Description
A creamy, spicy buffalo chicken pasta that’s quick and easy to prepare. Tender penne pasta tossed in a rich sauce made from buffalo wing sauce, cream cheese, ranch dressing, and shredded chicken, topped with melted mozzarella and cheddar cheese, and garnished with fresh green onions. Perfect for a comforting weeknight meal with a flavorful kick.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sauce and Chicken Mixture
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
- 1 block (8 oz) cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup sour cream
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Garnish and Seasoning
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Combine Chicken and Buffalo Sauce: Add the cooked shredded chicken to the skillet, then pour in the buffalo wing sauce. Stir well to coat the chicken evenly, allowing it to heat through.
- Make Creamy Sauce: Reduce the heat to low. Add the softened cream cheese, ranch dressing, and sour cream to the skillet. Stir continuously until all ingredients are melted and combined into a smooth sauce.
- Toss Pasta: Add the cooked pasta back into the skillet. Toss thoroughly to coat the pasta with the creamy buffalo sauce.
- Add Cheese: Sprinkle the shredded mozzarella and cheddar cheeses over the pasta mixture. Stir gently until the cheeses are melted and incorporated evenly.
- Season and Garnish: Season the dish with salt and pepper to taste. Remove from heat, sprinkle sliced green onions on top, and serve hot.
Notes
- For a spicier flavor, increase the amount of buffalo sauce or add a pinch of cayenne pepper to the sauce.
- You can turn this into a baked casserole by transferring the assembled pasta to a baking dish, topping with extra cheese, and baking at 375°F for 10–15 minutes until bubbly and golden.
- Leftovers reheat well in the microwave or on the stovetop with a splash of milk or cream to restore creaminess.
