Save My roommate burst through the kitchen door one Friday night asking if I could make something that tasted like buffalo wings but didn't require deep frying, and honestly, I was skeptical until this casserole came together in my head. The buffalo sauce and ranch combination hit me as pure genius—tangy, creamy, and totally craveable without the mess of wings scattered across the table. That first batch convinced everyone at dinner that you could absolutely reinvent comfort food by layering flavors instead of starting from scratch. Now it's the first thing people ask me to bring to potlucks.
I made this for my sister's book club gathering when she called asking me to bring dinner for eight, and watching people go back for seconds while debating the plot twist in their novel was the moment I realized this dish had staying power. One guest actually asked if the buffalo sauce was homemade because it tasted so well-balanced against the creamy ranch, and I loved being honest that it was just smart layering.
Ingredients
- 12 oz penne or rotini pasta: Penne holds the sauce beautifully in its ridges, but rotini works just as well and some people swear it distributes flavors more evenly throughout each bite.
- 2 cups cooked shredded chicken: Rotisserie chicken from the grocery store saves you time and tastes fantastic here, or shred your own if you prefer that ritual.
- 1 packet (1 oz) ranch seasoning mix: This is your flavor backbone—it brings salt, herbs, and umami that make everything taste connected and cohesive.
- 1/2 cup buffalo wing sauce: The acidity cuts through cream beautifully, so don't skip this or substitute with hot sauce alone.
- 1 cup heavy cream or half-and-half: Heavy cream gives you richness that coats every piece of pasta, while half-and-half works if you want something lighter.
- 1/2 cup sour cream: This adds tanginess that prevents the dish from tasting one-dimensional and sweet.
- 1 1/2 cups shredded mozzarella cheese, divided: Mozzarella melts into creamy pockets, and reserving half for the top creates that golden, bubbly finish.
- 1 cup shredded cheddar cheese: Cheddar brings sharpness and color to the sauce, making it taste more intentional than if you used only mozzarella.
- 2 cloves minced garlic: Fresh garlic adds brightness that makes you realize when it's missing.
- 1/4 cup green onions, plus extra for garnish: Green onions add a fresh onion bite and visual appeal that rounds out all that richness.
- Salt, pepper, and nonstick spray: Season to your taste preference after combining everything, since the ranch mix and buffalo sauce already bring saltiness.
Instructions
- Preheat and prep your vessel:
- Set your oven to 375°F and grease that 9x13-inch baking dish generously so nothing sticks to the sides and edges. This step takes 30 seconds and saves you frustration later.
- Cook the pasta to just-right:
- Boil your pasta in salted water and drain it when it still has a tiny bit of firmness to it, because it'll continue cooking as everything bakes. This is the moment everything changes from raw ingredients to something that feels real.
- Build the creamy sauce:
- Whisk together the ranch seasoning, buffalo sauce, heavy cream, and sour cream until you have something smooth and pourable. The whisking motion helps distribute the ranch seasoning evenly so you don't end up with pockets of seasoning dust.
- Layer in the good stuff:
- Fold your chicken, half the mozzarella, all the cheddar, garlic, and green onions into that sauce, then add the pasta and toss everything gently until every strand is coated. This is where the magic starts smelling real.
- Transfer and top:
- Pour everything into your baking dish and scatter that remaining mozzarella across the top like you're tucking it in for a nap. The cheese will create a golden crust that people notice before they taste anything.
- Bake until it's bubbling and golden:
- Slide it into the oven for 25 to 30 minutes, checking around the 25-minute mark so you don't miss that moment when the edges start bubbling and the top turns golden brown. You'll know it's ready when the aroma fills your whole kitchen and you can see cheese browning at the edges.
- Rest and garnish:
- Let it sit for 5 minutes after coming out of the oven so the sauce sets slightly and won't be lava-hot on first bite. Scatter extra green onions on top right before serving.
Save The moment that made this recipe stick with me was when my dad, who is incredibly picky about buffalo anything, came back for thirds and asked what restaurant I'd ordered from. Telling him I made it from pantry staples in less than an hour felt like winning an award I didn't know I was competing for.
Heat Levels and Customization
The recipe as written gives you a tangy-creamy situation with just a whisper of heat, which is perfect if you're feeding mixed crowds. If you want to turn up the temperature, add a pinch of cayenne pepper when you're whisking the sauce, or scatter sliced jalapeños on top before baking so they stay slightly crispy and offer little heat pockets throughout each bite.
Cheese and Flavor Swaps That Actually Work
I've experimented with swapping cheddar for Monterey Jack, which gives you a creamier texture but slightly less sharpness, and that's worth trying if you prefer a milder flavor profile. Blue cheese crumbles scattered into the sauce right before baking create that classic buffalo wing experience, though you'll want to reduce the salt slightly since blue cheese brings its own saltiness.
Make It Your Own
This casserole is forgiving enough to let you experiment without totally changing its personality. The foundation of buffalo sauce, ranch, cream, and cheese is solid, so you can play with what you add without worrying you'll ruin it.
- Substitute rotisserie chicken for convenience, or use leftover turkey or cooked bacon if you want to change the protein entirely.
- Add crispy bacon bits, diced bell peppers, or sliced mushrooms to the pasta mixture for texture variation and extra flavor.
- Serve alongside a crisp green salad and garlic bread to balance all that richness and make a complete meal.
Save This casserole has become my answer to the question what should I bring, because it shows up looking impressive and tastes like you spent way more time than you actually did. Make it once and it'll be your go-to comfort food forever.
Recipe FAQ
- → Can I use different pasta shapes?
Yes! While penne and rotini work best for holding the creamy sauce, you can substitute with macaroni, fusilli, or shells. Just adjust cooking time according to package directions.
- → How can I make this dish spicier?
Add a pinch of cayenne pepper to the sauce mixture, increase the buffalo sauce to 3/4 cup, or top the finished dish with sliced jalapeños before serving. You can also use a hotter buffalo sauce variety.
- → Can I prepare this ahead of time?
Absolutely! Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time since it will be cold.
- → What can I use instead of heavy cream?
Half-and-half works well for a lighter version. For a dairy-free option, try full-fat coconut milk or unsweetened almond milk, though the texture will be slightly different.
- → Can I freeze this pasta bake?
Yes! Assemble the unbaked casserole, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What sides pair well with this dish?
A crisp green salad with vinaigrette helps balance the richness. Garlic bread, roasted vegetables like broccoli or cauliflower, or even celery sticks with extra buffalo sauce make excellent accompaniments.