Buffalo Chicken Pasta Recipe
Introduction
Buffalo Chicken Pasta is a flavorful, creamy dish that combines tender shredded chicken with a spicy buffalo sauce and melty cheese. Perfect for a comforting weeknight meal, this recipe brings together bold flavors with a simple cooking process.
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 stalk 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
- 1½ cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional)
Instructions
- Step 1: Set the cheddar, mozzarella, and cream cheese out ahead of time to bring them near room temperature.
- Step 2: Place the chicken breast in a pot of water and bring to a gentle boil. Cook for about 15 minutes until cooked through. Remove the chicken and shred it with two forks. Toss shredded chicken with blue cheese dressing and set aside.
- Step 3: Melt 2 tablespoons of butter in a large, high-sided 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.
- Step 4: Add the undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil, then add the penne pasta, submerging it fully in the liquid.
- Step 5: Cover the skillet and let the pasta boil for 10–13 minutes, or until al dente. Stir gently a few times during cooking to prevent sticking. Test pasta for doneness before moving to the next step.
- Step 6: Reduce the heat to low and stir in the buffalo sauce, cubed cream cheese, and shredded cheeses. Stir gently as the sauce will start thin but will thicken as it stands.
- Step 7: Add the shredded buffalo chicken and red pepper flakes, if using. Stir to combine.
- Step 8: (Optional) For a smooth, glossy finish, swirl in 2 tablespoons of cold butter just before serving. This technique, called “Monter au Beurre,” enriches the sauce.
Tips & Variations
- Adding 1-2 chicken bouillon cubes to the boiling water enhances the chicken’s flavor.
- Substitute ranch dressing for blue cheese if preferred.
- Use rotisserie chicken instead of boiling your own for a quicker version.
- Add chopped green onions or fresh parsley for a fresh garnish.
- For extra heat, increase the amount of buffalo sauce or add more red pepper flakes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe with other types of pasta?
Yes, any short pasta like rotini, rigatoni, or shells will work well. Just adjust cooking times according to the pasta package instructions.
Is this dish very spicy?
The heat level depends on the buffalo sauce used. You can adjust the spice by choosing a mild or hot buffalo sauce, and by controlling the amount of red pepper flakes added.
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Buffalo Chicken Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A creamy and spicy Buffalo Chicken Pasta that combines tender shredded chicken tossed in blue cheese dressing with a rich, cheesy buffalo sauce. This comforting dish features penne pasta cooked directly in a flavorful broth and tomato base, melded with cream cheese, cheddar, and mozzarella for a luscious finish. Perfect for game day or a cozy dinner with a kick.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast (approximately 1 lb.)
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables & Aromatics
- ½ cup yellow onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
Liquids & Canned Goods
- 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 shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Other
- 2 tablespoons butter (divided)
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional, for finishing)
Instructions
- Prepare Cheeses: Set the cheddar, mozzarella, and cream cheese out at room temperature ahead of time for easy melting and mixing into the pasta.
- Cook and Shred Chicken: Place the chicken breast in a pot of water, optionally adding 1-2 chicken bouillon cubes for extra flavor. Bring to a gentle boil and cook for 15 minutes until fully cooked. Remove the chicken, shred it using two forks, and toss with the blue cheese dressing. Set aside.
- Sauté Vegetables: Melt 2 tablespoons 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 another minute until fragrant.
- Add Liquids and Pasta: Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a boil. Add the penne pasta, ensuring it is submerged in the liquid, and wait for the liquid to return to a boil.
- Cook Pasta: Cover the skillet and cook for 10 to 13 minutes until the pasta is al dente. Stir occasionally by lifting the lid and running a silicone spatula underneath the pasta to prevent sticking. Test pasta for doneness before proceeding. Avoid overcooking as the pasta will continue to cook with the sauce.
- Add Sauces and Cheese: Reduce heat to low. Stir in the buffalo sauce, softened cream cheese cubes, shredded cheddar, and mozzarella cheese. Gently fold with a silicone spatula. The sauce will initially appear thin but will thicken as it stands.
- Incorporate Chicken and Seasoning: Add the shredded, blue cheese coated chicken and optional red pepper flakes. Stir gently to combine.
- Optional Butter Finish: For a smooth, glossy sauce finish, swirl in 2 tablespoons of cold butter once the sauce is near your desired consistency, using the Monter au Beurre technique.
Notes
- Setting cheeses at room temperature helps them melt evenly into the pasta sauce.
- A gentle boil keeps the chicken tender and prevents it from becoming tough.
- Using chicken bouillon cubes in the cooking water adds extra depth of flavor to the shredded chicken.
- Do not overcook the pasta; it should be al dente as it will continue cooking in the sauce.
- The Monter au Beurre technique of adding cold butter at the end smooths and enriches the sauce.
- Blue cheese dressing can be substituted with ranch dressing if preferred.
- Red pepper flakes add extra heat but are optional based on taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: buffalo chicken, pasta, blue cheese dressing, creamy pasta, spicy chicken pasta, penne pasta recipe
