Cooking Buffalo Chicken Ranch Pasta: The Process

• Bring a large pot of salted water to a boil. Add your 8 oz pasta of choice and cook according to package directions until al dente. Drain the pasta using a colander and set aside. Saving a cup of pasta water can be handy in case you want to loosen the sauce later.
• If your chicken breast isn’t already cooked, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook each side for 5-7 minutes or until fully cooked and no longer pink inside. Remove from the skillet and shred the chicken using two forks.
• In the same skillet or a mixing bowl, combine 1/2 cup buffalo sauce and 1/2 cup ranch dressing. Stir until well blended. This combination creates a deliciously creamy and spicy sauce that clings beautifully to the pasta and chicken.
• Add the cooked pasta and shredded chicken into the skillet or bowl with the buffalo ranch sauce. Toss everything together gently to ensure the pasta and chicken are evenly coated. If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
• Sprinkle 1 cup shredded cheddar cheese and 1/2 cup diced green onions over the pasta mixture. Stir gently until the cheese starts to melt and everything is well combined. The cheese adds a rich, comforting layer while the green onions provide a fresh bite.
• Transfer your Buffalo Chicken Ranch Pasta to serving bowls or plates. Garnish with extra green onions or a drizzle of additional buffalo sauce if desired. This dish pairs wonderfully with a simple green salad or crunchy garlic bread for a complete meal.