One-Skillet Spicy Buffalo Ranch Chicken Pasta

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This one-skillet spicy buffalo ranch chicken pasta is a bold and creamy dish that brings the heat with a comforting twist. Perfectly cooked penne pasta is smothered in a rich, zesty buffalo ranch sauce, paired with tender chunks of seared chicken breast. The combination is an explosion of flavor that feels like a game-day indulgence but is simple enough to whip up on a busy weeknight.

What makes this dish special is how it balances the fiery tang of buffalo sauce with the cool, herbaceous creaminess of ranch. Cooked in a single skillet for minimal cleanup, it’s a satisfying dinner that pleases spicy food lovers and pasta enthusiasts alike. Every bite delivers that irresistible creamy texture with a peppery kick that keeps you coming back for more.

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Ingredients for One-Skillet Spicy Buffalo Ranch Chicken Pasta

• 2 tablespoons olive oil
• 1.5 lbs boneless, skinless chicken breast (cut into bite-size pieces)
• Salt and pepper to taste
• 3 cloves garlic, minced
• 2 cups uncooked penne pasta
• 1 ¾ cups chicken broth
• ½ cup buffalo wing sauce (Frank’s RedHot or similar)
• 1 cup heavy cream
• ½ cup ranch dressing
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• Optional: chopped parsley or green onion for garnish
• Optional: extra buffalo sauce or crushed red pepper flakes for more heat

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Step 1: Sear the Chicken

Heat the olive oil in a large deep skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Season with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Add the minced garlic and sauté for 30 seconds until fragrant.

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Step 2: Add Liquids and Pasta

Lower the heat to medium. Pour in the chicken broth, buffalo sauce, heavy cream, and ranch dressing. Stir well to combine and scrape up any browned bits from the bottom of the pan. Add the uncooked penne pasta and stir to coat it in the sauce.

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Step 3: Simmer

Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Let it simmer for about 13–15 minutes, stirring occasionally, until the pasta is cooked to al dente and most of the liquid is absorbed. If it looks too thick before the pasta finishes cooking, add a splash of broth or water.

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Step 4: Melt the Cheese

Once the pasta is cooked, stir in the shredded mozzarella and cheddar cheese until fully melted and the sauce becomes creamy. Adjust seasoning with more salt, pepper, or buffalo sauce if desired.

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Step 5: Serve

Turn off the heat and let the pasta sit for a couple of minutes to thicken. Garnish with chopped parsley or green onions if using. Serve hot straight from the skillet.

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Storage Instructions

To store leftovers of your Spicy Buffalo Ranch Chicken Pasta, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. For reheating, warm it on the stovetop over medium heat with a splash of chicken broth or cream to loosen the sauce. Alternatively, microwave individual portions in 30-second intervals, stirring in between, until heated through.

Freezing is not recommended due to the cream-based sauce, which may separate and become grainy upon thawing.

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Estimated Nutrition

Per serving (based on 6 servings total):

• Calories: 620
• Protein: 38g
• Fat: 32g
• Saturated Fat: 15g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1150mg

Note: These are approximate values and can vary depending on exact ingredients used.

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Frequently Asked Questions

What type of buffalo sauce should I use?

Frank’s RedHot Buffalo Wing Sauce is the classic choice, but any brand you like will work. Adjust quantity based on your heat preference.

Can I make this dish less spicy?

Absolutely! Reduce the amount of buffalo sauce or choose a mild version. You can also add more ranch or cream to mellow the spice level.

Is it possible to make this dairy-free?

Yes, swap the heavy cream with a dairy-free alternative like full-fat coconut milk and use dairy-free cheeses and ranch dressing.

Can I use a different pasta shape?

Yes. Any short pasta like rotini, fusilli, or rigatoni works well. Just adjust the simmer time to match the pasta’s cook time.

How do I know when the pasta is done cooking?

The pasta should be tender with a slight bite (al dente). Stir occasionally and test a piece around the 12-minute mark.

Can I add vegetables to this dish?

Sure! Bell peppers, spinach, or broccoli make great additions. Stir them in with the pasta or sauté them with the chicken.

Will this recipe work with pre-cooked chicken?

Yes. Add pre-cooked or rotisserie chicken after the pasta has simmered. Just heat through before adding cheese.

Can I double the recipe?

Definitely. Use a large enough skillet or a Dutch oven, and extend the simmer time slightly if needed.

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