Buffalo Chicken Pasta Recipes

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.

LOWER-CALORIE BUFFALO CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• Meanwhile, combine milk, blue cheese, and cream cheese in a large skillet over medium-high heat. Cook, stirring frequently, until cheeses melt, about 5 minutes.
• Drain pasta into a colander; reserve about 1/4 cup cooking liquid and pour into the sauce. Add Buffalo sauce, garlic powder, paprika, and black pepper and stir until smooth. Mix in the pasta and chicken and heat until chicken is warmed through, 2 to 3 minutes.

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.

INSTANT POT® BUFFALO CHICKEN PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
• Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
• Garnish servings with blue cheese.