Easy Cheesy Buffalo Chicken Pasta
Creamy, tangy buffalo chicken pasta that comes together quickly for a family-friendly weeknight meal.
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Colander
Ingredients
- 12 ounces uncooked pasta
- 2 cups cooked chicken
- 1 tablespoon butter
- 8 ounces cream cheese softened (one block)
- 3 tablespoons Frank's RedHot Original sauce
- 1/2 cup chicken broth
- 1 tablespoon ranch seasoning such as Hidden Valley
- 1 cup shredded cheddar cheese
- salt to taste
- black pepper to taste
- chopped scallions optional, to taste
Instructions
- Remove the cream cheese from the fridge about 30 minutes before cooking so it softens, or microwave for about 30 seconds if needed.
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; reserve a splash of pasta cooking water, then drain.
- While the pasta cooks, heat the butter in a large skillet over medium heat.
- Add the softened cream cheese, Frank's RedHot sauce, chicken broth, and ranch seasoning to the skillet and stir until the cream cheese melts and forms a smooth sauce, 2–4 minutes; let it cook briefly to thicken.
- Stir the shredded cheddar into the sauce until melted, then add the cooked chicken and warm through, taking care not to overcook.
- If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
- Add the drained pasta to the skillet and toss to combine so the pasta is evenly coated with sauce; season with salt and pepper to taste.
- Serve immediately, sprinkled with chopped scallions if desired.
Notes
- Serves 4–6 with 12 ounces of pasta; use 8 ounces of pasta for a saucier result for 4 people.
- Use low-sodium chicken broth if you are sensitive to salt.
- You can stir in blue cheese crumbles with the cheddar if desired.
- If you can't find ranch seasoning, substitute a couple tablespoons of ranch dressing.
- This recipe has a mild to moderate kick from the hot sauce.