Buffalo Ranch Pasta

Deanna Lee

"A delicious alternative to wings all in one pot. Enjoy with a cool drink... you'll need it!"
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Ingredients

42 m servings 635 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

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