Ranch Buffalo Pasta Bake (Print Version)
Creamy pasta loaded with buffalo, ranch, chicken, and gooey cheese—bubbly, bold, and comforting.
# Ingredients:
→ Pasta and Chicken
01 -
12 ounces penne or rigatoni pasta
02 -
2 cups cooked shredded chicken
→ Sauce and Dairy
03 -
1 cup buffalo sauce
04 -
1/2 cup ranch dressing
05 -
4 ounces cream cheese, softened
→ Cheeses
06 -
1 cup shredded cheddar cheese
07 -
1 cup shredded mozzarella cheese
→ Seasonings
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
Salt and pepper, to taste
→ Garnish
11 -
2 tablespoons chopped parsley or green onions
# Steps:
01 -
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
02 -
Boil the pasta in generously salted water until just shy of al dente. Drain well and set aside.
03 -
In a saucepan over medium heat, combine the buffalo sauce, ranch dressing, and softened cream cheese. Stir continuously until the mixture is smooth. Add garlic powder, onion powder, salt, and pepper; mix to incorporate.
04 -
In a large mixing bowl, combine the cooked pasta, shredded chicken, and half of the cheddar and mozzarella cheeses. Pour the buffalo ranch sauce over the mixture and toss until evenly coated.
05 -
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar and mozzarella cheese across the top.
06 -
Bake uncovered for 20 to 25 minutes, or until the cheese is fully melted and the casserole is bubbling. For a crispier cheese crust, broil for an additional 2 to 3 minutes.
07 -
Allow the casserole to rest for 5 minutes after baking. Garnish with chopped parsley or green onions.
08 -
Serve warm.
# Notes:
01 -
For uniform cheese melting, shred block cheese fresh instead of using pre-shredded varieties.