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One-Pot Buffalo Ranch Chicken Penne brings spicy tangy comfort to the table in under 40 minutes all with minimal cleanup. The creamy sauce wraps perfectly around tender pasta and juicy chicken making this a weeknight dinner that satisfies every craving for heat and richness in one pot.
My family first begged for second helpings when I whipped this up on a chilly game night and now we keep buffalo sauce and ranch mix stocked year round
Ingredients
- Olive oil: a neutral oil that lets the other bold flavors shine opt for extra virgin if possible
- Chicken breasts: lean and juicy bite sized pieces cook up quickly look for plump firm meat
- Ranch seasoning mix: brings herby tanginess grab a quality packet or make your own for extra punch
- Buffalo sauce: delivers heat and classic wing flavor use your favorite brand or homemade for more kick
- Chicken broth: creates the flavor base and cooks the pasta at once choose low sodium for more control
- Penne pasta: sturdy enough to hold the sauce and chicken choose dry pasta with a bronze cut for texture
- Heavy cream: turns the sauce rich and velvety look for fresh cream with a smooth taste
- Cheddar cheese: sharp and melty provides that classic gooey pull shred yourself for best melt
- Parmesan cheese: salty depth and umami choose a wedge and grate fresh for best flavor
- Green onions: add freshness and a crisp finishing bite look for vibrant green stalks without wilting
Step-by-Step Instructions
- Sear the Chicken:
- Heat olive oil in a large pot over medium heat. Add diced chicken in a single layer. Cook for 5 to 6 minutes stirring so the pieces get golden and nearly cooked through. Browning here layers in flavor and keeps the chicken juicy.
- Coat with Ranch Seasoning:
- Sprinkle ranch seasoning evenly over the chicken. Stir thoroughly so every bite is coated. Continue cooking for one minute as the mix toasts and melds with the chicken juices.
- Build the Sauce:
- Pour in buffalo sauce and stir to coat the chicken thoroughly. Add the chicken broth and scrape the pot bottom to lift up any browned bits from searing the chicken. These create a flavor-packed start as you bring the mixture to a gentle simmer.
- Cook the Pasta:
- Add uncooked penne making sure all pasta is covered by liquid. Cover with a lid and reduce heat to medium low. Cook for 10 to 12 minutes stirring now and then so the pasta cooks evenly and nothing sticks. If you see the liquid is mostly absorbed and the pasta is underdone splash in more broth.
- Make it Creamy:
- Turn heat down to low. Pour in heavy cream and stir gently to blend into the sauce. Add cheddar and Parmesan cheeses little by little stirring constantly so they melt in smoothly. Continue stirring until the sauce looks creamy and coats the pasta. If the sauce is very thick add a splash more cream or broth to reach your ideal texture.
- Finish and Serve:
- Remove the pot from heat and let it sit uncovered for about three minutes. The sauce thickens as the pasta soaks up more flavor. Garnish with chopped green onions for a burst of fresh color and serve hot. For extra buffalo zing offer a bowl of buffalo sauce on the side.
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I always look forward to the sharp cheddar cheese melting into every bite. My eldest son now insists on tossing in extra green onions since they remind him of the first time we made this together and ended up giggling over the zippy sauce.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pot with a splash of chicken broth or cream to loosen the sauce. The pasta will continue to soak up sauce but a gentle splash of liquid brings back the creamy finish.
Ingredient Substitutions
Try swapping chicken thighs for extra juiciness or cooked rotisserie chicken for even faster prep. Can not do dairy go for unsweetened coconut cream with vegan cheeses or just skip the cheese and use extra ranch seasoning. For a gluten free meal use your favorite gluten free pasta but check a few minutes before the timer as they cook faster.
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Serving Suggestions
Serve with a crisp romaine salad or celery sticks to echo the classic wing experience. For more crunch sprinkle crushed corn chips or tortilla chips on top just before serving. If you love blue cheese crumble some over the top as the final garnish.
Cultural Context
Buffalo ranch flavors were born in American sports bars based on the combo of buffalo sauce and the cooling punch of ranch. Combining them in a creamy pasta riffs on chicken wing tradition but in comforting one dish form. This recipe is an easy bridge between game day and cozy family dinner.
Recipe FAQs
- → How spicy is the buffalo chicken penne?
The spice level depends on the type of buffalo sauce used. For less heat, opt for a mild sauce and offer extra sauce on the side for those who want more kick.
- → Can I use a different pasta shape?
Yes, short pasta types like rigatoni or rotini work well, but cooking times may vary. Adjust liquid as needed to ensure pasta tenderness.
- → How do I achieve a creamy, smooth sauce?
Gradually add the cheeses over low heat, stirring until fully melted. If the sauce is too thick, add a splash of cream or broth to reach desired consistency.
- → What garnishes work well for this dish?
Chopped green onions, extra buffalo sauce, or crumbled blue cheese add flavor and freshness. Crushed corn chips lend crunch if desired.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore creaminess.
- → Can I add vegetables to this dish?
Absolutely! Sautéed bell peppers, spinach, or broccoli can be added for extra nutrition and color.