Buffalo Chicken Pasta Food

BUFFALO CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
• Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.

BUFFALO CHICKEN PASTA SALAD

Steps:

• In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well.
• In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed.
• Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving.

BUFFALO CHICKEN SPAGHETTI

Steps:

• Cook the pasta according to the package directions, drain, and set aside. Wipe out the pot and set it aside for later use.
• Smash the garlic gently but firmly with the flat side of a chef's knife, so it's still intact. Add 4 tablespoons butter and the garlic to a small saucepan and place it over medium-low heat. When the garlic begins to turn golden brown, remove it with a slotted spoon. Whisk in 1/4 cup hot sauce, lemon juice, and 1/4 teaspoon salt. Remove from heat and set aside.
• In a small bowl, stir together the remaining salt, garlic powder, onion powder, paprika, cayenne, and black pepper. Rub the chicken breasts with the spice mixture, pressing to make sure it adheres.
• Preheat oven to 300°F.
• Place a heavy oven-proof cast iron skillet or Dutch oven over medium-high heat. Add the remaining butter and the olive oil. When the butter begins to foam and sizzle, add the chicken and sear until golden brown, about 1-2 minutes per side. Remove the chicken and set it aside.
• Reduce the heat to medium, and pour in the chicken stock and Buffalo sauce, whisking to scrape up any brown bits (or fond) from the bottom of the pan.
• Return the chicken to the pan and place in the oven. Bake until tender and cooked through, about 20-25 minutes.
• Remove the chicken from the pan and transfer to a sturdy cutting board. Whisk the cream cheese and 1/4 cup blue cheese into the cooking liquid. Shred the meat, using two forks.
• Return the empty pasta pot to the stove over low heat, and add the cooked spaghetti, shredded chicken, 2 tablespoons green onions, and the creamy Buffalo sauce and stock mixture. Using tongs, toss to combine. Season to taste with additional salt and pepper.
• Serve in bowls, garnished with the remaining blue cheese crumbles and green onions, and additional hot sauce if desired.

BUFFALO CHICKEN PASTA

Steps:

• Cook pasta according to directions.
• While pasta is cooking, prepare chicken with spices and cook in oil.
• When chicken is about 1/2 cook through, add the onion, celery, and saute until chicken is fully cooked.
• Now add the hot sauce and saute with chicken for about 2 minutes.
• Combine mayo, dressing, and milk in medium bowl. Add to skillet and heat through and stir to combine.
• Toss with pasta.

BUFFALO CHICKEN PASTA

Steps:

• Cook pasta according to package directions. While pasta is cooking, make sauce.
• For the sauce, in a large skillet, add cream cheese, buffalo sauce and chicken broth. Simmer over medium heat, stirring constantly until cream cheese is melted and smooth.
• Add in garlic powder and salt and whisk until smooth.
• Add cooked chicken and stir until blended.
• Fold in cooked pasta and shredded cheeses. Remove from heat and serve warm.
• Top with a drizzle of ranch dressing or blue cheese dressing, if desired.

BUFFALO-CHICKEN MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

BUFFALO CHICKEN PASTA BAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta al dente according to the directions on the pasta box. When finished cooking, reserve ¼ cup of the pasta water before placing the pasta in a colander to drain.
• While the pasta is cooking, combine the chicken, bell pepper, ¼ cup of the chopped scallions, and two cups shredded cheese. Set aside.
• Place the cream cheese, garlic, blue cheese, or ranch dressing and the hot wing sauce in a food processor fitted with a metal blade. Process until smooth. If you like your food spicy, you can add up to ¼ cup more hot wing sauce. Mix well.
• Place the drained pasta in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Add the chicken mixture, reserved pasta water, and cream cheese mixture and combine.
• Melt butter and mix with the panko bread crumbs.
• Top with the crumbled blue cheese, remaining one cup of shredded cheese, panko bread crumbs, and the remaining scallions.
• Bake for approximately 35 minutes, or until the mixture is bubbling and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy! ¼

BUFFALO CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse with cold water, and drain again.
• Chop chicken into bite-sized pieces. I sometimes use Southwest flavored chicken strips instead of grilled. Just depends on what I have on hand.
• Combine pasta, chicken, celery, peppers, and onion. Other veggies can be added if you like. I've sometimes added peas, corn, or cucumbers.
• Mix remaining ingredients until combined, and pour over pasta mixture.
• You can use blue cheese dressing instead of ranch, or more or less hot sauce, depending on your personal preferences. Chill for at least 30 minutes, or until ready to serve.

BUFFALO CHICKEN PASTA BAKE RECIPE

Steps:

• Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick spray.
• Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
• Stir together the cream cheese, ranch, and hot sauce until creamy.
• Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
• Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
• Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
• Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
• While squash is roasting, cook the chicken.
• Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
• Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
• In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
• Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.

CROCKPOT BUFFALO CHICKEN PASTA

Steps:

• Combine chicken pieces, onions, stock, sour cream, wing sauce, garlic powder, salt, and pepper in the crockpot. Cook on low for 6-8 hours.
• Blend in shredded mozzarella.
• Toss in cooked pasta.

BAKED BUFFALO CHICKEN PASTA

Steps:

• Preheat the oven to 325 ° F. Brush a baking dish with a little butter.
• Place a pot with enough water to boil, add a tablespoon of oil and a teaspoon of salt. When the water is boiling, add the pasta and cook according to package instructions & drain
• Add cream cheese, half a cup of mozzarella cheese, and half a cup of cheddar cheese to the pasta. Mix carefully not to break the paste. This should be done with the pasta still hot.
• Shred the chicken, and put it in a smaller bowl.
• Mix chicken with ranch sauce and buffalo sauce. Stir very well until all the chicken is well covered in sauce.
• Pour the chicken into the bowl with pasta and mix.
• Place the pasta in the previously prepared dish, distribute it well throughout the dish.
• Sprinkle with remaining cheese on top. Cover the dish with aluminum foil and bake for about 15 to 20 minutes. Serve piping hot. If you wish, you can top with finely chopped parsley, and serve with a little extra buffalo sauce.

BUFFALO CHICKEN PASTA

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until chicken is tender, 4-5 hours. Cook pasta according to package directions for al dente; drain., Remove slow cooker insert. Stir in cheese until melted. Add pasta, sour cream and ranch dressing. If desired, top with celery.