Buffalo Chicken Pasta Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
1 cup onion, diced
03 -
½ cup celery, diced
04 -
3 cloves garlic, minced
05 -
3 cups chicken stock or broth
06 -
1 (14.5 ounce) can diced tomatoes, undrained
07 -
3 1/2 cups dried Rotini pasta
08 -
8 ounces cream cheese, softened and cubed
09 -
1 cup cheddar cheese, shredded
10 -
1 cup mozzarella cheese, shredded
11 -
½ cup ranch dressing
12 -
½ cup buffalo sauce (e.g., Frank's)
13 -
1/2 teaspoon salt
14 -
¼ teaspoon black pepper
15 -
Pinch red pepper flakes (optional)
16 -
3 cups cooked and diced chicken
# Instructions:
01 -
Heat a large 12-inch skillet on medium-high heat and add the butter, onions, and celery. Let it cook for 2–3 minutes to soften. Add in the garlic and cook another 30 seconds.
02 -
Gently pour in the chicken stock and diced tomatoes and stir. Bring to a boil.
03 -
Add in the dried pasta and ensure it is submerged in the liquid. Let the pasta boil for 9–10 minutes. Test the pasta to ensure it is tender, adding another 1–2 minutes if necessary.
04 -
Reduce the heat to low and add the cream cheese, cheddar cheese, mozzarella cheese, ranch dressing, buffalo sauce, salt, black pepper, and red pepper flakes if using. Stir to combine and let simmer for 1–2 minutes to melt the cheese.
05 -
Fold in the diced chicken and mix until combined.
06 -
Add additional salt and black pepper to taste if needed. Serve immediately.
# Notes:
01 -
Any shortcut pasta will work for this recipe.
02 -
The sauce will thicken as it cools and soak into the pasta.
03 -
This is a great dish to use up leftover chicken.