Description
A bold and zesty Buffalo Ranch Chicken Pasta Skillet that combines tender chicken, spicy buffalo sauce, creamy ranch dressing, and melty cheese all cooked together with pasta for a flavorful and comforting one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Chicken & Seasoning
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Pasta & Sauce
- 2 cups uncooked penne or rotini pasta
- 2 cups low-sodium chicken broth
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
Cheese & Garnish
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
- Fresh parsley (optional, for garnish)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and garlic powder. Sear the chicken for 4–5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Pasta: In the same skillet, add the uncooked pasta, chicken broth, and buffalo sauce. Stir to combine and bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Add Ranch and Cheese: Stir in the ranch dressing, shredded mozzarella, and cheddar cheese until everything is well combined and creamy.
- Combine Chicken and Finish: Return the cooked chicken to the skillet and stir everything together until heated through.
- Garnish and Serve: Garnish the dish with sliced green onions and fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Adjust the amount of buffalo sauce based on your desired spice level.
- Add cooked bacon or a handful of baby spinach to the skillet for extra flavor and nutrition.
- This dish is best served fresh but can be reheated gently with a splash of broth to restore creaminess.
