Buffalo Chicken Pasta Ranch (Printable)

Creamy, spicy macaroni with chicken and ranch drizzle, balanced with mozzarella and smooth buffalo sauce.

# Components:

→ 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 freshly ground black pepper, to taste

→ Topping

08 - Ranch dressing, for drizzling
09 - Chopped green onions or parsley, optional

# Method:

01 - Cook macaroni in a 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 starts to bubble. Add mozzarella cheese and mix until fully melted and incorporated.
03 - Add shredded chicken to the sauce and stir to combine. Fold in the drained macaroni, ensuring each piece is evenly coated.
04 - Transfer mixture to a lightly greased baking dish. Bake in a preheated oven at 375°F for 10 to 15 minutes, or until the surface is bubbly and lightly golden.
05 - Drizzle with ranch dressing just before serving. Garnish with chopped green onions or parsley as desired.

# Expert Advice:

01 -
  • Packs bold buffalo flavor with a creamy twist
  • One pan for the sauce and everything bakes together for easy cleanup
  • Extra simple by using rotisserie chicken or any cooked chicken you have
  • Ready in under forty minutes and feeds a crowd
  • The ranch drizzle turns up the crave factor even more
02 -
  • Rich in protein and ideal for using leftover chicken
  • Can be doubled or tripled for potlucks
  • Feeds a crowd straight from the baking dish
03 -
  • Use brick-style cream cheese and shred your own cheese for the absolute best melt
  • Add the pasta to the sauce while it’s still hot so it absorbs more flavor
  • Taste and adjust buffalo sauce if you want more heat after mixing in the chicken
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