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Avatar photoLia Patel

Creamy Buffalo Ranch Pasta Recipe (Ready in 30 Minutes)

This creamy buffalo ranch pasta recipe combines tender penne, seared chicken, and a bold, tangy sauce made from Frank's RedHot and ranch dressing. Ready in just 25 minutes, it's a comforting, spicy twist on classic Buffalo wings that the whole family will love.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 398
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 8 oz (225g) penne rigate
  • 2 boneless, skinless chicken breasts (1 lb / 450g), cubed
  • 4 tbsp (56g) unsalted butter, divided
  • 1/3 cup (80ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1 cup (240ml) ranch dressing (homemade or store-bought)
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • 2 green onions, sliced (for garnish)
  • Salt and pepper to taste
  • Reserved pasta water (1/2 cup, as needed)

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. buffalo ranch pasta recipe recipeCard1
  2. Cook the penne in a large pot of salted boiling water for 9–10 minutes until al dente. Drain, reserving 1/2 cup of pasta water for adjusting sauce consistency.
  3. While pasta cooks, season chicken cubes with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear chicken in a single layer for 5–6 minutes until golden and cooked through (165°F internal temp). Remove and set aside.
  4. In the same skillet, melt remaining 2 tablespoons of butter. Stir in Frank's RedHot, garlic powder, onion powder, and cayenne (if using). Simmer 1–2 minutes to mellow vinegar. Add ranch dressing and stir to combine, bringing to a low simmer.
  5. Reduce heat to low. Gradually whisk in shredded cheddar and Parmesan cheeses until smooth and creamy. Add reserved pasta water if sauce thickens too much.
  6. Add cooked penne and seared chicken to the skillet. Toss to coat evenly in sauce. Cook 2–3 minutes over low heat to blend flavors, adding more pasta water if needed.
  7. Remove from heat. Garnish with sliced green onions and extra Parmesan. Serve immediately with celery or a side salad.

Nutrition

Calories: 398 | Carbohydrates: 32 | Protein: 28 | Fat: 18 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or broth to restore creaminess. Freezing not recommended due to dairy separation.
MAKE AHEAD: Prep components (cooked pasta, seared chicken, sauce) separately up to 24 hours in advance. Combine and reheat before serving.
SUBSTITUTIONS: Use whole wheat or chickpea pasta for added fiber. Substitute chicken with plant-based alternatives. For dairy-free, use olive oil, vegan butter, and dairy-free ranch and cheese.
PRO TIPS: Always season chicken before searing. Use freshly grated cheese for best melt. Adjust hot sauce gradually. Reserve pasta water to control sauce thickness.
SERVING SUGGESTIONS: Pair with celery sticks, carrot rounds, or a crisp green salad. Great with grilled corn or garlic bread.
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