Buffalo Chicken Pasta
A creamy, zesty pasta dish that combines the bold flavors of buffalo chicken with cheesy pasta, perfect for a weeknight dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Large Pot
- Mixing Bowl
Ingredients
Chicken
- 4 pieces Chicken tenders (boneless and skinless)
Seasonings
- to taste Salt
- to taste Pepper
- to taste Garlic powder
- to taste Paprika
Pasta
- 1 box Pasta (such as penne, rotini, or rigatoni)
Sauce Ingredients
- 3/4 cup Buffalo sauce Choose your preferred brand or heat level
- 1/2 cup Ranch dressing
- 1 block Cream cheese (about 8 oz)
- 3/4 cup Milk (whole or 2% for extra creaminess)
Toppings
- to taste Parmesan cheese (optional, for topping)
- to taste Fresh parsley (optional, chopped, for garnish)
Instructions
- Season the chicken tenders on both sides with salt, pepper, garlic powder, and paprika. Heat a large skillet over medium-high heat and add a little oil. Sear the chicken tenders for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing or shredding.
- While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- In the same skillet used for the chicken, reduce the heat to medium. Add the block of cream cheese, buffalo sauce, ranch dressing, and milk. Stir continuously as the cream cheese melts, blending into a smooth, creamy sauce. Adjust seasoning to taste.
- Slice or shred the cooked chicken and add it to the skillet with the sauce. Toss in the drained pasta and mix everything together until the noodles are thoroughly coated and all ingredients are heated through. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
- Transfer to bowls and, if desired, top each serving with a sprinkle of parmesan and chopped parsley. Serve immediately while piping hot for the best flavor and texture.
Notes
Buffalo Chicken Pasta keeps well in the refrigerator for up to 3 days. Store leftovers in an airtight container. To reheat, add a splash of milk and warm it in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking or drying out.