Description

Buffalo Chicken Pasta combines the creamy, cheesy richness of comfort food with the bold, spicy flavors of Buffalo sauce. This easy-to-make recipe features tender shredded chicken, perfectly cooked pasta, and a luscious sauce, making it an ideal main dish for family dinners, parties, or game night. Customize the spice level to suit your preferences and pair it with a fresh salad or garlic bread for a complete meal.

Ingredients

Scale

Ingredients

Main Ingredients

1 large boneless, skinless chicken breast (about 1 lb.)
½ cup blue cheese dressing (can substitute ranch)
2 tablespoons butter, divided
½ cup yellow onion, diced
1 stick celery, diced
3 cloves garlic, minced
14.5 oz. diced tomatoes, undrained (1 can)
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 sauce)

Instructions

Step 1: Prepare the Chicken

Place chicken in a pot of water and bring to a gentle boil. Cook for 15 minutes or until fully cooked.
Remove chicken, shred it with two forks, and toss with blue cheese dressing. Set aside.
- Pro Tip: Add 1–2 chicken bouillon cubes to the water for extra flavor.

Step 2: Cook the Pasta and Vegetables

Melt 1 tablespoon of butter in a large, high-walled skillet over medium heat.
Add diced onions and celery, cooking for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Add diced tomatoes and chicken broth. Bring to a boil and stir in the pasta.
Submerge the pasta fully in the liquid, cover, and let it boil for 10–13 minutes, stirring occasionally to prevent sticking. Cook until al dente.

Step 3: Make the Sauce

Reduce heat to low. Stir in Buffalo sauce, softened cream cheese, and shredded cheeses. Use a silicone spatula to mix gently until the cheeses melt and the sauce thickens.
- Note: The sauce may look thin initially but will thicken as it stands.

Step 4: Combine Ingredients

Add shredded chicken and red pepper flakes to the pasta and sauce mixture. Stir to combine.
Optional: Swirl in 2 tablespoons of cold butter for a silky finish.

Step 5: Serve and Enjoy

Serve hot, garnished with extra shredded cheese or chopped parsley.
Pair with garlic bread or a fresh salad for a complete meal.

Notes

Cream Cheese: Ensure it's softened for smooth melting.
Cheese: Freshly shredded cheddar and mozzarella work best for a creamy texture. Avoid pre-shredded cheese, which may result in a grainy sauce.
Spice Level: Adjust the amount of Buffalo sauce to make the dish spicier or milder. Ranch dressing can also be used for a milder flavor.
Leftovers: Store in an airtight container in the refrigerator for 3–4 days. Reheat with a splash of chicken broth to restore the creamy texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6th of the dish
Calories: 610
Sugar: 6g
Sodium: 1,450mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg