Buffalo Ranch Chicken Pasta Recipe

This creamy, spicy Buffalo Ranch Chicken Pasta is made with tender chicken breast, Frank’s RedHot sauce, and a rich cheese sauce, ready in just 30 minutes. Watching the tangy buffalo sauce swirl into the cooling ranch cream creates a vibrant orange coating that clings to every noodle. I love making this for busy weeknights when I crave wings but need a full meal.

The Secret To Getting It Right

I used to just dump bottled ranch dressing into the pan, but the sauce always separated into an oily, curdled mess. The heat from the skillet breaks the emulsion in bottled dressings, ruining the texture of the final dish. I learned that using a dry ranch seasoning packet is the only way to get that authentic flavor while maintaining a velvety consistency.

By blooming the dry spices in melted butter and whisking them with heavy cream and softened cream cheese, you create a stable sauce that holds the buffalo heat perfectly. This method ensures every bite is smooth and rich, without any greasy separation.

Buffalo Ranch Chicken Pasta Ingredients

• 1 lb (450g) penne pasta (or rotini)
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste

For the Sauce:

• 4 tbsp unsalted butter
• 4 oz (115g) cream cheese, softened
• 1 cup heavy cream (or half-and-half)
• 1/2 cup buffalo wing sauce (Frank’s RedHot is best)
• 1 packet (1 oz) dry ranch seasoning mix
• 1 cup shredded cheddar cheese
• 1/2 cup pasta water (reserved from boiling)
• Sliced green onions for garnish

How To Make Buffalo Ranch Chicken Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining, then set the pasta aside.
2. Cook the Chicken: While the pasta boils, heat olive oil in a large deep skillet over medium-high heat. Season the cubed chicken with garlic powder, onion powder, salt, and pepper. Add to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.
3. Make the Sauce Base: In the same skillet over medium heat, melt the butter. Add the softened cream cheese and whisk vigorously until smooth and combined. Pour in the heavy cream and dry ranch seasoning packet, whisking constantly to remove any lumps.
4. Finish the Sauce: Stir in the buffalo sauce and simmer for 2 minutes until slightly thickened. Remove from heat and stir in the shredded cheddar cheese until fully melted and glossy. If the sauce is too thick, whisk in a splash of the reserved pasta water.
5. Combine and Serve: Add the cooked pasta and chicken back into the skillet. Toss gently until everything is evenly coated in the orange sauce. Garnish with sliced green onions and serve immediately.

Recipe Tips

• Softened cream cheese matters: If your cream cheese is cold, it will stay lumpy in the sauce. Cube it and let it sit at room temperature while you prep the chicken to ensure it melts smoothly.
• Control the salt: Ranch seasoning packets and buffalo sauce can both be salty. Taste your sauce before adding any extra salt, and use unsalted butter to keep the sodium in check.
• Shred your own cheese: Pre-shredded bagged cheese is coated in anti-caking agents that prevent it from melting properly. Grating a block of cheddar yourself guarantees a silky, string-free sauce.

What To Serve With Buffalo Ranch Chicken Pasta

Since this dish is rich and spicy, I like to serve it with crisp, cooling sides like celery and carrot sticks with a side of blue cheese dressing, mimicking a classic wing platter. A simple green salad with a vinaigrette also helps cut through the heavy cream sauce. For a heartier meal, garlic bread is perfect for mopping up any extra sauce left on the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave with a splash of milk or water to loosen the sauce, as it will thicken significantly when cold. Freezing is not recommended because the dairy-based sauce may split when thawed.

FAQs

• Can I use rotisserie chicken? Yes, using shredded rotisserie chicken speeds up this recipe significantly. Just skip the chicken cooking step and add the cooked meat into the sauce at the end to warm through.
• Is this dish very spicy? It has a medium kick similar to mild buffalo wings. To make it milder, use a “mild” wing sauce or reduce the amount to 1/3 cup; for more heat, add a pinch of cayenne pepper.
• Can I bake this as a casserole? Absolutely. After combining the pasta and sauce, transfer it to a baking dish, top with extra mozzarella, and bake at 375°F (190°C) for 15 minutes until bubbly.
• What is the best pasta shape to use? Short pasta shapes with ridges or holes work best to hold the thick sauce. Penne, rotini, fusilli, or medium shells are all excellent choices.

Nutrition

• Calories: 650 kcal
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 145mg
• Sodium: 1250mg
• Total Carbohydrate: 48g
• Protein: 35g

Try More Recipes:

• Buffalo Ranch Chicken Pasta Recipe
• Chicken Bacon Ranch Pasta Recipe
• Creamy Buffalo Parmesan Garlic Chicken Pasta Recipe

Buffalo Ranch Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, tangy Buffalo Ranch Chicken Pasta combines tender chicken and penne in a rich spicy sauce, ready in 30 minutes. Easy weeknight dinner uses dry ranch mix and Frank’s RedHot.

Ingredients

• 1 lb (450g) penne pasta (or rotini)

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and black pepper to taste

• 4 tbsp unsalted butter

• 4 oz (115g) cream cheese, softened

• 1 cup heavy cream (or half-and-half)

• 1/2 cup buffalo wing sauce (Frank’s RedHot is best)

• 1 packet (1 oz) dry ranch seasoning mix

• 1 cup shredded cheddar cheese

• 1/2 cup pasta water (reserved from boiling)

• Sliced green onions for garnish

Directions

• Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining, then set the pasta aside.
• Cook the Chicken: While the pasta boils, heat olive oil in a large deep skillet over medium-high heat. Season the cubed chicken with garlic powder, onion powder, salt, and pepper. Add to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.
• Make the Sauce Base: In the same skillet over medium heat, melt the butter. Add the softened cream cheese and whisk vigorously until smooth and combined. Pour in the heavy cream and dry ranch seasoning packet, whisking constantly to remove any lumps.
• Finish the Sauce: Stir in the buffalo sauce and simmer for 2 minutes until slightly thickened. Remove from heat and stir in the shredded cheddar cheese until fully melted and glossy. If the sauce is too thick, whisk in a splash of the reserved pasta water.
• Combine and Serve: Add the cooked pasta and chicken back into the skillet. Toss gently until everything is evenly coated in the orange sauce. Garnish with sliced green onions and serve immediately.