Ingredients
Scale
- 12 oz pasta (penne, rotini, or shells)
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup buffalo sauce (like Frank’s RedHot)
- 8 oz cream cheese, softened
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup shredded cheddar cheese
- ¼ cup ranch or blue cheese dressing (optional)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Optional toppings: crumbled blue cheese, parsley, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain — saving ½ cup of the pasta water.
- In a large skillet over medium heat, melt the butter and sauté garlic for 1–2 minutes until fragrant.
- Add buffalo sauce and cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth.
- Mix in the shredded chicken. Let it warm through for 2–3 minutes.
- Add cooked pasta to the skillet. Stir in shredded cheddar and optional ranch/blue cheese dressing. Mix until creamy and fully coated. If needed, add a splash of reserved pasta water to loosen the sauce.
- Season with salt and pepper. Serve hot, garnished with green onions and optional toppings.
Notes
- Want it spicier? Add a dash of hot sauce at the end.
- For a lighter version, use Neufchâtel cheese instead of cream cheese.
- Great with garlic bread or a crisp green salad on the side.
- Leftovers reheat well just add a splash of milk or broth to loosen the sauce.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American