1 1/2 lbs. boneless skinless chicken breasts
¾ cup ranch dressing or blue cheese dressing
½ cup buffalo sauce
2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
4 cups chicken broth
12 ounces cellentani pasta
8 ounces cream cheese softened
2 cups shredded cheddar cheese
Salt and black pepper to taste
1 cup Monterey Jack Cheese
Minced jalapeno (garnish)
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Bring a deep skillet of water to boil on the stovetop over medium heat. Once boiling, add the chicken breasts in a single layer and bring them back to a boil.
Cover it and remove the skillet from the heat when it comes back to a boil. Let it sit covered for 20 minutes or until the chicken is cooked through. Remove the chicken from the water and let it rest on a cutting board for 10 minutes before shredding it with 2 forks.
Mix the shredded chicken, ranch dressing, and buffalo sauce in a medium bowl. Preheat the oven to 400 degrees.
Meanwhile, heat the olive oil over medium heat in a large ovenproof pot like a Dutch Oven. Add the onion and cook until soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly.
Now add the chicken broth and bring the mixture to a gentle boil. Add the pasta and cover, and cook until the pasta is cooked al dente; approximately 12-15 minutes. Stir the pasta a couple of times while it is cooking to ensure it is not sticking to the bottom of the pot.
Once the pasta is cooked, add the chicken mixture, cream cheese, and 1 cup of cheddar cheese. Stir to combine. Season with kosher salt and fresh ground black pepper to taste. Top the dish with the remaining shredded cheese. Sprinkle with the minced jalapeno and bake it in the oven uncovered for 10-15 minutes or until the cheese is melted.