If you’re craving a dinner that combines creamy, spicy, and cheesy flavors all in one comforting dish, this Cheesy Buffalo Chicken Pasta Bake with Ranch Drizzle is exactly what you need. Made with tender shredded chicken, penne pasta, zesty buffalo sauce, and a luscious ranch drizzle, this bake is a perfect weeknight meal or crowd-pleaser for gatherings. The combination of melted cheddar and mozzarella cheeses melts beautifully over the pasta and chicken, while the diced green onions and crumbled turkey bacon add the perfect pop of freshness and savory crunch. This recipe is straightforward, customizable, and packed with flavor, making it a go-to in my kitchen for busy nights or when I want to impress with minimal effort.
Why It’s My Go-To
What makes this Cheesy Buffalo Chicken Pasta Bake with Ranch Drizzle a staple in my recipe rotation is its unbeatable balance of creamy, spicy, and cheesy goodness. It’s incredibly satisfying without being complicated. I love that it uses simple ingredients like cooked shredded chicken and penne pasta, which are pantry-friendly and versatile. Plus, the ranch drizzle adds a cool, tangy finish that complements the buffalo sauce perfectly. It’s a crowd-pleaser whether you’re feeding family or friends, and it reheats beautifully for leftovers. This dish is the epitome of comfort food with a bit of a kick, and it always feels like a special treat on busy evenings.
Your Shopping Guide
- 8 oz Penne Pasta: Penne is ideal here because the tube shape holds the sauce and cheese wonderfully.
- 2 cups Cooked Chicken, Shredded: Use rotisserie chicken or poach chicken breasts for a quick option.
- 1 cup Buffalo Sauce: Choose your favorite buffalo sauce, mild or spicy depending on your preference.
- 1 cup Ranch Dressing: Look for a creamy, flavorful ranch for the drizzle topping.
- 1 cup Shredded Cheddar Cheese: Sharp cheddar adds a nice tangy depth.
- 1 cup Shredded Mozzarella Cheese: Mozzarella provides gooey meltiness.
- 1/2 cup Diced Green Onions: Adds freshness and a mild onion flavor.
- 1/2 cup Turkey Bacon, Cooked and Crumbled: A smoky, savory topping that adds crunch and flavor.
- Salt and Pepper: To taste, balancing the flavors perfectly.
- Olive Oil Spray: For greasing your baking dish to prevent sticking.
Toolbox for This Recipe
- Large Pot: For boiling the penne pasta until al dente.
- Mixing Bowl: To toss the cooked chicken with buffalo sauce.
- Baking Dish (9×13 inch recommended): For assembling and baking the pasta.
- Measuring Cups and Spoons: To ensure ingredients are added in perfect proportions.
- Oven: To bake the pasta until bubbly and golden on top.
- Spatula or Wooden Spoon: For mixing everything together evenly.
- Knife and Cutting Board: To dice the green onions and crumble the turkey bacon.
The Method for Cheesy Buffalo Chicken Pasta Bake with Ranch Drizzle
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente. Drain the pasta well and set aside.
Step 2: Prepare the Chicken Mixture
In a large mixing bowl, combine 2 cups of shredded cooked chicken with 1 cup of buffalo sauce. Toss until the chicken is evenly coated in the sauce.
Step 3: Mix in the Cheese and Green Onions
Add 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and 1/2 cup diced green onions to the chicken mixture. Stir gently to combine all the ingredients.
Step 4: Combine Pasta and Chicken Mixture
Add the cooked penne pasta to the bowl with the buffalo chicken and cheese mixture. Stir everything together until the pasta is well coated and evenly mixed.
Step 5: Prepare the Baking Dish
Spray a 9×13 inch baking dish with olive oil spray to prevent sticking. Transfer the pasta mixture into the baking dish and spread it into an even layer.
Step 6: Add Turkey Bacon and Bake
Sprinkle 1/2 cup cooked and crumbled turkey bacon over the top of the pasta. Season with salt and pepper to taste. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the top is slightly golden.
Step 7: Drizzle with Ranch and Serve
Remove the pasta bake from the oven and let it cool for a few minutes. Drizzle 1 cup of ranch dressing evenly over the top before serving. Enjoy this comforting dish with a crisp salad or steamed veggies.
Smart Substitutions
- Chicken: Use shredded rotisserie chicken for convenience or swap with shredded turkey breast.
- Pasta: Fusilli or rigatoni work well if you don’t have penne on hand.
- Cheese: Swap cheddar for pepper jack if you want a spicier kick, or use a dairy-free cheese alternative for a dairy-free version.
- Turkey Bacon: Substitute with crumbled cooked beef bacon or omit for a lighter bake.
- Ranch Dressing: Use a homemade ranch or a yogurt-based dressing for a fresher option.
Problems & Prevention
- Dry Pasta Bake: Avoid overcooking the pasta before baking; al dente ensures it won’t become mushy.
- Uneven Cheese Melt: Make sure to evenly distribute both cheeses in the mixture and on top before baking.
- Too Spicy: If buffalo sauce is too hot, mix in more ranch dressing into the chicken before baking to mellow the heat.
- Sticking to Dish: Don’t skip greasing the baking dish with olive oil spray to prevent sticking and make serving easier.
Refrigerate, Freeze, Reheat
This Cheesy Buffalo Chicken Pasta Bake with Ranch Drizzle stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness. For freezing, portion the bake into freezer-safe containers and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) for 15-20 minutes until heated through. You can also microwave individual portions, but the oven will give you the best texture and flavor.
Common Questions
Can I use fresh buffalo sauce or make my own?
Absolutely! You can make your own buffalo sauce by combining melted butter with hot sauce like Frank’s RedHot. Adjust the heat level to your taste, then toss it with the shredded chicken for a fresh, homemade flavor.
Is it possible to make this pasta bake gluten-free?
Yes! Simply substitute the penne pasta with your favorite gluten-free pasta. Be sure to check the labels on your buffalo sauce and ranch dressing to ensure they are gluten-free as well.
Can I prepare this dish in advance?
Definitely. You can assemble the pasta bake up to a day ahead, cover it tightly, and refrigerate. When ready to enjoy, bake as directed, adding a few extra minutes if baking straight from the fridge.
What can I serve alongside this pasta bake?
This dish pairs wonderfully with a crisp green salad, roasted vegetables, or even some simple garlic bread. For a lighter option, steamed broccoli or a cucumber salad complement the rich flavors nicely.
Explore More
- Baked Three Cheese Chicken Rigatoni – Another cheesy, comforting chicken pasta bake with layers of rich cheeses and tender rigatoni.
- Cheesy Chicken Fajita Pasta Bake – A flavorful twist combining fajita-spiced chicken with cheesy pasta for a Tex-Mex inspired meal.
Hungry for More?
If you love the combination of cheese, chicken, and pasta, this recipe is just the beginning. The creamy buffalo sauce and ranch drizzle bring an exciting twist to classic pasta bakes, making it a recipe you’ll want to make again and again. Its ease and bold flavors make it perfect for busy weeknights, casual dinners, or even meal prepping for the week ahead. Whether you’re feeding a family or meal planning for yourself, this dish offers comfort and spice wrapped up in every cheesy bite. Try experimenting with the suggested substitutions or pair it with your favorite side dishes to make it your own. Enjoy every delicious forkful!
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Cheesy Buffalo Chicken Pasta Bake with Ranch Drizzle
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente. Drain the pasta well and set aside.
- In a large mixing bowl, combine 2 cups of shredded cooked chicken with 1 cup of buffalo sauce. Toss until the chicken is evenly coated in the sauce.
- Add 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and 1/2 cup diced green onions to the chicken mixture. Stir gently to combine all the ingredients.
- Add the cooked penne pasta to the bowl with the buffalo chicken and cheese mixture. Stir everything together until the pasta is well coated and evenly mixed.
- Spray a 9x13 inch baking dish with olive oil spray to prevent sticking. Transfer the pasta mixture into the baking dish and spread it into an even layer.
- Sprinkle 1/2 cup cooked and crumbled turkey bacon over the top of the pasta. Season with salt and pepper to taste. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the top is slightly golden.
- Remove the pasta bake from the oven and let it cool for a few minutes. Drizzle 1 cup of ranch dressing evenly over the top before serving. Enjoy this comforting dish with a crisp salad or steamed veggies.
Notes
- Use shredded rotisserie chicken for a quick shortcut and excellent flavor.
- Substitute penne with fusilli or rigatoni if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- To reduce spiciness, mix additional ranch dressing into the chicken before baking.
- Ensure the pasta is cooked al dente to avoid a mushy bake.
