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