Description

This One-Pot Buffalo Ranch Chicken Penne is the ultimate comfort food, packed with zesty buffalo flavor, creamy ranch, and tender chicken all simmered together with penne pasta in one easy pan. Perfect for busy weeknights, this dish comes together with minimal cleanup and is loaded with bold, cheesy goodness.

Ingredients

Units Scale

For the Chicken & Pasta

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
12 ounces penne pasta (about 3/4 of a standard box)
3 cups low-sodium chicken broth

For the Sauce

1/2 cup buffalo wing sauce (such as Frank’s RedHot)
1/2 cup ranch dressing
4 ounces cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

For Garnish

2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley (optional)

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Instructions

Sauté the Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and sauté for about 5 minutes, stirring occasionally, until lightly browned (they don’t need to be fully cooked through at this stage).
Build the Base: Add uncooked penne pasta and chicken broth directly into the skillet with the chicken. Stir well, scraping up any browned bits for extra flavor.
Add the Flavors: Stir in the buffalo sauce and ranch dressing. Mix until everything is well combined, then bring the mixture to a gentle boil.
Simmer Until Tender: Reduce heat to medium-low, cover the skillet, and let the mixture simmer for 12–14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Make it Creamy & Cheesy: Uncover and add the cream cheese cubes. Stir until fully melted and incorporated. Next, add the mozzarella and cheddar cheeses, stirring until the cheeses are melted and the sauce is creamy. Adjust seasoning with additional salt and pepper if needed.
Finish & Serve: Remove from heat. Garnish with chopped green onions and parsley before serving for a fresh pop of color and flavor.

Notes

Adjust the level of buffalo sauce for more or less heat according to your taste.
Use rotisserie or pre-cooked chicken to save prep time; simply add with the pasta and broth.
Substitute penne with any other short pasta like rotini or rigatoni.
For extra richness, stir in a splash of heavy cream with the cheese.
This dish can be stored in the fridge for up to 3 days; reheat gently with a splash of broth or milk.

Nutrition

Serving Size: 1/4 of recipe
Calories: 560
Sugar: 3g
Sodium: 1190mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 36g
Cholesterol: 108mg