Buffalo Chicken Pasta
Creamy buffalo chicken pasta with shredded chicken, hot sauce, ranch, and melty cheddar, all made in one pot.
Servings: 6 servings
Ingredients
- 2 tbsp butter
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1/2 cup Frank's RedHot buffalo sauce
- 1 (1 oz) packet ranch seasoning mix
- 12 oz rotini pasta uncooked
- 4 oz cream cheese cubed and softened
- 3 cups shredded cooked chicken rotisserie works great
- 1 1/2 cups shredded cheddar
- green onions sliced, for serving
Instructions
- Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the garlic and cook 1 minute more.
- Build the buffalo broth: Stir in the chicken broth, buffalo sauce, and ranch seasoning mix. Bring to a simmer.
- Cook the pasta in the pot: Stir in the rotini, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
- Melt in the cream cheese: Reduce the heat to low and stir in the cubed cream cheese until smooth.
- Add the chicken: Stir in the shredded chicken and cook for 2-3 minutes, just until heated through.
- Finish with cheese: Remove from the heat and stir in the shredded cheddar until melted.
- Serve: Top with sliced green onions and serve warm.
Notes
This recipe uses already-cooked chicken (rotisserie is easiest), so it only needs a few minutes in the sauce to heat through to a safe serving temperature.