Instructions
Step 1: In a large skillet or pot, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside.
Step 2: In the same pot, add buffalo sauce, ranch seasoning, chicken broth, and penne pasta. Stir to combine.
Step 3: Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
Step 4: Stir in the cooked chicken, heavy cream, mozzarella, and cheddar cheese. Mix until cheese is melted and sauce is creamy.
Step 5: Remove from heat and let sit for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
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