Indulge in the zesty allure of Spicy Chicken Pasta Delight, a tantalizing fusion of tender pasta, fiery buffalo sauce, succulent chicken, and a medley of cheeses. This skillet masterpiece comes together effortlessly in just 30 minutes, making it the perfect go-to recipe for satisfying cravings and impressing guests alike.
Essential Ingredients & Substitutions:
- Chicken: Opt for precooked rotisserie chicken, providing 3 cups of shredded meat, or use leftover chicken to streamline preparation.
- Buffalo Sauce: Ensure to use buffalo sauce, not hot sauce, for its distinctive flavor profile. For those inclined, a homemade buffalo sauce recipe offers customizable heat levels.
- Ranch Dressing: I mixed ranch dressing in the buffalo chicken pasta.
- Cheese: Revel in a creamy, cheesy indulgence with cream cheese, sharp cheddar cheese, and mozzarella cheese. Shredded from blocks, these cheeses promise superior meltability and flavor.
- Pasta: Embrace the tubular elegance of rigatoni pasta, ideal for ensnaring and absorbing the luscious sauce. Alternatively, explore homemade pasta options for a personalized touch.
Adding Vegetables to Enhance Flavor:
Elevate the nutritional quotient and flavor complexity of your dish by incorporating vegetables such as bell peppers, spinach, cherry tomatoes, or mushrooms. Adjust cooking times to accommodate varying vegetable textures.
Storing Your Culinary Creation:
Once cooled, store your Spicy Chicken Pasta Delight in airtight containers, portioned for convenience. Alternatively, freeze individual servings for future enjoyment, ensuring to thaw overnight in the refrigerator before reheating.
Ingredients:
- 2 tablespoons (28 g) unsalted butter
- ½ cup (75 g) yellow onion, diced
- 2 teaspoons (6 g) garlic, minced
- 1 can (411 g) diced tomatoes, undrained
- 4 cups (960 ml) chicken broth
- 16 ounces (454 g) rigatoni pasta
- ½ cup (120 ml) buffalo sauce
- 1 block (226 g) cream cheese, cubed and softened
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- 2 cups (226 g) mozzarella cheese, shredded, divided
- 3 cups (420 g) rotisserie chicken, shredded and chopped
- ½ cup (120 ml) ranch dressing
- 1 pinch red pepper flakes
- Chives, for garnish (optional)
Instructions:
- In a large 13-inch (33 cm) oven-safe skillet over medium heat, melt the butter. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Pour in the can of diced tomatoes and chicken broth. Bring to a boil, then add the rigatoni pasta, ensuring it is fully submerged. Reduce heat to low and cover, simmering for 10-13 minutes until the noodles are al dente.
- With the heat on low, add buffalo sauce, cubed cream cheese, sharp cheddar cheese, and 1 cup of mozzarella cheese.
- Stir gently until all cheese has melted.
- Incorporate shredded chicken, ranch dressing, and red pepper flakes, stirring until slightly thickened, approximately 2 minutes.
- Remove the skillet from heat. Sprinkle the remaining mozzarella cheese over the top and broil for one minute or until melted.
- Optionally, garnish with chives before serving. Enjoy this delectable creation while still warm.
