Creamy Buffalo Ranch Chicken Pasta (Printable)

Spicy buffalo and creamy ranch coat tender pasta and chicken under a blanket of melted cheese.

# What You Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Sauces & Seasoning

03 - 1 oz 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 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

# Step-by-Step:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish
02 - Cook pasta in salted boiling water until al dente, then drain and set aside
03 - In a large bowl, combine ranch seasoning, buffalo sauce, sour cream, cream cheese, and milk, whisking until smooth
04 - Stir cooked pasta and chicken into the sauce until thoroughly coated
05 - Fold in 1 cup mozzarella and 3/4 cup cheddar cheese into the pasta mixture
06 - Pour mixture into prepared baking dish and sprinkle remaining mozzarella and cheddar cheese over the top
07 - Bake uncovered for 25-30 minutes until bubbly and golden brown
08 - Remove from oven and let rest 5 minutes. Garnish with green onions and blue cheese. Serve hot

# Expert Suggestions:

01 -
  • The sauce is so creamy and packed with flavor that even people who claim they don't like spicy food end up sneaking seconds.
  • It comes together in under an hour, making it perfect for those nights when you need something that looks impressive but doesn't stress you out.
  • You can adjust the heat level instantly by choosing mild or hot buffalo sauce, so it works for literally any crowd.
02 -
  • Don't skip softening the cream cheese beforehand or you'll spend ten minutes trying to whisk out lumps and question your life choices.
  • Al dente pasta is non-negotiable here—overcooked pasta plus 25 minutes in the oven equals sad, mushy dinner, so trust the package instructions and taste it.
03 -
  • Grate your own cheese from a block instead of using pre-shredded if you can—it melts smoother and creamier without the anti-caking agents getting in the way.
  • Don't skip the 5-minute rest after baking; it lets the sauce set enough to hold together on the plate instead of sliding into a puddle.
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