Baby it’s cold outside…
And that means comfort food to me!
So this pub favorite has gotten a make over…
So good, you’ll make this a new staple.
Big shout out to my girl, Shell over at Things I Can’t Say !
She blogged about how much her kids liked this dish and it sounded so amazing I had to make it immediately. Let’s just say we were ALL licking the plates clean.
Buffalo Chicken Pasta
Serves: 4 Prep Time: 5 minutes Cook time: 20 minutes
1 pound penne
2 t salt
1 ½ t pepper
1 T garlic powder
1 T Cajun seasoning
1 pound chicken, diced
2 T oil
3 T hot sauce, Frank’s or Tobasco, divided
1 cup mayo
1/2 cup ranch dressing
¾ cup milk
1 cup chopped celery
½ cup chopped scallions
shredded mozzerella
chopped blue cheese
Put on a pot of water to boil and when it does toss in some salt to season it and add in your pasta and cook until al dente.
Season chicken with the spices. You can pour it all into a ziploc bag to shake it all up. Heat oil over med-high heat and cook chicken until it’s cooked, about 5 minutes or so. Next add 2 T hot sauce and cook for an additional minute or so. This part always makes me cough, but I use A LOT of hot sauce, I like mine extra spicy!
Combine mayo, ranch, and milk and mix. It will be lumpy, then stir in additional T of hot sauce. It depends on how hot you want it. Add this to the skillet with the chicken. Cook a few minutes, until heated.
Pour over pasta and stir to combine. Top with fresh celery, scallions, mozzarella and crumbled blue cheese. Sooo good! Thanks, Shell! This one is going into permanent rotation!!!
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Oh my goodness, that sounds decadent and WONDERFUL!! I will definitely be trying this one!