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One-Pot Buffalo Ranch Chicken Penne
When comfort food meets bold flavors, magic happens in the kitchen. This One-Pot Buffalo Ranch Chicken Penne combines the zesty kick of buffalo sauce with the creamy coolness of ranch in a pasta dish that’s sure to become a family favorite. The beauty of this recipe lies in its simplicity – everything cooks in one pot, meaning maximum flavor with minimal cleanup.
Whether you’re looking for a weeknight dinner solution or something to satisfy those spicy cravings, this dish delivers on all fronts. The tender chicken, al dente pasta, and creamy sauce come together in perfect harmony for a meal that feels indulgent but is actually quite easy to prepare.
Why You’ll Love This
- One-pot wonder means fewer dishes and less cleanup time
- Perfect balance of spicy buffalo sauce and cooling ranch flavors
- Ready in about 45 minutes from start to finish
- Customizable heat level to suit your family’s preference
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, diced into bite-sized pieces
- 1 packet ranch seasoning mix (1 ounce)
- ½ cup buffalo sauce
- 3 cups chicken broth
- 12 ounces penne pasta, uncooked
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- Green onions, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Once the oil is hot, add the diced chicken breasts. Cook for about 5-6 minutes, stirring occasionally, until the chicken is nicely browned on all sides and nearly cooked through.
- Sprinkle the ranch seasoning mix evenly over the chicken. Stir well to coat all the chicken pieces with the seasoning. Continue cooking for another minute to allow the flavors to develop.
- Pour the buffalo sauce into the pot and stir to coat the chicken. Add the chicken broth and stir, scraping any browned bits from the bottom of the pot. These bits add extra flavor to the dish. Bring the mixture to a simmer.
- Add the uncooked penne pasta to the pot, making sure all the pasta is submerged in the liquid. Cover the pot with a lid and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid. If needed, add a splash more broth if the pasta looks too dry before it's fully cooked.
- Once the pasta is tender, reduce the heat to low. Pour in the heavy cream and stir to combine. Add the shredded cheddar cheese and grated Parmesan cheese in batches, stirring continuously until all the cheese is melted and incorporated. The sauce should be smooth and creamy. If it's too thick, add a splash more cream or broth; if too thin, simmer uncovered for a few more minutes.
- Remove the pot from heat and let it stand for 2-3 minutes to allow the sauce to thicken slightly. Garnish with freshly chopped green onions. Serve hot, with additional buffalo sauce on the side for those who enjoy extra heat.
Tips & Variations
- For a milder version, reduce the buffalo sauce to 1/4 cup or use a mild buffalo sauce
- Make it vegetarian by substituting chicken with roasted cauliflower and using vegetable broth
- Add a cup of frozen peas or spinach in the last 5 minutes of cooking for extra veggies
- For a lighter option, substitute heavy cream with half-and-half or cream cheese mixed with a little milk
- If you don’t have ranch seasoning, use 2 tablespoons of ranch dressing and reduce the cream slightly
- For extra buffalo flavor, drizzle a little more sauce on top before serving
Serving Suggestions
This hearty one-pot meal is delicious on its own, but pairs wonderfully with a crisp side salad dressed with ranch or blue cheese dressing. For a complete comfort food experience, serve with garlic bread or breadsticks for scooping up that creamy sauce.
If you’re entertaining, set out small bowls of extra buffalo sauce, ranch dressing, and blue cheese crumbles so everyone can customize their plate to their preferred level of heat and creaminess.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of milk or cream to restore creaminess
- The pasta will continue to absorb sauce as it sits, so it’s best served immediately
- For meal prep, you can dice the chicken and onions ahead of time and store in the refrigerator
FAQs
Can I use rotisserie chicken instead?
Absolutely! Skip the chicken cooking step and add shredded rotisserie chicken when you add the cream for a time-saving shortcut.
Is this dish very spicy?
With 1/3 cup of buffalo sauce, it has a medium kick. Adjust the amount to suit your heat preference – less for milder, more for spicier.
Can I use a different pasta shape?
Yes! Any medium pasta shape with similar cooking time works well. Try rotini, fusilli, or farfalle.
How do I make this gluten-free?
Simply substitute the penne with your favorite gluten-free pasta and check that your buffalo sauce and ranch seasoning are gluten-free.
Servings6
Prep5 min
Cook25 min
Calories485 kcal
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, diced into bite-sized pieces
- 1 packet ranch seasoning mix (1 ounce)
- ½ cup buffalo sauce
- 3 cups chicken broth
- 12 ounces penne pasta, uncooked
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- Green onions, chopped, for garnish
Steps
- Heat the olive oil in a large pot or deep skillet over medium heat. Once the oil is hot, add the diced chicken breasts. Cook for about 5-6 minutes, stirring occasionally, until the chicken is nicely browned on all sides and nearly cooked through.
- Sprinkle the ranch seasoning mix evenly over the chicken. Stir well to coat all the chicken pieces with the seasoning. Continue cooking for another minute to allow the flavors to develop.
- Pour the buffalo sauce into the pot and stir to coat the chicken. Add the chicken broth and stir, scraping any browned bits from the bottom of the pot. These bits add extra flavor to the dish. Bring the mixture to a simmer.
- Add the uncooked penne pasta to the pot, making sure all the pasta is submerged in the liquid. Cover the pot with a lid and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid. If needed, add a splash more broth if the pasta looks too dry before it's fully cooked.
- Once the pasta is tender, reduce the heat to low. Pour in the heavy cream and stir to combine. Add the shredded cheddar cheese and grated Parmesan cheese in batches, stirring continuously until all the cheese is melted and incorporated. The sauce should be smooth and creamy. If it's too thick, add a splash more cream or broth; if too thin, simmer uncovered for a few more minutes.
- Remove the pot from heat and let it stand for 2-3 minutes to allow the sauce to thicken slightly. Garnish with freshly chopped green onions. Serve hot, with additional buffalo sauce on the side for those who enjoy extra heat.
Nutrition (per serving)
- Calories: 485 kcal
