Dairy Free Buffalo Chicken Pasta Bake
This comforting dinner delivers bold flavor and cozy warmth. It is a crowd favorite that the whole family will love.
Ingredients
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
Instructions
- Preheat the oven to 375°F. Cook the pasta shells in salted boiling water for 2 minutes less than the package directions, then drain.
- Whisk together all the ranch drizzle ingredients in a small bowl and chill until serving.
- 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.
- Stir in the hot sauce, onion powder and dill, then add 1 cup of the cheddar shreds and stir until melted and creamy.
- Fold in the chicken and pasta shells, then transfer to a 9x13 inch baking dish. Sprinkle with the remaining cheddar and bake for 20 minutes until hot and bubbly.
- Drizzle with the ranch and top with green onions before serving.
Nutrition
Serving: 1servingCalories: 644kcalCarbohydrates: 57gProtein: 32gFat: 32g