Buffalo Chicken Pasta (Print)
Tender chicken, a kick of buffalo sauce, and dreamy, cheesy pasta. So fast and bursting with flavor.
# Ingredients:
→ Dairy and Sauces
01 -
1/2 cup ranch dressing
02 -
1 cup mozzarella, shredded
03 -
225g cream cheese, soft and cubed
04 -
1/2 cup buffalo sauce (like Frank's Red Hot)
05 -
1 cup cheddar, shredded
→ Main Stuff
06 -
3 cups cooked chicken breast, diced
07 -
3 1/2 cups uncooked rotini
08 -
1 can diced tomatoes (about 410g), undrained
09 -
3 cups chicken broth
→ Veggies and Spices
10 -
Pinch of chili flakes (optional)
11 -
1/4 teaspoon black pepper
12 -
1/2 teaspoon salt
13 -
3 cloves garlic, minced
14 -
1/2 cup celery, diced
15 -
1 cup onion, chopped
16 -
2 tablespoons butter
# Steps:
01 -
Give it a try and add more salt or pepper if you want. Dish up right away.
02 -
Stir in the diced, cooked chicken and make sure everything mixes well and gets nice and hot.
03 -
Turn the heat down low. Drop in the cream cheese, cheddar, mozzarella, ranch, buffalo sauce, salt, pepper, and chili flakes if you like it spicy. Stir for a minute or two until everything's smooth and gooey.
04 -
Pour in the rotini. Push them under the liquid so they're covered. Let it bubble for 9–10 minutes, giving it a stir now and then. Taste a noodle and cook a minute more if needed.
05 -
Carefully toss in the chicken broth and diced tomatoes, juice too. Stir well and bring it to a boil.
06 -
Mix in the chopped garlic and let it cook around 30 seconds until you can really smell it.
07 -
Get a big nonstick skillet (about 12 inches) hot over medium-high. Toss in the butter, onion, and celery. Let them sweat for 2–3 minutes so they get soft and glassy.
# Notes:
01 -
Want it extra creamy? Let your cheeses and cream cheese warm up to room temp first—they'll melt in way better.