Buffalo Chicken Pasta Recipe

Creamy pasta tossed with tender buffalo chicken, zesty buffalo sauce, and topped with cheese, delivering a spicy and comforting dish perfect for weeknight dinners.

Ingredients

• 1 large boneless skinless chicken breast (equal to 1 lb.)
• ½ cup blue cheese dressing (can sub 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
• 1/2 cup buffalo sauce
• 8 oz. cream cheese (softened and cubed)
• 1.5 cups cheddar (shredded)
• 1 cup mozzarella (shredded)
• 1 pinch red pepper flakes (optional)
• 2 tablespoons cold butter (optional)

Instructions

1. Step 1: Prepare the Cheeses
   Begin by setting the shredded cheddar, mozzarella, and cubed cream cheese out on the counter. This little trick helps them to soften up a bit, giving them a nice head start for smooth melting later.

2. Step 2: Cook the Chicken
   Place your large boneless, skinless chicken breast in a pot of water. Bring it to a gentle boil and let it cook for around 15 minutes, or until it's cooked through. You’re aiming for that sweet spot where the chicken is tender, but not overcooked.

3. Step 3: Shred and Dress the Chicken
   Once your chicken is cooked, remove it from the pot and allow it to cool just enough to handle. Grab two forks and shred it into bite-sized pieces. Toss the shredded chicken into a bowl with the blue cheese dressing and mix well, then set it aside for later.

4. Step 4: Sauté the Veggies
   Melt one tablespoon of butter in a large, high-walled skillet over medium heat. Add your diced onions and celery, allowing them to cook up for about 5 minutes until they’re beautifully softened. This is the base of your flavor-packed sauce.

5. Step 5: Add Garlic
   Toss in the minced garlic, letting it cook for an additional minute. You'll know it's ready when the kitchen fills with the delightful aroma of garlic.

6. Step 6: Introduce Tomatoes and Broth
   Pour in the undrained can of diced tomatoes and the chicken broth. Stir the mixture and bring it to a boil, ensuring everything is well combined and bubbling nicely.

7. Step 7: Cook the Pasta
   Add the penne to the boiling mixture, pressing it down to ensure it's submerged in the liquid. Allow it to return to a boil, and then cover the skillet. Let it cook for 10-13 minutes, and don’t forget to lift the lid occasionally to give it a little stir and prevent any sticking.

8. Step 8: Melt the Cheeses
   Lower the heat to its lowest setting and gently incorporate the buffalo sauce, softened cream cheese cubes, and the shredded cheeses. Stir slowly with a silicone spatula; you’re looking for a creamy, velvety sauce that clings to the pasta.

9. Step 9: Combine Chicken and Red Pepper Flakes
   Add your dressed, shredded chicken into the skillet along with a pinch of red pepper flakes if you like a little extra kick. Toss everything together until well combined.

10. Step 10: Optional Butter Finish
    If you want to add that little touch of luxury, swirl in two tablespoons of cold butter into the sauce. This will give your dish a smooth, glossy finish and enhance the richness of the flavors.

Notes

Crafting the perfect Buffalo Chicken Pasta is a breeze, but there are a few quirks to watch out for. First, be cautious with that pasta—it's easy to overcook! Ensure you're skimming and stirring occasionally to dodge those sticky clumps. You want al dente, not mushy.

Mixing cheeses needs care too. Cold cheese can take longer to melt smoothly, so letting them warm up a bit before adding them to the skillet makes for a creamier sauce.

And trust me, go easy on the buffalo sauce at first. You can always add more if you crave extra heat, but toning it down can be tricky!

Finally, when shredding the chicken, don't rush. A rough shred can be challenging to mix evenly, which might lead to uneven bites.

With these tips, you'll avoid common pitfalls and savor each spicy, cheesy bite!