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Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Buffalo Chicken Pasta
16 oz (2 packages)
1/2 cup
ranch dressing
2 tablespoons
butter
1 tablespoon
garlic olive oil
1 pint
cherry tomatoes, diced
1 tablespoon
dry jalapenos
1 tablespoon
minced onion
1/2 teaspoon
paprika
16 oz
penne pasta
4 cups
vegetable or chicken broth
3/4 cup
water
2 cups
diced spinach
8 oz
cream cheese, cut into fourths
1 cup
cheddar cheese, shredded
2 1/2 cups
mozzarella cheese, shredded
1 cup
Buffalo sauce
- Dice the cooked chicken strips into small chunks or pulse for a few seconds in the food processor for shredded chicken.
- Combine the chicken with the ranch dressing in a bowl and mix to combine; set aside.
- In a large, tall rimmed pan, melt butter and heat with the olive oil over medium heat.
- Add the tomatoes, dry jalapenos, minced onion and paprika, and cook for about 2 minutes.
- Turn the heat to high, add pasta, broth, water, and spinach. Stir to combine, place lid on the pan and allow it to cook for 9-11 minutes or until the pasta is al dente.
- Remove the lid and stir the pasta mixture. If the pasta is al dente (or to your desired doneness), reduce the heat to low, add the cream cheese, cheddar and mozzarella cheeses, and the buffalo sauce.
- Stir until the cheeses are melted and the ingredients are fully combined.
- Add the chicken and stir well before serving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Buffalo Chicken Pasta
Nicole Kendrick
@goldengracekitchen
Yield: 6-8
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Buffalo Chicken Pasta
16 oz (2 packages)
1/2 cup
ranch dressing
2 tablespoons
butter
1 tablespoon
garlic olive oil
1 pint
cherry tomatoes, diced
1 tablespoon
dry jalapenos
1 tablespoon
minced onion
1/2 teaspoon
paprika
16 oz
penne pasta
4 cups
vegetable or chicken broth
3/4 cup
water
2 cups
diced spinach
8 oz
cream cheese, cut into fourths
1 cup
cheddar cheese, shredded
2 1/2 cups
mozzarella cheese, shredded
1 cup
Buffalo sauce
- Dice the cooked chicken strips into small chunks or pulse for a few seconds in the food processor for shredded chicken.
- Combine the chicken with the ranch dressing in a bowl and mix to combine; set aside.
- In a large, tall rimmed pan, melt butter and heat with the olive oil over medium heat.
- Add the tomatoes, dry jalapenos, minced onion and paprika, and cook for about 2 minutes.
- Turn the heat to high, add pasta, broth, water, and spinach. Stir to combine, place lid on the pan and allow it to cook for 9-11 minutes or until the pasta is al dente.
- Remove the lid and stir the pasta mixture. If the pasta is al dente (or to your desired doneness), reduce the heat to low, add the cream cheese, cheddar and mozzarella cheeses, and the buffalo sauce.
- Stir until the cheeses are melted and the ingredients are fully combined.
- Add the chicken and stir well before serving.
