Buffalo Chicken Ranch Shells and Cheese

If you love the spicy kick of buffalo sauce combined with the cool creaminess of ranch dressing, then Buffalo Chicken Ranch Shells and Cheese is about to become your new favorite comfort food. This dish takes classic mac and cheese up a notch by adding shredded chicken tossed in buffalo sauce, tangy ranch, and a blend of sharp cheddar and Monterey Jack cheeses. The result? A creamy, cheesy, spicy, and utterly satisfying meal that’s perfect for busy weeknights or casual gatherings. Plus, it’s made with simple ingredients like elbow macaroni and can be whipped up in under 30 minutes! Whether you’re craving something cozy or want to impress with a crowd-pleaser, this recipe fits the bill beautifully.

The Upside of Buffalo Chicken Ranch Shells and Cheese

This recipe is all about delivering bold flavors without complicated steps. The buffalo sauce gives it a fiery edge, while the ranch dressing cools it down, creating an irresistible balance. It’s packed with protein thanks to the shredded chicken, making it more than just a side dish – it’s a full meal. The cheeses melt into a luscious sauce that clings perfectly to the pasta, making every bite rich and creamy. Plus, the addition of green onions adds a fresh bite, and optional turkey bacon brings in a smoky crunch for extra texture. If you love dishes like Cheesy Buffalo Chicken Cups, you’ll find this one just as comforting and flavorful, but with a fun pasta twist!

What Goes In

• 8 oz elbow macaroni – The perfect pasta shape for holding onto sauce.
• 2 cups cooked, shredded chicken – Adds protein and heartiness.
• 1 cup buffalo sauce – Provides the signature spicy kick.
• 1 cup ranch dressing – Balances heat with creamy tang.
• 2 cups shredded cheddar cheese – Sharp and melty for rich flavor.
• 1 cup shredded Monterey Jack cheese – Adds smooth creaminess.
• 1/2 cup cream cheese, softened – Ensures ultra creamy texture.
• 1/2 cup green onions, chopped – Freshness and subtle bite.
• 1/2 tsp garlic powder – Adds depth of flavor.
• 1/2 tsp onion powder – Enhances savory notes.
• Salt to taste – Balances flavors.
• Pepper to taste – Adds mild heat.
• 1/2 cup turkey bacon, cooked and crumbled (optional) – Adds smoky crunch.

Essential Tools for Success

• Large pot – For boiling the elbow macaroni perfectly al dente.
• Colander – To drain the pasta easily.
• Large mixing bowl – To combine chicken, buffalo sauce, ranch, and spices.
• Medium saucepan – To melt cheeses and cream cheese into a smooth sauce.
• Wooden spoon or spatula – For stirring and folding ingredients together.
• Baking dish (optional) – If you want to bake the shells for a bubbly top layer.

Method: Buffalo Chicken Ranch Shells and Cheese

Step 1: Cook the macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente (usually about 7-8 minutes). Drain the pasta and set aside.

Step 2: Toss the chicken

In a large mixing bowl, combine the cooked shredded chicken with buffalo sauce and ranch dressing. Stir well to coat every piece evenly in the creamy, spicy mixture.

Step 3: Make the cheese sauce

In a medium saucepan over low heat, melt the cream cheese until smooth. Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted and creamy. Season with garlic powder, onion powder, salt, and pepper. Remove from heat.

Step 4: Combine everything

Add the drained macaroni and buffalo chicken mixture to the cheese sauce. Fold gently but thoroughly to combine all ingredients. Stir in half of the chopped green onions and the turkey bacon if using.

Step 5: Serve or bake

You can serve the dish as is for a creamy, stovetop version. For a bubbly, golden top, transfer the mixture to a baking dish, sprinkle remaining green onions on top, and bake at 350°F (175°C) for 15-20 minutes until hot and lightly browned on top.

Customize for Your Needs

• Swap the elbow macaroni for shells or penne for a different pasta texture.
• Add more buffalo sauce if you like it extra spicy, or reduce for milder heat.
• For a lighter version, try substituting part of the cheese with a Lighter Cheesy Pasta Bake approach using low-fat cheeses.
• Include extra veggies like spinach or bell peppers for added nutrition and color.
• Replace turkey bacon with a plant-based bacon alternative to keep things vegetarian-friendly.

Notes from the Test Kitchen

• Using softened cream cheese is key to achieving a smooth sauce without lumps.
• Don’t overcook the pasta; it should be slightly firm to hold up to the creamy sauce without getting mushy.
• For best flavor, shred your own cheese from blocks instead of using pre-shredded, which can contain anti-caking agents that affect melting.
• Freshly chopped green onions add a bright contrast to the rich sauce—don’t skip them!
• If you want to mix up the protein, shredded rotisserie chicken works beautifully for convenience.

Meal Prep & Storage Notes

This dish is excellent for meal prep because it reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce if needed. You can also prepare the entire dish ahead of time and bake it just before serving for a freshly bubbly finish.

Your Top Questions

Can I make this recipe dairy-free?

Yes! Substitute the cheddar, Monterey Jack, and cream cheese with dairy-free alternatives made from cashews or coconut. Also, make sure your buffalo sauce and ranch dressing are dairy-free or use homemade versions to keep the creamy texture.

Is it possible to use fresh chicken instead of pre-cooked?

Absolutely. You can cook raw chicken breasts in a skillet with some seasoning, shred them, and then proceed with the recipe. Just ensure the chicken is fully cooked before mixing with the buffalo sauce and ranch.

What’s the best way to adjust the spice level?

Start with 1 cup of buffalo sauce and taste the mixture before combining with pasta. If you want it milder, use less buffalo sauce or add extra ranch dressing. For more heat, add extra buffalo sauce or a pinch of cayenne pepper.

Can I add vegetables to this dish?

Definitely! Adding sautéed spinach, roasted bell peppers, or even corn kernels can add flavor, color, and nutrition. For a great twist, try combining this with a Spinach Parmesan Pasta With Chicken for a different flavor profile.

Keep Cooking

• Try the Cheesy Buffalo Chicken Cups for a fun appetizer with similar flavors.
• For a creamy pasta meal with greens, check out the Spinach Parmesan Pasta With Chicken.
• If you want a lighter cheesy pasta option, the Lighter Cheesy Pasta Bake is full of flavor without the heaviness.

Let’s Eat

Now that you have all the steps and tips, it’s time to dive into this delicious bowl of Buffalo Chicken Ranch Shells and Cheese. Grab a fork, maybe some extra ranch on the side, and enjoy the perfect combination of spicy, creamy, cheesy, and savory flavors that will have you coming back for seconds. Whether served fresh from the stovetop or baked to bubbly perfection, this recipe is a guaranteed winner for your next meal. Happy cooking!

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