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Buffalo Chicken Pasta brings together tender rotini and juicy chicken with the irresistible heat of Buffalo sauce and the creaminess of ranch. This is my go-to weeknight dinner when everyone needs something hearty and packed with flavor fast. The tang of the sauce and the gooey cheeses make each bite so satisfying it is hard not to go back for seconds.
The first time I whipped this up on a busy Friday night my husband declared it an instant classic and now even the teens look forward to pasta night with this on the menu.
Ingredients
- Butter: brings richness and helps build the flavor base for sautéing
- Onion: choose a sweet or yellow variety for balanced flavor
- Celery: adds crunch and a fresh layer of flavor
- Garlic: go for fresh cloves and mince right before using for best aroma
- Chicken stock or broth: opt for a low sodium version so you can control the salt
- Diced tomatoes: use fire roasted if you want smokier flavor
- Rotini pasta: holds the creamy sauce really well
- Cream cheese: should be soft for the smoothest melt
- Cheddar cheese: sharp is best for bold cheesy taste
- Mozzarella cheese: gives that perfect melt and stretchy texture
- Ranch dressing: use a thick and tangy brand for robust flavor
- Buffalo sauce: Franks is classic but make sure it is your favorite brand for just the right kick
- Salt: tip add gradually and taste as you go
- Black pepper: freshly cracked offers the brightest heat
- Red pepper flakes: totally optional but great for spice lovers
- Cooked chicken: use rotisserie or leftover roasted chicken diced small for convenience
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt butter in a large 12 inch skillet over medium high heat Add diced onion and celery Cook for two to three minutes until the veggies start to soften Stir in fresh garlic and give it another half minute until fragrant
- Build the Brothy Base:
- Pour in chicken stock and add undrained diced tomatoes Stir right away to combine Raise the heat and bring this mixture up to a lively boil
- Cook the Pasta:
- Sprinkle dried rotini into the skillet ensuring all noodles are in contact with the liquid Let it boil uncovered for nine to ten minutes Stir once or twice and taste the pasta a minute early to check tenderness
- Melt the Cheeses and Add Flavor:
- Turn the heat down to low Drop in cubes of cream cheese and scatter in the shredded cheddar and mozzarella Pour in ranch dressing and Buffalo sauce Sprinkle over your salt pepper and the optional red pepper flakes Stir gently as the cheese melts into a creamy sauce
- Add the Chicken:
- Fold in diced cooked chicken until everything is evenly coated Let it sit over low heat for one to two minutes just to warm the chicken through
- Taste and Finish:
- Sample for seasoning and add more salt or pepper if needed Serve hot right from the skillet
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Franks Buffalo sauce has always been my go to for this dish and brings back big game day memories where everyone gathers around the table for generous scoops straight from the pan. Using mozzarella alongside cheddar is my favorite trick for getting that luscious gooey cheese pull that the kids absolutely love.
Storage Tips
Let any leftovers cool before storing Transfer to an airtight container and refrigerate They stay good for up to three days Reheat with a splash of broth or milk to loosen the sauce
Ingredient Substitutions
You can swap rotini for any short sturdy pasta like penne or fusilli If you prefer blue cheese to ranch go ahead and switch it Just be aware it will give the dish a stronger flavor If you like things extra spicy add in more red pepper flakes or use a hotter Buffalo sauce
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Serving Suggestions
Serve with a crisp green salad or simple chopped veggies for balance Garlic bread or soft rolls are excellent for scooping up extra sauce This pasta also makes the perfect addition to a tailgate spread
Cultural or Historical Context
Buffalo sauce is an American original usually tossed with fried chicken wings Buffalo Chicken Pasta takes all the topping flavors that made those wings famous and transforms them into a super comforting pasta dinner that feels both familiar and exciting
Frequently Asked Questions
- → What kind of pasta works best?
Rotini is preferred, but any shortcut pasta like penne or fusilli holds the sauce well and can be used.
- → Can I add vegetables?
Yes, feel free to include bell peppers or spinach to boost flavor and color in the dish.
- → Is leftover chicken okay to use?
Absolutely, cooked and diced leftover chicken blends perfectly with the creamy Buffalo sauce base.
- → How spicy is this dish?
Heat can be adjusted by using more or less Buffalo sauce, and skipping the red pepper flakes keeps it milder.
- → How do I store leftovers?
Let cool, then refrigerate in a sealed container for up to 3 days. Reheat gently, adding a splash of broth if needed.