One-Pan Buffalo Ranch Pasta

This hearty buffalo ranch chicken and sausage pasta has become my go-to when I need to impress dinner guests without spending hours in the kitchen. The combination of spicy buffalo sauce, creamy ranch, and savory proteins creates an irresistible dish that disappears quickly from the table every time I make it.

I first created this recipe during a particularly hectic week when I needed something substantial but simple. What started as a pantry cleanout experiment has now become the most requested dish when friends come over for casual dinners.

Ingredients

• Chicken breast: One pound cut into bite sized pieces for quick and even cooking. Look for plump chicken breasts without discoloration
• Smoked sausage: Twelve ounces sliced into rounds. The smokiness adds depth to the dish. Choose your favorite variety
• Buffalo sauce: One cup for that signature tangy heat. Frank's RedHot works perfectly but any quality brand will do
• Ranch seasoning mix: One packet to infuse every bite with herby ranch flavor. Hidden Valley is classic but any brand works well
• Heavy cream: One cup to create the luxurious creamy sauce and balance the heat from the buffalo sauce
• Chicken broth: Two cups to cook the pasta and create the base for our sauce. Low sodium works best so you can control the salt level
• Penne pasta: Twelve ounces uncooked. The tubular shape captures the sauce beautifully inside each piece
• Olive oil: Two tablespoons for searing the proteins. Use a good quality oil for best flavor
• Garlic powder: One teaspoon to add aromatic depth without the work of fresh garlic
• Onion powder: One teaspoon for savory background notes
• Salt and black pepper: Freshly ground if possible for the best flavor
• Fresh parsley: Optional for a pop of color and fresh flavor

Step-by-Step Instructions

Sear the proteins:

Heat olive oil in a large deep skillet over medium high heat until it shimmers but doesn't smoke. Add the chicken pieces and sausage slices, arranging them in a single layer with some space between pieces to ensure proper browning. Cook for about 3 minutes without moving them, then flip and cook another 2 minutes until golden brown on multiple sides. They don't need to be fully cooked through as they'll finish cooking later. Remove from pan and set aside on a plate.

Create the sauce base:

Using the same unwashed pan with all those flavorful browned bits, pour in the buffalo sauce, heavy cream, ranch seasoning, garlic powder, onion powder, and chicken broth. Whisk everything together while scraping the bottom of the pan to incorporate all those browned bits into your sauce. This deglazing step is crucial for maximum flavor. Bring this mixture to a gentle simmer.

Cook the pasta:

Add the uncooked penne directly into the simmering sauce, making sure all pieces are submerged. Stir well to coat each piece of pasta. Cover the pan with a tight fitting lid and reduce heat to medium low. Cook for 12 to 15 minutes, stirring every 3 to 4 minutes to prevent sticking and ensure even cooking. The pasta should become tender while absorbing much of the liquid.

Combine everything:

Return the seared chicken and sausage to the pan, along with any accumulated juices on the plate. Gently fold everything together, making sure the proteins are evenly distributed throughout the pasta. Let it simmer uncovered for about 3 minutes until the chicken is fully cooked and everything is heated through. The sauce should thicken slightly and cling beautifully to the pasta.

Season and finish:

Taste the dish and adjust the seasoning with salt and pepper as needed. The ranch and buffalo sauce contain salt already, so taste first before adding more. If the sauce seems too thick, add a splash more broth. If too thin, let it simmer uncovered for a few more minutes.

Serve immediately:

Portion the pasta into bowls and sprinkle with freshly chopped parsley if desired. Serve while hot for the best texture and flavor experience.

Pin it

The buffalo sauce is truly the star ingredient in this recipe. I discovered its magic beyond just chicken wings when experimenting with pasta dishes a few years ago. My daughter, who normally avoids spicy foods, asks for seconds every time I make this, which tells you everything about how perfectly balanced the heat becomes when mixed with the cream and ranch.

Storage and Reheating

This pasta keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually intensify and meld together overnight, making this an exceptional meal prep option. When reheating, add a small splash of cream or chicken broth to revive the sauce's creaminess, as the pasta will continue to absorb liquid while stored.

Customization Options

This versatile recipe welcomes many creative variations. For a lighter version, substitute the heavy cream with half-and-half or even Greek yogurt mixed with a bit of milk. For extra vegetables, add diced bell peppers when searing the proteins, or stir in fresh spinach or kale during the final step until just wilted.

The protein options are equally flexible. Turkey sausage works wonderfully for a leaner choice, while shrimp can replace the chicken for a seafood twist. Just add the shrimp during the last few minutes of cooking to prevent overcooking.

Vegetarians can swap the meat for plant-based sausage and chicken alternatives, using vegetable broth instead of chicken broth. The buffalo and ranch flavors work beautifully with these substitutions.

Serving Suggestions

This hearty pasta stands perfectly on its own, but for a complete meal, pair it with a simple side salad dressed with a light vinaigrette to contrast the creamy richness. A side of garlic bread or crusty sourdough is perfect for soaking up every last bit of the delicious sauce.

For entertaining, serve in a large, shallow pasta bowl garnished with extra parsley and thin slices of fresh celery as a nod to traditional buffalo wing accompaniments. A crisp, cold beer or a glass of off-dry Riesling makes an excellent beverage pairing to complement the dish's spicy notes.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute the penne with other short pasta shapes like rotini, rigatoni, or fusilli. Adjust the cooking time accordingly to ensure the pasta is fully cooked but still al dente.

→ How spicy is this dish?

This dish has a moderate spicy kick from the buffalo sauce. You can adjust the spice level by using a milder buffalo sauce or reducing the quantity according to your preference.

→ Can I make this dish ahead of time?

Yes, this dish can be made ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.

→ What protein substitutions can I use?

Instead of chicken and sausage, you can use shrimp, ground turkey, or even tofu for a unique twist. Adjust cooking times to ensure proteins are cooked through.

→ How can I make this dish vegetarian?

To make it vegetarian, omit the chicken and sausage, and replace chicken broth with vegetable broth. You can also add hearty vegetables like mushrooms or zucchini for additional flavor and texture.