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