Name: Buffalo Chicken Pasta Salad (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tsp Garlic powder; 1 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce; 1/2 cup Ranch dressing; 2 tbsp Blue cheese dressing; 1 tbsp White vinegar; 1 lb Rotini pasta; 1/2 cup Celery-diced; 1/2 cup Carrots-diced; 1/4 cup Red onion-finely diced; 1/4 cup Blue cheese crumbles

Recipe tier

A creamy, tangy, and slightly spicy pasta salad featuring shredded chicken tossed in buffalo wing sauce with a simple vegetable mix.

Total 45 min

Serves 6

Steps 7

Ingredients 14

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Dinner party · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
1 tsp 5 mL Garlic powder
1 tsp 5 mL Paprika
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Sauce
cup 120 mL Frank's RedHot Original Cayenne Pepper Sauce
cup 120 mL Ranch dressing
2 tbsp 30 mL Blue cheese dressing
1 tbsp 15 mL White vinegar
Pasta & Filling
1 lb 450 g Rotini pasta
cup 120 mL Celery-diced
cup 120 mL Carrots-diced
cup 60 mL Red onion-finely diced
cup 60 mL Blue cheese crumbles

Equipment

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Instructions

🎙️ Cook with voice coach

Season Chicken with Garlic powder, Paprika, Salt, and Pepper.
Cook chicken breasts until internal temperature reaches 165°F (74°C). Shred chicken and set aside.
Cook pasta according to package directions. Drain and rinse with cold water.
In a large bowl, combine all Sauce ingredients and whisk until well blended.
Add cooked pasta, shredded chicken, Celery, Carrots, and Red onion to the bowl with the sauce. Toss to coat evenly.
Gently fold in Blue cheese crumbles.
Chill for at least 30 minutes before serving.