Start by boiling your pasta according to the package directions. Make sure to salt your water generously for extra flavor. Salting the water helps to infuse the pasta with a subtle flavor that makes a noticeable difference in the final dish. Once the pasta is cooked to al dente, drain it and set it aside. Don’t forget to reserve a cup of pasta water—you might need it to adjust the sauce later.

In a large skillet, heat the olive oil over medium heat. Add the cream cheese and stir until it’s melted and smooth. Slowly whisk in the Buffalo sauce and ranch dressing. Stir in the garlic powder, salt, and pepper, adjusting the seasoning to taste. This sauce is where all the magic happens! It’s creamy, tangy, and has just the right kick to make your taste buds dance.

Add the cooked chicken to the skillet, making sure it’s well coated with the sauce. Let it simmer for about 5 minutes so the flavors meld together. If you’re using leftover chicken, this step also helps warm it up and make it tender again.

Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated. If the sauce feels too thick, you can add a splash of reserved pasta water to thin it out. This step is all about ensuring every piece of pasta is generously covered in that creamy, spicy goodness.

If you’re feeling fancy, transfer the pasta to a baking dish, sprinkle shredded cheddar cheese on top, and bake at 375°F for 10 minutes until bubbly and golden. This step is optional but highly recommended if you love a cheesy crust! The baked version adds a whole new layer of texture and flavor that’s worth the extra few minutes.

Serve your Buffalo Chicken Pasta hot, garnished with green onions or parsley for a pop of color. If you’re like me, you’ll probably go back for seconds (or thirds!). This dish is so satisfying, it’s hard to stop at just one serving.