Description
How to make creamy one pot buffalo ranch chicken pasta with tender chicken and bold flavors that creates the perfect weeknight comfort meal.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
Flavor Builders
- 1/2 cup buffalo sauce, divided
- 1 packet ranch dressing mix
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
Seasonings & Toppings
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 green onions, chopped for garnish
Instructions
- Season Chicken: Season chicken pieces with salt, pepper, paprika, and garlic powder. Heat olive oil in a large pot over medium-high heat until shimmering and fragrant.
- Cook Chicken: Add seasoned chicken to hot oil and cook 5-6 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
- Sauté Aromatics: Add butter, diced onion, and minced garlic to the same pot. Cook 3-4 minutes until onion is softened and garlic is fragrant but not browned.
- Add Liquids: Pour in chicken broth, half the buffalo sauce, and ranch packet. Bring to a boil, then add pasta and stir to combine everything evenly.
- Cook Pasta: Reduce heat to medium and simmer 12-15 minutes, stirring frequently, until pasta is tender and most liquid is absorbed but still slightly saucy.
- Finish Sauce: Stir in heavy cream, remaining buffalo sauce, and cooked chicken. Add cheddar cheese and stir until melted and sauce is creamy and smooth.
- Serve Hot: Remove from heat and let rest 2-3 minutes to thicken. Taste and adjust buffalo sauce as needed, then garnish with green onions before serving.
Notes
- Don’t add heavy cream until the very end to prevent curdling from the buffalo sauce acidity.
- Store leftovers in airtight container in refrigerator for up to 4 days maximum.
- Adjust buffalo sauce gradually to taste – you can always add more but can’t take it out.
- Freshly shredded cheddar melts much smoother than pre-shredded packaged cheese.
- Stir pasta frequently while cooking to prevent sticking and ensure even liquid absorption.
- Let dish rest 2-3 minutes after cooking for sauce to thicken to perfect consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g