Difficulty Medium
Cook Time 25 min
Heat Spicy 🔥
This loaded pasta brings together everything you love about buffalo chicken wings with the comfort of a creamy, hearty pasta dish. Packed with spicy sausage, crispy bacon, and plenty of vegetables, it's a crowd-pleaser that hits all the right notes.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb protein rotini pasta 3 cups cooked shredded chicken 1 lb hot Italian sausage, casings removed 8 slices bacon, chopped 1 medium red onion, diced 2 red bell peppers, diced 2 medium tomatoes, diced 2 jalapeños, seeded and diced 2 medium carrots, diced 3 stalks celery, diced 1 cup tomato purée 1/2 cup Frank's RedHot sauce 1 cup homemade ranch dressing 1 cup blue cheese crumbles 8 oz cream cheese, softened 2 cups shredded cheddar cheese Directions 1 Cook pasta according to package directions, drain and set aside. Meanwhile, cook chopped bacon in a large skillet until crispy, remove and set aside, leaving drippings in pan. 2 In the same skillet, brown the hot sausage over medium-high heat, breaking it into crumbles. Add red onion, red peppers, carrots, and celery, cooking until vegetables are tender, about 8 minutes. 3 Stir in diced tomatoes, jalapeños, tomato purée, and Frank's RedHot. Add cream cheese in chunks, stirring until melted and combined with the sauce. 4 Add shredded chicken and cooked bacon to the skillet, then fold in the cooked pasta. Stir in ranch dressing and half the cheddar cheese until everything is well coated. 5 Top with remaining cheddar cheese and blue cheese crumbles. Cover and let sit for 2-3 minutes until cheese melts, or transfer to a baking dish and broil for 3-4 minutes until bubbly and golden.
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