Bold Buffalo Ranch Pasta (Printable Version)
# What You'll Need:
→ Protein & Base
01 -
454 g boneless, skinless chicken breasts, diced
02 -
227 g dry short pasta (penne, rotini, or similar)
→ Vegetables & Aromatics
03 -
1 medium onion, chopped
04 -
1 red bell pepper, chopped
05 -
2 cloves garlic, minced
06 -
15 g green onions, chopped (for garnish)
→ Liquids & Sauces
07 -
15 ml olive oil
08 -
960 ml chicken broth
09 -
120 ml buffalo wing sauce (adjustable to heat preference)
10 -
120 ml ranch dressing
→ Cheese
11 -
113 g shredded cheddar cheese
# Step-by-Step Directions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Add diced chicken and cook until golden brown and fully cooked, approximately 6 to 8 minutes. Remove chicken and set aside.
02 -
In the same skillet, add chopped onion and red bell pepper. Cook for 5 minutes until softened. Stir in minced garlic and sauté for an additional 60 seconds until fragrant.
03 -
Add dry pasta and chicken broth to the skillet. Stir well and bring to a boil. Reduce heat to low, cover, and let simmer for 15 to 20 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 -
Stir in buffalo wing sauce, ranch dressing, and shredded cheddar cheese. Continue stirring until cheese is fully melted and sauce is smooth and creamy.
05 -
Return chicken to skillet and mix thoroughly to combine. Heat through, garnish with chopped green onions, and serve immediately.
# Helpful Notes:
01 -
Use freshly shredded cheddar cheese for a smoother melt and avoid anti-caking agents found in pre-shredded cheese.
02 -
Monitor pasta carefully to achieve al dente texture; it will cook slightly after removing from heat.
03 -
Deglaze skillet with a splash of broth after cooking chicken to lift fond for enhanced flavor.
04 -
If sauce is too thick after simmering, loosen with additional broth or milk.
05 -
For milder heat, reduce buffalo sauce quantity or select a mild variant.