Buffalo Chicken Pasta Salad
Elevate your pasta salad game with this bold and zesty Buffalo Chicken Pasta Salad, a crowd-pleasing combination of creamy, tangy, and spicy flavors perfect for any occasion! Tender penne pasta is tossed with juicy, skillet-cooked chicken breast, crunchy celery, shredded carrots, and green onions, all drenched in a luscious blend of buffalo sauce and ranch dressing. A generous sprinkle of shredded cheddar cheese takes this salad to irresistible new heights, while a quick chill in the fridge ensures every bite is bursting with flavor. Whether you’re serving it at a summer barbecue, game day party, or as a satisfying meal prep option, this recipe is an easy, flavor-packed winner. Don’t forget to garnish with extra green onions or cheese for a perfect finishing touch! Keywords: Buffalo chicken pasta salad, game day recipes, spicy pasta salad, creamy buffalo sauce, quick pasta salad recipes.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 large Chicken breast
- 1 cup Buffalo sauce
- 1 cup Ranch dressing
- 2 Celery stalks
- 1 large Carrot
- 3 Green onions
- 1 cup Shredded cheddar cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 8 cups Water
Instructions
Bring 8 cups of water with 1 teaspoon of salt to a boil in a large pot.
Cook the penne pasta according to package instructions until al dente, usually about 10-12 minutes. Drain and rinse with cold water. Set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts with salt and pepper, then cook them in the skillet for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken cool, then dice into bite-sized pieces.
Peel and shred the large carrot, dice the celery stalks, and slice the green onions. Set the veggies aside.
In a large mixing bowl, combine the cooked pasta, diced chicken, shredded carrot, diced celery, and sliced green onions.
Pour in 1 cup of buffalo sauce and 1 cup of ranch dressing. Mix well to coat everything evenly.
Add 1 cup of shredded cheddar cheese to the salad and gently toss to combine.
Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled, garnished with additional green onions or cheddar cheese if desired.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 13637 mg | 593% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 13.3 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1249 mg | 96% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
