Buffalo Chicken Pasta
A creamy, spicy Pasta for the Buffalo Chicken lover.
My husband is a big fan of spicy food and we both love Buffalo Chicken Wings so I decided to incorporate those flavors into a Pasta.
I added the Louisiana Chicken Wing Spice to my Chicken. It has a little kick to it, making it perfect for this dish.
The Blue Cheese Crumbles really finish this Pasta off nicely.
BUFFALO CHICKEN PASTA
Ingredients:
- 1 & 1/2 Pounds Boneless Skinless Chicken Breasts (3 Breasts), cut into bite size pieces
- 3/4 Cup Buffalo Wing Sauce
- 1 Cup Ranch Dressing
- 1 Cup Celery, small dice
- 1 Cup Carrots, shredded
- 2 Ounces Cream Cheese
- 1 Pound Box Penne Pasta
- 2-3 Tablespoons Louisiana Chicken Wing Seasoning
- 1 (5 oz.) Container Blue Cheese Crumbles
Directions:
1. In a medium size saucepan, over low heat, whisk together the Ranch Dressing, Buffalo Sauce and Cream Cheese just until the Cream Cheese is melted, then set aside.
2. Start cooking the Pasta according to package directions for al dente pasta.
3. In a large non stick saute pan, add the Chicken and sprinkle with the Chicken Wing Seasoning. Cook the Chicken over medium/low heat until done. Drain the Chicken and transfer the Chicken into a bowl or platter and set aside.
4. Add the Carrots and Celery to the saute pan and cook and stir over medium/low heat until they are tender.
5. The Pasta should be done at this point, so drain the Pasta, do not rinse.
6. Add the Chicken back into the saute pan. Pour the Buffalo Sauce over the Chicken and Veggies in the pan and stir together well, over low heat. Then fold in the Pasta ensuring everything is coated with the Sauce.
7. Cover the saute pan and cook over low heat for an additional 5 minutes so all the flavors marry and everything is heated through and creamy.
8. When ready to serve, dish the Pasta into individual pasta bowls and top with 1 Tablespoon Crumbled Blue Cheese.
Recipe by: Hot Dish Homemaker
