Ingredients
Scale
- 300 g (10.5 oz) pasta
- 1 tablespoon olive oil
- 30 g (2 tablespoons) unsalted butter
- 450 g (1 lb) chicken breast fillets
- 1 medium shallot, diced
- 2 large garlic cloves, minced
- 1 tablespoon tomato paste
- 250 ml (1 cup) chicken stock
- 150 g (5.5 oz) light cream cheese
- 2 tablespoons buffalo wing sauce
- 2 tablespoons ranch dressing
- Grated cheddar and Monterey Jack cheese for topping
Instructions
- Cook the pasta in boiling water until one minute less than package instructions; reserve one cup of pasta water before draining.
- In a large pan, heat olive oil and butter over medium heat. Add chicken pieces and cook until fully cooked through.
- Stir in shallots and garlic; sauté until fragrant. Add tomato paste and chicken stock, bringing to a simmer.
- Lower heat and mix in cream cheese until melted. Let bubble gently.
- Stir in buffalo wing sauce and ranch dressing; mix in drained pasta, adding reserved water as needed for consistency.
- Fold in grated cheeses until melted; season to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg