugar: 10 g
Sodium: 1110 mg
Fat: 35 g
Saturated Fat: 19 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 66 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 142 mg

Find it online: https://www.benefitiany.com/buffalo-chicken-baked-ziti/