What the heck is this?
Look, sometimes you need comfort food that hugs your soul and doesn’t judge your life choices. Enter: One-Pot Buffalo Ranch Chicken Penne. This bad boy combines everything you love about buffalo chicken wings with the creamy, dreamy goodness of ranch and pasta. It’s spicy, it’s creamy, it’s got tender chunks of chicken, and yes — it all happens in ONE pot. No pile of dishes, no stress, just pure comfort food magic that tastes like it took way more effort than it actually did. My teenager literally said, “This is better than takeout,” and honestly? That’s the highest praise you can get.
Why You’ll Love This Recipe
- One pot = minimal cleanup. Because who has time for a sink full of dishes?
- Buffalo + ranch = the ultimate flavor combo. It’s like they were made for each other.
- Creamy AF without being heavy. You won’t need a nap after this one.
- Spice level is totally customizable. Mild for the kids, fire for the adults.
- Ready in 30 minutes flat. Perfect for those “what’s for dinner?” panic moments.
- Leftovers are actually better the next day. The flavors meld together like magic.
The Good Stuff You’ll Need
For the Base:
- 12 oz penne pasta (regular or whole wheat, your call)
- 1 lb boneless skinless chicken breasts, cut into bite-size chunks
- 2 tbsp olive oil
- Salt and pepper to taste
For the Buffalo Ranch Magic:
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/3 cup buffalo wing sauce (Frank’s RedHot is clutch)
- 1 packet ranch dressing mix (1 oz)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
For the Finishing Touch:
- 1/4 cup green onions, chopped
- Fresh parsley for garnish
- Extra buffalo sauce (for the brave souls)
- More cheese, because duh
Let’s Do This
Step 1: Get That Chicken Golden
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season chicken chunks with salt and pepper, then toss them in. Cook for 5-6 minutes until golden brown and cooked through. Don’t worry about perfection — they’ll finish cooking with the pasta.
Step 2: Build the Flavor Base
Push chicken to one side of the pot. Add butter to the empty space and let it melt.
Toss in minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn or you’ll be sad).
Stir in buffalo sauce and ranch packet. Let it bubble for a minute.
Step 3: Add the Liquid Gold
Pour in chicken broth and bring to a boil.
Add the penne pasta, stir well, and cook according to package directions (usually 10-12 minutes), stirring occasionally so nothing sticks.
Step 4: Make It Creamy Dreams
Once pasta is al dente, reduce heat to low.
Stir in heavy cream and softened cream cheese. Mix until the cream cheese melts completely and everything’s smooth.
Add the shredded cheddar gradually, stirring constantly until melted and creamy.
Step 5: Final Touches
Taste and adjust — need more buffalo heat? More ranch flavor? You’re the boss.
Garnish with chopped green onions and fresh parsley.
Serve immediately while it’s hot and bubbly.
Serving Suggestions
Pair this with a crisp Caesar salad to cut through the richness.
Garlic bread is never a bad idea, but honestly, this is filling enough on its own.
A cold beer or a glass of chilled white wine balances the heat perfectly.
Switch It Up
Make It Lighter: Use half-and-half instead of heavy cream and reduce the cheese by half.
Veggie Boost: Toss in some diced celery and carrots with the garlic for that classic buffalo wing vibe.
Extra Heat: Add diced jalapeños or a pinch of cayenne pepper.
Different Pasta: Rotini, shells, or rigatoni work great too — just pick something that holds sauce well.
Protein Swap: Shredded rotisserie chicken works in a pinch. Just add it in the last 5 minutes.
Make-Ahead Tips
This reheats beautifully! Store leftovers in the fridge for up to 4 days.
To reheat, add a splash of chicken broth or cream to loosen the sauce.
You can prep the chicken ahead of time and store it in the fridge until ready to cook.
Questions People Actually Ask
Q: Can I make this less spicy? A: Absolutely! Start with half the buffalo sauce and add more to taste. You can also use mild buffalo sauce.
Q: What if I don’t have ranch packets? A: Make your own! Mix 1 tbsp dried dill, 1 tbsp dried parsley, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried chives, and 1/2 tsp salt.
Q: Can I freeze this? A: The pasta might get a little mushy, but the flavors hold up. Freeze for up to 3 months and add a splash of cream when reheating.
Q: Is there a dairy-free version? A: Swap the cream for coconut cream and use dairy-free cheese. It won’t be exactly the same, but still delicious.
Q: Can I double this recipe? A: You’ll need a really big pot, but yes! Just increase cooking time slightly for the pasta.
Print
One-Pot Buffalo Ranch Chicken Penne: The Messy, Cheesy Comfort Food Hero
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Look, sometimes you need comfort food that hugs your soul and doesn’t judge your life choices. Enter: One-Pot Buffalo Ranch Chicken Penne. This bad boy combines everything you love about buffalo chicken wings with the creamy, dreamy goodness of ranch and pasta. It’s spicy, it’s creamy, it’s got tender chunks of chicken, and yes — it all happens in ONE pot. No pile of dishes, no stress, just pure comfort food magic that tastes like it took way more effort than it actually did. My teenager literally said, “This is better than takeout,” and honestly? That’s the highest praise you can get.
Ingredients
For the Base:
- 12 oz penne pasta (regular or whole wheat, your call)
- 1 lb boneless skinless chicken breasts, cut into bite-size chunks
- 2 tbsp olive oil
- Salt and pepper to taste
For the Buffalo Ranch Magic:
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/3 cup buffalo wing sauce (Frank’s RedHot is clutch)
- 1 packet ranch dressing mix (1 oz)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
For the Finishing Touch:
- 1/4 cup green onions, chopped
- Fresh parsley for garnish
- Extra buffalo sauce (for the brave souls)
- More cheese, because duh
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season chicken chunks with salt and pepper, then toss them in. Cook for 5-6 minutes until golden brown and cooked through. Don’t worry about perfection — they’ll finish cooking with the pasta.
Push chicken to one side of the pot. Add butter to the empty space and let it melt.
Toss in minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn or you’ll be sad).
Stir in buffalo sauce and ranch packet. Let it bubble for a minute.
Pour in chicken broth and bring to a boil.
Add the penne pasta, stir well, and cook according to package directions (usually 10-12 minutes), stirring occasionally so nothing sticks.
Once pasta is al dente, reduce heat to low.
Stir in heavy cream and softened cream cheese. Mix until the cream cheese melts completely and everything’s smooth.
Add the shredded cheddar gradually, stirring constantly until melted and creamy.
Taste and adjust — need more buffalo heat? More ranch flavor? You’re the boss.
Garnish with chopped green onions and fresh parsley.
Serve immediately while it’s hot and bubbly.
Notes
Pair this with a crisp Caesar salad to cut through the richness.
Garlic bread is never a bad idea, but honestly, this is filling enough on its own.
A cold beer or a glass of chilled white wine balances the heat perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~24g
- Carbohydrates: ~48g
- Protein: ~28g