Buffalo Chicken Pasta

I was so hungry yesterday but couldn't find something that sounded delicious. So, I did what I've only done twice this year and searched my Pinterest board for a yummy recipe.

I came across a Buffalo Chicken Pasta recipe I pinned forever ago and decided to try it since I had all the ingredients already at home. Win-win.

Ingredients:

• 1 pound penne
• 1 1/2 t salt
• 1 1/2 t pepper
• 1 1/2 t garlic powder
• 1 1/2 t Cajun seasoning (if you want spicier, use paprika)
• 1 pound chicken, diced
• 2 T oil
• 1/2 c of broccoli
• 1 c mayo 
• 1/2 c ranch (use the good stuff here since it gives most of the flavor)
• 3/4 c milk
• 1 cup shredded mozzarella or 1/2 cup blue cheese (optional, see note below)

Instructions:

• While pasta is cooking according to package directions, season chicken with the spices. I used a Ziploc bag to shake it all up and to coat the chicken
• Heat 1 T oil over med-high heat and cook chicken (about 5 minutes or so, until completely cooked through)
• If you are adding broccoli to your dish: remove chicken from skillet, heat the other tablespoon of oil, add broccoli and cook for about 2 minutes. Then return chicken to the skillet.
• Combine mayo, ranch, and milk and mix in a small bowl. It will be lumpy. This is where you can add a tablespoon of Frank’s hot sauce if you’d like your pasta spicier!
• Add the sauce to the skillet with the chicken and broccoli. Cook a few minutes, until heated.
• Pour sauce over prepared pasta and stir to combine.
• Top with mozzarella or blue cheese crumbles if desired.

We didn't use any cheese, and the dish was pretty good.  The only thing I would change about the recipe is using a litttttllleee less ranch. My husband said it tasted great to him, but I wasn't a fan of the overwhelming ranch flavor.