This dish takes the goodness that is buffalo chicken dip and brings it to the dinner table. It’s creamy, satisfying, and just a bit spicy. Yum.
gluten-free
Buffalo Chicken Pasta
4 servings your favorite pasta (I used rice fusilli)
Shredded chicken (I used rotisserie, about half a chicken)
3 ounces buffalo sauce (Franks Red Hot is the best IMHO; I used half garlic flavored and half regular)
5.5 ounces cream cheese (vegan or otherwise)
2 stalks celery, chopped
1 tsp. celery seed (if you’re using celery salt, make sure to taste before adding more salt)
2 tsp. garlic powder
2 tsp. onion powder
Cook your pasta according to directions. Drain and add to a large bowl with the rest of the ingredients. Stir to combine.
Serves 4 for dinner
