Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup buffalo wing sauce
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/4 cup ranch dressing
- 1/4 cup shredded cheddar cheese
- 2 tablespoons butter
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, melt butter in a large skillet over medium heat. Add shredded chicken and buffalo wing sauce. Cook for 5 minutes, stirring occasionally, until heated through.
- Step 3: Reduce heat to low. Add cream cheese and milk to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
- Step 4: Stir in ranch dressing and cheddar cheese.
- Step 5: Add cooked pasta to the skillet and toss to coat with the sauce.
- Step 6: Serve immediately. Garnish with extra cheese or chopped green onions, if desired.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of milk while warming on the stovetop or in the microwave to restore its creamy texture.
- Serve this pasta with a side of celery sticks and blue cheese dressing for a classic buffalo wing experience.
- For an extra kick, try using pepper jack cheese instead of cheddar to complement the buffalo sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American