This pasta dish has all the flavors of Buffalo chicken wings, and you don't have to get your fingers full of hot sauce. It's made on the stovetop and is finger-licking good!
Ingredients
- rigatoni pasta: 2 cups
- cooked chicken breast: 2 cups (shredded)
- dry ranch salad dressing mix (such as Hidden Valley Ranch®): 1 tsp
- salt: 1 tsp
- black pepper: 0.5 tsp
- garlic powder: 0.5 tsp
- Neufchatel cheese: 1 pack (8 ounce pack)
- sour cream: 1 container (8 ounce container)
- Buffalo wing sauce (such as Frank's RedHot®): 0.5 cup
- sharp Cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
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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.
