Creamy Buffalo Ranch Chicken Pasta (Printer-Friendly)

Spicy, cheesy pasta bake with tender chicken in buffalo ranch sauce

# What You Need:

→ Pasta

01 - 12 ounces penne or rotini pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauces & Seasoning

03 - 1 ounce ranch seasoning packet
04 - 1 cup buffalo wing sauce, mild or hot
05 - 1/2 cup sour cream
06 - 1/2 cup cream cheese, softened
07 - 1/4 cup milk

→ Cheese

08 - 1 1/2 cups shredded mozzarella cheese
09 - 1 cup shredded cheddar cheese

→ Garnish

10 - 2 green onions, sliced
11 - 1/4 cup crumbled blue cheese

# How to Cook:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish
02 - Cook pasta in salted boiling water until al dente, then drain and set aside
03 - In a large bowl, combine ranch seasoning, buffalo sauce, sour cream, cream cheese, and milk, whisking until smooth
04 - Stir in cooked pasta and chicken until thoroughly coated with sauce
05 - Fold in 1 cup mozzarella and 3/4 cup cheddar cheese until evenly distributed
06 - Pour mixture into prepared baking dish and sprinkle remaining mozzarella and cheddar over the top
07 - Bake uncovered for 25 to 30 minutes until bubbly and golden brown
08 - Remove from oven and let rest 5 minutes, then garnish with green onions and blue cheese if desired, and serve hot

# Expert Advice:

01 -
  • It tastes like buffalo wings and mac and cheese fell in love, but somehow it feels lighter than you'd expect.
  • The whole thing comes together in under an hour, which means you can have dinner on the table without the stress.
  • One dish, minimal cleanup, and everyone at the table actually finishes their plate without you asking twice.
02 -
  • Don't use fully cooked pasta—it'll turn to mush in the oven; slightly underdone is your secret weapon.
  • The milk is not optional; without it, the sauce won't distribute evenly and you'll get dry spots in the finished dish.
  • Let it rest those 5 minutes after baking, even though it's torture; it helps everything set so it doesn't fall apart when you serve it.
03 -
  • Blue cheese lovers should crumble extra on top and let it melt slightly into the warm pasta—it's a game-changer if you're brave enough.
  • If your buffalo sauce is on the thin side, the milk can be reduced slightly, but taste the sauce mixture before committing to less liquid.
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