Introduction

This Ranch Buffalo Pasta Bake combines the spicy tang of buffalo sauce with the creamy coolness of ranch dressing for a comforting, flavorful meal. It’s an easy casserole that’s perfect for busy weeknights or casual gatherings.

A white square baking dish filled with baked macaroni and cheese, showing a top layer of golden-brown melted cheese with bubbly, slightly crispy edges. The surface is sprinkled with small green herb bits, adding a touch of color contrast. Beneath the cheese layer, creamy pasta tubes are visible, coated in rich, cheesy sauce with a smooth texture. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz penne or rigatoni pasta
2 cups cooked shredded chicken
1 cup buffalo sauce
1/2 cup ranch dressing
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp chopped parsley or green onions for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Step 2: In a large bowl, combine the shredded chicken, buffalo sauce, ranch dressing, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
Step 3: Add the cooked pasta, cheddar cheese, and half of the mozzarella cheese to the chicken mixture. Stir everything together until evenly coated.
Step 4: Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese on top.
Step 5: Bake uncovered for 20-25 minutes until the cheese is melted and bubbly, and the edges start to turn golden.
Step 6: Remove from the oven and let it rest for a few minutes. Garnish with chopped parsley or green onions before serving.

Tips & Variations

Use rotisserie chicken to save time without sacrificing flavor.
Adjust the buffalo sauce amount to make the dish milder or spicier according to your preference.
Substitute ranch dressing with blue cheese dressing for a different twist.
Add diced celery or bell peppers for extra crunch and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave portions for about 1-2 minutes.

How to Serve

The image shows a white rectangular casserole dish filled with baked penne pasta. The pasta is layered with a creamy cheese sauce that is golden brown on top, with some parts showing slight browning and bubbling from baking. Small bits of green parsley are sprinkled evenly over the cheesy surface, adding a fresh contrast to the warm orange and yellow shades of the melted cheese. The texture appears creamy and slightly crispy on the edges. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the pasta mixture a day in advance and refrigerate it. Bake it right before serving, adding a few extra minutes to the baking time if chilled.

What type of pasta works best for this bake?

Penne or rigatoni are ideal as they hold the sauce well, but other short pasta shapes like rotini or shells will also work nicely.

Ranch Buffalo Pasta Bake Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

This Ranch Buffalo Pasta Bake is a flavorful, comforting dish that combines tender pasta with spicy buffalo chicken, creamy ranch dressing, and melty cheeses. Perfect for a weeknight dinner, it brings together bold flavors and gooey textures for a crowd-pleasing meal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

12 oz penne or rigatoni pasta
2 cups cooked shredded chicken
1 cup buffalo sauce
1/2 cup ranch dressing
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp chopped parsley or green onions for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken Mixture: In a large mixing bowl, combine the cooked shredded chicken with buffalo sauce, ranch dressing, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until the cream cheese is fully incorporated and the mixture is creamy and evenly coated.
Combine Pasta and Chicken Mixture: Add the drained pasta to the chicken mixture and stir to combine thoroughly, ensuring all pasta is coated in the sauce.
Assemble the Bake: Preheat your oven to 375°F (190°C). Transfer half of the pasta mixture to a baking dish, then sprinkle half of the shredded cheddar and mozzarella cheeses evenly over the top. Add the remaining pasta mixture and then top with the remaining cheeses.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown on top.
Garnish and Serve: Remove from the oven and let cool slightly. Sprinkle chopped parsley or green onions on top for freshness and color. Serve warm.

Notes

You can substitute cooked rotisserie chicken to save time.
Adjust the buffalo sauce amount to control the spice level.
For a creamier texture, add a splash of milk or chicken broth to the chicken mixture before baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Use gluten-free pasta to make this dish gluten-free.

Keywords: Buffalo chicken pasta bake, cheesy pasta bake, buffalo ranch pasta, comfort food, creamy pasta dish