Creamy Buffalo Chicken Pasta
This Buffalo chicken pasta is rich and creamy with all the classic zesty flavors of classic Buffalo chicken.
Servings: 8
Calories: 672kcal
Ingredients
- 32 oz grilled chicken breast strips Springer Mountain Farms
- 16 oz gluten-free penne pasta
- ½ cup ranch dressing
- 1 cup Buffalo sauce
- 4 cups vegetable or chicken broth
- ¾ cup water
- 1 pint cherry tomatoes diced
- 2 cups diced spinach
- 8 oz cream cheese cut into quarters
- 1 cup shredded cheddar cheese
- 2 ½ cups shredded mozzarella cheese
- 1 tablespoon dry jalapeno
- 1 tablespoon garlic olive oil
- 1 tbsp minced onion
- ½ teaspoon paprika
Instructions
- Dice the chicken into small pieces with a knife or shred it in a food processor. Then, combine it with the ranch dressing in a bowl and set aside.
- Add butter and olive oil to a large, high-rimmed pan or skillet. Once melted, cook the tomatoes, dry jalapenos, minced onion, and paprika for 2 minutes.
- Add the uncooked pasta, broth, water, and spinach. Place a lid on the pan and cook for 9 to 11 minutes until the pasta is al dente.
- Remove the lid and stir. If the pasta is al dente, reduce the heat to low. Then, add the cream cheese, both cheeses, and the Buffalo sauce and stir until fully combined. Then, add the chicken, stir well, and serve.
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freeze for up to a month in an airtight, freezer-safe container. Defrost before reheating.
- Add the pasta to a large skillet with a touch of water or broth, and cook on medium-low until heated through or microwave at 1-minute intervals.
- A large cast-iron or heavy-bottom skillet works best if you have one.
- If you don't have a skillet large enough for this recipe, you can use a pot or Dutch oven.
- Use short pulses when shredding your chicken in a food processor, so you can control how small the pieces become.
Nutrition
Calories: 672kcal | Carbohydrates: 48g | Protein: 45g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 2067mg | Potassium: 704mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1788IU | Vitamin C: 17mg | Calcium: 433mg | Iron: 2mg
