1 tablespoon vegetable oil
1½ pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 tablespoon minced garlic
½ cup water
1 cup buffalo sauce
1 packet ranch dressing mix
2 tablespoons roughly chopped fresh parsley
1 pound rigatoni
2 cups shredded mozzarella (optional)
1 cup shredded blue cheese (optional)
Preheat oven to 400 degrees Fahrenheit.
Pour oil in a hot pan. Lightly season chicken with salt and pepper, then brown on both sides.
Add garlic and cook just until fragrant.
Deglaze the pan with water, then add buffalo sauce. Cover the pan and allow the chicken to simmer for 5 to 10 minutes. Check occasionally to be sure the chicken doesn't burn.
While chicken is simmering, cook rigatoni al dente according to the package.
Add the ranch packet to the chicken, then shred the chicken right in pan. Mix well.
Combine chicken, rigatoni, parsley and mozzarella (optional) in a baking dish. Sprinkle the remaining mozzarella and the blue cheese evenly on top.
Bake in oven for 15 to 20 minutes, until top is golden and bubbly.