One-Pot Buffalo Ranch Chicken Penne

One-pot Buffalo Ranch Chicken Penne is the ultimate comfort food mashup that comes together in 30 minutes with bold flavor, creamy sauce, and barely any dishes to clean. Perfect for busy nights when everyone wants seconds and you need an easy win.

The first time I whipped this up for a game day party, the entire pot vanished before halftime. Now my friends ask for it every time we gather.

Ingredients

• Olive oil: This is the key to searing your chicken so it stays juicy. Look for extra virgin olive oil for best flavor.
• Chicken breasts: Fresh chicken that is diced into bite-size pieces will cook quickly and absorb the flavors. Opt for meat with a pink tone and minimal odor.
• Ranch seasoning mix: This gives the dish its signature herby tang. Try to use a good quality brand with real herbs for the best result.
• Buffalo sauce: Classic buffalo sauce balances tanginess and heat. Choose one with real butter for a richer sauce.
• Chicken broth: Pick a low-sodium broth and check for clear color and no off smell for pure flavor.
• Penne pasta: This shape holds sauce well. Go for a brand with a slightly rough exterior which lets more sauce cling.
• Heavy cream: Brings richness and helps thicken the cheese sauce. Fresh cream should have a mild scent.
• Cheddar cheese: Shredded from a block melts better. Look for sharp cheddar for extra flavor.
• Parmesan cheese: Grated cheese adds a salty nutty layer. Freshly grated works best for meltiness.
• Green onions: Offer a crisp mild finish on top. Select onions with perky green tops.

Step-by-Step Instructions

Brown the Chicken:

Heat olive oil in a roomy pot over medium until shimmering. Add diced chicken in an even layer. Stir and cook for five to six minutes until the pieces turn golden on all sides and are nearly cooked through. This step caramelizes the meat and builds flavor for the whole pot.

Season and Build Flavor:

Sprinkle ranch seasoning over the chicken. Stir to cover every piece and cook for one more minute. This lets the spices wake up and infuse each bite.

Mix in Buffalo and Broth:

Pour in buffalo sauce and stir well so all the chicken is coated. Add chicken broth next. Use a sturdy spoon to scrape up any browned bits from the pot’s bottom. These bits add a deep savory flavor. Bring the whole mixture to a simmer.

Cook the Pasta:

Stir in uncooked penne pasta. Make sure pasta sinks under the liquid so it cooks evenly. Cover with a lid and drop the heat to medium low. Let the pasta cook, stirring every couple minutes so nothing sticks to the bottom, for about ten to twelve minutes. The pasta should be tender and most liquid absorbed. If you notice it drying out before cooking through add a splash of more broth.

Finish the Sauce:

Turn the heat to low. Pour in heavy cream and stir until mixed. Add the cheddar and Parmesan cheeses a little at a time, stirring after each addition so they melt smoothly. Continue stirring until the sauce is glossy and covers the pasta evenly. If the sauce gets too thick add a splash of cream or broth if too thin simmer open for a couple more minutes.

Rest and Serve:

Take the pot off the burner. Let it sit uncovered for two to three minutes so the sauce thickens slightly. Top with a handful of chopped green onions. Dish up hot and set out extra buffalo sauce for anyone who wants to turn up the heat.

Bookmark

The thing I love most here is the tangy ranch seasoning that makes the whole sauce sing. My kids’ favorite moment is sprinkling their own green onions and sneaking chips on top for crunch.

Storage Tips

Store any leftovers in a tightly covered container in the fridge for up to three days. When reheating add a splash of cream or broth and warm gently over low heat so the cheese stays smooth and the pasta does not dry out.

Ingredient Substitutions

You can swap chicken thighs for chicken breasts if you enjoy more richness just trim excess fat before dicing. If you prefer less heat try a mild buffalo sauce or combine it with extra ranch dressing. For a vegetarian spin use plant-based chicken or extra veggies such as broccoli or mushrooms and sub vegetable broth.

Serving Suggestions

This pasta loves crisp contrasts. Serve alongside a simple romaine salad with ranch or celery and carrot sticks. It also pairs well with steamed broccoli or a batch of garlic bread for soaking up extra sauce.

Bookmark

Cultural Context

Buffalo chicken gets its name from Buffalo New York where the hot sauce and butter combo became a sports bar staple on wings. This pasta fuses that classic with creamy ranch and cheesy pasta to capture all the crowd-pleasing flavors in one comforting dish.

Frequently Asked Questions About Recipes

→ How can I adjust the heat level?

Simply use less buffalo sauce or choose a milder variety if you prefer a gentler flavor. Add extra buffalo sauce at the end for more heat.

→ Can I substitute chicken with another protein?

Yes, diced turkey or even cooked chickpeas work well in place of chicken for a different taste and texture.

→ How do I keep the pasta from sticking?

Stir the pasta occasionally as it simmers and ensure there’s enough broth so the penne stays submerged during cooking.

→ What cheeses work best in the sauce?

Cheddar and Parmesan melt smoothly for a creamy finish, but mozzarella or Monterey Jack can be used for a milder flavor.

→ How can I add extra texture?

Top with crushed corn chips or tortilla chips right before serving for a satisfying crunch.

→ What sides pair well with this dish?

A green salad or steamed vegetables bring freshness to balance the rich, cheesy pasta.