Buffalo Chicken Pasta No-Bake (Printable version)

Spicy chicken pasta with ranch, creamy cheese, and crunchy celery, ready fast for an easy meal.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or rotini pasta

→ Chicken

02 - 12 ounces cooked chicken breast, shredded or diced

→ Sauce

03 - 1/2 cup Buffalo-style hot sauce
04 - 4 ounces cream cheese, softened
05 - 1/2 cup ranch dressing
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese

→ Toppings

08 - 2 celery stalks, finely diced
09 - 2 green onions, sliced
10 - Blue cheese crumbles (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - In a large saucepan over medium heat, combine Buffalo hot sauce, softened cream cheese, ranch dressing, and whole milk. Stir continuously until the cream cheese is completely melted and the mixture is smooth.
03 - Add shredded or diced chicken to the sauce. Stir and heat through for 2 to 3 minutes, ensuring the chicken is warmed evenly.
04 - Add the cooked pasta and shredded cheddar cheese to the saucepan. Mix thoroughly until the pasta is evenly coated and the cheese is fully melted.
05 - Remove the saucepan from heat. Stir in the diced celery and most of the sliced green onions, reserving a portion of onions for garnish.
06 - Divide the pasta among plates. Top with reserved green onions and blue cheese crumbles, if desired. Serve immediately.

# Expert Advice:

01 -
  • You can keep your kitchen cool since the whole dish comes together on the stovetop.
  • It's the happy collision of comfort food and pub favorite, ready in half an hour but bursting with big flavors.
02 -
  • If you rush the cream cheese, you end up with annoying lumps that never quite melt out—patience is key.
  • Adding the cheddar off heat makes a silkier sauce and keeps it from going stringy or greasy.
03 -
  • Always cube or shred your chicken into bite-sized pieces so it blends right in with every bite.
  • Swirl in a splash of reserved pasta water if the sauce tightens up more than you’d like—it’s a lifesaver.
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