Buffalo Chicken Pasta
Description
This stovetop pasta dish offers all the finger-licking good flavors of Buffalo chicken wings without requiring you get your fingers covered in hot sauce.
Ingredients
•
2 cups rigatoni pasta
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2 cups shredded cooked chicken breast
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1 teaspoon dry ranch salad dressing mix (such as Hidden Valley Ranch®)
•
1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1 (8 ounce) package Neufchatel cheese
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1 (8 ounce) container sour cream
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1/2 cup Buffalo wing sauce (such as Frank's RedHot®)
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1/2 cup shredded sharp Cheddar cheese
Directions
1
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2
Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
3
Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
4
Add pasta and chicken and continue cooking until well incorporated and heated through.