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Close-up smartphone photo of Buffalo Ranch Chicken Pasta Bake showing vibrant orange sauce and bubbly toasted cheese.

Buffalo Ranch Chicken Pasta Bake: The Ultimate 30-Minute Comfort Food

This Buffalo Ranch Chicken Pasta Bake features al dente penne and rotisserie chicken tossed in a thick, glossy buffalo-ranch sauce, topped with melted mozzarella and a signature ranch drizzle for a viral, high-flavor weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 542
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (454g) Penne Rigate Pasta Cooked al dente
  • 4 cups (600g) Rotisserie Chicken Shredded
  • 1 cup (240ml) Buffalo Wing Sauce Vibrant orange style
  • 1 cup (240ml) Creamy Ranch Dressing Plus extra for drizzle
  • 4 oz (113g) Cream Cheese Softened
  • 2 tbsp (28g) Unsalted Butter
  • 2 cups (226g) Mozzarella Cheese Freshly shredded
  • 3 stalks Green Scallions Finely sliced
  • 1 tsp Dried Parsley Flakes

Equipment

  • 1 White rectangular ceramic baking dish 9x13 inch recommended
  • 1 Large pot For boiling pasta
  • 1 Whisk For the sauce

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and grease your baking dish. Boil penne in salted water until 2 minutes shy of al dente; drain.
  2. In a saucepan over medium heat, melt butter and whisk in softened cream cheese. Add buffalo sauce and ranch dressing, whisking until thick, glossy, and vibrant orange.
  3. Toss the pasta and shredded chicken with the sauce until thoroughly coated. Transfer to the baking dish.
  4. Top with a heavy blanket of mozzarella and dried parsley. Bake for 15-20 minutes until the cheese features golden-brown toasted spots.
  5. Zig-zag with a ranch drizzle and top with fresh scallions before serving.

Notes

Use freshly shredded mozzarella for the best melt and golden spots.
For a thinner drizzle, put ranch in a piping bag or plastic bag with a cut corner.