Description
How to make creamy buffalo ranch chicken penne with tender pasta and spicy sauce that comes together in just one pot for easy cleanup.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Flavor Builders
- 1/2 cup buffalo sauce
- 1 packet ranch dressing mix
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Seasonings
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Toppings
- 2 green onions, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Season Chicken: Season chicken pieces with salt, pepper, paprika, and garlic powder. Heat olive oil in large pot over medium-high heat until shimmering but not smoking.
- Brown Chicken: Add seasoned chicken to hot oil and cook 5-6 minutes until golden brown on all sides. Don’t overcrowd – work in batches if needed.
- Sauté Aromatics: Add diced onion and minced garlic to pot with chicken. Cook 2-3 minutes until fragrant and onion starts to soften and turn translucent.
- Add Liquids: Pour in chicken broth, buffalo sauce, and ranch packet. Stir well to combine, then add penne pasta and bring mixture to a rolling boil.
- Cook Pasta: Reduce heat to medium-low, cover and simmer 12-15 minutes until pasta is tender, stirring occasionally to prevent sticking to bottom of pot.
- Add Cream: Remove from heat and slowly stir in heavy cream and shredded cheddar cheese until melted and creamy. The residual heat will finish cooking everything perfectly.
- Garnish and Serve: Top with sliced green onions and fresh parsley. Let rest 3-4 minutes to thicken slightly before serving hot in bowls with extra buffalo sauce.
Notes
- Don’t add cream while pot is still on heat or it will curdle and separate.
- Stir pasta frequently during cooking to prevent sticking to bottom of pot.
- Freshly shredded cheese melts much smoother than pre-packaged varieties.
- Let dish rest 3-4 minutes before serving for sauce to thicken naturally.
- Store leftovers in refrigerator up to 4 days in airtight containers.
- Reheat gently with splash of broth to restore creamy consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 46g
- Protein: 28g