Description
Buffalo Chicken Pasta is a creamy, spicy, and cheesy one-pot meal combining tender shredded chicken tossed in blue cheese dressing with pasta cooked in a flavorful broth and buffalo sauce. Layered with cream cheese, cheddar, and mozzarella, this comforting dish is perfect for a hearty dinner.
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 & Cheese
- 1 lb penne pasta
- 8 oz cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Fats & Seasonings
- 2 tablespoons butter, divided
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional, for finishing)
Instructions
- Gently Boil and Shred the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil to avoid toughening the meat. Cook for 15 minutes until fully cooked through. Remove the chicken and shred it using two forks. Toss the shredded chicken with blue cheese dressing and set aside.
- Cook Vegetables: In a large high-walled skillet over medium heat, melt butter. Add diced onions and celery, cooking for 5 minutes until softened. Add minced garlic and cook for an additional minute to release aroma.
- Prepare Pasta Base: Add undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil, then add the penne pasta, fully submerging it in the liquid. Return to a boil.
- Cook Pasta: Cover the skillet and let the pasta boil gently for 13 minutes or until al dente, according to package instructions. Stir occasionally with a silicone spatula to prevent sticking. Test pasta doneness before proceeding.
- Add Sauces and Cheese: Reduce heat to low. Stir in buffalo sauce, cubed softened cream cheese, and shredded cheddar and mozzarella cheeses gently. The sauce will initially be thin but will thicken as it stands.
- Combine Chicken and Season: Add the shredded blue cheese coated chicken and red pepper flakes if using. Stir to combine all ingredients evenly.
- Optional Finishing Touch: For a smooth, velvety sauce, swirl in 2 tablespoons of cold butter once the sauce is near desired consistency, a technique known as Monter au Beurre.
Notes
- Use slightly less than a pound of pasta for extra sauce; it takes longer to thicken but offers better leftovers as pasta absorbs sauce.
- Ensure cream cheese is fully softened before adding to help it melt smoothly in the sauce.
- Boil chicken gently to keep it tender and juicy instead of tough.
- 2.5 cups cooked shredded chicken can be used in place of boiling fresh chicken.
- Shred your own cheese from blocks for creamier results since pre-shredded cheese often contains anti-caking agents that affect melting.
- Add cheeses over low heat to prevent dairy from separating and creating a grainy texture.
- Ranch dressing is an acceptable substitute for blue cheese dressing if preferred.
- You may substitute 2.5 cups of chicken broth plus 1.5 cups of water in place of 4 cups chicken broth, but 4 cups broth improves flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
