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Rigatoni (8 oz)
in a large pot of boiling salted water on the stovetop according to the package instructions, until it is al dente.
While the pasta is cooking, combine the
Rotisserie Chicken (2 cups)
Cream Cheese (1 cup)
Ranch Dressing (1/2 cup)
Buffalo Sauce (1/3 cup)
Shredded Sharp Cheddar Cheese (2 cups)
Garlic Powder (1 tsp)
in a large skillet and stir to combine everything together.
Place the skillet over medium-low heat and stir frequently.
Once the cheeses are completely melted and everything is combined into a creamy sauce, remove the skillet from the heat.
When the pasta is done cooking, drain all but ½ cup of the pasta cooking liquid from the pasta.
Add the reserved pasta cooking liquid and rigatoni to the buffalo chicken sauce, stir to combine and serve.
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