Ingredients
Scale
- 2 cups cooked shredded chicken
- 12 ounces uncooked pasta (penne, rotini, or elbow)
- 1 cup buffalo sauce
- 1 cup ranch dressing
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Cook the pasta in salted boiling water until al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- In a large mixing bowl, combine shredded chicken, buffalo sauce, ranch dressing, garlic powder, onion powder, ¾ cup cheddar cheese, salt, and pepper; mix well.
- Add the cooked pasta to the mixture and stir until evenly coated.
- Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
- Top with remaining cheeses: ¾ cup cheddar and ½ cup mozzarella.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 3g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg