Buffalo Chicken Pasta
Pasta tossed with shredded chicken, buffalo sauce, and melted cheese. Cooked on stovetop, finished with fresh herbs and a drizzle of cooling ranch or blue cheese dressing.
Ingredients
Method
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente, then drain and set aside.
Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in buffalo sauce and chicken broth, stirring to combine. Bring to a simmer and cook for 2 minutes.
Add shredded chicken to the sauce and stir well. Cook for 3–4 minutes until chicken is heated through.
Add cooked pasta to the buffalo chicken sauce and toss until fully coated. Remove from heat and stir in shredded cheddar cheese until melted.
Divide into bowls or plates. Top with sliced green onion, diced celery, and fresh parsley. Drizzle with ranch dressing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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