Pasta

Buffalo Chicken Pasta

My son Mike and I have a buffalo chicken obsession.  When we go out for lunch, we’re either ordering buffalo wings, a buffalo chicken sandwich or buffalo chicken on a salad

The guy who created Frank’s Red Hot is our hero

So it’s no surprise on a busy Monday night, this is the recipe that was born out of “What’s in the fridge?  What’s a fast dinner and What can we put Red Hot on?”

Well, in the fridge was rotisserie chicken, a fast meal is always pasta and we put Red Hot on most anything

Buffalo Chicken Pasta it is!

As I said, I’m using the store bought rotisserie chicken but you can use whatever cooked chicken you’d like.  Next time I make this, I plan to use grilled chicken breast

Let’s start by making a roux.  Melt 3 tablespoons of butter over medium heat and whisk in 3 tablespoons of flour.  Whisk for a minute or two until the flour is thoroughly combined

Add in 3 cups of room temperature milk and heat for another 3 to 4 minutes

The next ingredients are 8 ounces of room temperature cream cheese, 1/3 cup Frank’s Red Hot and a heaping tablespoon of ranch seasoning

A couple of notes here…

You can use more or less hot sauce depending on the heat level your audience prefers

  You can use store bought ranch dressing mix or easily make your own Ranch Dressing Blend

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I find the cream cheese melts a little faster if you cut it into chunks

Add to the milk and stir until melted then add in the red hot and ranch seasoning and mix well to combine

Cook 1 pound of your favorite pasta, al dente, and add to a casserole pan that has been sprayed with cooking spray

Cut up 4 cups of chicken & cube 6 ounces of mozzarella

You’ll need 1 cup of shredded cheddar for the topping and green scallions for garnish

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  Nestle in the chicken and mozzarella cubes

Pour the cheese sauce over the pasta and stir to combine.  Top with the shredded cheddar

Bake in a 350 degree F oven for about 25 minutes or until the cheese is bubbly

Sprinkle with the scallions and serve to your hungry crowd!

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Enjoy!

Simply Sundays! ~ Buffalo Chicken Pasta

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

3 tablespoons of butter

3 tablespoons of flour

3 cups of room temperature milk

8 ounces of room temperature cream cheese

1/3 cup Frank’s Red Hot

1 heaping tablespoon of ranch seasoning

1 pound of your favorite pasta, cooked al dente

4 cups of chicken

6 ounces of mozzarella

1 cup of shredded cheddar

green scallions for garnish

Directions

Preheat oven to 350 degrees F

Melt 3 tablespoons of butter over medium heat and whisk in 3 tablespoons of flour.  Whisk for a minute or two until the flour is thoroughly combined

Add in 3 cups of room temperature milk and heat for another 3 to 4 minutes

The next ingredients are 8 ounces of room temperature cream cheese, 1/3 cup Frank’s Red Hot and a heaping tablespoon of ranch seasoning

Cook 1 pound of your favorite pasta, al dente, and add to a casserole pan that has been sprayed with cooking spray

Cut up 4 cups of chicken, cube 6 ounces of mozzarella & shred 1 cup of cheddar

Nestle in the chicken and mozzarella cubes;  pour the cheese sauce over the pasta and stir to combine.  Top with the shredded cheddar

Bake in a 350 degree F oven for about 25 minutes or until the cheese is bubbly

Sprinkle with the scallions and serve

Tools used to make this recipe

Farberware Classic Stainless Steel Covered Saucepan

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons

ZYLISS Quik Blend Whisk

Pyrex Glass Measuring Cup 4 Cup

© Simply Sundays 2016

All rights reserved

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