Buffalo chicken pasta is a great, easy and delicious way to turn leftover buffalo wings into a gourmet meal. A buffalo chicken pasta dish is a great new way to enjoy an old classic. This crunchy, salty zoodles, ranch, and Bleu cheese sauce, along with a High On Chicken buffalo sauce dish, is perfect for any occasion!
Buffalo chicken pasta is a classic, but only some know how to make one. That’s where we come in! We will help you recreate that classic recipe you love so much. Buffalo chicken pasta will be one of your favorite dishes to make on busy weeknights when you need a special treat.
Made with an easy-to-make High on Chicken buffalo sauce, creamy bleu cheese, and ranch dressings, this dish will surely bring smiles to your family’s faces. This pasta dish is great with whatever sides you like.
No matter how you like it, this buffalo chicken pasta dish will be a welcome addition to your meal plan.
Prep time: 30-35 min
Serve for: 2-3
- High On Chicken Buffalo Sauce
- 500 grams of chicken breast
- 2 cups Rigatoni pasta
- 2 cups cooked chicken breast, shredded
- 1 teaspoon of Ranch salad dressing mix
- Salt to taste
- 1/2 tsp of black pepper
- 1/2 tsp of garlic powder
- 1/2 cup cheddar cheese
- 2-3 sliced cheese
- 1 cup sour cream
- 500 grams of skinless, boneless chicken breasts should be boiled or pressure cooked before shredding.
- You can use a rotisserie chicken, chicken breasts that were leftover from another meal, chopped grilled chicken, or even canned chicken.
- Bring to a boil a sizable pot of water that has been lightly seasoned. For 12 minutes, or until the rigatoni is soft but firm to the biting, cook the pasta in boiling water while stirring occasionally.
- Set aside after draining and wash thoroughly with cold water, so the pasta doesn’t stick together.
- Combine the ranch dressing mix, salt, pepper, and garlic powder with the cooked shredded chicken in a large bowl
- Place them aside.
- In the meantime, combine sliced cheese, sour cream, and High on Chicken Buffalo sauce in a sizable saucepan over low heat.
- Cook for three minutes while constantly stirring to ensure complete blending.
- Then add the Cheddar cheese when it is melted, and add pasta and chicken.
- Then the mixture should be thoroughly combined and heated.
Occasions when you can make Buffalo Chicken Pasta
Pasta is typically a hit with everyone when you’re looking for an easy family dinner. But if you’re sick of eating things with spaghetti sauce on them, try something else!
- It can be put together beforehand.
- Depending on your taste, increase or decrease the spice.
- Delicious and cheesy
- Tonight’s dinner can be served with our homemade ranch dressing or a quick Italian salad.
This classic recipe is easy to make. Use it at your next get-together, and your guests will be impressed! And if you are in a rush, it is easy to make ahead, and it will taste just as good when you take it out of the refrigarator – so dinner is ready without a lot of last-minute effort.
You can truly eat this buffalo chicken pasta without gaining weight if you do so as part of a balanced diet and yet look good. You can also make it when you are on a diet, just add more veggies like broccoli, bokchoi, carrots, spring onions, green peas, cabbage, and any other vegetable you like and replace the regular pasta with whole wheat pasta and chicken is a good source of protein you are good to go.
Frequently Asked Questions (FAQ)
- What to serve with buffalo chicken pasta?
I suggest pairing this hearty pasta meal with a simple green salad or vegetable side dishes! Brussels sprouts, green beans, zucchini, maple soy, and shiitake mushrooms
- What different types of chicken can be used for buffalo chicken pasta?
Shredded chicken – Use pre-made, rotisserie, or store-bought shredded chicken to make things simple. Before adding spaghetti, drizzle with a little hot wing sauce.
Chicken breast that has been diced – You may use any cooked chicken breast before adding it to the pasta.
- How make the buffalo chicken pasta gluten-free?
This can be made gluten-free. However, a few changes must be made:
Use your preferred gluten-free pasta. Because gluten-free pasta can occasionally be more prone to becoming mushy, be careful not to overcook it.
You must use gluten-free flour that functions similarly to all-purpose flour (not almond flour). Although I haven’t tried it, King Arthur Gluten-Free Multipurpose Flour has received positive feedback for its ability to thicken gravy, so it should be adequate.
Use gluten-free breadcrumbs or your favorite crushed gluten-free crackers instead of panko breadcrumbs.