Creamy Buffalo Pasta (Printable Recipe Version)
Tender chicken, spicy Buffalo sauce, cozy cheesy pasta. It’s fast and super tasty.
# Ingredients You’ll Need:
→ Veggies and Spices
01 -
Pinch of chili flakes (optional)
02 -
1/4 teaspoon black pepper
03 -
1/2 teaspoon salt
04 -
3 garlic cloves, minced up
05 -
1/2 cup diced celery
06 -
1 cup chopped onion
07 -
2 tablespoons butter
→ Main Stuff
08 -
3 cups cooked chicken breast, chopped
09 -
3 1/2 cups dry rotini pasta
10 -
1 can (about 14.5 oz) diced tomatoes, not drained
11 -
3 cups chicken broth
→ Cheeses and Sauces
12 -
1/2 cup buffalo sauce (like Frank's Red Hot)
13 -
1/2 cup ranch dressing
14 -
1 cup shredded mozzarella
15 -
1 cup shredded cheddar cheese
16 -
225 g cream cheese, softened and cubed
# Steps to Make It:
01 -
Taste and sprinkle on more salt or pepper if you want. Dish it up right away.
02 -
Stir in the cooked chicken, making sure it's heated through and blended evenly.
03 -
Turn heat down to low. Toss in cream cheese, mozzarella, cheddar, ranch, buffalo sauce, along with your salt, pepper, and chili flakes if you're using them. Let it cook so everything gets melty for a couple minutes.
04 -
Dump in those uncooked rotini noodles. Make sure they're sitting in the broth. Let it bubble for about 9 or 10 minutes, stirring now and then. Check if pasta's done, cook another minute or two if needed.
05 -
Gently pour in chicken broth plus those diced tomatoes with all their juice. Stir well. Bring it all to a boil.
06 -
Mix in your chopped garlic and cook just half a minute until you can really smell it.
07 -
Heat up a big nonstick pan over medium-high. Drop in butter, onions, and celery and cook for 2-3 minutes until soft and see-through.
# Extra Information:
01 -
Let your cream cheese and shredded cheeses come to room temp before stirring them in. Makes everything extra creamy.