Flavor-packed one-skillet Buffalo Ranch Chicken Pasta with zesty sauce, melty cheese, and tender chicken—perfect for a quick, comforting dinner!

Why You’ll Love This Recipe

One-skillet, no-fuss cooking
Packed with spicy, tangy, and cheesy flavor

Great for game day, weeknights, or leftovers
Easily adjustable heat level
Ready in under 45 minutes

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz pasta (penne, rotini, or any short pasta shape)
1 onion, chopped

1 red bell pepper, chopped
2 cloves garlic, minced
1 tbsp olive oil

4 cups chicken broth
1/2 cup buffalo wing sauce
1/2 cup ranch dressing

1 cup shredded cheddar cheese
1/4 cup green onions, chopped (for garnish)

Directions

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes. Remove from skillet and set aside.

Sauté the Veggies:
In the same skillet, add onion and red bell pepper. Sauté for about 5 minutes until softened. Add garlic and cook for 1 more minute.
Cook the Pasta:
Add uncooked pasta and chicken broth to the skillet. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until pasta is tender and most of the liquid is absorbed.
Make It Saucy:
Stir in buffalo sauce, ranch dressing, and cheddar cheese. Stir until the cheese melts and the sauce becomes creamy and smooth.

Combine and Finish:
Return the cooked chicken to the skillet. Stir to combine and heat through. Garnish with chopped green onions before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes

Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approx. 600 kcal per serving

Variations

Mild Version: Use less buffalo sauce or mix with extra ranch
Extra Heat: Add cayenne, hot sauce, or sliced jalapeños
Cheese Swap: Try pepper jack, Monterey Jack, or mozzarella

Veggie Add-Ins: Stir in spinach, corn, or diced tomatoes
Make It Meatless: Replace chicken with cooked chickpeas or tofu

Storage/Reheating

Storage:
Refrigerate in an airtight container for up to 4 days.

Reheating:
Reheat in a skillet over medium heat with a splash of broth or milk, or microwave in 1-minute intervals, stirring between each.

Freezing:
Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

FAQs

Can I make this ahead of time?

Yes—prepare it up to 3 days in advance and reheat when ready to serve.

Is this too spicy for kids?

You can reduce or adjust the buffalo sauce to make it kid-friendly.

Can I use leftover rotisserie chicken?

Absolutely—just skip the initial sauté and add it when combining the sauce.

What kind of ranch works best?

Any bottled ranch will do, but homemade ranch or a thicker-style dressing makes it extra creamy.

Can I make this gluten-free?

Yes—use gluten-free pasta and check your ranch and buffalo sauce labels.

Will this dry out when reheated?

Add a little milk or broth when reheating to keep it creamy.

Can I bake it instead?

You can pour the finished pasta into a baking dish, top with extra cheese, and broil until bubbly for a baked finish.

Can I use whole wheat pasta?

Yes, but you may need a bit more liquid and slightly longer cook time.

Can I double the recipe?

Easily—just use a larger skillet or Dutch oven to accommodate the volume.

Is it freezer-friendly?

Yes, just be sure to thaw fully and stir well when reheating for best texture.

Conclusion

This Spicy Buffalo Ranch Chicken Pasta Fiesta is comfort food with a fiery twist. Quick, cheesy, and crave-worthy, it’s a one-pan wonder that brings serious flavor to the table. Whether you’re feeding a family or meal prepping for the week, this dish is sure to become a new favorite for all your spicy pasta cravings.

Spicy Buffalo Ranch Chicken Pasta Fiesta

Author: Chef Clara

Total Time: 45 minutes
Yield: 4 servings 1x

Print Recipe

Description

Flavor-packed one-skillet Buffalo Ranch Chicken Pasta with zesty sauce, melty cheese, and juicy tender chicken—quick, cozy, and satisfying!

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz pasta (penne, rotini, or any short pasta shape)
1 onion, chopped

1 red bell pepper, chopped
2 cloves garlic, minced
1 tbsp olive oil

4 cups chicken broth
1/2 cup buffalo wing sauce
1/2 cup ranch dressing

1 cup shredded cheddar cheese

1/4 cup green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and done, 6-8 mins. Remove and set aside.

Add onion and red bell pepper to the skillet. Sauté for 5 mins, add garlic, and cook 1 min more.
Stir in pasta and broth. Bring to a boil, then cover and simmer 15–20 mins until pasta is tender.
Stir in buffalo sauce, ranch dressing, and cheddar cheese. Mix until cheese melts and sauce is smooth.

Add chicken back to skillet. Stir, heat through, and garnish with green onions.

Notes

For extra heat, add crushed red pepper or use a spicier buffalo sauce.
Substitute Greek yogurt ranch for a lighter version.
Works well with leftover rotisserie chicken too!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Method: One-Skillet
Cuisine: American