When comfort food meets game day flavors, you get this irresistible One-Pot Buffalo Ranch Chicken Penne. This dish combines the zippy heat of buffalo sauce with the cool, herby notes of ranch, all wrapped around tender chicken and al dente pasta. It’s the kind of meal that makes everyone at the table fall silent for the first few bites—that magical moment when food is so good, conversation takes a backseat.
I created this recipe on a busy weeknight when I was craving something with a kick but didn’t want to dirty every pan in the kitchen. The beauty of this one-pot wonder is that the pasta cooks directly in the sauce, absorbing all those bold flavors while releasing starches that create a naturally creamy texture. It’s become my go-to when hosting casual gatherings or when I need a crowd-pleasing meal that doesn’t keep me chained to the stove.
Why I Love These
This recipe strikes the perfect balance between spicy buffalo heat and cooling ranch creaminess that makes every bite addictive.
The one-pot approach means the pasta soaks up all the flavors while cooking, creating an intensely satisfying dish with minimal cleanup.
I make this whenever I need a guaranteed win for dinner parties or when I want to meal prep lunches with a flavor kick that improves overnight.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, diced into bite-sized pieces
- 1 packet ranch seasoning mix (1 ounce)
- ½ cup buffalo sauce
- 3 cups chicken broth
- 12 ounces penne pasta, uncooked
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- Green onions, chopped, for garnish
How To Make
- Heat the olive oil in a large pot or deep skillet over medium heat. Once the oil is hot, add the diced chicken breasts. Cook for about 5-6 minutes, stirring occasionally, until the chicken is nicely browned on all sides and nearly cooked through.
- Sprinkle the ranch seasoning mix evenly over the chicken. Stir well to coat all the chicken pieces with the seasoning. Continue cooking for another minute to allow the flavors to develop.
- Pour the buffalo sauce into the pot and stir to coat the chicken. Add the chicken broth and stir, scraping any browned bits from the bottom of the pot. These bits add extra flavor to the dish. Bring the mixture to a simmer.
- Add the uncooked penne pasta to the pot, making sure all the pasta is submerged in the liquid. Cover the pot with a lid and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid. If needed, add a splash more broth if the pasta looks too dry before it's fully cooked.
- Once the pasta is tender, reduce the heat to low. Pour in the heavy cream and stir to combine. Add the shredded cheddar cheese and grated Parmesan cheese in batches, stirring continuously until all the cheese is melted and incorporated. The sauce should be smooth and creamy. If it's too thick, add a splash more cream or broth; if too thin, simmer uncovered for a few more minutes.
- Remove the pot from heat and let it stand for 2-3 minutes to allow the sauce to thicken slightly. Garnish with freshly chopped green onions. Serve hot, with additional buffalo sauce on the side for those who enjoy extra heat.
Nutrition
This One-Pot Buffalo Ranch Chicken Penne offers a protein-rich meal that’s particularly satisfying after workouts or on active days. The chicken provides lean protein while the pasta delivers the complex carbohydrates needed for sustained energy, making it a balanced option for most diners.
For a lighter version, swap regular pasta for whole wheat or protein-enriched varieties, which add fiber and reduce the glycemic impact. You can also increase the vegetable content by adding spinach or zucchini in the final minutes of cooking, boosting vitamins and minerals without sacrificing flavor.
This dish contains dairy (cream cheese, cheddar, and ranch seasoning) and gluten (pasta), but accommodates simple substitutions. Use dairy-free cream cheese and vegan cheddar for lactose concerns, or gluten-free penne for those with celiac disease or gluten sensitivity.
Tips & Variations
- Prep all ingredients before starting and use rotisserie chicken to cut cooking time in half—just add the cooked chicken when you’d normally return the browned chicken to the pot.
- For a smokier flavor profile, replace half the buffalo sauce with barbecue sauce and add a dash of smoked paprika to create a BBQ ranch variation that’s less spicy but equally delicious.
- Make it vegetarian by substituting the chicken with roasted cauliflower florets or chickpeas, and using vegetable broth instead of chicken broth—the buffalo ranch flavor profile works beautifully with these alternatives.
Ways To Serve Them
- Pair with a simple side salad dressed with light vinaigrette to balance the richness of the pasta dish
- Serve alongside garlic bread or cheesy Texas toast for a restaurant-style comfort meal
- Add a refreshing cucumber and tomato salad with a squeeze of lemon to cut through the creaminess
- For game day gatherings, offer in individual ramekins as a hearty appetizer alongside celery sticks and extra ranch for dipping
Proper Storage
- Fridge: Allow the pasta to cool completely before transferring to airtight containers. It will keep in the refrigerator for 3-4 days, though the pasta may absorb more sauce as it sits.
- Freezer: This dish freezes reasonably well for up to 2 months in freezer-safe containers, though the texture of the pasta may change slightly. Portion into individual servings before freezing for easier reheating.
- Reheat: For best results, warm refrigerated portions in a covered skillet over medium-low heat, adding a splash of milk or broth to revitalize the sauce. Microwave in 30-second intervals, stirring between each, until heated through. From frozen, thaw overnight in the refrigerator before reheating.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, diced into bite-sized pieces
- 1 packet ranch seasoning mix (1 ounce)
- ½ cup buffalo sauce
- 3 cups chicken broth
- 12 ounces penne pasta, uncooked
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- Green onions, chopped, for garnish
Steps
- Heat the olive oil in a large pot or deep skillet over medium heat. Once the oil is hot, add the diced chicken breasts. Cook for about 5-6 minutes, stirring occasionally, until the chicken is nicely browned on all sides and nearly cooked through.
- Sprinkle the ranch seasoning mix evenly over the chicken. Stir well to coat all the chicken pieces with the seasoning. Continue cooking for another minute to allow the flavors to develop.
- Pour the buffalo sauce into the pot and stir to coat the chicken. Add the chicken broth and stir, scraping any browned bits from the bottom of the pot. These bits add extra flavor to the dish. Bring the mixture to a simmer.
- Add the uncooked penne pasta to the pot, making sure all the pasta is submerged in the liquid. Cover the pot with a lid and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid. If needed, add a splash more broth if the pasta looks too dry before it's fully cooked.
- Once the pasta is tender, reduce the heat to low. Pour in the heavy cream and stir to combine. Add the shredded cheddar cheese and grated Parmesan cheese in batches, stirring continuously until all the cheese is melted and incorporated. The sauce should be smooth and creamy. If it's too thick, add a splash more cream or broth; if too thin, simmer uncovered for a few more minutes.
- Remove the pot from heat and let it stand for 2-3 minutes to allow the sauce to thicken slightly. Garnish with freshly chopped green onions. Serve hot, with additional buffalo sauce on the side for those who enjoy extra heat.
Nutrition (per serving)
- Calories: 485 kcal
Notes
- Prep all ingredients before starting and use rotisserie chicken to cut cooking time in half—just add the cooked chicken when you'd normally return the browned chicken to the pot.
- For a smokier flavor profile, replace half the buffalo sauce with barbecue sauce and add a dash of smoked paprika to create a BBQ ranch variation that's less spicy but equally delicious.
- Make it vegetarian by substituting the chicken with roasted cauliflower florets or chickpeas, and using vegetable broth instead of chicken broth—the buffalo ranch flavor profile works beautifully with these alternatives.