Description
Buffalo Chicken Pasta is a creamy, cheesy, and spicy dish combining tender shredded chicken tossed in blue cheese dressing with penne pasta in a rich buffalo cream sauce. This comforting recipe blends the classic flavors of buffalo chicken with a luscious pasta dinner perfect for weeknight meals.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast, 1 lb
- 1/2 cup blue cheese dressing (can substitute ranch)
Vegetables
- 1/2 cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 14.5 oz diced tomatoes, undrained (1 can)
Liquids & Broth
- 4 cups chicken broth
- 1/2 cup buffalo sauce
Pasta & Cheese
- 1 lb penne pasta
- 8 oz cream cheese, softened and cubed
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Fats & Seasonings
- 2 tablespoons butter, divided
- 1 pinch red pepper flakes, optional
- 2 tablespoons cold butter, optional
Instructions
- Gently Boil/Shred the Chicken: Place the chicken breast in a pot of water and bring to a gentle boil to prevent toughness. Cook for 15 minutes until fully cooked. Remove the chicken and shred using two forks. Toss the shredded chicken with blue cheese dressing and set aside.
- Sauté Aromatics: In a large high-walled skillet, melt 1 tablespoon of butter over medium heat. Add diced onion and celery and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Cook Pasta in Broth and Tomatoes: Add the undrained diced tomatoes and chicken broth to the skillet and bring to a boil. Submerge the penne pasta fully into the liquid and allow the mixture to return to a gentle boil.
- Simmer Pasta Until Al Dente: Cover the skillet and let the pasta cook for 13 minutes, or until al dente as per package instructions. Stir the pasta occasionally by lifting the lid and gently running a silicone spatula underneath to prevent sticking. Test a noodle to check doneness before continuing.
- Add Cheeses and Buffalo Sauce: Reduce heat to low. Stir in buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella cheeses. Gently mix with a silicone spatula. The sauce will be thin initially but will thicken as it stands and with the next steps.
- Incorporate Chicken and Red Pepper Flakes: Add the shredded buffalo chicken and optional red pepper flakes to the pasta. Stir to combine evenly.
- Finish with Optional Butter: Once the sauce is near your desired consistency, swirl in 2 tablespoons of cold butter to create a smooth, glossy finish through the technique called Monter au Beurre.
Notes
- Use slightly less than 1 pound of pasta if you prefer extra sauce; it will take longer to thicken but will yield saucier leftovers.
- Ensure cream cheese is fully softened before adding for smooth melting.
- Boil the chicken gently to keep it tender.
- You can use 2.5 cups cooked shredded chicken as a substitute.
- Shred cheese from a block for creamier melting versus pre-shredded cheese.
- Add cheese over low heat to prevent the sauce from separating or becoming grainy.
- Ranch dressing can replace blue cheese dressing if desired.
- Optionally, replace chicken broth with 2.5 cups broth and 1.5 cups water, but full broth is preferred for flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
