Buffalo Chicken Pasta Bake
This Buffalo Chicken Pasta Bake is made using Gary’s QuickSteak Chicken Breast!
Buffalo Chicken Pasta Bake
Ingredients
- 1 12 oz package Gary’s QuickSteak Chicken
- 1 Tbsp olive oil
- 2 C Penne Pasta, uncooked
- 8 oz Cream Cheese, softened
- 1 C Ranch Dressing
- 1/4 C Sriracha Sauce
- 2 C Mozzarella Cheese, shredded
- 1/2 C Colby Jack Cheese, shredded
- Green Onions, sliced for garnish
Instructions
- Preheat oven to 375˚F.
- Cook pasta according to package directions, drain, drizzle with olive oil to prevent sticking, set aside.
- In a large skillet prepare Gary's QuickSteak Chicken according to package directions. Remove from skillet and set aside.
- Add cream cheese, ranch dressing, Sriracha sauce, and 1 cup mozzarella cheese to skillet. Stir together until smooth. Add chicken and pasta to skillet and gently mix.
- Spray casserole dish with nonstick spray, dump mixed ingredients to casserole, top with remaining cheeses.
- Bake 20 to 25 minutes. Remove from oven and top with green onions and serve immediately. You may drizzle additional Sriracha sauce for more spice.
