Buffalo Chicken Pasta Ranch (Printable Version)
Creamy pasta bake with buffalo chicken, tangy sauce, mozzarella, and a refreshing ranch finish.
# What You'll Need:
→ Pasta & Sauce
01 - 10 ounces elbow macaroni
02 - 2 cups cooked shredded chicken
03 - 1/2 cup buffalo sauce
04 - 3.5 ounces cream cheese
05 - 1 1/2 cups shredded mozzarella cheese
06 - 1/3 cup milk
07 - Salt and black pepper, to taste
→ Topping
08 - Ranch dressing, for drizzling
09 - Chopped green onions or parsley, optional
# Directions:
01 - Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
02 - In a large skillet or saucepan over medium heat, combine buffalo sauce, cream cheese, and milk. Stir continuously until the mixture is smooth and begins to bubble. Add shredded mozzarella cheese and stir until fully melted and the sauce is uniform.
03 - Fold shredded chicken into the buffalo cream sauce. Add the cooked macaroni and mix well to ensure even coating of sauce.
04 - Transfer mixture to a greased baking dish. Bake in a preheated oven at 375°F for 10 to 15 minutes, or until the top is bubbling and lightly golden.
05 - Drizzle with ranch dressing and garnish with chopped green onions or parsley before serving.
# Additional Tips::
01 -
- Ready in about forty minutes with just a few grocery staples
- Easy to customize spice and creamy level for everyone at the table
- Bakes into a bubbling casserole packed with cheesy goodness
- Delivers that classic buffalo and ranch combo people love
02 -
- High protein content keeps you feeling full
- Great make ahead and meal prep recipe
- An excellent way to use up leftover chicken
03 -
- If you want a crispier top sprinkle a handful of extra mozzarella or a mild cheddar on the surface before baking
- Do not skip tasting the buffalo cream sauce as you go as every brand of buffalo sauce has different saltiness and spice
- For best results serve immediately with the ranch so each bite is creamy spicy and cool