Pin It My sister called in a panic one Tuesday evening—she'd committed to bringing dinner for her book club but completely forgot to plan anything. I happened to mention this buffalo ranch chicken pasta, and she practically begged me to walk her through it over the phone. Twenty minutes later, she texted back photos of this golden, bubbling masterpiece coming out of her oven, and I realized I'd just handed her the kind of recipe that saves the day without requiring any fancy technique or obscure ingredients.
I made this for a casual weeknight dinner with friends who showed up hungry and skeptical about the whole buffalo ranch thing together. One bite and the conversation completely stopped—which, if you know my friends, is basically a standing ovation. That's when I understood this dish wasn't just convenient; it was genuinely delicious in a way that surprised people.
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Ingredients
- Penne or rotini pasta (12 oz): The ridges catch the sauce better than smooth pasta, so don't skimp on texture here.
- Cooked chicken breast (2 cups shredded or diced): Rotisserie chicken from the store saves time and honestly tastes just as good as anything you'd poach yourself.
- Ranch seasoning packet (1 oz): This is the backbone of the flavor, so grab the real thing rather than trying to improvise with dried herbs.
- Buffalo wing sauce (1 cup): Pick your heat level—mild if you're cooking for mixed tastes, hot if you love that kick.
- Sour cream (1/2 cup): This mellows the heat and adds richness that makes the whole dish feel luxurious.
- Cream cheese (1/2 cup softened): It melts into the sauce and creates that silky texture that makes people ask for seconds.
- Milk (1/4 cup): This loosens the sauce so it coats everything evenly instead of clumping up.
- Shredded mozzarella cheese (1 1/2 cups): Use freshly shredded if you can—pre-shredded has anti-caking agents that make it less melty.
- Shredded cheddar cheese (1 cup): This adds a sharper flavor that cuts through the richness beautifully.
- Green onions and blue cheese (optional garnish): These finish the dish with brightness and tang that balance all the heat.
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Instructions
- Set your stage:
- Preheat that oven to 375°F and grease your 9x13-inch baking dish so nothing sticks. This only takes a moment but saves you from scrubbing later.
- Cook the pasta:
- Boil salted water, add pasta, and pull it out when it still has just a bit of bite to it—remember, it'll cook more in the oven. Drain it and set aside.
- Build the sauce:
- In a large bowl, whisk together the ranch seasoning packet, buffalo sauce, sour cream, cream cheese, and milk until completely smooth. If lumps form, keep whisking—they'll disappear.
- Bring it together:
- Stir the pasta and chicken into the sauce until everything's coated, then fold in most of the mozzarella and cheddar, saving some for the top.
- Into the dish:
- Spread the mixture into your baking dish and scatter the remaining cheeses over the top so they get all golden and crispy.
- The bake:
- Uncovered in the oven for 25 to 30 minutes—you're looking for bubbly edges and a golden top. It should smell incredible by minute 20.
- The rest:
- Pull it out and let it sit for 5 minutes so it sets up just enough to serve without running all over the plate. Garnish with green onions and blue cheese if you have them.
Pin It There was this moment when my nephew, who usually picks apart every ingredient, asked for thirds of this pasta and genuinely wanted the recipe to make at his college apartment. That's when I realized comfort food that's also genuinely crave-worthy is a rare combination.
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How to Make It Your Own
The beauty of this dish is that it handles modifications without falling apart. If you want more heat, dice up some jalapeños or add a pinch of cayenne to the sauce before mixing. For a lighter version, swap sour cream for Greek yogurt and use reduced-fat cream cheese—it honestly works just fine. I've added crispy bacon bits, sliced red onion, and even a handful of frozen broccoli without any issues.
What to Serve Alongside
This pasta is rich and bold, so it actually needs something sharp and fresh beside it. A simple green salad with a bright vinaigrette cuts through the creaminess and makes the whole meal feel balanced instead of heavy. I usually toss together some mixed greens with a lemon-mustard dressing, and it changes everything.
Make-Ahead and Storage Tips
You can assemble this completely the night before, cover it with foil, and bake it straight from the fridge—just add 10 minutes to the cooking time. Leftovers reheat beautifully in a 325°F oven covered with foil, or in the microwave if you're in a rush. I've kept this for up to 3 days and it's still tasted good.
- Store leftovers in an airtight container and it keeps for about 3 days in the fridge.
- You can freeze individual portions before baking for easy weeknight meals later.
- If reheating from frozen, thaw overnight in the fridge first, then bake as usual.
Pin It This recipe has become my go-to when I need something that feels impressive but doesn't require stress. It's the kind of dish that reminds you why comfort food exists.
Recipe Questions & Answers
- → What pasta works best for this dish?
Penne or rotini are ideal as they hold the creamy sauce well and provide a satisfying texture.
- → Can I adjust the spice level?
Yes, choosing mild or hot buffalo sauce and adding jalapeños or cayenne allows you to tailor the heat to your preference.
- → How can I make the dish more creamy?
Incorporating sour cream and cream cheese alongside the ranch seasoning enriches the sauce with a smooth, velvety texture.
- → What cheese varieties enhance the flavor?
Mozzarella and cheddar contribute meltiness and sharpness, while blue cheese adds tangy depth when used as a garnish.
- → Can I prepare this in advance?
Yes, assemble the mixture beforehand and refrigerate; bake just before serving to maintain optimal texture and flavor.
