
Baked Buffalo Chicken Pasta Skillet
Servings:*
4 servingsIngredients
- 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
Directions
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Heat oven to 350 F.
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In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
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In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant. Add flour and whisk to combine. Cook 1 minute.
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Add milk and whisk until smooth. Simmer until thickened, 2 minutes, stirring occasionally.
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Add cream cheese and stir until melted and smooth.
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Add hot sauce and ranch seasoning; stir until combined.
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Add cooked pasta, chicken and chives; stir until pasta is completely coated.
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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.)
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Garnish with chives and serve.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.