Save My kitchen smelled like buffalo sauce and melted cheese for hours after my sister called asking what I was making for dinner, and I found myself describing this creamy pasta bake with an enthusiasm that surprised even me. There's something about the combination of spicy, tangy, and richly creamy that just works, especially when you're feeding people who show up hungry and leave satisfied. This dish came together almost by accident when I had leftover rotisserie chicken and a craving for something that felt both indulgent and somehow not too complicated. It's become the recipe I reach for when I want to impress without spending all evening in the kitchen.
I made this for a casual dinner party last fall when my friends were debating whether comfort food could be exciting, and watching their faces light up after that first bite was worth every minute of prep. Someone asked for the recipe before dessert even arrived, which almost never happens in my experience. That's when I knew this wasn't just another weeknight pasta — it had somehow become the kind of dish people actually remember.
Ingredients
- 12 oz penne or rotini pasta: The ridges and curves catch all that creamy buffalo sauce, so skip the smooth shapes and go for something with personality.
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken from the grocery store is your secret weapon here — tender, flavorful, and you don't have to cook it yourself.
- 1 oz ranch seasoning packet: This is the flavor anchor that ties buffalo and cream together without tasting like a packet, trust me.
- 1 cup buffalo wing sauce: Pick your heat level and stick with it — mild won't offend anyone, hot will make converts.
- 1/2 cup sour cream and 1/2 cup softened cream cheese: Together these create that luxurious, velvety base that makes every bite feel indulgent.
- 1/4 cup milk: This thins everything just enough so it coats the pasta beautifully without becoming gluey.
- 1 1/2 cups mozzarella and 1 cup cheddar cheese: Mozzarella melts smoothly, cheddar adds sharpness — use freshly shredded if you can, it melts better than pre-shredded.
- Green onions and blue cheese for garnish: These aren't just pretty — they add brightness and a sharp contrast that cuts through the richness perfectly.
Instructions
- Get your oven ready and prep the dish:
- Preheat to 375°F and grease your 9x13-inch baking dish — this temperature is hot enough to bubble everything through without burning the top.
- Cook the pasta with intention:
- Boil it in salted water until just al dente, which means it should still have a slight firmness when you bite it. It'll continue cooking in the oven, so undercook it slightly rather than serving something mushy.
- Build the creamy sauce:
- Combine the ranch seasoning, buffalo sauce, sour cream, cream cheese, and milk in a large bowl and whisk until completely smooth. If your cream cheese is still cold, the sauce might look lumpy at first — just keep whisking and it'll come together.
- Bring it all together:
- Stir the drained pasta and chicken into the sauce until everything is evenly coated, making sure no noodles hide in the bottom of the bowl. This is where the dish gets its personality, so don't skip this step.
- Add most of the cheese:
- Fold in 1 cup of mozzarella and 3/4 cup of cheddar, which means you still have cheese left for the top. This creates pockets of melted cheese throughout rather than just a layer on top.
- Transfer to the baking dish:
- Spread the mixture evenly and sprinkle the remaining cheeses over the top — this will create a golden, bubbly crust.
- Bake until bubbly and golden:
- Bake uncovered for 25 to 30 minutes, until you see it bubbling around the edges and the top has turned golden brown. You'll know it's ready when the smell makes everyone hover near the kitchen asking when they can eat.
- Rest and garnish:
- Let it sit for 5 minutes so it sets slightly, then top with sliced green onions and blue cheese if you want that extra touch of sophistication.
Save There's a moment after pulling this from the oven when the cheese is still bubbling slightly and the whole kitchen is filled with that tangy, spicy, creamy aroma, and it stops being about feeding people and becomes about creating something that brings everyone together. That's the moment I understood why comfort food exists.
When to Serve This Dish
This is the kind of pasta that works for casual weeknight dinners when you want something substantial without pretense, but it's also impressive enough for a small gathering where you don't want to spend all day cooking. I've made it on nights when I needed something warm and satisfying, and I've also made it when friends were coming over and I wanted them to feel welcomed without fuss. The beauty is that it works equally well in both situations, which means you can stop worrying about the occasion and just enjoy making good food.
Customizing Your Heat Level
Buffalo sauce comes in different varieties, and your choice here determines everything about how the final dish tastes. Mild sauce keeps things approachable and lets the creamy, cheesy flavors shine without any real burn, while hot sauce transforms this into something that demands attention and respect. I've found that most people lean toward mild unless they specifically tell you they love heat, but you can always add extra hot sauce to individual servings if someone wants more punch without affecting the whole dish.
The Cheese Question and Other Smart Swaps
Fresh shredded cheese melts more smoothly than the pre-shredded stuff from a bag, which surprised me the first time I actually paid attention to the difference. If you're in a time crunch, pre-shredded works, but if you have five extra minutes, run a box grater over a block of cheese and watch how much better your final result becomes. The blue cheese topping is optional but transforms the whole thing from heavy comfort food into something with sophistication and sharpness that cuts through the richness.
- If you don't have blue cheese, crumbled feta or even sharp cheddar crumbles work beautifully — you just need something with personality to contrast the creamy base.
- Rotisserie chicken is your best friend here — it saves time and honestly tastes better than chicken breast you cook yourself because it's already seasoned and moisture.
- For extra heat without changing the recipe, add sliced jalapeños or a pinch of cayenne pepper to the sauce before mixing — this gives you control over exactly how spicy it becomes.
Save This pasta bake exists in that perfect space where it's easy enough for a regular Tuesday but delicious enough to make people ask for the recipe, and honestly, that's all I ever want a dish to be. Make it, feed people you like, and watch their faces light up.
Recipe FAQ
- → What pasta works best for this dish?
Penne or rotini pasta are ideal because their shapes hold the creamy sauce well, ensuring each bite is flavorful.
- → Can I adjust the spice level?
Yes, using mild or hot buffalo wing sauce controls the heat. Adding diced jalapeños or cayenne pepper can increase spiciness.
- → How to ensure the pasta bake stays creamy?
Mixing sour cream, cream cheese, and milk with the buffalo sauce and ranch seasoning creates a smooth, rich sauce that coats the pasta and chicken evenly.
- → Is pre-cooked chicken required?
Using cooked shredded or diced chicken breast is recommended for convenience and ensures the chicken remains tender in the bake.
- → What garnishes complement the flavors?
Sliced green onions add freshness, while crumbled blue cheese offers a tangy contrast to the spicy, creamy base.