Pin My coworker Sarah brought this to a potluck last winter, and I watched people go back for thirds while barely touching the salad next to it. The kitchen smelled like buffalo sauce and melted cheese for days after, and I kept thinking about how something so bold and creamy could be this easy to pull together. When she finally shared the recipe over email with a laughing note saying "it's basically impossible to mess up," I knew I had to try it that weekend.
I made this for my sister's book club night, and she texted me a photo of an empty baking dish with just "WHAT IS THIS MAGIC" in all caps. Watching people who claim they don't like spicy food come back for seconds told me everything I needed to know about the balance here—it's bold without being mean, comforting without being boring.
Ingredients
- Penne or rotini pasta (12 oz): The tubes and spirals catch the sauce beautifully, so skip the spaghetti and go for something with texture.
- Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken works magic here if you're short on time, though freshly cooked stays slightly tender if you don't overcook it.
- Ranch seasoning packet (1 oz): This is your flavor backbone—don't skip it for homemade seasoning blends, the packet has a specific salty-savory punch this needs.
- Buffalo wing sauce (1 cup): Use whatever heat level you actually enjoy, since mild is genuinely mild and hot means business—Frank's RedHot is the standard for a reason.
- Sour cream (1/2 cup) and softened cream cheese (1/2 cup): Together these create the creamy base that keeps the pasta from drying out during baking.
- Milk (1/4 cup): This loosens the sauce to the right consistency so it coats instead of clumps.
- Mozzarella (1 1/2 cups) and cheddar cheese (1 cup), shredded: Fresh shredded melts smoother than pre-shredded, though pre-shredded works if you're in a rush.
- Green onions and blue cheese (optional garnish): The green onions add a fresh bite at the end, while blue cheese is for people who like to complicate things in the best way.
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13-inch baking dish so nothing sticks to the edges later.
- Cook the pasta:
- Boil it in salted water until it's just barely tender to the bite—it'll keep cooking in the oven, so slightly underdone is your friend here. Drain it and set it aside.
- Make the sauce:
- In a large bowl, whisk together the ranch seasoning, buffalo sauce, sour cream, cream cheese, and milk until it's smooth and pourable. This takes a minute of actual whisking, not just stirring.
- Bring it together:
- Dump the drained pasta and cooked chicken into the sauce bowl and stir until every noodle gets coated. The sauce should cling to everything, not pool at the bottom.
- Add most of the cheese:
- Fold in the larger portion of mozzarella and cheddar, saving some for the top so it gets golden and crispy.
- Transfer and top:
- Pour the whole mixture into your prepared baking dish, then sprinkle the reserved cheese across the top in an even layer.
- Bake:
- Pop it uncovered into the oven for 25 to 30 minutes until the edges bubble and the top turns golden brown—you'll see cheese browning and smell that buffalo-ranch aroma filling your kitchen.
- Rest and finish:
- Let it sit for 5 minutes after pulling it out so the sauce sets slightly, then add fresh green onions and crumbled blue cheese if you want them. Serve it hot.
Pin My brother made this for his girlfriend's first time at our family dinner, and watching her face light up when she tasted it was worth more than any compliment. Later she told me it was the moment she realized he actually knew how to cook, even though he'd just followed a recipe his coworker shared—but that's the thing about this dish, it makes you look better than you actually are.
Flavor Balance That Actually Works
The magic here is how the ranch and buffalo play against each other without either one drowning out the other. The ranch brings herbaceous salts and a cooling effect, while buffalo brings spicy heat and vinegary tang, and the cream base holds them in balance like a referee between two friends having a friendly argument. When you add blue cheese on top, you're basically adding another layer of that cooling, salty element that makes people reach for more even when they think they're too full.
Making It Your Own
I've experimented with this enough times to know where you can bend the rules without breaking the dish. Hot sauce enthusiasts can swap milder buffalo for the spicier version, or add diced jalapeños right into the sauce mixture before baking. Some people swear by adding cooked bacon crumbles for a smoky angle, others throw in fresh diced tomatoes after baking to cut through the richness with brightness.
Storage and Serving Notes
This reheats beautifully in the oven at 350°F for about 15 minutes if you've got leftovers, which honestly happens less often than you'd expect. It also freezes well before or after baking, though I usually make it fresh since it's so quick from start to table that prepping ahead feels unnecessary. Serve it with something sharp and green on the side—a basic salad with vinaigrette, some roasted broccoli, or even just a handful of peppery arugula cuts through all the creamy richness and makes your meal feel less heavy.
- Leftover portions keep in the fridge for up to three days, loosely covered so the cheese doesn't dry out.
- If you're freezing it, do it before baking, then bake straight from frozen adding five to ten minutes to the cook time.
- Let any reheated portion rest a few minutes so the cheese re-sets instead of staying soupy.
Pin This is one of those recipes that reminds you why comfort food exists—it's not about being fancy, it's about feeding the people you care about something that makes them genuinely happy. Make it once and you'll understand why Sarah brought it to that potluck.
Recipe Q&A
- → Can I use different pasta types?
Yes, penne or rotini work best to hold the sauce, but any short pasta like rigatoni or shells can be substituted.
- → How spicy is the buffalo sauce in this dish?
The level of heat depends on the buffalo wing sauce used; you can pick mild or hot versions to suit your taste.
- → What cheese combinations are recommended?
A mix of mozzarella and cheddar offers both creaminess and sharpness; blue cheese on top adds tangy richness.
- → Can I prepare this ahead of time?
Yes, assembling the dish and refrigerating before baking can save time; just bake until hot and bubbly before serving.
- → Are there suggested toppings to enhance flavor?
Green onions add freshness, while extra crumbled blue cheese provides a creamy, tangy punch that complements the heat.