Buffalo Chicken Pasta
Buffalo Chicken Pasta delivers the tangy punch of hot wing sauce wrapped in a rich, cheesy sauce over tender rigatoni. Seasoned shredded chicken and a blend of Neufchâtel, sour cream, and sharp Cheddar create a velvety coating with balanced heat and ranch-savory notes. It’s a cozy weeknight dinner that feels game-day festive.
- Prep5 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil.
- 2
Cook the rigatoni in the boiling water, stirring occasionally, until tender yet slightly firm, about 12 minutes.
- 3
Drain the rigatoni and set it aside.
- 4
Season the chicken with ranch dressing mix, salt, pepper, and garlic powder, then set aside.
- 5
Meanwhile, in a large saucepan over low heat, combine Neufchatel cheese, sour cream, and Buffalo wing sauce.
- 6
Cook, stirring constantly, until well combined, about 3 minutes.
- 7
Add the Cheddar cheese and stir until melted.
- 8
Add the pasta and chicken and continue cooking until evenly mixed and heated through.
- Calories 697.33 kcal High
- Protein 39.21 g Good Source
- Carbs 66.74 g Moderate
- Total Fat 28.98 g High
- Saturated Fat 18.01 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 140.37 mg High
- Sodium 1448.48 mg High
- Fiber 4.14 g Moderate
- Sugar 5.27 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 237.22 mg Moderate
- Iron 2.69 mg Moderate
- Potassium 608.83 mg Moderate
- Vitamin A 122.86 mcg_rae Moderate
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄