Ingredients
Pasta
- 16 ounces rigatoni
Sauce
- 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
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Protein & Garnishes
- 2 cups shredded rotisserie chicken
- Thinly sliced green onion, for garnish
- Crumbled blue cheese, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until just al dente. Drain and set aside.
- Prepare the Sauce: In a large sauté pan over medium heat, melt the butter. Add the heavy cream, buffalo sauce, onion powder, garlic powder, paprika, and season with a couple large pinches of kosher salt and freshly cracked black pepper. Stir well and let the mixture simmer gently for a few minutes to meld the flavors.
- Melt the Cheese: Stir in the shredded mild cheddar cheese until it melts smoothly into the sauce, creating a rich and creamy texture.
- Combine Ingredients: Add the cooked rigatoni and shredded rotisserie chicken to the pan. Toss everything together thoroughly so the pasta and chicken are evenly coated with the buffalo cream sauce. Adjust salt and pepper to taste.
- Garnish and Serve: Transfer to serving dishes and top with thinly sliced green onions and crumbled blue cheese for an extra burst of flavor. Serve immediately and enjoy!
Notes
- Use rotisserie chicken to save time and add extra flavor.
- If you prefer less spice, reduce the amount of buffalo sauce to your taste.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Feel free to swap rigatoni with penne or other short pasta shapes.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
