Description
This Bold & Zesty Buffalo Ranch Chicken Pasta Skillet is a creamy, flavorful one-pan meal combining tender chicken, spicy buffalo sauce, and tangy ranch dressing with cheesy pasta. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner with a kick.
Ingredients
Scale
Chicken & Seasonings
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- Salt & pepper, to taste
- 2 cloves garlic, minced
Pasta & Sauce
- 8 oz pasta (penne, rotini, or elbow)
- 2 cups chicken broth
- ½ cup buffalo sauce (adjust to taste)
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
Garnish
- 2 green onions, sliced (for garnish)
- Optional: blue cheese crumbles for topping
Instructions
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–6 minutes.
- Add Garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add Pasta & Liquids: Add the pasta, chicken broth, and buffalo sauce to the skillet. Stir everything to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to medium-low, cover the skillet, and let it simmer for 12–15 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Make It Creamy: Stir in the ranch dressing, softened cream cheese, and shredded cheddar cheese. Mix everything until the sauce is smooth and creamy, then let it simmer uncovered for another 2–3 minutes to thicken slightly.
- Serve: Garnish with sliced green onions and optional blue cheese crumbles. Serve the dish hot straight from the skillet for a hearty, flavorful meal.
Notes
- Adjust buffalo sauce amount to your preferred spice level.
- Use any short pasta shape like penne, rotini, or elbow macaroni.
- For extra cheesiness, add more shredded cheddar or blue cheese crumbles.
- Make sure to soften the cream cheese before adding for a smooth sauce.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated gently.
