DUTCH Oven Buffalo Chicken Pasta

Buffalo Chicken Pasta – Dutch Oven Style

This Buffalo Chicken Pasta was a recipe that was a casserole recipe that I saw online.  Inevitably, I started making it on campouts in my Dutch Oven, and it has become fairly popular.   It’s quick and easy, with a small number of ingredients and not many steps for preparation.  I’m including the recipe, and also some preparation tips to make it easier to put together at the camp site.

Here’s what you need for Buffalo Chicken Pasta

  • 1 16 oz. box Penne pasta, cooked and drained
  • 2 Tbls Olive Oil
  • 3 boneless, skinless chicken breasts
  • 1/2 Cup Buffalo Wing Sauce.  I normally use Texas Pete’s Buffalo Wing Sauce, or Anchor Bar Buffalo Sauce.
  • 1 1/4 Cup Ranch dressing
  • 2+ Cup Shredded cheese (Colby Jack or Cheddar)


  1. Cook the pasta.  I normally use a pot on my camp stove for this.  You can start cooking the chicken and boiling the pasta at the same time.  Or you can pre-cook the pasta at home, and pack it in your cooler in a ziplock bag.
  2. DUTCH Oven Buffalo Chicken Pasta
    DUTCH Oven Buffalo Chicken Pasta – Completely cook the chicken

    Cut up your chicken into bite sized pieces.  This can be done on a cutting board, but many times I just throw it in the dutch oven and start breaking it up as I cook the chicken.

  3. As an alternative to the chicken breast, you can also buy a bag of fajita chicken, which is already all cut up.  This can save a little more time at the camp site.  Depending on what you buy, it may or may not be precooked.  Just make sure to cook it all the way through if it is not already precooked.
  4. Put the olive oil in the bottom of the dutch oven, and with your oven on a good bed of coals, cook the chicken thoroughly.
  5. Once the chicken is cooked, add the rest of the ingredients except a little bit of the cheese.  Stir the cooked penne pasta, most of your cheese, the ranch dressing and the wing sauce together in the Dutch Oven.
  6. Spread the remaining cheese on the top of the pasta after you have mixed it together.
  7. Bake for 30-35 minutes with 10 coals under the Dutch Oven, and 12-15 coals on the lid.  As I have mentioned in other recipes, It seems that my dutch oven needs more coals than others, so the first time you do this keep an eye on it so that you don’t burn it.  Check after the first 10-15 minutes to make sure it is doing OK and remove some coals if it seems to be getting too hot.
DUTCH Oven Buffalo Chicken Pasta
DUTCH Oven Buffalo Chicken Pasta – Spread remaining cheese on the top


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