Ingredients
- 2 tablespoons butter
- 1 cup onion, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
- 3 cups chicken stock or broth
- 1 (14.5 ounce) can of diced tomatoes, undrained
- 3 1/2 cups dried Rotini
- 8 ounces cream cheese, softened and cubed
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce (I use Frank’s)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 3 cups cooked and diced chicken
Instructions
- Heat a large 12-inch skillet on medium-high heat and add the butter, onions, and celery. Cook for 2-3 minutes to soften. Add the garlic and cook for another 30 seconds.
- Pour in the chicken stock and diced tomatoes, stirring to combine. Bring to a boil.
- Add the dried pasta and ensure it’s submerged in the liquid. Boil for 9-10 minutes, or until the pasta is tender. If needed, cook for an additional 1-2 minutes.
- Reduce the heat to low and add the cream cheese, cheddar cheese, mozzarella cheese, ranch dressing, buffalo sauce, salt, pepper, and red pepper flakes (if using). Stir to combine and let simmer on low for 1-2 minutes to melt the cheese.
- Fold in the diced chicken and mix until well combined.
- Taste and add additional salt and pepper if needed. Serve and enjoy!
Notes
- If you prefer a spicier dish, add more buffalo sauce or red pepper flakes.
- This dish can be made with any type of pasta, but rotini holds the sauce and cheese well.
- For extra creaminess, you can add more cream cheese or a splash of milk to adjust the texture.
- This recipe is great for meal prepping and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 461 kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
