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Buffalo Chicken Pasta

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  • Buffalo Chicken Pasta

    This was so good! I made a half recipe, amounts for half are in parentheses. I didn’t think it was super hot at all, just had a really good flavor to it.

    Buffalo Chicken Pasta
    AUTHOR Holly Nilsson Spend With Pennies

    12 ounces penne or any medium pasta (6 oz)
    4 ounces cream cheese softened (2 oz)
    10.5 oz condensed cream of chicken soup (half a can)
    cup sour cream (3/8 cup)
    ⅓ cup milk (2Tbsp + 1-1/2 tsp)
    cup buffalo sauce divided (1/4 cup)
    2 tablespoons ranch seasoning mix (1 Tbsp)
    2-3 cups cooked chicken shredded (1 can Kirkland chicken breast)
    2 green onions sliced
    1 cup Monterey jack shredded (1/2 cup) divided
    1 cup cheddar cheese shredded (1/2 cup) divided

    Preheat oven to 375F. Grease a 9x13 pan. (I used a Corning Ware 2 qt dish)

    Cook pasta in salted water according to package directions and set aside.

    While pasta is cooking, combine sour cream, soup, cream cheese, milk, cup (2 Tbsp) of buffalo sauce, and ranch seasoning with a hand mixer (or spoon) until fully combined. Note: I added all the sauce to the mix. 

    In a large bowl, mix the chicken, pasta, sauce mixture, and half of each of the cheese. Spread into the prepared pan.

    Top with remaining cheese and bake for 30-35 minutes or until heated through.

    Top with remaining buffalo sauce and garnish with additional green onions if desired.
    Cook pasta just until al dente (firm) as it will cook more in the oven.

    We don't add salt to this recipe as we find the cheeses, ranch mix and soup have enough salt for our liking. As with all recipes, season with salt to taste.

    We use rotisserie chicken but leftovers work too. This recipe can use between two to three cups of shredded chicken. We like to add 3 cups for heartier appetites.

    To substitute raw chicken breast, cut 1 lb chicken into bite-sized pieces, and season with salt, pepper, and 1/2 teaspoon of garlic powder. Cook chicken in olive oil over medium-high heat until no pink remains, about 6-8 minutes.

    Charlene’s notes 8-9-2022: I made a half recipe, reduced amounts in parentheses in the ingredients. This is so good! I used one can of Kirkland canned chicken breast chunks and it worked extremely well. I will definitely make this again.

  • #2
    Oh wow! Sure sounds good, Charlene. I know my hubby and son would love this.
    A balanced diet is a cookie in both hands