Description
This One-Skillet Spicy Buffalo Ranch Chicken Pasta is a creamy, flavorful dish combining tender chicken bites with zesty buffalo wing sauce, ranch dressing, and melted cheeses. Cooked entirely in one pan, it’s a quick and satisfying meal perfect for busy weeknights or casual dinners.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken breast, cut into bite-size pieces
- 3 cloves garlic, minced
Liquid Ingredients
- 1 ¾ cups chicken broth
- ½ cup buffalo wing sauce
- 1 cup heavy cream
- ½ cup ranch dressing
- 2 tablespoons olive oil
Pasta and Cheese
- 2 cups uncooked penne pasta
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Seasonings and Garnishes
- Salt and pepper, to taste
- Optional: chopped parsley or green onion for garnish
- Optional: extra buffalo sauce or crushed red pepper flakes for more heat
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Sear the chicken, stirring occasionally, until cooked through and golden brown, about 5 to 6 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add liquids and deglaze: Reduce the heat to medium. Pour in the chicken broth, buffalo wing sauce, heavy cream, and ranch dressing. Scrape the bottom of the skillet with a wooden spoon to release any browned bits, incorporating all the flavors into the sauce.
- Cook the pasta: Stir in the uncooked penne pasta, ensuring it is evenly coated with the sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the skillet and cook for 13 to 15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Add cheese: Stir in the shredded mozzarella and cheddar cheese, mixing until the cheeses are completely melted and the sauce is creamy. Taste and adjust seasoning or spice level as desired.
- Finish and serve: Turn off the heat and let the pasta rest in the skillet for 2 minutes to thicken slightly. Garnish with chopped parsley or green onions if desired. Serve immediately, optionally adding extra buffalo sauce or crushed red pepper flakes for additional heat.
Notes
- Use a large, heavy skillet to ensure even cooking and prevent sticking.
- Adjust the amount of buffalo wing sauce to control the spiciness.
- For a lighter option, substitute half-and-half for heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
