Irresistible Buffalo Ranch Chicken Penne (One-Pot Wonder!)

Ah, Buffalo Ranch Chicken Penne—this recipe has officially become the “I don’t feel like cooking but still want applause” dinner at our house. It’s creamy, spicy, cheesy, and somehow tastes like you put in more effort than you actually did. That’s what we’re aiming for, right?

The best part? Your slow cooker does the heavy lifting. You toss in some seasoned chicken and onions, go live your life (or clean the kitchen for the fifth time), and come back to a bubbling base of flavor just waiting to meet a jar of Alfredo and a swirl of buffalo sauce. Stir in some penne, sprinkle that mozzarella, and boom—you’ve got yourself a pasta that tastes like a buffalo wing, hugged by a ranch-flavored cheese blanket.

Whether you’re feeding a crew on game day or just want leftovers that actually taste better the next day, this one’s a winner.

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Why You’ll Love This Buffalo Ranch Chicken Penne

• Bold & Comforting: It brings the heat, but gently, like a spicy hug.
• Slow Cooker Magic: Set it, forget it, then feast.
• Family-Friendly: It’s creamy and cozy with just enough spice for grown-ups.
• Crowd Pleaser: Great for potlucks, tailgates, or feeding teens who eat like linebackers.

PIN IT OR SAVE IT

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Ingredients

• 1 lb chicken breast
• 1 medium onion, chopped
• 1 (16 oz) box penne pasta
• 1 jar Alfredo sauce (about 15 oz)
• 1/3 to 1/2 cup buffalo wing sauce (start mild and add more to taste)
• 1 tbsp dry ranch seasoning
• 2 tbsp bottled ranch dressing (optional, for creaminess)
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 tsp each: salt, black pepper, paprika, garlic powder, Italian seasoning

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Instructions

1. Start the Chicken

Place chicken breasts and chopped onion in the slow cooker. Sprinkle with ranch seasoning, salt, pepper, paprika, garlic powder, and Italian seasoning. Pour in half the buffalo sauce.

2. Cook

Cover and cook on high for 3–4 hours, or until the chicken shreds easily.

3. Pasta Time

About 20 minutes before the chicken’s done, cook your penne according to the box. Drain and set aside. Resist the urge to nibble too much—you’ll need it all.

4. Make the Sauce

Shred the chicken right in the slow cooker (less dishes, yay!). Stir in Alfredo sauce, remaining buffalo sauce, ranch dressing, Parmesan, and half the mozzarella.

5. Combine

Add cooked penne and toss to coat. Watch it transform into cheesy heaven.

6. Finish It

Top with the remaining mozzarella, pop the lid back on, and let it melt for 5–10 minutes. Serve hot with extra Parmesan, a drizzle of ranch, or more buffalo sauce if you’re brave.

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Melania’s Tips for Perfect Buffalo Ranch Chicken Penne

• Spice level control: Use 1/3 cup buffalo sauce for a mild kick. My husband once added a full 3/4 cup and cried while eating…but said it was worth it.
• Shred smart: Use two forks or a hand mixer on low to shred the chicken directly in the pot.
• Upgrade your Alfredo: If you’ve got time, sauté a clove of garlic and stir it into your Alfredo sauce for extra depth.

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Bake It With the Littles

This is a great recipe for mini sous-chefs:

• Let them dump in the pasta.
• Have them sprinkle cheese on top (they’ll sneak some—just let it go).
• Taste test the buffalo sauce on a spoon before adding to teach them “spice bravery.”

Bonus: The slow cooker won’t burn tiny fingers.

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Meal-Prep Magic

Buffalo Ranch Chicken Penne keeps like a dream:

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Portion into freezer-safe bags or containers. Reheat with a splash of milk to bring back the creamy glory.
• Lunchbox hero: Pack leftovers in a thermos and your coworkers will start asking for the recipe.

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Healthier Swaps Without Losing the Magic

• Swap the Alfredo: Use a light Alfredo or make your own with Greek yogurt and Parmesan.
• Whole wheat pasta: Adds fiber and keeps you fuller longer.
• Add veggies: Stir in steamed broccoli, spinach, or chopped bell peppers before serving.

You’ll still get all the spicy, creamy vibes—just with a little extra goodness tucked in.

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Leftover Remix

Leftover Buffalo Ranch Chicken Penne? You lucky duck. Try these:

• Pasta Bake: Layer in a casserole dish, top with breadcrumbs and more cheese, and bake at 375°F for 15 minutes.
• Stuffed Peppers: Spoon into halved bell peppers, top with cheese, and bake.
• Wrap It Up: Heat and roll in a tortilla with lettuce and avocado for a buffalo ranch pasta wrap!

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Gift It Like a Pro

This dish makes a knockout meal train delivery. Here’s how to package it:

• Use a disposable aluminum pan.
• Add a little card with reheating instructions (and maybe a “warning: addicting” note).
• Include a bag of mixed greens and a small jar of ranch to round it out.

New moms and neighbors alike will adore you forever.

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FAQs

Can I make this on the stovetop?
Yes! Just sauté the chicken and onions in a skillet, then follow the rest of the steps in a large pot.

Is it really spicy?
Only if you want it to be. Start with 1/3 cup buffalo sauce and adjust to your heat preference.

What’s the best Alfredo sauce to use?
We love Rao’s Homemade Alfredo for store-bought, or try your own from scratch with this creamy Alfredo recipe.

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Final Thought

If creamy pasta and buffalo wings had a baby, it would be Buffalo Ranch Chicken Penne. It’s that dreamy balance of cozy and kicky—easy enough for a Tuesday, tasty enough for game day, and comforting enough to heal a long week. And when your family asks for it again tomorrow? Just smile and say, “Only if someone else does the dishes.”

Looking for more cozy slow cooker ideas? Try my Creamy Chicken and Gnocchi Soup or Baked Feta Pasta with Veggies—both low effort, high reward.

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