- 10 ounces penne pasta
- 1 (8 oz) package cream cheese, softened
- ¾ cup ranch dressing
- 1/3 cup Frank’s RedHot buffalo sauce
- 2 cups shredded, cooked chicken
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Preheat oven to 375oF and spray a 9×13-inch casserole dish with cooking spray.
Cook the pasta according to the package directions. Drain and rinse in hot water to prevent sticking.
Stir together the cream cheese, ranch dressing and buffalo sauce until creamy.
Add the chicken, ½ cup mozzarella cheese and cooked pasta to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
Combine the remaining two cheeses and sprinkle over the top of the pasta.
Bake uncovered for 20 minutes, or until cheese on top is melted.
Serve immediately with sliced green onions, hot sauce and ranch drizzles if desired.
Leftover rotisserie or canned chicken both work great to shorten prep time for this meal.
Use a little more buffalo sauce than it calls for to make it a bit spicier.
The pasta bake and the sliders will both freeze well so make an extra to have another time!