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This Cheesy Vegan Buffalo Chicken Pasta Bake is the newest recipe in our Lazy Trader Joe’s Meals series, and it might be the simplest one yet. Using a few grocery-store shortcuts, crispy meatless nuggets mix with pasta in a spicy, creamy buffalo sauce made with just two ingredients: buffalo sauce and vegan cream cheese. Sweet roasted red peppers and red onion balance the heat, while a layer of vegan mozzarella is broiled until melty and bubbly. This dish captures all the flavors you love about buffalo chicken dip, transformed into a convenient pasta dinner that comes together in just one skillet.
Table of Contents
Why You’ll Love This Recipe
- One Trader Joe’s run, little effort. Just chop a few onions, peppers, and nuggets, and you’re just about done!
- Creamy with the perfect kick. Vegan cream cheese mellows the buffalo sauce, creating a rich, spicy coating that enhances every bite.
- Melty, bubbly cheese on top. A few minutes under the broiler gives a golden, cheesy pasta bake finish without a long bake time.
- A guaranteed crowd-pleaser. This dish is ideal for game day, potlucks, or buffalo chicken dip lovers alike.
Ingredients You’ll Need
Here’s a brief overview of the ingredients for this pasta bake. Full measurements are in the recipe card below.
- Meatless nuggets: Cook the vegan nuggets until crispy, then chop them into bite-sized pieces.
- Pasta: Any pasta shape works, but shorter varieties like penne, rigatoni, or cavatappi hold the creamy sauce particularly well.
- Red onion: Adds sharpness and texture.
- Roasted red bell peppers: Jarred roasted peppers add sweetness and color, balancing the spicy sauce.
- Buffalo sauce: The star of the show. Some buffalo sauces are made with butter, so check the label.
- Vegan cream cheese: Melts into the buffalo sauce, making it rich and creamy while balancing the spice.
- Vegan mozzarella shreds: Sprinkled on top and broiled until melted and bubbly.
- Fresh parsley: For a pop of color and freshness.
Equipment Needed
- Large pot
- Colander
- Sheet pan or air fryer (for the nuggets)
- Deep 12- or 14-inch oven-safe skillet
- Chef’s knife and cutting board
Tips for the Best Results
- Use an oven-safe skillet. Since the pasta goes directly into the oven to broil, make sure your skillet can handle the heat. If it can’t, transfer everything to a baking dish before broiling.
- Cook the nuggets until extra crispy. They’ll soften a bit once they’re tossed in the sauce, so giving them a little extra time in the oven or air fryer helps them keep some crunch.
- Save some pasta water. Reserve about 1/2 cup before draining. If the sauce seems too thick once everything is combined, add a splash to loosen it.
- Drain your roasted peppers well. Extra liquid from the jar can thin out the sauce.
- Keep an eye on the broiler. Every broiler is different, and cheese can go from bubbly to burnt quickly. Start checking around the 3-minute mark.
Serving Suggestions
This pasta bake is a complete meal on its own, but it’s even better paired with a classic buffalo-style side. Drizzle it with vegan ranch dressing and serve it alongside celery and carrot sticks to recreate the full wing night experience. A crisp green salad, roasted broccoli, or garlic bread also complements the dish perfectly.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or bake in a covered dish, adding a splash of water or non-dairy milk to restore the creamy sauce. While the nuggets may soften over time, their flavor remains just as delicious. We do not recommend freezing, as the breaded nuggets may become soggy once thawed.
Recipe FAQs
It has a noticeable kick, but the vegan cream cheese mellows it out. The heat level depends on your buffalo sauce, so if you’re sensitive to spice, start with half the bottle and add more to taste.
Not always. Traditional buffalo sauce is often made with butter, so check the ingredient list before buying.
No problem. Transfer the pasta to a 9×13-inch baking dish, top it with the mozzarella shreds, and broil as directed.
Any vegan nuggets you love will work! Vegan chicken tenders or strips also work well; just chop them into bite-size pieces.
Yes. Use gluten-free pasta and gluten-free vegan nuggets, and double-check that your buffalo sauce, cream cheese, and mozzarella shreds are gluten-free.
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We hope this buffalo chicken pasta bake becomes your new favorite lazy dinner! If you try it, leave a comment and rating below to let us know how it turned out. And don’t forget to snap a photo and tag us on Instagram @sweetsimplevegan and @consciouschris, and use the hashtag #sweetsimplevegan so we can see your creations!
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Cheesy Vegan Buffalo Chicken Pasta Bake (Lazy Trader Joe’s Meal)
- Total Time: 30 minutes
- Yield: 4–6 Servings 1x
- Diet: Vegan
Description
This Cheesy Vegan Buffalo Chicken Pasta Bake is a lazy Trader Joe’s dinner at its best. Crispy meatless nuggets and pasta get tossed in a spicy, creamy buffalo sauce with roasted red peppers, then topped with vegan mozzarella and broiled until melty and bubbly. It’s buffalo chicken dip in pasta form!
Ingredients
For the Pasta Bake
- 1 bag (13.5 ounces) vegan meatless nuggets of choice
- 16 ounces short pasta of choice
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 3 jarred roasted red bell peppers, drained and chopped
- 1 bottle (8.5 ounces) vegan buffalo sauce
- 1 container (8 ounces) vegan cream cheese
For Topping
- 1 bag (7 ounces) vegan mozzarella shreds
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta and nuggets. Cook the pasta according to the package directions until al dente, reserving 1/2 cup of the pasta water before draining. While the pasta cooks, cook the nuggets according to the package directions until crispy.
- Sauté the veggies. Heat the olive oil in a large, deep, oven-safe skillet over medium heat. Add the red onion and roasted red peppers and sauté for 3 to 4 minutes, until the onion softens.
- Make the buffalo sauce. Add the buffalo sauce and vegan cream cheese to the skillet. Stir until the cream cheese melts and the sauce simmers.
- Combine everything. Preheat the broiler, placing the oven rack about 6 inches from the heat. Chop the cooked nuggets into bite-size pieces. Add the pasta and chopped nuggets to the skillet and stir until everything is coated in the sauce. If the sauce seems too thick, stir in reserved pasta water, a splash at a time.
- Top and broil. Sprinkle the vegan mozzarella shreds evenly over the pasta. Transfer the skillet to the oven and broil for 4 to 5 minutes, until the cheese melts and bubbles.
- Garnish and serve. Carefully remove the skillet from the oven, since the handle will be very hot. Top with fresh parsley and enjoy!
Notes
- Buffalo sauce: Some buffalo sauces contain butter, so check the label. For a milder pasta bake, start with half the bottle and add more to taste.
- No oven-safe skillet? Transfer the pasta to a 9×13-inch baking dish, top with the mozzarella shreds, and broil as directed.
- Nuggets: Cook the nuggets until extra crispy so they hold some crunch once they’re tossed in the sauce. Vegan chicken tenders or strips also work well.
- Gluten-free: Use gluten-free pasta and gluten-free vegan nuggets, and check that your buffalo sauce, cream cheese, and mozzarella shreds are gluten-free.
- Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Add a splash of water or non-dairy milk when reheating. Freezing is not recommended.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Stove Top and Oven
- Cuisine: American
