Buffalo Chicken Pasta

Ingredients

• 2 cups rigatoni pasta
• 2 cups shredded cooked chicken breast
• 1 teaspoon dry ranch salad dressing mix , such as Hidden Valley Ranch®
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 1 package Neufchatel cheese , 8 ounce
• 1 container sour cream , 8 ounce
• 0.5 cups Buffalo wing sauce , such as Frank's RedHot®
• 0.5 cups shredded sharp Cheddar cheese

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.

2. 2

   Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.

3. 3

   Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.