Buffalo Chicken Pasta Recipes

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.

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.

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.

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.

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.

Steps:

• Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper.
• Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet.
• Saute vegetables.
• Combine mayo, dressing and milk. Add to skillet.
• Add chicken and heat through.
• Serve with pasta of your choice.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook and stir 5 min. Add celery and garlic; cook 2 min. or until chicken is done and celery is crisp-tender, stirring frequently. Remove chicken mixture from skillet; cover to keep warm. Add cream cheese and chicken broth to skillet; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain pasta. Add to chicken mixture along with the wing sauce and dressing; cook and stir 1 to 2 min. or until heated through. Remove from heat.
• Top with blue cheese and onions.

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.

Steps:

• Cook the pasta according to directions.
• While pasta is cooking, preheat the oven to 375 degrees F.
• Heat a medium saucepan over medium heat. Add the butter, and once it's melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.
• Add milk. Continue stirring until milk thickens.
• Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce.
• Taste and season with salt and pepper if needed.
• Spray a 9x13 baking dish with non-stick spray.
• Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated.
• Sprinkle with additional grated cheese and bread crumbs.
• Bake for 25 minutes or until cheese is golden brown.
• Remove from oven and immediately top with desired garnish (I put tomatoes on mine, husband puts buffalo sauce on his).

Steps:

• Cook pasta per package instructions, rinse with cold water.
• While the pasta is cooking chop half of a red onion, 5 stalks of celery, and half of a precooked whole chicken into equal size small pieces. Add all of these to a large mixing bowl along with the container of blue cheese crumbles.
• In a separate bowl whisk together the hot sauce and olive oil, I use an immersion blender as these two items are not easy to combine. If you are using a whisk slowly add the olive oil while mixing.
• Add the pasta and sauce to the large mixing bowl and mix well but don't destroy the pasta. You are looking to get all the little bits of goodness to get into the ridges of the pasta.
• For best results chill until cool. Depending on the hot sauce and your tastes you can always add more hot sauce, or add some blue cheese dressing to adjust the flavor.