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
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
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!
Enjoy!
Simply Sundays! ~ Buffalo Chicken Pasta
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
Pyrex Glass Measuring Cup 4 Cup
© Simply Sundays 2016
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