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This Buffalo Ranch Chicken Penne is a one-pan wonder. It’s loaded with creamy sauce hugging juicy chicken and pasta, bringing a spicy twist to your table in around 40 minutes. Plus, you’ll barely have any dishes to wash.
The first time I made this, my family asked for seconds before I could even sit down. Now, we always keep ranch packets and buffalo sauce around for quick fixes.
Irresistible Ingredients
- Green onions: finish your bowl with snappy, fresh flavor – pick bright stalks without wilt
- Parmesan cheese: salty kick and savory punch, best if you grate your own wedge
- Cheddar cheese: melts perfectly and gives that orange gooey pull everyone loves – shred it yourself
- Heavy cream: makes everything super creamy, stick with the smooth kind
- Penne pasta: strong enough to stand up to the sauce, bronze cut for a little bite
- Chicken broth: builds a tasty base and cooks your pasta at the same time, grab low sodium if you want more control
- Buffalo sauce: the spicy heart of the dish, use extra for more heat
- Ranch seasoning mix: packs in herby tang – makes all the difference
- Chicken breasts: cook fast and stay juicy, dice them up for even bites
- Olive oil: brings everything together, the kind you use doesn’t matter much here as long as it’s fresh
Simple Step-by-Step
- Wrap It Up:
- Pop the pot off the burner and let it sit for a few minutes. The sauce thickens while the flavors settle in. Toss on chopped green onions to finish and dig in while it’s hot. Want more zing? Set out some buffalo sauce for dunking or drizzling.
- Get Creamy:
- Drop the heat low, then pour in your heavy cream. Stir slowly to combine everything. Gradually mix in the cheddar and Parmesan little by little so it melts in smoothly. If it gets too thick, add a splash of broth or cream until you love the texture.
- Cook the Pasta:
- Pour in dry penne and make sure it’s covered with liquid. Pop on the lid, lower the heat, and stir every so often as it cooks for 10 to 12 minutes. Add a bit more broth if the noodles soak up too much before they’re done.
- Start the Sauce:
- Stir in buffalo sauce until the chicken is well coated. Add the broth and scrape up anything stuck on the pot’s bottom. Let it gently bubble – this is where the real flavor gets going.
- Season the Chicken:
- Sprinkle ranch mix over the chicken and stir so every piece gets hit with the tang. Let them cook for another minute so the flavors seep in.
- Brown the Chicken:
- Heat oil in your biggest pot, then toss in chicken pieces. Stir as they sizzle for about 5 to 6 minutes, so they’re golden and almost cooked. This is how you keep them juicy and flavor-packed.
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Can’t get enough of that cheddar pull in every mouthful. My oldest now always sprinkles more green onions on top because it reminds him of all the times we cracked up together making this and loving the zing.
Leftover Hacks
Put leftovers in a lidded container and stick them in the fridge for up to three days. Warm them up in a pot, adding a bit of broth or cream if the sauce looks thick. The pasta soaks up sauce as it sits, but a splash of liquid brings back the creamy goodness.
Easy Ingredient Swaps
Switch in chicken thighs for extra juiciness or use rotisserie for a lightning quick meal. Need dairy free? Try unsweetened coconut cream and vegan cheese, or skip the cheese and toss in more ranch mix. Want it gluten free? Use your favorite gf pasta and check early – they cook faster than regular noodles.
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Serving Ideas
Pair with chopped romaine or celery sticks to channel the classic wing vibe. Sprinkle crushed chips on top for crunch right before serving. If you’re into blue cheese, crumble a little over at the very end for an extra kick.
Cultural Backstory
Buffalo ranch is a mashup born in American sports bars. Buffalo sauce brings the heat, while ranch cools things off. Here, mixing them with pasta brings two worlds together for a perfect bowl of comfort that nods to game day favorites.
Recipe FAQs
- → Does this buffalo chicken penne turn out very spicy?
The kick depends on your buffalo sauce—grab a mild one if you don’t want much heat or put extra on the table for anyone who likes things spicy.
- → Can I trade penne for another kind of noodle?
Totally! Short noodles like rotini or rigatoni work, but keep an eye on the pasta as the cooking time might change. Add extra broth if things get a little dry.
- → How do I get the sauce nice and creamy without lumps?
Keep the temperature low and toss in cheese a bit at a time, stirring until it melts smooth. If it feels too thick, splash in more cream or broth until it’s just right.
- → What’s good to sprinkle on top?
Green onions brighten things up, more buffalo sauce kicks it up, and blue cheese crumbles are awesome. A handful of crushed corn chips makes it crunchy too.
- → What’s the best way to keep and reheat leftovers?
Pop leftovers in a sealed container in the fridge for up to three days. Gently warm it on the stove with a little cream or broth to make it creamy again.
- → Could I toss in some veggies?
For sure! Try wilted spinach, sautéed peppers, or broccoli for a bump of color and some extra nutrition.