Description
How to make sticky spicy buffalo ranch pepper jack chicken pasta with tender chicken and creamy sauce that brings serious comfort food vibes to your table.
Ingredients
Scale
Base Ingredients
- 1 lb penne pasta
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp butter
Flavor Builders
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 cloves garlic, minced
Seasonings
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- Salt and black pepper to taste
Cheese and Garnish
- 2 cups pepper jack cheese, shredded
- 1/4 cup fresh chives, chopped
- 2 green onions, sliced
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining – you’ll thank me later.
- Season Chicken: Toss chicken pieces with paprika, cayenne, onion powder, salt, and pepper until evenly coated. This step builds the flavor foundation that makes every bite incredible.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 6-8 minutes until golden and cooked through, stirring occasionally for even browning.
- Build Sauce: Add butter and garlic to the chicken, cooking for 30 seconds until fragrant. Slowly whisk in cream, chicken broth, then buffalo sauce and ranch dressing.
- Melt Cheese: Reduce heat to low and gradually stir in pepper jack cheese until completely melted and smooth. If sauce seems too thick, add reserved pasta water gradually.
- Combine Everything: Add cooked pasta to the skillet and toss until every piece is coated in that gorgeous, sticky sauce. Taste and adjust seasoning as needed.
- Garnish and Serve: Remove from heat and sprinkle with fresh chives and green onions. Serve immediately while the cheese is still perfectly melty and the pasta is piping hot.
Notes
- Don’t add buffalo sauce on high heat or it will separate and become oily.
- Reserve pasta water before draining – it’s essential for perfect sauce consistency.
- Add cheese gradually off heat to prevent clumping and ensure smooth melting.
- Leftovers taste even better the next day as flavors develop overnight.
- Start with less cayenne if you’re sensitive to heat – you can always add more.
- Use block cheese instead of pre-shredded for the smoothest, creamiest sauce.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g