Buffalo Chicken Pasta
Buffalo chicken pasta combines all the familiar flavors of buffalo chicken wings with a blend of cheeses and pasta.
Ingredients
- 1 stick butter
- 1 medium red onion, chopped
- 3-4 stalks celery, chopped
- 2 tbs tomato paste
- 8 oz block cream cheese, room temperature
- 10oz can rotel
- 1/2 cup mild buffalo sauce
- 1 cooked rotisserie chicken, shredded
- 1oz packet dry ranch seasoning packet
- 3/4 cup cheddar cheese, hand shredded
- 3/4 cup mozzarella cheese, hand shredded
- 1 pound any tube pasta (such as Mezzi Rigatoni) & 1 ladle of pasta water
- fresh parsely for garnish (optional)
Instructions
- First, melt the butter in a large skillet and sauté the red onion and celery. Lightly season the vegetables with salt and pepper.
- Once they’re soft, add the tomato paste and the softened cream cheese, and stir for about 2-3 minutes.
- Next, stir in the Rotel tomatoes and let everything cook together for 2-3 minutes.
- Then, stir in the buffalo sauce and add the shredded rotisserie chicken and the dry ranch packet seasoning. Season it with salt, pepper, and garlic powder. Keep in mind that the ranch packet is salty, and the buffalo sauce is a little spicy.
- Next add the shredded cheeses and mix everything together until the cheese is melted.
- After that, add the shredded cheeses and mix everything together until the cheese is melted. Now, stir in the pasta water and add the pasta. If the sauce is too thick, feel free to add a little extra pasta water to thin it out.
- Finally, transfer the pasta to a serving bowl, garnish with fresh parsley (optional), and serve warm. Enjoy!