This creamy buffalo chicken pasta has become one of my fastest weeknight wins. I first discovered this combination on a busy week when I had leftover cooked chicken and a craving for something spicy and comforting. The mix of softened cream cheese, Frank's-style buffalo sauce and a splash of ranch creates a luxuriously silky coating that clings to rigatoni, while two kinds of melting cheese form a bubbling, golden top. It’s the kind of dish that fills the kitchen with irresistible aromas and prompts everyone to gather around the table.

What I love about this version is how flexible it is: use rotisserie chicken for speed, shred your own cheese for the silkest melt, or add a few sautéed vegetables to add crunch and color. The balance of tangy buffalo heat and creamy dairy makes every spoonful satisfying — spicy, but mellowed by cream cheese and ranch. This recipe reliably disappears at family dinners, and it’s become my go-to when I want something that feels indulgent without a lot of fuss.

Ingredients

• 16 oz rigatoni pasta: Use a sturdy tubular pasta like rigatoni so the sauce clings inside each piece. Choose a quality brand like Barilla or De Cecco—they hold their shape when baked.
• 2 cups cooked, shredded chicken: Rotisserie chicken is a great shortcut; alternatively use poached or leftover grilled chicken. Shred with two forks for even distribution.
• 8 oz cream cheese, softened: Full-fat block cream cheese yields the best texture—let it sit at room temperature for easy mixing or soften briefly in the microwave for 10–15 seconds.
• 1/2 cup buffalo sauce: I prefer Frank's RedHot Buffalo Sauce for its tangy heat, but homemade buffalo or equivalent bottled brands work well. Adjust to taste for spice level.
• 1/2 cup ranch dressing: Adds cool tang and creaminess; substitute blue cheese dressing for a sharper profile.
• 1 teaspoon garlic powder: A small touch of garlic powder boosts overall savory depth without overpowering the buffalo flavor.
• 1 1/2 cups shredded mozzarella: Freshly shredded melts smoother—use whole-milk mozzarella for best melt and creaminess.
• 1 1/2 cups shredded Colby Jack: Adds a lightly tangy, buttery note and excellent browning on top. Shred from a block if possible.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Lightly spray a 9 x 13-inch baking dish with non-stick spray or rub with a little oil so the pasta won’t stick while baking. Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 16 oz rigatoni according to package directions until al dente—typically 9–12 minutes. Drain thoroughly in a colander and briefly toss with a drizzle of oil to prevent sticking. Mix the sauce: In a large mixing bowl, combine 8 oz softened cream cheese with 1/2 cup buffalo sauce, 1/2 cup ranch dressing, and 1 teaspoon garlic powder. Use a whisk or rubber spatula to smooth the cream cheese into a glossy sauce—warming slightly in the microwave for 10 seconds helps if it’s stubborn. Combine chicken and cheeses: Stir 2 cups cooked, shredded chicken into the sauce, then fold in 1/2 cup shredded mozzarella and 1/2 cup shredded Colby Jack. The small amount of cheese inside the mixture gives pockets of gooeyness without weighing the dish down. Fold in pasta and transfer: Add the drained rigatoni to the bowl and toss until every tube is coated. Taste and adjust salt—buffalo sauce can be salty—then transfer the mixture to the prepared 9 x 13 baking dish, spreading evenly. Top and bake: Sprinkle the remaining 1 cup of shredded cheeses (reserve 1/2 cup mozzarella + 1/2 cup Colby Jack) evenly over the surface. Bake at 350 degrees F for 20–25 minutes, or until the cheese is melted and bubbling and the edges are lightly golden. Rest and serve: Remove from oven and let rest 5 minutes before serving—this helps the sauce set and makes it easier to portion. Garnish with chopped green onions or a drizzle of extra buffalo or ranch if desired.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then transfer to airtight containers. Refrigerate for up to 3 days. For freezing, portion into freezer-safe containers and freeze up to 3 months—label with date. To reheat frozen portions, thaw overnight in the refrigerator then warm in a 325 degrees F oven until heated through, about 15–20 minutes; sprinkle a little extra shredded mozzarella on top for a fresh melt. Microwaving works for single servings: heat covered for 1–2 minutes, stir, and finish in 30-second bursts until hot.

Ingredient Substitutions

If you’re avoiding cream cheese, substitute with 1 cup of full-fat Greek yogurt blended with 2 tablespoons of cream for tang and thickness; texture will be slightly looser. Use blue cheese dressing in place of ranch for a sharper, more traditional buffalo profile. For a lighter version, swap half the cheeses for low-fat alternatives and use a whole-wheat pasta. Gluten-free brown rice or chickpea-based rigatoni work as a substitute but adjust cooking time and watch for different absorption so the bake doesn’t dry out.

Serving Suggestions

Serve this alongside crisp celery sticks and carrot rounds for a classic buffalo pairing, or spoon onto a bed of butter lettuce for a lighter presentation. It pairs well with a simple vinegar-based coleslaw to cut the richness, or roasted broccoli seasoned with lemon and chili flakes. Garnish with sliced green onions, chopped cilantro, or a sprinkle of smoked paprika for color and aroma.

Cultural Background

Buffalo-style flavors originate from Buffalo, New York, where fried chicken wings tossed in cayenne-based hot sauce and butter became a regional favorite. Over time, the spicy-sour profile of tangy hot sauce balanced with cooling blue cheese or ranch spread beyond wings into sandwiches, dips, and casseroles like this pasta. This dish blends American comfort-baking traditions with the unmistakable Buffalo heat, creating a cross-over that appeals to both home-style cooks and tailgate crowds.

Seasonal Adaptations

In spring and summer, add fresh seasonal produce: toss in blanched asparagus tips or snap peas for brightness. In fall and winter, stir in roasted sweet potatoes or caramelized onions for sweetness and depth. For holiday gatherings, present in a decorative casserole dish with a crisp fennel and pear salad to contrast the richness.

Meal Prep Tips

Assemble the pasta mixture and store it in a covered baking dish or airtight container for up to 24 hours; when ready to serve, sprinkle with remaining cheese and bake. For batch cooking, divide into individual portions in oven-safe containers—these reheat cleanly and make convenient lunches. Keep garnishes separate to preserve texture and freshness.

This creamy buffalo chicken pasta is a dependable, flavorful crowd-pleaser—easy enough for weeknights, flexible enough for gatherings, and forgiving for substitutions. Make it your own by adjusting heat and mix-ins, and don’t skip shredding the cheese when you can; it makes a surprisingly big difference.