One Skillet Spicy Buffalo Ranch Chicken Pasta

Alright, this pasta is everything. It’s creamy, spicy, and full of flavor, with tender chicken, spicy buffalo sauce, and cool ranch dressing all mixed together. I made it once, and now it’s one of my favorite weeknight meals.

The chicken is juicy, the pasta soaks up all the sauce, and the buffalo flavor packs the perfect punch of heat. The ranch balances it all out with creaminess, making every bite super satisfying. Plus, it’s all made in one skillet!

If you’re a fan of bold, spicy, and creamy flavors, this dish is calling your name. It’s perfect for a cozy dinner or when you want to impress without spending all day in the kitchen. I always make extra—it goes fast.

Let’s cook it together! This one-skillet spicy buffalo ranch chicken pasta is easy, flavorful, and sure to be a hit. You won’t believe how quick and tasty it is!

Why You’ll Love This Recipe

• One-Pot Wonder: Easy cleanup, fewer dishes, and the pasta cooks right in the sauce — which means it soaks up every drop of flavor.
• Creamy With a Kick: The buffalo sauce brings the heat, while the ranch mix and cream mellow things out just enough to keep every bite balanced.
• Quick & Family-Friendly: This dish is on the table in under an hour, and even picky eaters can’t resist the cheesy goodness.
• Great for Leftovers: It reheats well and works beautifully for lunch the next day.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6 generous servings
Difficulty: Beginner-friendly — no fancy skills required, just one skillet and a little stirring.

Required Kitchen Tools

• Large deep skillet with lid (12-inch works well)
• Wooden spoon or silicone spatula
• Cutting board + knife
• Measuring cups + spoons
• Grater (for the cheese, if using fresh)

Ingredients

Here’s everything you’ll need to bring this spicy buffalo ranch pasta together. I recommend having everything prepped before turning on the heat — it makes the process smoother and stress-free.

Main Ingredients

• 1 lb cooked chicken, shredded or diced (grilled, rotisserie, or leftover works)
• 12 oz rotini or penne pasta (short pasta holds the sauce better)
• 2 cups chicken broth (preferably low-sodium)
• 1 cup heavy cream (adds richness and body)
• 1/2 cup buffalo sauce (adjust based on spice tolerance)
• 1 packet ranch seasoning mix
• 1 cup shredded cheddar cheese (mild or sharp, your choice)

Seasonings & Garnish

• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• Salt and pepper, to taste
• Chopped green onions or fresh parsley (optional, for garnish)

Variations for Buffalo Ranch Chicken Pasta

This dish is flexible. Here are a few ideas to make it your own:

• Swap the Pasta: Use shells, elbows, or cavatappi instead of rotini. Just keep the total volume similar.
• Make it Spicier: Add crushed red pepper flakes, a dash of cayenne, or sliced jalapeños.
• Add Vegetables: Stir in sautéed spinach, steamed broccoli, or diced bell peppers for extra color and nutrition.
• Use a Different Protein: Swap chicken with ground turkey, crumbled bacon, or spicy sausage.
• Dairy-Free Version: Use a dairy-free cream alternative and skip the cheese — it still turns out creamy thanks to the starch in the pasta.

How to Make Spicy Buffalo Ranch Chicken Pasta

Here’s how I bring this skillet dinner together step by step. I’ve made it more times than I can count — once you try it, you’ll see why.

1. Sauté the Aromatics

Start by heating the olive oil or butter in a large skillet over medium heat. Once warm, add garlic powder. Stir for 30 seconds just to wake it up. You’re building flavor from the base up.

2. Add the Chicken

Toss in the cooked, shredded chicken and stir to coat it in the garlic butter mixture. Let it warm through for a couple of minutes. This is where the chicken picks up some of that buttery-garlic goodness.

3. Pour In Liquids

Add the chicken broth, heavy cream, buffalo sauce, and ranch seasoning. Stir everything together until well combined. Let it come to a gentle simmer — not a boil.

4. Add the Pasta

Stir in the uncooked pasta. Make sure it’s mostly submerged in the liquid. Cover the skillet with a lid and cook on medium-low heat for 12–15 minutes, stirring once or twice to prevent sticking. The pasta should be tender and most of the liquid absorbed.

5. Stir In the Cheese

Once the pasta is al dente and the sauce has thickened, remove the skillet from heat. Stir in the shredded cheddar until melted and smooth. If it seems too thick, add a splash of broth or cream to loosen it.

6. Taste and Adjust

Give it a taste. Add salt and pepper if needed. If you want more heat, stir in a spoonful of buffalo sauce.

How to Serve Buffalo Ranch Chicken Pasta

This dish is rich, spicy, and creamy — so a little contrast on the plate goes a long way. Here’s how I like to serve it:

• With a Crisp Salad: A simple romaine or iceberg salad with ranch or blue cheese dressing balances the heat nicely.
• With Veggies on the Side: Roasted broccoli, sautéed green beans, or a mix of bell peppers pair well.
• For Game Day: Serve it right out of the skillet with chips, celery sticks, and extra buffalo sauce for dipping.

Storing Buffalo Ranch Chicken Pasta

This recipe keeps well for a few days, making it a good option for lunch or dinner later in the week.

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Reheating: Warm gently in a pan or microwave. Add a splash of broth or milk if the sauce has thickened too much.
• Freezer: Not recommended — the cream-based sauce may separate when thawed.

Tips and Tricks for Success

• Don’t Overcook the Pasta: Keep an eye on it. Once it’s al dente, turn off the heat and stir in the cheese right away.
• Use Good Cheese: Freshly shredded cheddar melts more smoothly than pre-shredded.
• Buffalo Sauce Tip: Start with 1/3 cup if you’re spice-sensitive. You can always add more.
• Balance is Key: If the heat is too strong, stir in a spoonful of sour cream or cream cheese at the end to mellow it out.

Nutrition (Estimated per Serving)

Nutrient	Amount
Calories	~530 kcal
Protein	32g
Fat	27g
Saturated Fat	14g
Carbohydrates	42g
Fiber	2g
Sugar	4g
Sodium	~850mg
Cholesterol	110mg

(Values are approximate and will vary based on brands and portion size.)

Buffalo Ranch Chicken Pasta FAQs

Can I use uncooked chicken instead?
Yes — dice raw chicken and sauté until fully cooked in the olive oil before proceeding with the rest of the recipe.

What pasta shapes work best?
Short shapes like rotini, penne, or shells hold sauce well and cook evenly in the skillet.

Can I make it less spicy?
Use less buffalo sauce or mix with extra cream. You can also try mild buffalo sauce blends.

Is it gluten-free?
Use gluten-free pasta and check that your ranch seasoning and buffalo sauce are certified gluten-free.

Conclusion

I’ve made this recipe so many times because it fits into real life. One skillet, bold flavor, and no need to overthink it. Whether you’re feeding a crowd or looking for leftovers, this buffalo ranch chicken pasta has enough kick to keep things exciting — and just enough creaminess to keep it comforting.