Buffalo chicken Pasta
Preheat oven to 375
Entire ingredients below 
Ingredients:
2 boxes of penne pasta
1.5 cups of ranch dressing (preferably Hidden Valley Ranch)
1 cup of Frank’s Buffalo sauce
1 to 2 packages of cream cheese, cut into blocks
Shredded cheese (amount to taste, plus extra for topping)
2 bags of Kroger breast strips
2 packages of taco seasoning
Oil (for cooking chicken)
Water (for cooking pasta and chicken)
Instructions:
Preheat the Oven:
Set your oven to 375°F (190°C).
Prepare the Pasta:
Boil a large pot of water.
Cook the penne pasta according to the package instructions until tender.
Drain the noodles and set aside.
Make the Sauce:
In a large mixing bowl, combine 1.5 cups of ranch dressing, 1 cup of Frank’s Buffalo sauce, and the blocks of cream cheese.
Mix well until all ingredients are thoroughly incorporated.
Cook the Chicken:
In a large skillet, heat oil over medium heat.
Cook the chicken breast strips until they are golden brown and cooked through.
Add taco seasoning and a splash of water to the chicken, stirring well to coat the chicken evenly.
Combine Ingredients:
In a large oven-proof skillet or baking dish, combine the drained pasta, buffalo sauce mixture, and cooked chicken.
Stir well to ensure that all the noodles are coated with the sauce and the chicken is evenly distributed.
Add Cheese:
Mix in a generous amount of shredded cheese into the pasta mixture.
Top the mixture with an additional layer of shredded cheese for a cheesy crust.
Bake:
Place the skillet or dish in the preheated oven and bake for 25 minutes, until the dish is bubbly and the cheese is melted.
Broil for Finishing:
Turn the oven to broil and broil the pasta for 1-2 minutes, or until the top layer of cheese is golden and crispy. Watch carefully to avoid burning.
Serve:
Remove from oven and let cool slightly before serving. This allows the flavors to meld together and the sauce to thicken slightly.
Serve hot, garnished with additional ranch or buffalo sauce if desired