Creamy Buffalo Ranch Chicken Pasta (Print Version)

Spicy, creamy pasta with tender chicken, buffalo sauce, ranch seasoning, and melted cheese for a satisfying comfort meal.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauces & Seasoning

03 - 1 oz 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 Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring salted water to boil in a large pot. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - In a large mixing bowl, combine ranch seasoning packet, buffalo wing sauce, sour cream, softened cream cheese, and milk. Whisk vigorously until the mixture reaches a smooth, uniform consistency.
04 - Add the cooked pasta and shredded chicken to the sauce mixture. Stir thoroughly until all components are evenly coated.
05 - Fold 1 cup mozzarella cheese and 3/4 cup cheddar cheese into the pasta mixture until well distributed.
06 - Transfer the pasta mixture to the prepared baking dish. Distribute the remaining mozzarella and cheddar cheese evenly over the top layer.
07 - Bake uncovered for 25 to 30 minutes until the mixture is bubbly and the top is golden brown.
08 - Remove from oven and allow to rest for 5 minutes. Top with sliced green onions and crumbled blue cheese if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It satisfies that craving for restaurant-style buffalo chicken but costs a fraction of the price and tastes even better fresh from your oven.
  • The creamy ranch base tames the heat just enough so every bite is exciting without being overwhelming.
  • Leftovers reheat beautifully, and somehow the flavors get even richer the next day.
  • You can adjust the spice level easily by choosing mild or hot buffalo sauce, making it friendly for different heat tolerances at the table.
02 -
  • If your cream cheese isn't fully softened, you'll end up with stubborn white lumps in your sauce no matter how hard you whisk.
  • Don't rinse the pasta after draining because the starch helps the sauce cling better and creates a creamier final texture.
  • Let the bake rest those 5 minutes or the sauce will run all over your plate instead of holding together in neat, scoopable portions.
03 -
  • Use rotisserie chicken and pre-shredded cheese on busy nights, and no one will know you took shortcuts because the flavor is still incredible.
  • If you love blue cheese, mix some crumbles directly into the pasta mixture before baking for pockets of tangy surprise in every bite.
  • For a crispy top, switch the oven to broil for the last 2 minutes, but watch it closely so the cheese doesn't burn.
Go Back