Buffalo chicken pasta, oh boy, it’s like a warm hug on a plate—spicy, creamy, and just a little bit wild. Every time I make it, I’m reminded of that one time I tried buffalo wings at a tiny dive bar in Buffalo, New York—messy, unforgettable, and so worth it. Whether you’ve had a long day or just crave something comforting, this dish comes together in a jiffy and leaves you wanting more.
Steps
- Boil the chicken gently for about 15 minutes until it is thoroughly cooked. Once done, drain the water and shred the chicken using two forks. Mix the shredded chicken with blue cheese or ranch dressing and set it aside.
- In a large skillet, melt butter and sauté diced onions and celery for five minutes until they soften. Add minced garlic and cook for an additional minute.
- Pour in chicken broth and a can of diced tomatoes without draining. Bring the mixture to a boil, add the pasta, and ensure it is submerged. Cover the pot and let it cook until the pasta is al dente, stirring occasionally to prevent sticking.
- Lower the heat and add buffalo sauce, softened cream cheese, and shredded cheddar and mozzarella. Stir well until the cheeses melt and the sauce thickens. Incorporate the shredded chicken and sprinkle red pepper flakes if desired.
- Optional: For a smoother finish, add cold butter to the sauce once it’s nearly at the desired consistency, stirring it in until melted. This will help create a rich, creamy texture.
Ingredients
- 1 large boneless skinless chicken breast (about 1 pound)
- ½ cup of blue cheese dressing (or substitute with ranch dressing)
- 2 tablespoons of butter, divided
- ½ cup of diced yellow onion
- 1 stick of celery, diced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 ounces), undrained
- 4 cups of chicken broth
- 1 pound of penne pasta
- ½ cup of buffalo sauce
- 8 ounces of cream cheese, softened and cubed
- 1.5 cups of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- Pinch of red pepper flakes (optional)
- 2 tablespoons of cold butter (optional)
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can use any kind of pasta for this Buffalo Chicken Pasta recipe. Feel free to select your favorite type or use whatever you have on hand.
- Is it possible to substitute the blue cheese dressing?
- Absolutely! If you prefer, you can replace the blue cheese dressing with ranch dressing for a different flavor profile.
- How do I store leftovers and for how long?
- Store any leftover pasta in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months.
- What is the best way to reheat the pasta?
- For optimal flavor and texture, reheat the pasta using a double boiler. This method is preferable to microwaving as it helps maintain the dish’s consistency and taste.
- Can I use pre-shredded cheese instead of shredding my own?
- It’s recommended to shred cheese from a block for the creamiest results, as pre-shredded cheese often contains additives that prevent it from melting smoothly.
Tips
- Boil Chicken Gently: Maintain a gentle boil when cooking the chicken to prevent it from becoming tough. This will help ensure tender, juicy chicken that pairs well with the pasta.
- Use Freshly Shredded Cheese: For a creamier texture in your sauce, shred cheese directly from a block. Pre-shredded cheese contains additives that prevent it from melting smoothly.
- Add Cheese on Low Heat: Incorporate cheese into the sauce over low heat to avoid separation and graininess in the sauce. High heat can cause the dairy to break apart, affecting the texture.
- Adjust Pasta Quantity for Leftovers: If you plan on having leftovers, consider using slightly less than a pound of pasta. This allows for extra sauce, which the pasta will absorb when stored in the refrigerator, ensuring a flavorful dish even after reheating.
Equipment
- 14-inch Skillet – Preferably oven-safe, as recommended for this recipe.
- Box Cheese Grater – For shredding cheese from a block.
- Pasta Strainer – To drain the pasta after cooking.
- Silicone Spatula – Helps in stirring the pasta and preventing it from sticking.
