Save to Pinterest My sister showed up one Tuesday night with a bottle of hot sauce and a wild idea. She'd been craving buffalo wings all week but didn't want to deal with frying, so we tossed shredded chicken, pasta, and everything creamy we could find into a baking dish. The smell that filled my kitchen—sharp, tangy, bubbling cheese—made us both forget we were winging it. That first bite was so good we didn't speak for a solid minute.
I started making this for weeknight dinners when I needed something that felt indulgent without requiring much thought. One evening, my neighbor knocked just as I pulled it from the oven, and I ended up handing her a serving in a bowl. She texted me two hours later asking for the recipe. Now she brings it to every potluck, and people assume she invented it.
Ingredients
- Penne or rotini pasta: These shapes catch all that creamy sauce in their ridges, and they hold up beautifully under the broiler without getting mushy.
- Cooked chicken breast: Rotisserie chicken is your best friend here—it's already seasoned, tender, and saves you 20 minutes of prep time.
- Ranch seasoning mix: This little packet does all the heavy lifting for flavor, adding herbs and tang without measuring a dozen spices.
- Buffalo wing sauce: Not all hot sauces are the same—look for one labeled buffalo style, it has vinegar and butter notes that make this dish sing.
- Heavy cream or half and half: This is what makes the sauce luscious and cling to every piece of pasta instead of pooling at the bottom.
- Sour cream: It adds a subtle tang and helps balance the heat so the dish feels rich but not overwhelming.
- Shredded mozzarella cheese: Melts into gooey perfection and creates that golden, bubbly top everyone fights over.
- Shredded cheddar cheese: Sharp cheddar brings a deeper, savory note that makes each bite more interesting.
- Garlic: Fresh minced garlic wakes up the whole dish and fills your kitchen with the best kind of smell.
- Green onions: They add a pop of color and a mild, fresh bite that cuts through all the richness.
Instructions
- Prep your oven and dish:
- Set your oven to 375°F and grease a 9x13 inch baking dish so nothing sticks to the edges. This step sounds boring, but it saves you from scrubbing later.
- Boil the pasta:
- Cook your pasta in salted water until it still has a little bite—it will keep cooking in the oven. Drain it well so you don't water down the sauce.
- Mix the creamy base:
- Whisk together ranch seasoning, buffalo sauce, heavy cream, and sour cream until it's completely smooth and no lumps remain. This is your flavor foundation, so make sure it's silky.
- Fold in the good stuff:
- Stir in the chicken, half the mozzarella, all the cheddar, garlic, and green onions until everything is coated. The mixture will look thick and rich, and that's exactly what you want.
- Combine with pasta:
- Add the drained pasta and toss gently until every piece is covered in that creamy buffalo goodness. Be patient here—it's worth it.
- Assemble and top:
- Pour everything into your prepared dish and spread it out evenly, then sprinkle the remaining mozzarella over the top. That top layer is going to get golden and irresistible.
- Bake until bubbly:
- Slide it into the oven for 25 to 30 minutes, until the edges are bubbling and the cheese on top turns golden brown. Your kitchen will smell amazing.
- Rest and garnish:
- Let it sit for 5 minutes before serving so the sauce thickens up a bit. Scatter extra green onions on top for color and a hint of freshness.
Save to Pinterest The first time I brought this to a family gathering, my uncle—who claims he doesn't like spicy food—went back for thirds. He didn't say much, just nodded and kept eating. Later, my aunt whispered that he'd been talking about it all week. That's when I knew this recipe had staying power.
Making It Your Own
If you love blue cheese, crumble some on top during the last 5 minutes of baking for that classic buffalo wing vibe. I've also stirred in diced celery for crunch, and it worked surprisingly well. For less heat, cut the buffalo sauce in half and add an extra splash of ranch dressing. You can even swap the chicken for pulled pork or keep it vegetarian with roasted cauliflower.
What to Serve Alongside
A simple green salad with a tangy vinaigrette is perfect for cutting through all that creaminess. I like to toast up some garlic bread or even just buttered baguette slices to scoop up every last bit of sauce. If you're feeding a crowd, carrot and celery sticks with extra ranch on the side keep the buffalo theme going and give people something cool and crunchy to munch on.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the pasta from drying out. If you're reheating the whole dish, cover it with foil and warm it in a 350°F oven for about 20 minutes.
- Add a splash of milk or cream when reheating to bring back that saucy texture.
- You can freeze this for up to 2 months—just thaw overnight in the fridge before reheating.
- Top with fresh green onions after reheating so they stay bright and crisp.
Save to Pinterest This dish has become my go-to when I want something that feels like a treat but doesn't require much fuss. Every time I make it, someone asks for the recipe, and I'm always happy to share.
Common Recipe Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves time. Simply shred or dice about 2 cups of the meat and proceed with the instructions.
- → How can I make this spicier?
Add a pinch of cayenne pepper to the sauce mixture, top with sliced jalapeños before baking, or increase the amount of buffalo sauce to taste.
- → What pasta shapes work best?
Penne and rotini are ideal because their shapes hold the creamy sauce well. Rigatoni, ziti, or cavatappi also work beautifully.
- → Can I prepare this ahead of time?
Absolutely. Assemble the dish, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if starting cold.
- → What cheese substitutions work well?
Try Monterey Jack instead of cheddar for a milder flavor, or add blue cheese crumbles for authentic buffalo wing taste. Pepper jack adds extra heat.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven.