Ingredients
4
4 servings
- •2 cups rigatoni pasta
- •2 cups shredded cooked chicken breast
- •1 teaspoon dry ranch salad dressing mix (such as Hidden Valley Ranch®)
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.5 teaspoon garlic powder
- •1 (8 ounce) package Neufchatel cheese
- •1 (8 ounce) container sour cream
- •0.5 cup Buffalo wing sauce (such as Frank's RedHot®)
- •0.5 cup shredded sharp Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
- Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.
Nutritional Facts
Per 4 servings
- Calories: 665
- Carbohydrate: 36g
- Fat: 48g
- Fiber: 1g
- Protein: 25g
- Sugar: 2g
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