Buffalo Chicken Pasta Bake
10m
Prep Time
20m
Cook Time
6
Servings
This Buffalo Chicken Pasta is a creamy, spicy comfort dish that's perfect for weeknights or game day. It combines the bold flavors of buffalo sauce and ranch with tender chicken and a rich, cheesy tomato sauce. Quick to make and full of flavor, it's a crowd-pleaser that's sure to satisfy! @kim.thefoodie @thefeedfeed
This Buffalo Chicken Pasta is a creamy, spicy comfort dish that's perfect for weeknights or game day. It combines the bold flavors of buffalo sauce and ranch with tender chicken and a rich, cheesy tomato sauce. Quick to make and full of flavor, it's a crowd-pleaser that's sure to satisfy! @kim.thefoodie @thefeedfeed
Ingredients
COPY INGREDIENTS
1 pound dried short pasta1 can Red Gold® Crushed Tomatoes 15 oz1/2 cup buffalo wing sauce7 ounces cream cheese1 packet ranch seasoning2 cups cooked chicken, choppedKosher salt to tastefreshly ground pepper to taste2 cups Monterey Jack cheese, shredded1/3 cup green onions, sliced
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a large, ovenproof skillet over medium heat, combine the Red Gold Crushed Tomatoes, buffalo wing sauce, cream cheese, and ranch seasoning. Stir occasionally until the cream cheese melts and the sauce is smooth and creamy.
- Turn off the heat, then gently fold in the cooked chicken and pasta, stirring until everything is well-coated in the sauce. Season with salt and pepper to taste.
- Sprinkle the shredded Monterey Jack cheese evenly over the pasta mixture. Transfer the skillet to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly around the edges.
- Remove from the oven, sprinkle with sliced green onions, and serve hot.
Leave a Review