Servings: 8 people
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1/2 tsp each salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning
- 1 tbsp minced garlic
- 1/2 cup Buffalo Wild Wings Spicy Garlic Sauce
- 16 oz Cellentani pasta
- 15 oz jar Alfredo sauce
- 4 oz cream cheese
- 8 oz shredded mozzarella cheese
- 1/4 cup ranch dressing
- Parmesan cheese
- Dried parsley
Instructions
- Marinade chicken by adding chicken thighs to a bowl or container. Season chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add 1 tbsp of minced garlic and about 1/2 a cup of Spicy Garlic Sauce or your favorite buffalo sauce. Stir chicken, seasonings, and sauce all together. Cover with a lid and place in the refrigerator for a couple of hours.
- Heat the smoker to 250 degrees F. Place chicken thighs directly on the smoker and let them cook for about 1 hour and 30 minutes or until the chicken thighs reach an internal temperature of 165 degrees.
- Once chicken reaches an internal temperature of 165 degrees F with a meat thermometer cook 16 oz of pasta following the directions on the box. Cut the chicken thighs into cubes.
- To a smoker safe dish, add 16 oz of cooked pasta, 1 jar of Alfredo sauce, cream cheese, ranch dressing, shredded mozzarella cheese, and the chopped up chicken thighs. Stir everything together well and top with a little bit more mozzarella cheese. Place back on the smoker for about 20-30 minutes or until the cheese is melted.
- Top with dried parsley, Parmesan cheese, and more buffalo sauce if desired. Enjoy!
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