Cheesy Buffalo Ranch Pasta Bake
This Cheesy Buffalo Ranch Pasta Bake is a bold, creamy, and spicy crowd-pleaser that’s perfect for weeknight dinners and casual gatherings.
Servings: 6 servings
Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 lb chicken breast cooked and shredded
- 1 cup buffalo sauce
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced green onions
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of penne or rigatoni and cook according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine 1 pound of cooked, shredded chicken breast with 1 cup buffalo sauce and 1 cup ranch dressing. Toss until the chicken is evenly coated with the flavorful sauce blend.
- Add the cooked pasta to the chicken mixture. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until everything is well combined.
- Transfer the cheesy buffalo chicken pasta mixture into a greased 9x13-inch baking dish. Sprinkle 1/2 cup diced green onions evenly over the top.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup breadcrumbs and toast until golden brown and crisp, about 3-5 minutes. Remove from heat.
- Sprinkle the toasted breadcrumbs evenly over the pasta bake. Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and the topping is golden.
- Remove from the oven and let cool slightly before serving. Garnish with extra green onions if desired, and dig in!
Equipment
- Large Pot
- Colander
- Mixing Bowl
- 9x13 inch Baking Dish
- Skillet or pan
- Oven mitts
Notes
- Use rotisserie chicken for a quick shortcut without sacrificing flavor.
- Toast breadcrumbs for a crunchy topping that adds great texture contrast.
- Make ahead by assembling the bake and refrigerating up to 24 hours before baking.