Description
This Buffalo Chicken Pasta is so simple to make and perfect for an easy weeknight dinner. Made with simple ingredients.
Ingredients
Scale
- 1 lb pasta
- 1.5 lb boneless and skinless chicken thighs
- 1 cup celery, finely diced
- 1 cup shredded carrots
- 1/3 cup green onion
- 1/2 cup plain greek yogurt
- 6 tbsp buffalo sauce
- 1/2 cup creamy ranch dressing
- 1 tsp sea salt
- 1 tsp garlic powder
- Avocado oil spray
- 1 tbsp salt
- 1 tbsp sugar
- 16 oz water
- 1 tbsp dried dill
- 1 tbsp minced garlic
Instructions
- Brine Prep: Heat 1/4 cup water with 1 tbsp salt and 1 tbsp sugar in the microwave for 2 minutes, add remaining water to fill 16oz, and let cool.
- Brining: Place chicken in a sealed container with the brine water, dried dill, and minced garlic; refrigerate for at least an hour.
- Pasta: Cook pasta according to package directions and set aside.
- Dressing: Combine ranch dressing, buffalo sauce, plain greek yogurt, salt, and garlic powder.
- Seasoning: Remove chicken from brine and season with sea salt and black pepper on both sides.
- Cooking: Cook chicken thighs in a heated and oiled cast iron skillet until reaching an internal temperature of 165 degrees; let cool for 5 minutes.
- Glazing: Brush buffalo sauce onto the cooked chicken thighs.
- Mixing: Mix dressing ingredients with pasta, celery, green onion, and shredded carrots.
- Final Step: Add chicken thighs on top or mix in.
Notes
I like to serve the chicken on top but you can also mix in!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 890 kcal
- Sugar: 8 g
- Sodium: 1120 mg
- Fat: 44 g
- Saturated Fat: 12 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 6 g
- Protein: 52 g
- Cholesterol: 145 mg
Keywords: buffalo chicken, pasta salad, easy dinner, summer side dish, chicken thighs