Save to Pinterest My coworker Mike brought this to a potluck last winter, and honestly, I was skeptical about buffalo sauce meeting pasta bake—but one bite and I was texting him for the recipe before he'd even left my kitchen. There's something about the way the creamy ranch and spicy buffalo play together that feels both unexpected and inevitable, like they were always meant to share the same dish. It's become my go-to when I need something that looks impressive but doesn't demand hours of fussing around.
I made this for my sister's book club gathering, and it disappeared so fast I barely got a photo for proof—one of those moments when you realize comfort food speaks louder than any fancy plating ever could. She still texts me about it, which tells me everything about why this recipe has earned permanent real estate in my rotation.
Ingredients
- 12 oz penne or rotini pasta: The shape matters more than you'd think—the ridges and curves catch the creamy sauce so every bite feels intentional.
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here if you're short on time, and honestly, the texture is often better because it's already had a chance to absorb flavors.
- 1 packet (1 oz) ranch seasoning: This is your umami backbone; it brings savory depth that transforms plain cream into something layered and interesting.
- 1 cup buffalo wing sauce: Taste your sauce before committing to it—different brands vary wildly in heat level, so adjust accordingly or you might end up hotter than planned.
- 1/2 cup sour cream: Don't skip this; it tames the spice and adds a subtle tang that keeps everything from feeling one-dimensional.
- 1/2 cup softened cream cheese: Make sure it's at room temperature before you start mixing or you'll be wrestling with lumps.
- 1/4 cup milk: This loosens the sauce to the right consistency—thinner than you probably think it should be, because the pasta will absorb liquid as it bakes.
- 1 1/2 cups shredded mozzarella and 1 cup shredded cheddar: Fresh shredded cheese melts better than pre-shredded, but pre-shredded works in a pinch; just don't use the fancy aged stuff here because the delicate notes get lost in the sauce.
- Green onions and blue cheese for garnish: These aren't just pretty—they add a bright, slightly funky counterpoint to the creamy heat underneath.
Instructions
- Set your stage:
- Preheat the oven to 375°F and grease your 9x13-inch baking dish; doing this first means you won't be rushing later when your hands are covered in cream cheese.
- Cook the pasta just shy:
- Boil the pasta in salted water until it's still got a tiny bit of resistance in the center—it will finish cooking in the oven, so stopping just short keeps it from turning mushy. Drain it well but don't rinse; the starch helps the sauce cling.
- Build the sauce:
- In a large bowl, whisk together the ranch seasoning, buffalo sauce, sour cream, softened cream cheese, and milk until you have something smooth and pourable. If cream cheese is being stubborn, warm the milk slightly before adding it.
- Combine everything:
- Add the drained pasta and chicken to the sauce and stir until every piece is coated; this is where the dish comes together visually. Fold in most of the mozzarella and cheddar, reserving some for the top.
- Transfer and top:
- Pour the whole thing into your prepared baking dish and smooth it out, then scatter the reserved cheese over the surface in an even layer for that golden, bubbly top.
- Bake and wait:
- Bake uncovered for 25 to 30 minutes until you see the edges bubbling and the top is turning golden brown; when the cheese starts to brown, your oven is doing its job. Let it rest for 5 minutes after coming out—this isn't just about temperature, it's about giving the sauce a chance to settle so it doesn't slide all over the plate.
- Garnish and serve:
- Scatter green onions and blue cheese across the top if using, and serve while it's still steaming.
Save to Pinterest There was a moment during that book club dinner when someone asked if I'd made this professionally because it looked so put together, and I laughed because the secret was just knowing when to let comfort food be exactly what it is. That's when this dish shifted from being a recipe I liked to being something that felt like a small win in my kitchen.
Why The Flavors Work Together
Buffalo sauce and ranch are already a proven partnership—they live together on chicken wings at every sports bar—so moving them into a creamy pasta situation feels natural rather than experimental. The sour cream and cream cheese mellow the spice just enough that it becomes a conversation rather than a shout, while the ranch seasoning adds savory layers that make the whole thing feel intentional and balanced. It's bold without being aggressive, which is why people come back for seconds without realizing they're committing to something genuinely flavorful.
Making It Your Own
This recipe is forgiving in ways that matter; you can dial the heat up or down depending on who's eating, and you can swap proteins without breaking anything fundamental. I've made it with shredded turkey, added diced jalapeños for extra punch, and once threw in some roasted red peppers just because I had them sitting around—each version felt intentional rather than improvised. The beauty is that the creamy sauce and cheese base will welcome almost anything you want to add to it.
Serving Suggestions and Make-Ahead Notes
A crisp green salad or some roasted broccoli on the side cuts through the richness without making the meal feel heavy, and honestly, a cold glass of something slightly sweet balances the spice better than you'd expect. You can assemble this entirely the day before, cover it, and bake it straight from the fridge when you're ready—just add 5 to 10 extra minutes to the baking time since it'll start cold.
- Leftovers actually improve on the second day as flavors settle and meld together.
- This freezes beautifully if you haven't baked it yet, so make two and save one for a future night.
- Reheating individual portions in the microwave works fine, though the oven at 350°F for 10 minutes brings back some of that crispy-edged magic.
Save to Pinterest This dish proves that comfort food doesn't have to be boring, and that a little spice mixed with a lot of cream can become something people actually request. Make it once and you'll understand why it earned its place in my regular rotation.
Common Recipe Questions
- → Can I use a different pasta shape?
Absolutely. While penne and rotini work great, macaroni, fusilli, or cavatappi also hold the sauce beautifully and bake up nicely.
- → How can I make this less spicy?
Use mild buffalo sauce and reduce the amount to 3/4 cup. You can also add extra sour cream or cream cheese to mellow the heat.
- → Can this be made ahead?
Yes. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking cold.
- → What works as a blue cheese substitute?
If you're not a fan, try feta cheese, goat cheese, or simply omit it. The pasta remains delicious without any garnish at all.
- → Can I freeze leftovers?
Leftovers freeze well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating.
- → What protein alternatives work?
Rotisserie chicken saves time. For a different twist, try cooked shredded turkey or even pulled pork for a unique flavor profile.