Buffalo Chicken Pasta
Buffalo Chicken Pasta
Ingredients
- 1 pound rotini pasta, dry
- 1 bottle medium buffalo wing sauce
- 1 cup heavy cream
- 2 cups chicken broth
- 4 cups shredded rotisserie chicken
- 1/4 cup Ken's Buttermilk Ranch dressing, or more, as desired
- 1 block Philadelphia Original cream cheese
- 1 cup shredded mozzarella cheese, up to 2 cups, as desired
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 2
Place the dry rotini pasta into a large baking dish.
⏱️ 1 min
- 3
Pour the entire bottle of medium buffalo wing sauce over the pasta in the baking dish.
⏱️ 1 min
- 4
Pour the heavy cream into the empty buffalo wing sauce bottle. Secure the lid and shake well to mix the cream with any remaining sauce. Pour this creamy mixture over the pasta.
⏱️ 2 min
- 5
Add the chicken broth to the baking dish. Stir all ingredients thoroughly to ensure the pasta is coated and evenly distributed. Season with salt and pepper to taste.
⏱️ 2 min
- 6
Evenly distribute the shredded rotisserie chicken over the pasta mixture. Drizzle your desired amount of Ken's Buttermilk Ranch dressing over the chicken.
⏱️ 2 min
- 7
Place the block of cream cheese in the center of the dish, on top of the chicken and sauce mixture.
⏱️ 1 min
- 8
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 to 40 minutes.
⏱️ 40 min•🌡️ 400
- 9
Carefully remove the dish from the oven. Uncover and use a spoon or spatula to thoroughly mix all the ingredients. The cream cheese should melt and incorporate into the sauce, creating a rich, creamy consistency.
⏱️ 3 min
- 10
Evenly spread the shredded mozzarella cheese over the top of the casserole.
⏱️ 1 min
- 11
Return the uncovered dish to the oven and continue baking for 5 to 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 10 min•🌡️ 400
- 12
Remove from the oven and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Pasta
Ingredients
- 1 pound rotini pasta, dry
- 1 bottle medium buffalo wing sauce
- 1 cup heavy cream
- 2 cups chicken broth
- 4 cups shredded rotisserie chicken
- 1/4 cup Ken's Buttermilk Ranch dressing, or more, as desired
- 1 block Philadelphia Original cream cheese
- 1 cup shredded mozzarella cheese, up to 2 cups, as desired
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 2
Place the dry rotini pasta into a large baking dish.
⏱️ 1 min - 3
Pour the entire bottle of medium buffalo wing sauce over the pasta in the baking dish.
⏱️ 1 min - 4
Pour the heavy cream into the empty buffalo wing sauce bottle. Secure the lid and shake well to mix the cream with any remaining sauce. Pour this creamy mixture over the pasta.
⏱️ 2 min - 5
Add the chicken broth to the baking dish. Stir all ingredients thoroughly to ensure the pasta is coated and evenly distributed. Season with salt and pepper to taste.
⏱️ 2 min - 6
Evenly distribute the shredded rotisserie chicken over the pasta mixture. Drizzle your desired amount of Ken's Buttermilk Ranch dressing over the chicken.
⏱️ 2 min - 7
Place the block of cream cheese in the center of the dish, on top of the chicken and sauce mixture.
⏱️ 1 min - 8
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 to 40 minutes.
⏱️ 40 min•🌡️ 400 - 9
Carefully remove the dish from the oven. Uncover and use a spoon or spatula to thoroughly mix all the ingredients. The cream cheese should melt and incorporate into the sauce, creating a rich, creamy consistency.
⏱️ 3 min - 10
Evenly spread the shredded mozzarella cheese over the top of the casserole.
⏱️ 1 min - 11
Return the uncovered dish to the oven and continue baking for 5 to 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 10 min•🌡️ 400 - 12
Remove from the oven and serve hot.
⏱️ 2 min