Creamy Buffalo Chicken Pasta (Print Version)

Spicy, creamy chicken pasta baked with buffalo sauce, ranch seasoning, and melted cheese.

# Components:

→ 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 whole 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - In a large bowl, combine ranch seasoning, buffalo sauce, sour cream, cream cheese, and milk. Whisk until smooth.
04 - Stir cooked pasta and chicken into the sauce mixture until well coated.
05 - Fold in 1 cup mozzarella and 3/4 cup cheddar cheese.
06 - Pour mixture into the prepared baking dish. Sprinkle remaining mozzarella and cheddar cheese 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. Garnish with green onions and blue cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It's a flavor explosion that doesn't require fancy ingredients or technique — buffalo and ranch are a match made in heaven, and the cream brings it all together without any fussiness.
  • One dish, minimal cleanup, feeds a crowd — everything happens in a baking dish, which means you can actually enjoy time with your guests instead of standing over a stove.
  • You can adjust the heat to your mood — mild sauce for the cautious eaters, hot sauce for those who live for spice, and everyone's happy at the same table.
02 -
  • Undercook your pasta slightly — I learned this the hard way when my first attempt came out mushy, and now I pull the pasta out a minute before I think it's done.
  • Let the cream cheese soften at room temperature before mixing — cold cream cheese makes the sauce lumpy and frustrating, but soft cream cheese whisks in smoothly and creates that silky texture you're after.
  • Don't skip the resting period — five minutes feels short, but it lets the pasta absorb the sauce and makes serving and eating actually pleasurable instead of a molten mess.
03 -
  • Make this in the afternoon and refrigerate before baking — cold pasta bakes sometimes take a few extra minutes to cook through, but the flavors meld beautifully overnight, and you can just pop it in the oven when dinner time arrives.
  • Serve with something acidic, like a crisp salad with vinaigrette or crusty bread with butter and herbs — the brightness cuts through the richness and makes you want another bite instead of feeling uncomfortably full.
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