1 cup Frank’s Wing Sauce
1.5 cups chick broth
1 8 oz. block of cream cheese
1 TBSP ranch powder
1 cup of shredded cheese of your choice
1 box of rigatoni pasta
2-3 cups of shredded chicken
Start by bringing your pasta water to a boil and adding in your pasta. While it cooks, start your sauce by adding the wing sauce and chicken stock to a large sauce pan on low. As it heats, cube up your cream cheese (preferably softened) and add it in. Whisk every few minutes as it heats until it’s all melted in and there are no chunks. Add in your ranch and mix again. Add in your shredded cheese 1/4 cup at a time, whisking in between to make sure it melts well. Once it’s all done, add in your cooked chicken and stir.
Before you drain your pasta be sure and reserve at least a cup of the pasta water to use if the sauce is too thick. Add your cooked pasta into the sauce and stir well, adding a little pasta water when needed to keep the sauce thin and even.
Serve with a nice salad and some Texas toast and enjoy!
