Easy Cheesy Buffalo Chicken Pasta
A quick, creamy buffalo chicken pasta made with cream cheese, Frank's Red Hot, and cheddar — ready for an easy weeknight meal.
Servings: 6 servings
Ingredients
Ingredients
- 12 ouncesuncooked pasta
- 2 cupscooked chicken
- 1 tablespoonbutter
- 8 ouncescream cheese a block of Phillysoftened
- 3 tablespoonsFrank's Red Hot Original Sauce
- 1/2 cupchicken broth
- 1 tablespoonranch seasoning I used Hidden Valley
- 1 cupshredded cheddar cheese
- Salt & pepperto taste
- Chopped scallions optional, to taste
Instructions
Instructions
- Remove the 8 ounces cream cheese from the fridge at least 30 minutes before starting so it softens. If short on time, microwave the block for about 30 seconds to soften (use a microwave-safe dish).
- Bring a large pot of salted water to a boil and cook 12 ounces uncooked pasta until al dente according to the package directions.
- Before draining the pasta, scoop out and reserve about 1/2 cup of the hot pasta cooking water in a heatproof container. Then drain the pasta and set it aside.
- While the pasta is coming to a boil or cooking, heat a large skillet over medium heat and add 1 tablespoon butter.
- When the butter melts, add the softened 8 ounces cream cheese, 3 tablespoons Frank's Red Hot Original Sauce, 1/2 cup chicken broth, and 1 tablespoon ranch seasoning to the skillet.
- Stir constantly until the cream cheese melts and the sauce is smooth and combined, about a few minutes. Keep the heat at medium to prevent scorching.
- Stir in 1 cup shredded cheddar cheese until melted and incorporated into the sauce.
- Add 2 cups cooked chicken to the skillet and stir just until the chicken is heated through (do not overcook).
- Add the drained pasta to the sauce and toss gently to coat. If the sauce is too thick, add the reserved pasta water a splash at a time until you reach the desired consistency.
- Taste and season with salt and pepper to taste.
- Serve immediately, garnished with chopped scallions if desired.
Equipment
- Large Pot
- Skillet
- Colander
- Microwave (optional)
- Heatproof container
- Spatula or spoon
Notes
Serves 4-6 with the recommended 12 ounces of pasta. Drop it down to 8 ounces if you want more sauce for 4 people.
If you're sensitive to salt, use low-sodium chicken broth.
Feel free to add blue cheese crumbles to the sauce! I didn't include them for this recipe, but it would be a great addition if you love blue cheese. I'd stir it in at the same time as the cheddar.
You can use a couple tablespoons of ranch dressing if you can't find ranch seasoning.
This recipe isn't super spicy, but it does have some kick to it.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
If you're sensitive to salt, use low-sodium chicken broth.
Feel free to add blue cheese crumbles to the sauce! I didn't include them for this recipe, but it would be a great addition if you love blue cheese. I'd stir it in at the same time as the cheddar.
You can use a couple tablespoons of ranch dressing if you can't find ranch seasoning.
This recipe isn't super spicy, but it does have some kick to it.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.