Baked Buffalo Chicken Pasta Skillet

Baked Buffalo Chicken Pasta Skillet

Baked Buffalo Chicken Pasta Skillet


4 servings


  • 10 ounces pasta, cooked and drained
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 6 ounces cream cheese, softened
  • ¼ cup hot sauce
  • 1 tablespoon dry ranch seasoning
  • 2 cups L&B pulled chicken (available in our deli)
  • ¼ cup freshly chopped chives
  • 1 cup shredded white cheddar


  1. Heat oven to 350 F.

  2. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.

  3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant. Add flour and whisk to combine. Cook 1 minute.

  4. Add milk and whisk until smooth. Simmer until thickened, 2 minutes, stirring occasionally.

  5. Add cream cheese and stir until melted and smooth.

  6. Add hot sauce and ranch seasoning; stir until combined.

  7. Add cooked pasta, chicken and chives; stir until pasta is completely coated.

  8. Top with cheddar cheese and bake at 350 F for 15 minutes, until cheese is melted. (Broil for about 5 minutes to get the cheese golden and slightly crispy.)

  9. Garnish with chives and serve.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.