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Buffalo Chicken Pasta Recipe

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3.9 from 6 reviews

A creamy, spicy Buffalo Chicken Pasta recipe featuring tender shredded chicken tossed in blue cheese dressing, cooked penne pasta in a zesty buffalo sauce blended with cream cheese and melted cheddar and mozzarella. Ready in 35 minutes, this comforting stovetop dish delivers the perfect balance of heat and creaminess for a crowd-pleasing dinner.

Ingredients

Chicken

  • 1 large boneless skinless chicken breast (about 1 lb.)
  • ½ cup blue cheese dressing (can substitute ranch)
  • 1-2 chicken bouillon cubes (optional, for flavor)

Vegetables and Aromatics

  • ½ cup yellow onion, diced
  • 1 stick celery, diced
  • 3 cloves garlic, minced
  • 14.5 oz can diced tomatoes, undrained

Pasta and Sauce

  • 4 cups chicken broth
  • 1 lb. penne pasta
  • ½ cup buffalo sauce
  • 8 oz cream cheese, softened and cubed
  • 1.5 cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 pinch red pepper flakes (optional)
  • 2 tablespoons cold butter (optional, for finishing)
  • 2 tablespoons butter (divided, for cooking vegetables)

Instructions

  1. Prepare Cheese Ahead: Set the cheddar, mozzarella, and cream cheese out to reach near room temperature for easier melting and smoother sauce integration.
  2. Cook and Shred Chicken: Place the chicken breast in a pot of water. Bring to a gentle boil to avoid toughening the meat and cook for 15 minutes until fully cooked. Remove from pot, shred with two forks, then toss with blue cheese dressing and set aside. Optionally, add 1-2 chicken bouillon cubes to the cooking water for extra flavor.
  3. Sauté Vegetables: Melt 1 tablespoon of butter in a large, high-walled skillet over medium heat. Add diced onions and celery and cook for 5 minutes until softened. Add minced garlic and cook for 1 more minute to develop aroma.
  4. Add Liquids and Pasta: Stir in the undrained diced tomatoes and chicken broth. Bring the mixture to a boil. Add penne pasta, ensuring the pasta is submerged, and allow the mixture to return to a boil.
  5. Cook Pasta: Cover the skillet and let the pasta cook for 10-13 minutes until al dente, stirring occasionally under the lid with a silicone spatula to prevent sticking. Check pasta doneness by tasting a noodle before proceeding.
  6. Incorporate Sauce Ingredients: Reduce heat to low. Add buffalo sauce, cubed cream cheese, and shredded cheddar and mozzarella cheeses. Gently stir with a silicone spatula until cheeses melt and form a creamy sauce that will thicken further as it stands.
  7. Add Chicken and Spice: Stir shredded buffalo chicken and optional red pepper flakes into the sauce, mixing well to combine all flavors.
  8. Optional Finish: For an ultra-smooth finish, swirl in 2 tablespoons of cold butter once the sauce is near your desired consistency, using the "Monter au Beurre" technique to elevate texture.

Notes

  • Setting the cheeses out ahead of time ensures better melting and a creamier sauce.
  • Using a gentle boil while cooking chicken prevents tough, rubbery texture.
  • Adding chicken bouillon cubes while boiling chicken enhances the flavor of the shredded meat.
  • Do not overcook pasta; it should be al dente as it will continue to cook slightly in the sauce.
  • The optional cold butter at the end enriches the sauce with a silky finish.
  • Red pepper flakes are optional but add extra heat to complement the buffalo sauce.
  • This recipe is best prepared on the stovetop using a skillet or large sauté pan with high sides.

Find it online: https://cookedbygrace.com/buffalo-chicken-pasta-recipe/