Buffalo wing flavour in pasta form — chicken, hot sauce, ranch, blue cheese, and pasta all in one pan. Tangy, creamy, spicy.
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The workhorse for one-pot cooking. Browns proteins beautifully, holds heat for slow simmers, oven-safe to 260 °C.
Won't scratch enamel coatings. Solid wood handles transfer less heat than metal — won't burn your hand on long cooks.
Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Heat oil in a Dutch oven over medium-high. Add chicken with garlic powder and salt. Sear 4-5 minutes until just cooked.
Pour in buffalo sauce and ranch dressing. Stir to coat chicken. Cook 60 seconds — the sauces bloom in the heat.
Add chicken broth and rotini. Stir to submerge. Bring to a boil.
Reduce heat to medium-low. Cover and cook 12-14 minutes, stirring every 4 minutes, until pasta is al dente.
Off heat, stir in softened cream cheese until smooth. Add cheddar and stir to melt.
Top with blue cheese crumbles and diced celery. Drizzle extra ranch and hot sauce.
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