Buffalo Chicken Mac and Cheese
Creamy, spicy pasta with shredded chicken tossed in buffalo sauce and melted cheddar. One skillet, 25 minutes, comfort food that actually slaps.
- Total time
- 25 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 oz elbow pasta
- ¾ cup buffalo sauce
- 1.5 cups sharp cheddar cheese, shredded
- ½ cup heavy cream
- 3 tbsp butter
- ¼ cup blue cheese crumbles (optional, for garnish)
Instructions
- 1
Boil pasta in salted water until al dente, about 8 minutes. Reserve 1 cup pasta water, then drain.
- 2
Melt butter in a large skillet over medium heat. Add shredded chicken and buffalo sauce, stirring to coat, 2 minutes.
- 3
Pour in cream and add cheddar cheese, stirring constantly until melted and smooth, about 2 minutes.
- 4
Add cooked pasta to the skillet and toss until fully coated. Add pasta water 1/4 cup at a time if sauce feels too thick.
- 5
Taste and adjust salt and pepper. Serve hot, topped with blue cheese crumbles if desired.
Tools you’ll need
- large pot for pasta
- large skillet (12-inch)
- wooden spoon
- colander
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