Buffalo Chicken Pasta

 I just can't help but love Buffalo Wings. They are terrible for you. Eating them in public makes me look ridiculous. Regardless, they are so tasty. This delicious pasta combines all the great things about them while making them a bit healthier and much easier to eat. The creamy and spicy sauce will make this a great addition to your game day or any night of the week.

For this you will need:
1 pound chicken breasts
salt and pepper to taste
1 12 oz can of evaporated milk
1 1/2 tbs ranch seasoning
1/4 cup of cayenne pepper sauce
1 lb short cut pasta, like penne or rigatoni cooked


Season the chicken and cook over medium heat until the center is done. Let them rest on a plate while you make the sauce. Add the can of evaporated milk to the pan. Make sure you are using evaporated milk and not sweetened condensed. It only takes on time of making this mistake to remember forever!






 Boil the evaporated milk until it reduces and becomes thick. It will collect all the yummy chicken bits from the bottom of the pan.



Then add the ranch seasoning and pepper sauce. If you like to have your sauce spicier you can add more of the sauce or actual cayenne pepper.

 The sauce should be thick and delicious at this point. If it is too thin, just keep boiling it. If it is too thick, you can add pasta water or milk.

 Cut the chicken into bite sized pieces and continue to cook the sauce.

Add the pasta  and cook for a few minutes so the pasta soaks up a good bit of the sauce.


Remember, if the sauce is too thin, just cook it for a few minutes more. If it is too thick just add some milk or the cooking liquid from the pasta.

You could very easily add some blue cheese crumbles into this to make it more authentic (I probably would). However, my dear boyfriend of a taste tester is not a fan. Either way this is just delicious!