Save to Pinterest My neighbor knocked on my door one Sunday holding a half-empty bottle of buffalo sauce and asked if I had any pasta. She'd been craving something spicy and comforting but didn't want to order takeout again. We threw together what we had in our kitchens, and this pasta bake was born out of that spontaneous collaboration. The smell of melted cheese and tangy buffalo filled both our apartments, and we ended up eating straight from the pan with forks, laughing about how the best recipes come from improvisation. It's been my go-to ever since for nights when I want bold flavor without much fuss.
I made this for a potluck at work, and it was gone before the main course even started. People kept asking if I'd ordered it from somewhere, which made me feel ridiculously proud. One coworker who claimed to hate spicy food came back for seconds, admitting the ranch mellowed everything perfectly. That day, I learned this dish has a way of converting even the cautious eaters.
Ingredients
- Penne or rotini pasta: These shapes hold onto the creamy sauce in every twist and tube, making each forkful perfectly coated instead of the sauce pooling at the bottom.
- Cooked chicken breast: Shredding it instead of cubing gives you more surface area for the buffalo sauce to cling to, and rotisserie chicken works beautifully if you want to save time.
- Ranch seasoning packet: This is the secret bridge between the tangy buffalo and the creamy dairy, adding herby depth without extra work.
- Buffalo wing sauce: Go for a brand you actually enjoy eating with wings because that flavor will be front and center here.
- Sour cream: It adds a slight tang that balances the richness and keeps the sauce from feeling too heavy.
- Cream cheese: Make sure it's softened or it'll clump instead of blending smoothly into the sauce.
- Milk: Just enough to loosen the mixture so it coats the pasta without being too thick or dry after baking.
- Mozzarella cheese: Melts into those beautiful golden stretchy strands on top that make everyone reach for a second serving.
- Cheddar cheese: Adds a sharper, deeper flavor that plays well with the buffalo tang.
- Green onions: A fresh, bright garnish that cuts through the richness right before serving.
- Blue cheese: Optional but highly recommended if you want that classic buffalo wing experience in pasta form.
Instructions
- Prep Your Oven and Dish:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish so the cheesy edges lift out easily later. This step matters more than you think.
- Boil the Pasta:
- Cook your pasta in well-salted boiling water just until al dente, then drain it without rinsing. You want it slightly firm because it'll soften more in the oven.
- Make the Creamy Buffalo Base:
- In a large bowl, whisk together the ranch seasoning, buffalo sauce, sour cream, softened cream cheese, and milk until completely smooth. If the cream cheese is cold, it won't blend, so be patient or microwave it for a few seconds first.
- Combine Pasta and Chicken:
- Stir the cooked pasta and shredded chicken into the buffalo mixture, tossing until every piece is coated. This is where the magic starts to happen.
- Fold in Most of the Cheese:
- Add 1 cup of mozzarella and 3/4 cup of cheddar, folding gently so pockets of melted cheese form throughout the dish. Save the rest for the top.
- Transfer and Top:
- Spread the mixture evenly into your prepared baking dish and sprinkle the remaining mozzarella and cheddar over the surface. Don't skip this step, the top layer gets gloriously golden.
- Bake Until Bubbly:
- Slide it into the oven uncovered for 25 to 30 minutes, until the edges are bubbling and the cheese on top turns golden brown. Your kitchen will smell incredible.
- Rest and Garnish:
- Let it rest for 5 minutes after pulling it from the oven so the sauce thickens slightly. Scatter green onions and blue cheese over the top, then serve hot.
Save to Pinterest The first time I served this to my brother, he was skeptical about anything involving buffalo sauce and pasta together. Halfway through his plate, he stopped talking entirely, which for him is the highest compliment. He texted me two days later asking for the recipe, and now he makes it for his friends and pretends he invented it. I don't mind, because that's how good recipes should travel.
Adjusting the Heat Level
If you're cooking for a crowd with mixed spice tolerances, start with mild buffalo sauce and put extra hot sauce on the table for people to add themselves. I've also stirred in a handful of diced jalapeños before baking when I wanted more heat without just adding more buffalo sauce. You can also use half the buffalo sauce and replace the other half with more ranch dressing for a milder, creamier version that still has that tangy kick. The beauty of this dish is how forgiving it is when you want to dial things up or down.
Make-Ahead and Storage Tips
You can assemble this entire dish up to a day in advance, cover it tightly with foil, and keep it in the fridge until you're ready to bake. Just add an extra 10 minutes to the baking time if it's going in cold. Leftovers keep well in an airtight container for up to four days, and I've reheated individual portions in the microwave with great success. The sauce might look a little separated when cold, but it comes back together beautifully once warmed. I've even frozen unbaked portions in smaller dishes, then baked them straight from frozen for an easy future dinner.
Serving Suggestions
This pasta bake is rich and bold, so I like to serve it with something crisp and refreshing on the side. A simple green salad with a tangy vinaigrette cuts through the creaminess perfectly, and celery sticks with extra ranch dressing lean into the buffalo wing theme. Garlic bread is always a hit, though it does make the meal even heavier, so save that for nights when you're really leaning into comfort food mode.
- Pair it with a cold beer or iced tea to balance the heat.
- Add a handful of cherry tomatoes to the salad for a pop of sweetness.
- If you want to stretch the meal further, serve it with roasted broccoli or steamed green beans.
Save to Pinterest This dish has become my answer to What's for dinner when I need something satisfying that doesn't require much thought. It's the kind of recipe that makes your kitchen smell like comfort and your table feel a little more welcoming, no matter who's sitting there.
Common Recipe Questions
- → Can I make this pasta bake ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it unbaked. When ready to serve, bake at 375°F for an additional 10-15 minutes to ensure it's heated through.
- → What pasta shape works best for this dish?
Penne or rotini pasta are ideal choices because their shapes hold the creamy sauce well. The ridges and curves trap the buffalo ranch mixture, ensuring every bite is flavorful.
- → How can I adjust the spice level?
Control the heat by choosing mild or hot buffalo sauce according to your preference. For extra spice, add diced jalapeños or cayenne pepper. To tone it down, use mild sauce and increase the creamy ingredients slightly.
- → Can I use raw chicken instead of cooked?
Cooked chicken works best for this recipe since it only bakes for 25-30 minutes. If using raw chicken, cook it first in a skillet until no longer pink, then proceed with the recipe as directed.
- → What sides pair well with this pasta bake?
A crisp green salad with vinaigrette helps balance the richness. Roasted vegetables like broccoli or cauliflower also complement the dish well. Garlic bread is another classic accompaniment.