Creamy Buffalo Ranch Chicken Pasta

My coworker brought this buffalo ranch pasta bake to a potluck last winter, and I watched people go back for thirds without hesitation. The smell alone—that tangy buffalo mixed with melting cheese and creamy ranch—had everyone hovering near the oven before it even cooled. I asked for the recipe that night, made it the following week, and realized this wasn't just comfort food, it was the kind of dish that makes you feel like you nailed something special without breaking a sweat.

I made this for my sister's game night, and I remember her boyfriend actually asking for the recipe before he'd finished eating—that's when I knew I'd found something worth keeping in rotation. The kitchen smelled incredible, and honestly, having people ask for seconds felt better than any compliment I could have gotten.

Ingredients

• Penne or rotini pasta (12 oz): The tube shapes and spirals trap the creamy sauce better than long noodles, so every forkful has that perfect ratio of pasta to filling.
• Cooked chicken breast (2 cups shredded or diced): Use rotisserie chicken if you're short on time; it's tender and saves you an entire cooking step.
• Ranch seasoning packet (1 oz): This powder does heavy lifting flavor-wise, but taste as you go since some brands run saltier than others.
• Buffalo wing sauce (1 cup, mild or hot): Don't shy away from the hot version if you enjoy a kick; the cream mellows it out beautifully.
• Sour cream (1/2 cup): This is your secret weapon for tanginess and richness without the sauce becoming heavy or one-dimensional.
• Cream cheese (1/2 cup softened): Softening it first means no lumps, and it creates that silky, luxurious texture everyone craves in a bake.
• Milk (1/4 cup): Keeps the sauce pourable and helps it distribute evenly throughout the pasta.
• Shredded mozzarella (1 1/2 cups): Mozzarella melts smoothly and doesn't overpower the buffalo-ranch flavors.
• Shredded cheddar (1 cup): This adds sharpness and helps create that golden, slightly crispy top layer.
• Green onions and blue cheese (optional garnish): The blue cheese is optional, but it's a game-changer if you love that salty, funky contrast against the creamy base.

Instructions

Heat Your Oven and Prep:

Set your oven to 375°F and grab a 9x13-inch baking dish, giving it a light grease so nothing sticks. This gives your oven time to reach temperature while you handle the rest.

Cook the Pasta:

Boil your pasta in salted water until it's just barely tender—not soft, not hard, right in that sweet spot. Drain it well and set aside; any extra water will make your sauce watery.

Build the Sauce:

In a large bowl, whisk together the ranch packet, buffalo sauce, sour cream, softened cream cheese, and milk until the mixture is completely smooth with no lumps. Take your time here because lumpy sauce is the only thing that goes wrong in this recipe.

Coat Everything:

Add your cooked pasta and chicken to the sauce bowl and stir until every piece is coated evenly. The sauce should cling to the pasta, not pool at the bottom.

Add Most of the Cheese:

Fold in 1 cup of mozzarella and 3/4 cup of cheddar gently, preserving some air in the mixture. This helps the bake stay creamy rather than dense.

Transfer and Top:

Spread the entire mixture into your prepared baking dish and scatter the remaining mozzarella and cheddar over the top in an even layer. Those cheesy bits on top will get golden and slightly crispy, which is the whole point.

Bake Until Golden:

Bake uncovered for 25 to 30 minutes, until you see bubbling at the edges and the cheese on top has turned golden-brown. You want it bubbly, not dried out.

Rest and Garnish:

Let it sit for 5 minutes out of the oven so the sauce sets slightly and becomes easier to serve. Top with fresh green onions and crumbled blue cheese if you're using them, then serve while it's still hot.

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The first time I served this to my family, my dad—who claims he doesn't like spicy food—asked for the recipe and made it twice the following month. Food has this quiet power to bring people back to your table, and this dish definitely has that effect.

The Buffalo-Ranch Marriage

What makes this combination work is the way buffalo and ranch play off each other instead of competing. Buffalo brings heat and vinegary tang, while ranch adds cooling creaminess and herbaceous depth. Together, they're like a perfect argument where both sides win, and the pasta just becomes the vehicle for that perfectly balanced flavor.

Make It Your Own

This recipe is flexible enough to bend to your preferences without breaking. I've made it with hot sauce when I didn't have buffalo on hand, added diced jalapeños when I wanted extra heat, and even stirred in crispy bacon once because, well, bacon. Some people add celery or diced bell peppers for texture, and that works beautifully too.

Storage and Reheating Tips

This bake actually tastes better the next day after the flavors have had time to settle and mingle, so don't hesitate to make it ahead for a busy weeknight. Refrigerate leftovers in an airtight container for up to 3 days, and reheat gently in a 350°F oven with a splash of milk stirred in to restore the creamy texture.

• Cold pasta bake straight from the fridge isn't great, so always warm it up properly to bring the sauce back to life.
• You can freeze this for up to 2 months; just thaw in the fridge overnight before reheating.
• Serve alongside a crisp green salad or coleslaw to cut through the richness and feel more balanced.

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This is the kind of recipe that earns a permanent spot on your weeknight roster once you realize how little effort it takes and how much joy it brings. Make it, feed people, and watch it disappear.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Penne and rotini are ideal because their ridges and curves hold the creamy sauce well. Macaroni, fusilli, or cavatappi would also work nicely.

→ Can I freeze leftovers?

Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.

→ How can I adjust the spice level?

Use mild buffalo sauce for less heat, or add hot sauce and diced jalapeños to kick it up. You can also reduce the buffalo sauce to half a cup and increase the cream cheese for a milder version.

→ What sides pair well with this bake?

A crisp green salad with vinaigrette helps balance the richness. Roasted vegetables like broccoli or cauliflower also complement the creamy, spicy flavors nicely.