Creamy Buffalo Ranch Chicken Pasta (Printable Version)

Tender chicken, buffalo sauce, ranch, melted cheese, and pasta baked until golden and bubbly in just 45 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauce & Dairy

03 - 1 oz packet 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

# Steps to Follow:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick cooking spray or butter.
02 - Cook the 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 and well combined.
04 - Fold in the cooked chicken, half of the mozzarella cheese, all of the cheddar cheese, minced garlic, and green onions into the sauce mixture.
05 - Add the drained pasta and gently toss until evenly coated with the creamy buffalo ranch mixture.
06 - Pour the mixture into the prepared baking dish and distribute evenly. Top with the 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.

# Additional Tips::

01 -
  • It tastes like game day comfort food but comes together faster than ordering takeout.
  • The creamy ranch cools down the buffalo heat just enough to keep you going back for more.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip greasing the dish—the cheese will bond to bare glass like cement and you'll regret it.
  • Use freshly shredded cheese instead of pre-shredded if you can, it melts smoother and doesn't have that weird powdery coating.
  • If your sauce looks too thick before baking, add a splash of milk—it will loosen up and distribute better.
03 -
  • Taste your buffalo sauce before mixing—some brands are much hotter than others, and you can always add more but can't take it back.
  • Let the dish rest after baking so the sauce sets up slightly and doesn't run all over the plate when you scoop it.
  • If you want extra crispy cheese on top, switch the oven to broil for the last 2 minutes and watch it closely.
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