Buffalo Chicken Pasta
Easy dinner idea, this quick buffalo chicken pasta is a favorite!
Servings: 6 servings
Calories: 636kcal
Ingredients
- 16 ounces penne pasta cooked
- 1 cup shredded cheddar cheese
- 3/4 cup Buffalo Sauce Frank's Buffalo Sauce
- 1 cup ranch dressing
- 2-3 chicken breasts chopped into bite sized pieces
- 2 teaspoon olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. While the oven is preheating, fill pot with water and put on high to boil for pasta.
- Once water begins to boil, stir in penne and cook it to al dente. [Note: Do not overcook pasta as it will continue to cook while baking later.]16 ounces penne pasta
- Slice chicken into bite sized pieces. Put saute pan on medium-high head. Add chopped chicken and drizzle in olive oil. Toss chicken in the pan adding seasonings/2-3 chicken breasts, 2 teaspoon olive oil, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 teaspoon Italian seasoning, salt and pepper
- When chicken is cooked thoroughly, set aside while the pasta finishes cooking. Drain pasta and pour it into a 9x13 glass baking dish. Add chopped chicken on top.
- In a medium mixing bowl, mix 3⁄4 cup buffalo sauce and 1 cup ranch. Pour the buffalo-ranch mixture over the top of the pasta and chicken and mix together until everything is covered in the sauce.3/4 cup Buffalo Sauce, 1 cup ranch dressing
- Stir 1⁄2 of your shredded cheese into the pasta and reserve the other 1⁄2 for melting on the top.1 cup shredded cheddar cheese
- Put Buffalo Chicken Pasta in the oven for 20 minutes or until cheese on top is melted.
Nutrition
Serving: 1serving | Calories: 636kcal | Carbohydrates: 61g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1497mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg