Buffalo Chicken Pasta
This Buffalo Chicken Pasta is a spin off of my favorite Buffalo Chicken Dip, made into dinner! It's easy, quick, and satisfying. Perfect weeknight or potluck meal.
Servings: 4
Ingredients
- 16 ounces whole cream cheese, softened
- 1 ½ cups Ranch dressing, creamy
- 4 tablespoons hot sauce
- 1 cup extra sharp cheddar, shredded
- 4 cups chicken broth
- 2 pounds cooked chicken breast, shredded
- salt and pepper, to taste
- 12 ounces penne pasta
- chopped fresh parsley for garnish, if desired
Instructions
- In a medium heavy pot, whisk softened cream cheese over medium-low heat until melted and smooth.
- Stir in Ranch dressing, hot sauce, shredded cheddar. Stir until mixture is well heated through.
- Add chicken broth and stir to loosen mixture evenly and until a sauce consistency is reached. Stir in the shredded chicken. Add salt or pepper to taste. Keep warm.
- Cook pasta until al dente, according to package instructions. Drain, but do not rinse.
- Toss hot pasta with warm buffalo chicken sauce. Serve immediately. Garnish with parsley if desired.
Notes
- Use more or less hot sauce, depending on desired amount of heat.
- Rotisserie chicken or even canned chunk chicken work in a pinch.
- Feel free to use any shape of pasta you prefer.
Nutrition (per serving)
Calories: 1204kcal | Carbohydrates: 77g | Protein: 98g | Fat: 99g | Saturated Fat: 37g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 23g | Cholesterol: 364mg | Sodium: 740mg | Potassium: 1060mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1914IU | Vitamin C: 10mg | Calcium: 397mg | Iron: 4mg