Creamy Buffalo Ranch Chicken Pasta (Print Version)

Tender chicken, buffalo sauce, creamy ranch, melted cheese, and pasta baked until golden and bubbly.

# Components:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauce & Dairy

03 - 1 packet (1 oz) ranch seasoning mix
04 - 1/2 cup buffalo wing sauce
05 - 1 cup heavy cream or half-and-half
06 - 1/2 cup sour cream
07 - 1 1/2 cups shredded mozzarella cheese, divided
08 - 1 cup shredded cheddar cheese

→ Aromatics

09 - 2 cloves garlic, minced
10 - 1/4 cup finely sliced green onions, plus extra for garnish

→ Extras

11 - Salt and pepper to taste
12 - Nonstick cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
03 - In a large mixing bowl, whisk together ranch seasoning, buffalo sauce, heavy cream, and sour cream until smooth.
04 - Fold in cooked chicken, half of the mozzarella cheese, all of the cheddar cheese, minced garlic, and green onions.
05 - Add drained pasta and gently toss until evenly coated with sauce.
06 - Pour mixture into prepared baking dish and top with remaining mozzarella cheese.
07 - Bake uncovered for 25 to 30 minutes, or until bubbly and golden on top.
08 - Remove from oven and let rest for 5 minutes. Garnish with extra green onions before serving.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so cleanup is mercifully short and you can actually enjoy your evening.
  • The buffalo and ranch flavors meld into something creamy and bold without tasting like wing sauce dumped over noodles.
  • It reheats beautifully, which means leftovers never feel like a compromise.
02 -
  • Don't overcook the pasta before baking, it will continue to soften in the oven and you want it to hold its shape.
  • If your buffalo sauce is very thin, reduce the heavy cream by a couple tablespoons or the bake will be soupy.
  • Let the dish rest after baking, the sauce needs a few minutes to set or it will run all over the plate.
03 -
  • Taste your buffalo sauce before mixing it in, if it's too sharp, a teaspoon of honey or brown sugar will mellow it without making it sweet.
  • For extra crispy cheese on top, broil the bake for the last 2 minutes, but watch it closely so it doesn't burn.
  • Use a rotisserie chicken and pre-shredded cheese to cut your prep time in half without sacrificing flavor.
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