Buffalo Chicken Pasta
A creamy and spicy pasta dish featuring shredded chicken and a flavorful buffalo sauce, perfect for a quick meal.
Equipment
- Large Pot
- Large Pan
- Mixing Bowls
- Whisk
Ingredients
- 1 lb boneless skinless chicken breast cooked and shredded
- 16 oz penne pasta cooked and drained
- 1 tsp. garlic minced
- 8 oz. cream cheese softened
- 3/4 cup ranch dressing or blue cheese dressing
- 1 cup chicken broth
- 3/4 cup buffalo sauce
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1/4 cup blue cheese crumbled (optional)
- to taste salt
- to taste pepper
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Sauté the minced garlic for about a minute until fragrant. Be careful not to burn it.
- Add the softened cream cheese and stir until it melts and combines with the garlic.
- Pour in the chicken broth, ranch dressing, and buffalo sauce. Whisk until smooth.
- Gradually add the shredded mozzarella and cheddar cheeses, stirring until melted and creamy.
- Incorporate the shredded chicken, mixing well to coat with the sauce.
- Add the cooked pasta to the pot and gently fold it into the sauce until combined.
- Season with salt and pepper to taste. Remove from heat and serve hot.
- Garnish with sliced green onions and crumbled blue cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently on the stove.