If you are looking for a cozy dinner that takes very little effort, this dairy free buffalo chicken pasta bake is a great option.

Creamy pasta bakes are usually loaded with regular cheese and heavy cream, which can be tough to digest if you avoid dairy like I do.

That is why I love this version so much, because it gives you all that rich comfort food feeling without any of the stomach trouble later.

The pasta shells hold onto the creamy hot sauce, and the simple homemade ranch drizzle on top balances the heat nicely.

It is filling, easy to put together on a busy night, and everyone at the table can enjoy it.

Why This Recipe Is a Keeper

Creamy Comfort Food – The rich cream cheese and melted cheddar create a luscious sauce without any dairy.

Bold Buffalo Flavor – Spicy cayenne hot sauce brings an exciting kick that makes every single bite pop.

Cooling Ranch Drizzle – A quick homemade ranch topping balances out the warm heat with fresh, zesty herbs.

Perfect Pasta Texture – Shell pasta holds all that extra sauce inside for maximum flavor in every forkful.

Here’s What You’ll Need

For the Ranch Drizzle

1/3 cup Mayonnaise
2 tbsp Unsweetened Oat Milk
1 tsp Lemon Juice
1/2 tsp Dried Dill
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 pinch Kosher Salt

For the Pasta Bake

12 oz Medium Pasta Shells
2 tbsp Dairy Free Butter
3 cloves Garlic, Minced
8 oz Dairy Free Cream Cheese
1 1/2 cups Unsweetened Oat Milk
1/2 cup Cayenne Pepper Hot Sauce
1 tsp Onion Powder
1/2 tsp Dried Dill
1 1/2 cups Dairy Free Cheddar Shreds, Divided
3 cups Cooked Chicken, Shredded
2 Green Onions, Sliced

How to Make It

Step 1

Preheat the oven to 375°F. Cook the pasta shells in salted boiling water for 2 minutes less than the package directions, then drain.

Step 2

Whisk together all the ranch drizzle ingredients in a small bowl and chill until serving.

Step 3

Melt the dairy free butter in a large pot over medium heat and cook the garlic for 1 minute. Add the dairy free cream cheese and oat milk and whisk until smooth.

Step 4

Stir in the hot sauce, onion powder and dill, then add 1 cup of the cheddar shreds and stir until melted and creamy.

Step 5

Fold in the chicken and pasta shells, then transfer to a 9×13 inch baking dish. Sprinkle with the remaining cheddar and bake for 20 minutes until hot and bubbly.

Step 6

Drizzle with the ranch and top with green onions before serving.

Recipe Tips

Double Check Your Oat Milk

Make sure the oat milk you buy says unsweetened right on the front of the carton. Some brands label their regular milk as original, but it still contains added cane sugar.

Any sweetness will clash with the spicy hot sauce and garlic. Plain oat milk gives you the neutral, creamy base this savory sauce needs.

Soften the Dairy Free Cream Cheese

I recommend setting your dairy free cream cheese on the counter for about thirty minutes before you start cooking. Cold dairy free cream cheese stays in firm lumps and takes much longer to break down in the pot.

When it is soft, it blends smoothly into the warm oat milk and butter without needing high heat. This keeps your buffalo sauce completely smooth and prevents it from separating.

Undercook the Pasta Shells

You will get the best results if your pasta shells still have a firm center when you drain them. The shells will continue to cook and soak up the buffalo sauce while baking in the oven.

If they are fully soft before baking, they will become mushy and lose their shape. Keeping them firm helps the shells hold pockets of creamy sauce inside each piece.

What to Make Next