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Buffalo Ranch Chicken with Creamy Cheddar Rigatoni
Isabella

Buffalo Ranch Chicken with Creamy Cheddar Rigatoni

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Ingredients Method

Ingredients
  

  • 12 ounces of Rigatoni noodles
  • 1 ½ pounds boneless skinless chicken breast
  • 1 tablespoon of olive oil
  • 1 Tablespoon unsalted butter
  • 3 Garlic cloves chopped
  • 1 TEASPOON of smoked paprika
  • ½ Teaspoon garlic powder
  • ½ Teaspoon onion powder
  • ½ Teaspoon of salt
  • ½ Teaspoon of black pepper
  • ½ Cup chicken broth
  • 1 cup of cream
  • ⅓ Cup of buffalo wing sauce
  • 3 Tablespoons creamy ranch dressing
  • 1 cup crushed spicy cheddar cheese
  • ½ Cup grated Monterey Jack cheese
  • ⅓ Cup of reserved pasta water if needed
  • 2 TABLESPOONS chopped fresh parsley

Method
 

  1. Cook the rigatoni al dente in boiling salted water. Keep 1/3 cup of pasta water, then drain.
  2. Cut the chicken breast horizontally into cutlets and season with smoked paprika, garlic powder, onion powder, salt and black pepper.
  3. Heat the olive oil in a large frying pan over medium heat. Fry the chicken for 4-6 minutes per side until deep golden, with darker spiced edges and an internal temperature of 165°F. Set aside to rest.
  4. Reduce the heat to medium and melt the butter in the same pan. Add the chopped garlic and cook for 30 seconds.
  5. Pour in chicken broth and cream. Stir gently and simmer for 3 minutes.
  6. Add the buffalo wings sauce and ranch dressing. Stir until the sauce becomes creamy and slightly orange.
  7. Lower the heat and gradually add the cheddar and Monterey jack, stirring until melted. Add reserved pasta water as needed to get a smooth sauce.
  8. Fold in the cooked rigatoni until the cheddar sauce fills the tubes and covers the ribs.
  9. Cut the rested chicken into thick strips and arrange them next to the creamy rigatoni. Spoon a little buffalo ranch sauce over the chicken and extra cheese sauce over the pasta.
  10. Finish with chopped parsley and serve warm.