Easy Cheesy Buffalo Chicken Pasta
This Easy Cheesy Buffalo Chicken Pasta is a creamy, spicy delight that’s perfect for weeknight dinners!
Servings: 4 servings
Ingredients
- 12 ounces uncooked pasta (penne, rotini, or your favorite shape)
- 2 cups cooked chicken (shredded, use rotisserie chicken for convenience)
- 1 tablespoon butter
- 8 ounces cream cheese (a block of Philly, softened)
- 3 tablespoons Frank's Red Hot Original Sauce (adjust to taste)
- 1/2 cup chicken broth
- 1 tablespoon ranch seasoning (I used Hidden Valley)
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
- Chopped scallions (optional, to taste)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add in your uncooked pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
- In a large skillet over medium heat, melt the tablespoon of butter. Once melted, add the softened cream cheese, stirring until it begins to soften and combine.
- Pour in the chicken broth and Frank's Red Hot Original Sauce, mixing thoroughly until the sauce is creamy and smooth.
- Stir in the ranch seasoning, ensuring it’s well incorporated. Taste the sauce and add salt and pepper as needed to suit your palate.
- Add the shredded chicken to the skillet, followed by the cooked pasta. Toss everything together until the pasta and chicken are evenly coated in the creamy buffalo sauce.
- Sprinkle in the shredded cheddar cheese, stirring until it melts into the sauce, creating a luscious, cheesy texture.
- Serve the pasta hot, garnished with chopped scallions if desired.
Equipment
- Large Pot
- Skillet
- Mixing spoon
- Measuring cups and spoons
- Colander
Notes
- Not overcook the pasta; it should be al dente as it will continue to cook when mixed with the hot sauce.
- Allow the cream cheese to soften completely for a smoother sauce.
- Adjust the spiciness of the dish based on preference by varying the amount of Frank's Red Hot sauce.