Description
A delightful combination of buffalo chicken and pasta, bringing together spice and creaminess for a hearty meal.
Ingredients
Scale
- 1 pound rotini or penne pasta
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup chicken broth or pasta water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, toss in your pasta and cook until al dente. Drain and reserve about 1/2 cup of pasta water.
- In a large skillet over medium heat, add olive oil. Once hot, add the shredded chicken and stir for about 2 minutes until warmed through. Pour in the buffalo sauce and stir to coat the chicken.
- Lower the heat and mix in the softened cream cheese, sour cream, garlic powder, onion powder, and some reserved pasta water. Stir until creamy.
- Add the cooked pasta to the skillet and mix it with the buffalo sauce mixture. Use more pasta water if needed for desired creaminess.
- Sprinkle in the shredded mozzarella and cheddar cheese. Stir gently until melted into the pasta.
- Taste and season with salt and pepper as needed.
- Once combined, serve immediately, garnished with green onions or parsley.
Notes
For a lighter option, substitute regular sour cream with Greek yogurt and use zucchini noodles for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 78mg