Buffalo Chicken Pasta

Name: Buffalo Chicken Pasta
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 8 servings
Ingredients: 2 tablespoons unsalted butter; ½ cup yellow onion; 2 teaspoons garlic; 1 can (14.5 ounces) diced tomatoes; 4 cups (960 g) chicken broth; 16 ounces rigatoni pasta; ½ cup (136.5 g) buffalo sauce; 1 block (8 ounces) cream cheese; 1 ½ cups (169.5 g) sharp cheddar cheese; 2 cups (226 g) mozzarella cheese; 3 cups (420 g) rotisserie chicken; ½ cup (120 g) ranch dressing; 1 pinch red pepper flakes; Chives

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings
8 servings
Calories
776 kcal
Course
Main Course, Dinner

Buffalo Chicken Pasta

Iris Hanson

Report

Buffalo Chicken Pasta is a delicious and flavorful combination of tender pasta, buffalo sauce, chicken, and lots of cheese! And, it can all be made in one oven-safe skillet in about 30 minutes.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons unsalted butter
½ cup yellow onion, diced
2 teaspoons garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
4 cups (960 g) chicken broth
16 ounces rigatoni pasta
½ cup (136.5 g) buffalo sauce
1 block (8 ounces) cream cheese, cubed, softened
1 ½ cups (169.5 g) sharp cheddar cheese, shredded
2 cups (226 g) mozzarella cheese, shredded, divided
3 cups (420 g) rotisserie chicken, shredded, chopped (about 1 whole rotisserie chicken)
½ cup (120 g) ranch dressing
1 pinch red pepper flakes
Chives, for garnish (optional)

Add to Shopping List

Instructions

In a large 13-inch oven-safe skillet over medium heat, melt butter. Once the butter has melted, add onions. Cook for 5 minutes, or until softened. Add the garlic and cook for 1 more minute.
Add the can of diced tomatoes and chicken broth. Bring to a boil. Once boiling, add the pasta noodles, making sure to submerge them until they are completely covered. Reduce heat to low and bring the mixture back to a boil. Cover, stirring occasionally, for 10-13 minutes, or until the noodles are al dente.
Keeping the heat on low, add the buffalo sauce, cubed cream cheese, sharp cheddar cheese, and 1 cup of mozzarella cheese. Stir gently until all the cheese has melted.
Add the shredded chicken, ranch dressing, and red pepper flakes. Stir together and continue to cook until slightly thickened (about 2 minutes).
Remove the skillet from the heat. Top with the remaining mozzarella cheese. Broil for one minute, or until the cheese is melted.
Garnish with chives (optional). Serve warm.