Ingredients
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- 16 ounces rigatoni
- 4 tablespoons butter
- 2 cups heavy cream
- 1/2 cup buffalo sauce (like Frank's red hot)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 ounces shredded mild cheddar cheese
- 2 cups shredded rotisserie chicken
- thinly sliced green onion, for garnish
- crumbled blue cheese, for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions just until al dente.
- Melt butter in a large saute pan over medium heat. Stir in heavy cream, buffalo sauce, onion powder, garlic powder, paprika, and a couple large pinches of salt and pepper. Cook for a few minutes.
- Stir in shredded cheese until it’s melted into the sauce.
- Stir in cooked pasta and shredded chicken. Season to taste with salt and pepper.
- Garnish with sliced green onion and crumbled blue cheese and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
- Use freshly shredded cheese for a smoother sauce. It melts better than pre-shredded.
- Adjust the buffalo sauce amount to match your heat preference.
- Save some pasta water before draining to loosen the sauce if it gets too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pasta
- Calories: 515
- Sugar: 2.5 g
- Sodium: 479.1 mg
- Fat: 27.7 g
- Carbohydrates: 44.5 g
- Fiber: 2.2 g
- Protein: 21.3 g
- Cholesterol: 92.1 mg
