Description
This creamy and spicy Buffalo Chicken Pasta combines tender shredded chicken with a cheesy buffalo sauce and perfectly cooked penne pasta. It's a comforting, flavorful dish that's easy to prepare on the stovetop and perfect for a family dinner or meal prep.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast (1 lb.)
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables & Aromatics
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- ½ cup buffalo sauce
Pasta & Dairy
- 1 lb. penne pasta
- 8 oz. cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter, divided (including 2 tablespoons cold butter optional)
Spices
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil, ensuring the water stays at a low simmer to avoid toughening the meat. Boil for 15 minutes until the chicken is cooked through. Remove from water and shred the chicken using two forks. Toss the shredded chicken with ½ cup blue cheese dressing and set aside. For extra flavor, consider adding 1-2 chicken bouillon cubes to the boiling water.
- Sauté Aromatics: In a large high-walled skillet over medium heat, melt 2 tablespoons of butter. Add the diced onions and celery, cooking for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Pasta: Pour in the undrained diced tomatoes and 4 cups chicken broth. Bring the mixture to a boil. Add the penne pasta, making sure to submerge it completely in the liquid. Once the boil returns, cover the skillet and cook for 13 minutes or until the pasta is al dente, stirring occasionally by lifting the lid and running a silicone spatula underneath the pasta to prevent sticking. Test pasta for doneness before moving to the next step.
- Incorporate Cheeses and Sauce: Reduce the heat to low. Stir in the buffalo sauce, cubed softened cream cheese, shredded cheddar, and mozzarella cheese gently using a silicone spatula. The sauce will initially appear thin but will thicken as it stands and heats.
- Combine Chicken and Final Seasoning: Add the shredded buffalo chicken and the optional red pepper flakes into the skillet. Stir to evenly distribute all ingredients.
- Finish with Butter (Optional): For a silky smooth sauce, once it reaches your desired thickness, swirl in 2 tablespoons of cold butter. This technique, called monter au beurre, enriches the sauce and gives it a glossy finish. Serve warm.
Notes
- Use slightly less than a pound of pasta if you prefer extra sauce; it may take longer to thicken but is better for leftovers as pasta absorbs sauce in the fridge.
- Ensure cream cheese is fully softened before adding for smooth melting.
- Boiling the chicken gently prevents it from becoming tough.
- Alternative: 2.5 cups cooked chicken can be used instead of boiling a whole breast.
- Shredding cheese from a block improves melt quality compared to pre-shredded cheese.
- Add cheeses over low heat to prevent dairy from separating and becoming grainy.
- Ranch dressing works as a substitute for blue cheese dressing.
- You may substitute 2.5 cups chicken broth and 1.5 cups water instead of using 4 cups of chicken broth alone, but 4 cups broth adds better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
