Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite)
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 cup buffalo wing sauce
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tablespoons butter
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: In a large skillet or pot, melt butter over medium heat. Add buffalo wing sauce, heavy cream, and cream cheese. Stir until cream cheese is melted and the sauce is smooth.
- Step 3: Add the shredded chicken to the sauce and stir to coat. Heat through for a few minutes.
- Step 4: Stir in the cooked pasta and cheddar cheese. Toss until everything is well combined and the cheese is melted and creamy.
- Step 5: Garnish with chopped green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to prevent the pasta from drying out.
- Serve with a side of blue cheese dressing and extra green onions for dipping and topping.
- For extra flavor, lightly brown the shredded chicken in the butter before adding the other sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American