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Buffalo Chicken Pasta

4

25 min

Buffalo Chicken Pasta

Buffalo Chicken Pasta Photo 1

Time

25 min

Serving

4 persons

Calories

665

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
This pasta dish has all the flavors of Buffalo chicken wings, and you don't have to get your fingers full of hot sauce. It's made on the stovetop and is finger-licking good!

Ingredients

  • rigatoni pasta: 2 cups
  • cooked chicken breast: 2 cups (shredded)
  • dry ranch salad dressing mix (such as Hidden Valley Ranch®): 1 tsp
  • salt: 1 tsp
  • black pepper: 0.5 tsp
  • garlic powder: 0.5 tsp
  • Neufchatel cheese: 1 pack (8 ounce pack)
  • sour cream: 1 container (8 ounce container)
  • Buffalo wing sauce (such as Frank's RedHot®): 0.5 cup
  • sharp Cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

Buffalo Chicken Pasta Photo 21
Buffalo Chicken Pasta Photo 32
Buffalo Chicken Pasta Photo 43
  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
    Buffalo Chicken Pasta Photo 2
  2. Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
    Buffalo Chicken Pasta Photo 3
  3. Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.
    Buffalo Chicken Pasta Photo 4

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