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This bold and zesty Buffalo Ranch Chicken Pasta skillet is designed for anyone craving a one-pan meal bursting with spicy, creamy, and cheesy flavors. Combining tender chicken, pasta, and a sauce that balances tangy buffalo heat with cool ranch dressing, this dish offers a comforting and satisfying dinner experience that comes together quickly and with minimal cleanup.
I first tried this during a busy weeknight and was amazed how the flavors melded together so well with so little effort. Now it’s a regular on my family’s dinner rotation because it satisfies both spice lovers and those who crave creamy comfort food.
Ingredients
- One pound boneless skinless chicken breasts: cut into bite-size pieces for tender protein
- Eight ounces of short pasta: such as penne or rotini which holds the sauce perfectly
- One chopped onion: adds sweetness and depth of flavor
- One chopped red bell pepper: contributes color and a mild sweetness
- Two cloves of minced garlic: bring aromatic richness. Fresh garlic is a must here
- One fourth cup chopped green onions: for bright garnish and freshness
- One tablespoon olive oil: to cook the chicken results in a nice sear without overpowering
- Four cups chicken broth: provide flavor and moisture to cook the pasta
- Half cup buffalo wing sauce: offers the signature spicy heat. Adjust to taste
- Half cup ranch dressing: brings cool herby creaminess balancing the buffalo sauce
- One cup shredded cheddar cheese: adds melty, cheesy indulgence. Shred your own for best melting and flavor
Step-by-Step Instructions
- Cook the Chicken:
- Heat olive oil over medium-high heat in a large deep skillet. Add chicken pieces and cook for 6 to 8 minutes until golden brown and no longer pink inside. Remove chicken and set aside. Proper browning here develops rich flavor.
- Sauté the Vegetables:
- In the same skillet, add onion and red bell pepper. Cook gently for about 5 minutes until softened. Stir in garlic and cook for an additional 60 seconds until fragrant. This develops the aromatic base of the dish.
- Cook the Pasta:
- Add pasta and chicken broth to the skillet. Stir well, then bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until pasta is tender and most broth is absorbed. Keep heat low to avoid mushy pasta.
- Make the Creamy Buffalo Ranch Sauce:
- Stir in buffalo wing sauce ranch dressing and shredded cheddar cheese. Continue stirring until cheese melts smoothly and the sauce becomes creamy and cohesive. Adjust thickness by stirring in a splash of broth or milk if needed.
- Combine and Serve:
- Return cooked chicken to the skillet. Stir thoroughly to heat through and combine flavors. Garnish with chopped green onions and serve immediately while hot and creamy.
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I love how the buffalo wing sauce brings a bold kick but the creaminess of the ranch dressing perfectly tames the heat making it approachable for all ages. This dish reminds me of cozy family nights when everyone asks for seconds, and the skillet comes back to the table nearly empty.
Storage tips
Let the pasta cool completely before transferring to an airtight container for refrigeration. It keeps well for up to four days. For longer storage, portion into freezer-safe containers and freeze for up to two months. Note the sauce texture may slightly change once thawed.
Ingredient substitutions
Use rotisserie chicken to save time by adding it after pasta is cooked. Swap ranch dressing with blue cheese dressing for a deeper flavor or mix sour cream with herbs as a homemade alternative. Gluten-free pasta works well to make the dish gluten-free. For a vegetarian option, replace chicken with chickpeas or sautéed mushrooms.
Serving suggestions
Serve topped with extra shredded cheddar or crumbled blue cheese for more cheese intensity. A drizzle of ranch or buffalo sauce on top adds a customizable finishing touch. Side dishes like crisp Caesar salad roasted garlic broccoli or crusty bread pair beautifully to balance richness and add textural contrast.
Cultural context
Buffalo sauce originated in Buffalo New York and is a beloved spicy wing sauce combining heat and tang. Pairing it with ranch dressing in a pasta dish is a creative fusion of classic American comfort flavors transforming buffalo wings into a hearty, family-friendly meal beyond just appetizers.
Pro Tips
- Pre-chop all ingredients before starting to keep the cooking flow smooth
- Shred cheese fresh instead of using pre-shredded for optimal melting
- Do not overcook the pasta it should be al dente as it continues to cook slightly after heating off
- If sauce is too thick add broth or milk to loosen it without diluting the flavor
- Deglaze the skillet after cooking chicken by adding a splash of broth to capture flavorful browned bits
Common Recipe Questions
- → Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken can be added after the pasta cooks, shortening prep time while keeping the dish flavorful.
- → How spicy is this dish?
It has medium heat that can be adjusted by varying the buffalo sauce amount or selecting a milder version.
- → Which pasta shapes work best here?
Short pasta like penne, rotini, fusilli, or farfalle hold sauce well and cook evenly in a skillet.
- → Can I prepare this dish ahead of time?
Yes, store in the fridge and gently reheat with a splash of broth or milk to maintain creaminess.
- → What substitutes for ranch dressing are good options?
Blue cheese dressing or a homemade blend of sour cream and herbs can provide similar creamy tang.
- → How can I thicken the sauce if it's too runny?
Adding a spoonful of cream cheese or letting the pasta rest uncovered will help thicken the sauce naturally.
- → Is it possible to make a vegetarian version?
Omit chicken and use protein-rich veggies like chickpeas or mushrooms, or plant-based meat alternatives.