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Buffalo Chicken Ranch Shells and Cheese

This Buffalo Chicken Ranch Shells and Cheese is a creamy, spicy comfort food packed with cheesy goodness and tender shredded chicken. Perfect for quick, satisfying weeknight meals!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Cheesy, Chicken, Comfort Food, Easy, Quick, Spicy
Servings: 4 servings

Ingredients

  • 8 oz elbow macaroni
  • 2 cups cooked, shredded chicken
  • 1 cup buffalo sauce
  • 1 cup ranch dressing
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cream cheese softened
  • 1/2 cup green onions chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt to taste
  • pepper to taste
  • 1/2 cup turkey bacon cooked and crumbled (optional)

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Medium Saucepan
  • Wooden Spoon or Spatula
  • Baking dish (optional)

Notes

  • 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.