Buffalo Ranch Chicken Penne Bake
This Buffalo Ranch Chicken Penne Bake is a creamy, spicy, and cheesy one-pan meal perfect for weeknights and game day!
Servings: 4 servings
Ingredients
- 2 cups penne pasta perfect pasta shape to hold onto the creamy sauce
- 1 pound chicken breast cubed, tender, bite-sized pieces
- 1 cup buffalo sauce brings the signature spicy kick
- 1 cup ranch dressing adds a cooling, creamy element
- 1 cup shredded cheddar cheese sharp and flavorful for cheese punch
- 1 cup shredded mozzarella cheese melts beautifully for gooey texture
- 1 tablespoon olive oil for sautéing chicken and adding richness
- 1 teaspoon garlic powder enhances savory flavor
- 1 teaspoon onion powder adds subtle depth
- to taste salt and pepper essential seasonings
- 2 green onions chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 2 cups of penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken breast, sprinkle with garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat.
- In a mixing bowl, combine 1 cup of buffalo sauce and 1 cup of ranch dressing. Stir until smooth and well blended.
- In the same large pot or a large bowl, mix the cooked penne pasta with the sautéed chicken. Pour the buffalo ranch sauce over the pasta and chicken, stirring gently to coat everything evenly.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Transfer the pasta, chicken, and sauce mixture into the dish. Sprinkle the shredded cheddar and mozzarella cheeses evenly on top.
- Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Remove from the oven and let it rest for a few minutes. Sprinkle chopped green onions over the top for a fresh burst of flavor. Serve hot and enjoy!
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan for cooking chicken
- 9x13-inch baking dish for assembling and baking the casserole
- Mixing bowl for combining sauces
- Wooden spoon or spatula for stirring
- Measuring cups and spoons for precise ingredient amounts
Notes
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
- Let the baked dish rest a few minutes before serving to thicken the sauce for easier serving.
- Adjust the buffalo sauce to ranch dressing ratio to control the spice level to your liking.
- You can add veggies like bell peppers, spinach, or broccoli for extra nutrients and color.
- Leftovers keep well refrigerated for up to 3 days and reheat gently to maintain texture.