Buffalo Chicken Pasta Salad
Elevate your pasta salad game with this bold and zesty Buffalo Chicken Pasta Salad, a crowd-pleasing combination of creamy, tangy, and spicy flavors perfect for any occasion! Tender penne pasta is tossed with juicy, skillet-cooked chicken breast, crunchy celery, shredded carrots, and green onions, all drenched in a luscious blend of buffalo sauce and ranch dressing. A generous sprinkle of shredded cheddar cheese takes this salad to irresistible new heights, while a quick chill in the fridge ensures every bite is bursting with flavor. Whether you’re serving it at a summer barbecue, game day party, or as a satisfying meal prep option, this recipe is an easy, flavor-packed winner. Don’t forget to garnish with extra green onions or cheese for a perfect finishing touch! Keywords: Buffalo chicken pasta salad, game day recipes, spicy pasta salad, creamy buffalo sauce, quick pasta salad recipes.
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Ingredients
- 12 oz Penne pasta
- 2 large Chicken breast
- 1 cup Buffalo sauce
- 1 cup Ranch dressing
- 2 Celery stalks
- 1 large Carrot
- 3 Green onions
- 1 cup Shredded cheddar cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 8 cups Water
Directions
Step 1
Bring 8 cups of water with 1 teaspoon of salt to a boil in a large pot.
Step 2
Cook the penne pasta according to package instructions until al dente, usually about 10-12 minutes. Drain and rinse with cold water. Set aside.
Step 3
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat.
Step 4
Season the chicken breasts with salt and pepper, then cook them in the skillet for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken cool, then dice into bite-sized pieces.
Step 5
Peel and shred the large carrot, dice the celery stalks, and slice the green onions. Set the veggies aside.
Step 6
In a large mixing bowl, combine the cooked pasta, diced chicken, shredded carrot, diced celery, and sliced green onions.
Step 7
Pour in 1 cup of buffalo sauce and 1 cup of ranch dressing. Mix well to coat everything evenly.
Step 8
Add 1 cup of shredded cheddar cheese to the salad and gently toss to combine.
Step 9
Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Step 10
Serve chilled, garnished with additional green onions or cheddar cheese if desired.
Nutrition Facts
| Serving size | (3387.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3099.6 |
| Total Fat 157.3g | 0% |
| Saturated Fat 41.3g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 458.3mg | 0% |
| Sodium 13636.9mg | 0% |
| Total Carbohydrate 275.4g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 13.3g | |
| Protein 167.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1249.1mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 2355.6mg | 0% |
Source of Calories