In a nice departure from traditional Italian baked ziti dishes, this version replaces the beef and tomato sauce with Buffalo chicken and a creamy, ranch-flavored sauce.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
632 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 3
While the ziti is cooking, melt butter in a cast iron skillet over medium heat. Add garlic and cook until golden, about 2 minutes. Add flour and whisk to combine; cook for 1 minute. Add heavy cream and whisk until no clumps remain; bring to a simmer. Be careful not to curdle the cream--adjust temperature if necessary; simmer until thickened, about 2 minutes.
Step 4
Add cream cheese; break up with a wooden spoon until combined and melted. Stir in Buffalo sauce and ranch seasoning until combined.
Step 5
Drain ziti and add to the skillet with shredded chicken; stir until coated. Top with Cheddar cheese.
Step 6
Bake in the preheated oven until Cheddar is melted and golden, 15 to 20 minutes. Garnish with green onions and serve.
Ingredients
2 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
2 cups heavy cream
1 (1 ounce) package ranch dressing mix
1 tablespoon minced garlic
12 ounces ziti pasta
3 stalks green onions, chopped
2 tablespoons salted butter
0.25 cup Buffalo wing sauce (such as Frank's® Red Hot)
