There’s just something comforting about a skillet full of creamy, spicy pasta—especially when it includes tender chunks of chicken, smoky sausage, and a bold punch of buffalo ranch flavor. This one-pan wonder came together on a weeknight when I needed something quick but satisfying, and it’s been a favorite ever since. The way the spicy buffalo sauce mellows into the rich cream and clings to the pasta is just chef’s kiss.

I’m all about minimal dishes and maximum flavor, and that’s exactly what this recipe delivers. It’s a crowd-pleaser, especially for those who love a little heat, and it’s super customizable. Whether you’re feeding picky eaters or spice lovers, you can easily tweak this to your liking. Best part? Everything cooks in one pan, making clean-up a breeze.

Why You’ll Love This One-Pan Buffalo Ranch Chicken & Sausage Pasta

One-pan magic: Less mess, less stress, more flavor.
Bold, creamy flavor: The buffalo and ranch combo hits every savory note.
Protein-packed: Chicken and sausage make it hearty and satisfying.
Fast & easy: Perfect for a weeknight dinner, done in under 40 minutes.
Customizable: Adjust the spice, use different proteins, or add veggies.

What Kind of Sausage Should I Use?

That’s the beauty of this dish—you’ve got options. I usually go for a smoked sausage like andouille or kielbasa because it adds a deep, savory note that balances the tangy buffalo flavor perfectly. If you want something milder, a classic beef or chicken sausage works just as well. For extra spice, feel free to use a hot Italian sausage or even a spicy chorizo. Just make sure it’s pre-cooked or smoked so it holds up well in the one-pan method without overcooking.

Options for Substitutions

Protein Swaps
No chicken? No problem. This pasta is delicious with shredded rotisserie chicken, turkey breast, or even shrimp. Vegetarian? Try chickpeas or white beans for a hearty alternative.

Pasta Variety
While I love penne for this (those little tubes hold onto the sauce beautifully), rotini, rigatoni, or even shells would work great. Gluten-free pasta can be swapped in—just keep an eye on the cooking time so it doesn’t go mushy.

Buffalo Sauce
If you’re not a fan of the heat, tone it down with a mild wing sauce or mix the buffalo sauce with more cream. You could also use BBQ sauce for a smoky, tangy twist.

Dairy-Free Options
Use a dairy-free ranch and coconut cream instead of heavy cream. The flavors still pop, and you won’t feel like you’re missing a thing.

Extra Veggies
Toss in some spinach, bell peppers, or even zucchini to bulk it up and add a fresh bite. These pair really well with the creamy, spicy sauce.

Ingredients for One-Pan Buffalo Ranch Chicken & Sausage Pasta

Let’s talk about what goes into building this flavor bomb. Each ingredient plays a part in creating a creamy, spicy, crave-worthy pasta that keeps you coming back for seconds.

Chicken Breast
Lean, tender, and quick to cook, it’s the main protein that soaks up the buffalo and ranch flavors like a champ.

Smoked Sausage
Adds a rich, savory depth and a bit of smokiness. It balances the heat and adds satisfying texture contrast.

Buffalo Sauce
The star of the show. It brings the heat, tang, and that unmistakable zing that makes the whole dish pop.

Ranch Seasoning
This gives the dish its signature cool, herby counterpoint to the spice. It’s what pulls everything together.

Heavy Cream
Rich and silky, it softens the spice of the buffalo and creates that luscious sauce that coats every bite.

Chicken Broth
Helps cook the pasta and adds a savory base that enhances all the flavors in the pan.

Uncooked Penne Pasta
Perfect for holding sauce in every nook and cranny. No need to boil separately—everything cooks in the same pan.

Shredded Cheese (Cheddar or a Blend)
Melts into the sauce, adding creaminess and richness with a hint of sharpness.

Olive Oil or Butter
Used to sauté the chicken and sausage and bring a golden sear to the meat.

Salt, Pepper, Garlic Powder
Basic seasonings that enhance the flavor of everything else without overpowering the main ingredients.

Step-by-Step: How to Make One-Pan Buffalo Ranch Chicken & Sausage Pasta

Let’s walk through this skillet magic step by step. You’ll go from raw ingredients to a bubbling pot of creamy, spicy goodness in no time.

Step 1: Sear the Chicken and Sausage

Heat olive oil or butter in a large skillet over medium-high heat. Add cubed chicken breast, season with salt, pepper, and garlic powder, and cook until lightly golden and almost cooked through. Toss in the sliced smoked sausage and brown for another 3–4 minutes to bring out that smoky flavor.

Step 2: Add Buffalo Sauce and Ranch Seasoning

Once the meat is seared, lower the heat to medium and stir in the buffalo sauce and ranch seasoning. Let it simmer for about a minute so the flavors start to come together and coat the meat evenly.

Step 3: Pour in the Chicken Broth and Add Pasta

Add your uncooked penne pasta directly into the pan. Pour in the chicken broth and stir well to ensure the pasta is fully covered. Bring everything to a low boil, then reduce to a simmer. Cover and let it cook for about 12–15 minutes, stirring occasionally to prevent sticking.

Step 4: Stir in the Heavy Cream and Cheese

Once the pasta is al dente and most of the liquid is absorbed, reduce the heat to low. Stir in the heavy cream and shredded cheese until the sauce becomes thick and creamy. Let it simmer uncovered for a few minutes, just until everything is perfectly melded and the sauce coats the pasta luxuriously.

Step 5: Taste and Adjust

Give it a taste—add a pinch more salt, an extra splash of buffalo sauce for heat, or even more cheese if you’re feeling indulgent. Stir until it’s silky, spicy, and exactly the way you love it.

How Long to Cook One-Pan Buffalo Ranch Chicken & Sausage Pasta

This recipe comes together surprisingly fast, especially since everything simmers in one pan. Here’s the rough breakdown:

Chicken and sausage sear time: 6–8 minutes
Simmering pasta in broth: 12–15 minutes
Cream and cheese melting into sauce: 3–5 minutes

Total cook time: around 25–30 minutes, depending on your stove and the type of pasta you use. Keep an eye on the pasta and stir occasionally to avoid sticking or uneven cooking.

Tips for Perfect One-Pan Buffalo Ranch Chicken & Sausage Pasta

Cut proteins evenly: Uniform pieces of chicken and sausage help everything cook at the same rate, so nothing ends up dry or underdone.
Sear for flavor: Don’t rush the sear on the chicken and sausage. That browning at the start adds tons of depth to the final dish.
Use a deep skillet or sauté pan: Since this is a one-pan meal with liquid, you’ll want high sides to avoid spillover.
Simmer, don’t boil: Once you add the broth and pasta, keep it at a gentle simmer. Boiling too hard will reduce the liquid too fast and leave the pasta undercooked.
Stir now and then: A quick stir every few minutes keeps the pasta from clumping and ensures even cooking.
Let the sauce rest: After mixing in the cream and cheese, let the dish sit for 2–3 minutes before serving. The sauce will thicken and cling even better to the pasta.
Adjust heat to taste: Everyone’s spice tolerance is different. Add more buffalo for a kick, or mellow it with extra cream or cheese.
Garnish if you like: A sprinkle of chopped green onions, parsley, or even crumbled blue cheese makes a killer finish if you’re feeling fancy.

Watch Out for These Mistakes While Cooking

Even though this recipe is pretty forgiving, a few small missteps can throw off the magic. Here’s what to keep in mind:

Overcooking the chicken: Since the chicken continues to cook after searing, don’t let it dry out early. A golden sear is enough—it’ll finish cooking with the pasta.
Using uncooked sausage: This recipe is built around smoked or pre-cooked sausage. Raw sausage will need a longer cooking time and could throw off the one-pan timing.
Skipping the stirring: Pasta can stick and clump if left alone too long. Stir every few minutes while it simmers in the broth.
Boiling too hard: A rolling boil can cause the sauce to evaporate too quickly before the pasta finishes cooking. Keep things at a gentle simmer.
Adding cream too early: If you stir in the cream while the pan is still boiling, it can curdle. Always lower the heat first.
Not seasoning the base: Salt, pepper, and garlic powder in the first stage are key. If the base is bland, the whole dish will fall flat.
Using too much buffalo sauce: It’s tempting, I know. But going overboard can overwhelm the dish. You can always add more at the end.
Rushing the rest time: That short rest after cooking makes the sauce thicken and absorb beautifully. Give it those 2–3 minutes.

What to Serve With One-Pan Buffalo Ranch Chicken & Sausage Pasta?

This dish is bold and rich on its own, but it plays well with a variety of sides that cool things down or add texture.

1. Garlic Bread

Crispy, buttery, and perfect for soaking up that creamy buffalo sauce. It’s a natural pairing.

2. Crisp Green Salad

A light, refreshing salad with romaine, cucumbers, and ranch dressing balances out the spice and richness.

3. Roasted Broccoli

Toss broccoli florets with olive oil, salt, and pepper, and roast until crisp-tender for an earthy contrast.

4. Celery & Carrot Sticks

Simple, crunchy, and a nod to the classic buffalo wing sidekick. Add a little ranch dip on the side.

5. Coleslaw

A cool and tangy slaw cuts through the heat and complements the creamy sauce beautifully.

6. Corn on the Cob

Grilled or boiled, brushed with butter—corn is sweet and simple, which pairs well with the spice.

7. Blue Cheese Crumbles or Dip

If you love bold flavors, a sprinkle of blue cheese or a dollop of blue cheese dressing gives an awesome bite.

8. Iced Tea or Lemonade

Cool off that buffalo heat with a tall glass of something refreshing. These drinks hit the spot.

Storage Instructions

One-Pan Buffalo Ranch Chicken & Sausage Pasta keeps surprisingly well—if you happen to have leftovers (which, let’s be honest, is rare). Here’s how to store and reheat it right:

Refrigerator: Transfer any cooled leftovers to an airtight container and store for up to 4 days. The flavors get even better after a day, making it great for lunch prep.
Freezer: You can freeze it, though the texture of the cream sauce may change a bit. If you do, let it cool completely, store in freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it up gently on the stovetop or in the microwave. Add a splash of chicken broth or cream to loosen the sauce as it reheats. Avoid overheating to keep the chicken tender and the sauce creamy.

Estimated Nutrition

Keep in mind this is an estimate and may vary slightly depending on the exact brands and amounts you use. Based on one hearty serving (out of 6 total):

Calories: ~620
Protein: ~34g
Carbohydrates: ~48g
Fat: ~32g
Saturated Fat: ~14g
Fiber: ~3g
Sugar: ~4g
Sodium: ~1200mg

It’s a flavorful, filling meal packed with protein and plenty of energy—perfect for feeding a hungry crowd or fueling your night.

Frequently Asked Questions

Let’s clear up some common questions about making and enjoying One-Pan Buffalo Ranch Chicken & Sausage Pasta.

What kind of buffalo sauce should I use?

Any brand you like! I usually go with Frank’s RedHot for its classic tangy heat, but you can use mild, medium, or hot depending on your spice preference.

Can I make this dish ahead of time?

Absolutely. It reheats well and can be made up to a day in advance. Just store it in the fridge and reheat with a splash of broth or cream to bring the sauce back to life.

Is there a way to make it less spicy?

Yes—use a mild buffalo sauce, cut the amount in half, and add more cream or cheese to balance the heat. You can also offer ranch or blue cheese on the side to cool things down.

Can I use a different type of pasta?

For sure! Penne holds the sauce really well, but rotini, shells, or rigatoni are great substitutes. Just stick to short pasta shapes that cook evenly in one pan.

Is this dish gluten-free?

Not by default, but you can make it gluten-free by using a certified gluten-free pasta and making sure your buffalo sauce, ranch seasoning, and sausage are all GF-friendly.

What’s the best cheese to use?

Cheddar is my go-to, but Monterey Jack or a shredded blend with mozzarella works beautifully. Sharp cheeses give a nice contrast to the buffalo flavor.

Can I add vegetables to this recipe?

Absolutely—spinach, bell peppers, mushrooms, or zucchini all work great. Just sauté them with the sausage or toss them in when you simmer the pasta.

What if my sauce is too thick or too thin?

Too thick? Add a splash of broth or cream to loosen it. Too thin? Let it simmer a few more minutes uncovered, or add a little more cheese to help it thicken.

Conclusion

This One-Pan Buffalo Ranch Chicken & Sausage Pasta is the kind of dish that hits every craving—spicy, creamy, savory, and incredibly satisfying. It’s a weeknight warrior with the comfort of a weekend indulgence. Whether you’re serving it up for the family or meal-prepping for the week, it brings bold flavor with minimal effort. And with just one pan to clean? That’s the kind of win we all need.