Description
A creamy and spicy buffalo chicken pasta dish.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup onion (diced)
- ½ cup celery (diced)
- 3 cloves garlic (minced)
- 3 cups chicken stock or broth
- 1 (14 ounce) can of diced tomatoes, undrained
- 3 ½ cups dried Rotini
- 8 ounces cream cheese (softened and cubed)
- 1 cup cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- ½ cup ranch dressing
- ½ cup buffalo sauce (I use Franks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes (optional)
- 3 cups cooked and diced chicken
Instructions
- Heat a large 12-inch skillet on medium-high heat and add the butter, onions, and celery. Let it cook 2-3 minutes to soften. Add in the garlic and cook another 30 seconds.
- Gently pour in the chicken stock and tomatoes and stir. Bring to a boil.
- Add in the dried pasta and make sure the pasta is submerged in the liquid. Let the pasta boil 9-10 minutes. Test the pasta to make sure its tender enough, add another 1-2 minutes if its not.
- Reduce the heat to low and add in the cream cheese, cheddar cheese, mozzarella cheese, ranch dressing, buffalo sauce, salt, pepper and red pepper flakes if you’re adding them. Give it a stir to combine and let simmer on low for 1-2 minutes to let the cheese melt.
- Fold in the diced chicken and mix until combined.
- Add additional salt and pepper to taste if needed and serve!
Notes
- For a spicier dish, increase the amount of buffalo sauce.
- Can be topped with additional cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg