Cheesy Buffalo Chicken Pasta

This creamy buffalo chicken mac and cheese is made on the stovetop with cheddar, ranch, and blue cheese. A fast, spicy comfort food dinner in under 30 minutes.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8 serving

Calories: 584 kcal per serving

Ingredients

16 ounce - penne pasta
2 cup - chicken breast
½ cup - hot sauce
¼ cup - salted butter
¼ cup - all-purpose flour
2 cup - whole milk
1 teaspoon - garlic powder
½ teaspoon - salt
¼ teaspoon - black pepper
2 cup - sharp cheddar cheese
½ cup - ranch dressing
¼ cup - blue cheese

Instructions

Cook the penne pasta according to the package directions until al dente. Drain and set aside.
Meanwhile, in a separate large pot, melt the butter over medium heat. Once melted, add the flour to the butter and whisk to create a roux. Cook for a minute or two until the roux is golden and bubbling.
Slowly whisk the milk into the roux, ensuring there are no lumps. Add the hot sauce, garlic powder, salt, and black pepper to the milk mixture and stir to combine. Allow the mixture to come to a simmer, stirring frequently.
Once simmering, remove from the heat and add the cheddar cheese, stirring until it is melted and the sauce is smooth.
Stir in the ranch dressing and crumbled blue cheese and mix well.
Add the cooked chicken to the sauce and stir to coat evenly.
Add the cooked penne to the saucepan and stir to evenly coat the pasta with the sauce. If desired, garnish with green onions and additional blue cheese (optional) and serve warm.

Nutrition