Creamy Buffalo Ranch Chicken Pasta (Print Version)

Hearty casserole with tender chicken, tangy buffalo sauce, creamy ranch, and melty cheese baked to golden perfection.

# Components:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauce & Dairy

03 - 1 packet (1 oz) ranch seasoning mix
04 - 1/2 cup buffalo wing sauce
05 - 1 cup heavy cream or half-and-half
06 - 1/2 cup sour cream
07 - 1 1/2 cups shredded mozzarella cheese, divided
08 - 1 cup shredded cheddar cheese

→ Aromatics

09 - 2 cloves garlic, minced
10 - 1/4 cup finely sliced green onions, plus extra for garnish

→ Extras

11 - Salt and pepper to taste
12 - Nonstick cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
03 - In a large mixing bowl, whisk together ranch seasoning, buffalo sauce, heavy cream, and sour cream until smooth.
04 - Fold in cooked chicken, half of the mozzarella cheese, all of the cheddar cheese, minced garlic, and green onions.
05 - Add drained pasta and gently toss until evenly coated.
06 - Pour mixture into prepared baking dish. Top with remaining mozzarella cheese.
07 - Bake uncovered for 25 to 30 minutes, or until bubbly and golden on top.
08 - Remove from oven and let rest for 5 minutes. Garnish with extra green onions before serving.

# Expert Advice:

01 -
  • One baking dish means cleanup is basically a joke compared to what you'd normally deal with.
  • The buffalo and ranch combination tastes like restaurant-quality indulgence without needing any fancy ingredients.
  • You can have it in the oven in 20 minutes, which beats takeout delivery time on most nights.
02 -
  • Undercook your pasta by one minute because it will keep cooking in the oven, and overcooked pasta in a casserole is genuinely sad.
  • Don't skip the 5-minute rest—it lets the sauce thicken slightly so each serving actually holds together instead of sliding across the plate.
03 -
  • Reserve 1/4 cup of pasta water before draining, then drizzle it into the sauce if things look too thick—it helps everything combine smoothly.
  • Let shredded cheese come to room temperature if it's been in the fridge, since it incorporates into the sauce more evenly and melts faster in the oven.
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