This creamy Buffalo chicken pasta has been my go-to for busy weeknights and casual gatherings for years. I discovered this combination during a chilly fall evening when I had leftover shredded chicken, a jar of Buffalo sauce, and a hankering for something comforting with a spicy kick. The result is a rich, tangy, and slightly smoky casserole that melts together into gooey, saucy perfection. It hits that satisfying balance: spicy heat, creamy tang from ranch dressing and cream cheese, and the gooey pull of melted mozzarella and colby jack. My family always asks for seconds, and it has become a party favorite at tailgates and potlucks.

What makes this dish special is its simplicity and versatility. It uses pantry staples and prepared components to create a showstopping main course in about 30 minutes. The rigatoni captures the sauce in its ridges, while shredded chicken soaks up flavor. I first made it using rotisserie chicken when I was short on time, and that quick substitution sealed this dish's place in my regular rotation. Over the years I learned small techniques, like letting cream cheese come to room temperature and shredding your own cheese, that take the final texture from good to exceptional.

Ingredients

• Rigatoni Pasta (16 oz): Rigatoni's ridges and hollow center trap the sauce for maximum flavor. Use semolina-based dried rigatoni from brands like Barilla or De Cecco for a sturdy bite that holds up to baking.
• Cooked Shredded Chicken (2 cups): Rotisserie chicken is a great shortcut. Alternatively, poach boneless chicken breasts or use leftover roasted chicken. Shred finely so it mixes evenly through the pasta.
• Cream Cheese (8 oz): Softened cream cheese provides the creamy base. Let it sit at room temperature for 30 minutes or microwave 10 to 15 seconds to soften evenly for a lump-free sauce.
• Buffalo Sauce (1/2 cup): Frank's Buffalo Sauce is the classic choice for a balanced heat and vinegar tang. Adjust quantity to taste or substitute with homemade Buffalo sauce.
• Ranch Dressing (1/2 cup): Adds tang and herbaceous richness; blue cheese dressing can be used instead for a sharper profile.
• Garlic Powder (1 teaspoon): Provides a gentle garlic backbone. Use fresh minced garlic (1 clove) if you prefer a fresher garlic note but reduce slightly to avoid overpowering the Buffalo flavor.
• Mozzarella Cheese (1 1/2 cups): Freshly shredded mozzarella melts into a stretchy blanket. Pre-shredded is convenient but freshly shredded gives a creamier melt.
• Colby Jack Cheese (1 1/2 cups): Colby jack contributes a buttery, slightly tangy depth and beautiful color when melted on top.

Instructions

Preheat the Oven: Set oven to 350 degrees F (175 degrees C). Allow the oven to fully preheat so the casserole bakes evenly and the cheeses melt uniformly, which prevents a rubbery top from forming. Cook the Pasta: Bring a large pot of salted water to a rolling boil and cook 16 ounces of rigatoni according to package directions until al dente, usually 10 to 12 minutes. Drain well in a colander and shake to remove excess water. Al dente texture prevents the pasta from becoming mushy during the bake. Mix the Sauce: In a large mixing bowl, beat together 8 ounces softened cream cheese, 1/2 cup Buffalo sauce, 1/2 cup ranch dressing, and 1 teaspoon garlic powder until smooth. Use a whisk or rubber spatula to fully incorporate the cream cheese for a silky base. Combine Chicken and Cheese: Stir in 2 cups cooked, shredded chicken and 1/2 cup shredded mozzarella plus 1/2 cup shredded colby jack into the sauce. The reserve of cheese added later creates a molten top while these cheeses inside give a creamy body. Fold in Pasta: Fold hot, drained rigatoni into the mixture until evenly coated. The residual heat helps loosen the sauce, allowing it to coat each piece of pasta thoroughly. Assemble and Bake: Spray a 9 x 13 baking dish with nonstick spray. Transfer the coated pasta into the dish, smooth the surface, and top evenly with the remaining 1 cup mozzarella and 1 cup colby jack. Bake at 350 degrees F for 20 to 25 minutes until cheese is melted and bubbly with slight golden edges.

Storage Tips

Cool leftovers to room temperature for no more than two hours before refrigerating. Store in airtight containers for up to 4 days. For freezing, portion into freezer-safe containers and press a layer of plastic wrap directly on the surface to prevent ice crystals. Thaw overnight in the refrigerator before reheating in a 350 degrees F oven covered with foil for 20 to 25 minutes until warmed through. Use a splash of milk or a spoonful of ranch when reheating to revive creaminess if the sauce tightens up.

Ingredient Substitutions

Short on cream cheese? Substitute 1 cup of full-fat Greek yogurt mixed with 2 tablespoons of softened butter to approximate richness. Swap ranch dressing for blue cheese for a bolder finish or for a lighter option use plain Greek yogurt tossed with a teaspoon of apple cider vinegar and dried dill. If you need a gluten-free version, use a certified gluten-free rigatoni and check label of Buffalo sauce. For dairy-free, use vegan cream cheese and dairy-free shredded cheeses, though the texture will be slightly different.

Serving Suggestions

Serve scoops alongside a crisp green salad with a simple vinaigrette to cut through the richness. Celery sticks and carrot ribbons make an excellent crunchy side and are very on-theme with Buffalo flavors. For heartier meals, pair with garlic bread or oven-roasted broccoli tossed with lemon and chili flakes. Garnish with chopped green onions, a drizzle of extra Buffalo sauce, and a scattering of blue cheese crumbles if desired.

Cultural Background

The Buffalo sauce tradition traces to Buffalo, New York and the famous Buffalo wings. That balance of cayenne, vinegar, and butter has inspired countless variations including sandwiches, dips, and casseroles. This pasta adapts that bold regional flavor into a creamy American comfort dish, combining the wing sauce profile with classic baked pasta techniques popular in home kitchens across the United States.

Seasonal Adaptations

In summer, lighten it by using shredded rotisserie chicken, reduced-fat dairy, and adding fresh chopped tomatoes and scallions after baking. In winter, add roasted root vegetables or swap rigatoni for short tubular pasta that holds more sauce. For game-day versions, prepare in disposable aluminum pans for easy transport and serve with celery, carrot sticks, and extra dipping sauce on the side.

Meal Prep Tips

Prepare the sauce and shred the chicken up to 24 hours ahead. Cook and cool the pasta, then toss with the sauce and store in the refrigerator. When ready to serve, top with remaining cheese and bake. For single-serve lunches, portion into individual microwave-safe containers and reheat in the microwave or oven. Label containers with date and contents for simple weeknight access.

This dish is an exercise in comfort and bold flavor. Whether you are feeding a family, meal-prepping for the week, or bringing a dish to share, this creamy Buffalo chicken pasta is reliable and adaptable. Make it your own by adjusting heat, adding vegetables, or swapping cheeses. Enjoy the gooey, spicy goodness and the smiles it brings around the table.