Ingredients
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Cooking spray
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1 (16 oz) box rigatoni
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1 (1.25 lb) pkg boneless, skinless chicken thighs
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1 tbsp olive oil
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1 (8 oz) pkg cream cheese, room temperature
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1/2 cup Frank's RedHot ® Buffalo Wing Sauce
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2 cups shredded Monterey Jack cheese, divided
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1/4 cup chopped green onions
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Blue cheese dressing (optional)
Steps
1
Preheat oven to 400°F. Grease a 9x13-inch baking dish with the cooking spray. Bring a large pot of salted water to a boil on high. Add the rigatoni and cook according to package directions for al dente. Drain well, reserving ½ cup pasta water.
2
Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. In a 12-inch skillet, heat the oil on medium-high. Add chicken and cook 5–7 min. per side, until internal temperature reaches 165°F. Transfer chicken to a cutting board and let rest 5 min.
3
Meanwhile, to a large microwave-safe bowl, add the cream cheese and microwave 30–60 sec., until softened. To bowl, add the Buffalo sauce and reserved pasta water and mix until smooth. Finely chop chicken and add to bowl along with 1 cup shredded cheese and cooked rigatoni. Season with salt and pepper and mix until just combined.
4
Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle remaining 1 cup shredded cheese on top. Bake 18–22 min., until cheese is melted and sauce is bubbling. Garnish with the green onions and serve with the blue cheese dressing, if desired.
Tips
To skip a step, use chopped chicken from an entire rotisserie chicken in place of the chicken thighs.
