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Make cleanup a snap and get spicy tangy comfort on the table quick with One-Pot Buffalo Ranch Chicken Penne. You get rich creamy sauce coating tender pasta and juicy chicken, all in just under 40 minutes, using one pot the whole way.
First time I made this, everyone wanted extra, especially when football was on and it was cold. Now we make sure there’s always buffalo sauce and ranch mix ready to go at our place.
Bold Ingredients
- Green onions: finish things off with crisp green bite—skip any wilted ones
- Parmesan cheese: gives a salty rich kick; grate it straight off the wedge if you can
- Cheddar cheese: classic stretch and tang—grate it yourself for the silkiest melt
- Heavy cream: keeps the sauce thick and smooth, go for the freshest you find
- Penne pasta: holds up to thick sauces and chicken—bronze cut adds nice texture
- Chicken broth: pulls the dish together and cooks the pasta at the same time, pick low salt if you can
- Buffalo sauce: brings the signature spicy punch, use store-bought or homemade to fit your vibe
- Ranch seasoning mix: packs in fresh herby flavor—go homemade if you want it extra zesty
- Chicken breasts: cook up fast and juicy—choose firm, plump pieces
- Olive oil: let’s all the big flavors stand out, extra virgin is a tasty choice
Easy How-To
- Finish It Up
- Pull the pot off the stove and let it breathe for a few minutes uncovered. The flavors soak in and the sauce thickens. Chop some green onions and scatter them over the top for crunch and color. Dish up while it’s hot—serve more buffalo sauce on the side for folks who want extra kick.
- Make It Silky
- Drop the heat to low. Splash in the heavy cream and stir it through. Add parmesan and cheddar little by little, mixing so it all melts in. If your sauce seems too thick just pour in a splash of cream or broth to thin it out how you like it.
- Boil the Pasta
- Dump in the dry penne and make sure it’s covered with liquid before you put the lid on. Drop the heat to medium low then let it bubble for about 10 to 12 minutes, giving it a stir now and then. If pasta’s looking thirsty but isn’t quite done, splash in extra broth.
- Mix Up the Sauce
- Pour in buffalo sauce and coat the chicken all over. Next, add broth and scrape up any brown bits from the bottom since those add loads of flavor. Get it simmering nice and gentle.
- Season the Chicken
- Shake ranch mix all across your chicken and stir well so it gets on every piece. Let it toast for another minute so it soaks up extra flavor.
- Cook Chicken
- Get olive oil hot in a big pot on medium heat. Toss in the chopped chicken and spread them out. Stir around for 5 or 6 minutes till golden and nearly cooked. Searing makes it flavorful and keeps it juicy.
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The best bit is watching cheddar turn super gooey and stretchy with each spoonful. My oldest always asks to toss in extra green onions cause it reminds him of when we first made this and cracked up over that spicy sauce.
How to Store
Save any extras in a sealed container in the fridge—they’ll be good for up to three days. Warm them back up gently on the stove and mix in a bit of cream or broth to get that sauce back to creamy. Pasta will soak up more sauce as it sits but it comes back with a little splash of liquid.
Swap Outs
Try boneless chicken thighs for even more juiciness, or grab store-bought cooked chicken to make things even quicker. Need dairy free Stick with coconut cream and vegan cheese, or add more ranch seasoning and skip cheese. Want it gluten free Use your go-to pasta, just keep an eye, since they can finish quicker than regular noodles.
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Fun Ways to Serve
Pair it up with crisp romaine or celery to get those classic wing flavors. Throw crushed tortilla or corn chips on top for some crunch. Love blue cheese Drop a few crumbles over before digging in.
Flavor Story
Buffalo ranch flavors started in American sports bars, where the spicy sauce and cool ranch were a classic duo. Stirring those flavors into pasta flips chicken wings on their head but makes it a hearty, single-dish dinner. It’s a super easy way to bring game day to your kitchen table.
Frequently Asked Questions
- → How spicy does buffalo ranch penne turn out?
It really depends on the buffalo sauce you pick. Milder sauces cut the heat, but you can keep extra on the side if anyone wants it hotter.
- → Can I switch out the pasta shape?
Definitely—try short cuts like rigatoni or rotini. Just remember, the cook time and liquid may change, so watch for that tenderness you want.
- → What's the secret for smooth creamy sauce?
Keep heat low, and add cheese in slowly while stirring. Too thick? Add a little more cream or even a bit of broth until it loosens up how you like it.
- → Which toppings taste great on this?
Go with chopped green onions or extra buffalo sauce for punch, or crumble on blue cheese. Corn chips add a nice crunch if you're into it.
- → Storing and reheating leftovers—what do you do?
Pop leftovers in a sealed container in the fridge for about three days. When reheating, splash in some cream or broth to keep it smooth.
- → Can I toss in some veggies?
Absolutely. Sautéed broccoli, bell peppers or a handful of spinach give it more color and nutrition.