Spicy Buffalo Chicken Ranch Baked Penne Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, try adding a splash of Worcestershire sauce to the buffalo mixture before folding in the pasta. This adds a layer of umami that complements the heat of the buffalo sauce beautifully.

If you find the sauce is too thick before baking, you can add a tablespoon or two of milk or pasta water to loosen it up, though the cream cheese usually provides the perfect consistency once it melts in the oven.

Serving this dish alongside crisp celery sticks and carrot sticks is a classic way to cut through the richness of the cheese and ranch. The crunch of fresh vegetables provides a necessary textural contrast to the soft, creamy pasta.

If you want a bit more texture on top of the bake, consider sprinkling a small amount of panko breadcrumbs mixed with melted butter over the cheese layer just before you put the dish into the oven.

Variations

• Bacon Buffalo Bake: Add 1/2 cup of crispy, crumbled cooked bacon into the pasta mixture before baking for an extra smoky and savory crunch that pairs perfectly with the buffalo sauce.
• Veggie Buffalo Bake: Incorporate 1 cup of sautéed spinach or diced roasted bell peppers into the mixture to add color and subtle sweetness that complements the spicy buffalo ranch base.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 1 month; thaw in the fridge before reheating.

Reheat

Reheat in the oven at 350°F (175°C) until hot, or use a microwave for individual portions, stirring halfway through.

Store any leftovers in an airtight container in the refrigerator to keep them fresh. The pasta will absorb more of the sauce as it sits, so it may seem slightly thicker upon reheating. It is best to consume the dish within three days for optimal quality and flavor. If you notice any separation of the sauce, stirring it gently while reheating will help re-emulsify the fats and restore its creamy, smooth texture.

You can assemble the entire dish up to the point of baking and store it in the refrigerator for up to 24 hours before cooking. If you are baking it straight from the fridge, you may need to add an extra 5 to 10 minutes to the total baking time to ensure the center is heated through.

It is best to add the fresh scallion garnish only after you have finished baking the dish to maintain their crunch and vibrant color.

Serving ideas

Serve this dish directly from the baking dish to keep it warm for as long as possible. Use a large, flat serving spoon to ensure you get a good portion of the cheesy, crispy edges along with the creamy pasta center. If you are feeding a large group, placing the baking dish on a heat-safe trivet in the center of the table allows guests to serve themselves easily, making the meal feel communal and casual.

For individual portions, use a small spatula to lift the pasta onto plates, making sure to scrape up any of the delicious, caramelized cheese bits from the sides of the dish.

A simple side salad with a light vinaigrette is the perfect accompaniment to balance the intensity of the buffalo chicken ranch flavors. Keep a bottle of extra buffalo sauce on the table for those who prefer an extra kick of spice with their serving.

Frequently asked questions

Recipe card

Spicy Buffalo Chicken Ranch Baked Penne

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 6

Ingredients

• 500 grams shredded rotisserie chicken
• 160 milliliters buffalo sauce
• 120 milliliters buttermilk ranch
• 200 grams cream cheese
• 400 grams penne pasta, cooked
• 220 grams shredded sharp cheddar and mozzarella
• 50 grams blue cheese crumbles
• sliced scallions, for serving

Instructions

1. In a large mixing bowl, combine the shredded rotisserie chicken, buffalo sauce, buttermilk ranch, and cream cheese. Stir well until the cream cheese is fully incorporated and the chicken is evenly coated in the tangy, spicy mixture.
2. Add the cooked penne pasta to the chicken mixture. Fold the pasta gently until every piece is thoroughly coated in the buffalo ranch sauce. Transfer the mixture to a large baking dish and spread it out evenly.
3. Sprinkle the shredded cheddar and mozzarella evenly over the top of the pasta. Scatter the blue cheese crumbles over the cheese layer. Place the dish in a preheated oven at 392°F (200°C) and bake for 20 minutes until the cheese is bubbling and golden.
4. Remove the baking dish from the oven and let it rest for 5 minutes. Drizzle with extra buffalo sauce if desired and scatter the sliced scallions over the top before serving hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

32.5 g

Carbohydrates

45 g

Fat

38 g

Fiber

2.5 g

Sugar

4 g

Sodium

1100 mg

Automatic estimate from the ingredient list, not laboratory-verified.