BUFFALO CHICKEN RANCH PASTA RECIPES

Steps:

• Bring a pot of water to a boil; add chicken and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pot and place on a work surface; shred using 2 forks.
• Heat a skillet over medium-high heat; cook and stir onion and bacon until onion is tender and bacon is cooked through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain, reserving some of the water.
• Mix noodles, chicken, onion-bacon mixture, ranch dressing, cream cheese, and hot sauce together in the pot. Add reserved water if sauce needs to be thinned.

Steps:

• Place chicken breasts in a gallon-sized resealable plastic bag, along with 1/4 cup buffalo sauce and 1/2 packet ranch seasoning. Close bag and toss until chicken is thoroughly coated. Grease a large skillet with cooking spray. Add chicken and cook over medium heat, 6 to 8 minutes per side.  In a medium-sized saucepan, melt butter, then add 1/4 cup buffalo sauce and cream cheese, whisking to combine. Slowly add in milk, whisking constantly. Add remaining ranch seasoning and keep whisking until a sauce has formed. (It will thicken as it cools.)  In a large pot of boiling salted water, cook pasta according to package instructions. Drain, then toss in sauce. Dice chicken into bite-sized pieces and toss into pasta mixture. Garnish with green onions before serving.