Introduction
Hey there, fellow foodie! Today, I want to share with you a recipe that never fails to bring a burst of flavor and excitement to my dinner table – Creamy Buffalo Ranch Chicken Pasta Fiesta. This dish is a delightful combination of tangy buffalo sauce, creamy ranch dressing, tender chicken, and perfectly cooked pasta. It’s an absolute crowd-pleaser and is sure to become a favorite in your household too!
Why You’ll Love This
I make this when I’m craving something with a little kick and a whole lot of creaminess. My family goes crazy for this because it’s a fantastic blend of spicy, savory, and oh-so-satisfying. Plus, it’s incredibly versatile – you can customize the level of heat to your liking, and even add in some extra veggies for a wholesome twist. Trust me, this Creamy Buffalo Ranch Chicken Pasta Fiesta will have everyone coming back for seconds!
Ingredients
For this scrumptious dish, you’ll need:
- 2 boneless, skinless chicken breasts
- 8 ounces of penne pasta
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Optional: You can also add in some sliced bell peppers or diced tomatoes to amp up the flavor and add a touch of freshness.
Directions
1. Start by cooking the penne pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
2. While the pasta is cooking, season the chicken breasts with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
3. In the same skillet, add the buffalo sauce and ranch dressing. Stir them together until well combined and heated through.
4. Add the cooked penne pasta to the skillet and toss it in the creamy buffalo ranch sauce until every noodle is coated. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Finally, add the sliced chicken to the skillet and give everything a good toss. Sprinkle the shredded cheddar cheese on top and cover the skillet for a minute or two, allowing the cheese to melt and become ooey-gooey.
6. Serve your Creamy Buffalo Ranch Chicken Pasta Fiesta hot, garnished with chopped green onions for a pop of color and added freshness.
Notes
Feel free to experiment with different levels of spiciness by adjusting the amount of buffalo sauce you use. If you prefer a milder version, reduce the buffalo sauce quantity, or if you’re all about that heat, go ahead and add a little extra!
This dish is also fantastic for meal prep. Simply store any leftovers in an airtight container in the refrigerator and enjoy it as a delicious lunch or dinner the next day. Though honestly, in my house, it never lasts more than a day!
Variations
If you’re vegetarian, you can easily substitute the chicken with some sautéed mushrooms or tofu for a delicious meat-free alternative. The creamy buffalo ranch sauce pairs beautifully with these options as well.
For a gluten-free version, swap out the regular penne pasta for gluten-free penne or any other gluten-free pasta of your choice. Trust me, the flavors will still be just as amazing!
Equipment
While this recipe doesn’t require any fancy equipment, having a skillet and a good quality knife for slicing the chicken will definitely make your cooking experience smoother. However, if you don’t have a skillet, you can use a regular frying pan as a workaround – it’ll work just fine!
Storage Information
Though I doubt you’ll have any leftovers, if you do, you can store them in the refrigerator in an airtight container for up to 3 days. Simply reheat it in the microwave or on the stovetop, and it’ll be just as delicious as the day you made it. But really, who can resist devouring it all in one go?
Serving Suggestions
I personally love serving Creamy Buffalo Ranch Chicken Pasta Fiesta with a side of garlic bread or a crisp green salad. It adds a lovely contrast to the creamy and spicy flavors of the dish. You can also sprinkle some extra shredded cheddar cheese and chopped green onions on top for an extra burst of flavor!
Pro Tips
When slicing the chicken, make sure to let it rest for a few minutes after cooking. This allows the juices to redistribute, resulting in tender and juicy strips of chicken.
Feel free to get creative with your toppings! You can add some crumbled blue cheese, crispy bacon bits, or even diced avocado for extra indulgence.
FAQ
Q: Can I use a different type of pasta?
A: Absolutely! While penne pasta works wonderfully in this recipe, you can use any pasta shape you have on hand. Fusilli, rigatoni, or even macaroni will all be delicious choices.
Q: Can I use a different type of cheese?
A: Of course! While shredded cheddar cheese adds a fantastic flavor, you can experiment with different cheeses like mozzarella, Monterey Jack, or even a blend of your favorites.
Alright, my friend, there you have it – the recipe for a Creamy Buffalo Ranch Chicken Pasta Fiesta that will have your taste buds dancing with joy. I hope you give it a try and enjoy every flavorful bite. Happy cooking!
Creamy Buffalo Ranch Chicken Pasta Fiesta
Creamy Buffalo Ranch Chicken Pasta Fiesta is a delightful combination of tangy buffalo sauce, creamy ranch dressing, tender chicken, and perfectly cooked pasta. It’s a crowd-pleaser with a kick of spiciness and creaminess that will leave you craving for more. Customize the heat level and add extra veggies for a wholesome twist!
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces penne pasta
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Directions
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Start by cooking the penne pasta according to the package instructions. Drain and set aside.
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Season chicken breasts with salt and pepper. Cook in a skillet until done, then slice into thin strips.
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In the skillet, combine buffalo sauce and ranch dressing. Heat through.
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Add cooked pasta to the sauce, toss to coat. Cook for 2-3 minutes.
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Add sliced chicken to the skillet, sprinkle cheddar cheese on top. Cover and melt cheese.
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Serve hot, garnished with green onions.