Buffalo Chicken Pasta Recipe
Buffalo Chicken Pasta combines the irresistible flavors of spicy buffalo sauce with creamy, cheesy pasta for a hearty and satisfying meal. This dish offers the perfect balance of heat and creaminess, making it a crowd-pleaser for any occasion. Whether you’re looking for a comforting weeknight dinner or a dish to impress at your next gathering, Buffalo Chicken Pasta is sure to deliver.
Ingredients
This recipe calls for a handful of ingredients, each contributing to the dish’s rich and complex flavors. You’ll need a large boneless skinless chicken breast, butter, blue cheese dressing (or ranch if you prefer), diced yellow onion, celery, garlic, a can of diced tomatoes, chicken broth, penne pasta, buffalo sauce, cream cheese, shredded cheddar and mozzarella cheeses, and optional red pepper flakes and cold butter for an extra smooth finish.
If you’re looking for substitutions, you can swap out the blue cheese dressing for ranch dressing if blue cheese isn’t to your taste. For a different twist, you could use a different type of pasta, such as rigatoni or fusilli. Vegetarians can substitute the chicken with tofu or a meatless chicken alternative, and dairy-free versions of the cheeses can be used to accommodate dietary restrictions.
Step-by-Step Instructions
Preparing the Chicken
Start by gently boiling the chicken breast. Place it in a pot of water and bring to a gentle boil to ensure the meat remains tender. Cook for about 15 minutes until the chicken is thoroughly cooked. Once done, remove the chicken and shred it with two forks. Toss the shredded chicken with blue cheese dressing and set it aside. For enhanced flavor, consider adding 1-2 chicken bouillon cubes to the boiling water.
Cooking the Pasta
In a large, high-walled skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and celery, cooking until they soften, which should take around 5 minutes. Stir in the minced garlic and cook for an additional minute.
Next, pour in the undrained diced tomatoes and chicken broth, bringing the mixture to a boil. Add the penne pasta, ensuring it’s fully submerged in the liquid. Return the mixture to a boil, then cover and cook for 10-13 minutes until the pasta is al dente. Stir occasionally to prevent sticking and test a piece of pasta to ensure it’s cooked before proceeding.
Making the Sauce
Once the pasta is cooked, reduce the heat to low. Incorporate the buffalo sauce, cubed cream cheese, and shredded cheeses into the pasta. Stir gently with a silicone spatula. Initially, the sauce may seem thin, but it will thicken as it stands and more so during the next steps.
Final Assembly
Fold in the shredded chicken and, if desired, a pinch of red pepper flakes for added heat. To achieve a smooth, luxurious finish, swirl in 2 tablespoons of cold butter once the sauce is close to your desired consistency. This technique, known as “Monter au Beurre,” enhances the texture of the sauce, making it velvety and rich.
Recipe Tips & Frequently Asked Questions
Pro Tips for Perfect Results
- Ensure cheeses are at room temperature for smooth melting.
- Use a gentle boil to keep the chicken tender.
- Stir pasta occasionally to prevent sticking.
Common Mistakes to Avoid
- Overcooking the pasta can make it mushy.
- Adding cheese too quickly can result in clumps.
Suggestions for Adding Extra Flavor
- Add a splash of hot sauce for more heat.
- Use smoked cheese for a deeper flavor.
How to Store Leftovers
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions
- Reheat on the stove with a splash of milk to loosen the sauce.
Can This Recipe Be Made Ahead?
- Yes, prepare the components ahead and combine before serving.
Substituting Ingredients
- Use ranch instead of blue cheese dressing.
- Substitute tofu for a vegetarian option.
What to Serve with This Recipe
Suggested Side Dishes
- A crisp green salad with a tangy vinaigrette.
- Steamed broccoli or roasted vegetables.
Recommended Drinks
- A cold beer or a glass of chilled white wine.
- Sparkling water with a slice of lemon.
Complementary Desserts
- A light fruit salad.
- Vanilla ice cream or a slice of cheesecake.
Variations and Customizations
Adding Extra Vegetables
- Incorporate bell peppers or spinach for added nutrition.
Making it Spicier or Milder
- Adjust the amount of buffalo sauce to your heat preference.
Alternative Cheese Options
- Try using pepper jack or gouda for a different flavor profile.
Buffalo Chicken Pasta is a delightful dish that brings together the best of spicy and creamy flavors in one comforting meal. Whether you’re serving it for a family dinner or a special occasion, it’s sure to be a hit. Give this recipe a try and don’t hesitate to make it your own with the suggested variations and customizations. Enjoy and share this delicious meal with your loved ones!
Ingredients:
1 large boneless skinless chicken breast (approx. 1 lb.)
2 tablespoons butter, divided
1/2 cup blue cheese dressing (or substitute ranch)
1/2 cup diced yellow onion
1 stick celery, diced
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
4 cups chicken broth
1 lb. penne pasta
1/2 cup buffalo sauce
8 oz. cream cheese, softened and cubed
1.5 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 pinch red pepper flakes (optional)
2 tablespoons cold butter (optional)
Instructions:
- Pro Tip: Ensure the cheddar, mozzarella, and cream cheese are brought to room temperature before adding them to the dish. This allows them to melt smoothly into the pasta.
- Place the chicken breast in a pot filled with water and bring it to a gentle boil. This slow boil will keep the chicken tender. Cook the chicken for about 15 minutes until it is fully cooked. Remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with blue cheese dressing and set aside.
- Pro Tip: To enhance the flavor of the chicken, add 1-2 chicken bouillon cubes to the boiling water.
- In a large, high-walled skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and celery, cooking until softened, which should take about 5 minutes. Stir in the minced garlic and cook for another minute.
- Pour in the undrained diced tomatoes and chicken broth, bringing the mixture to a boil. Add the penne pasta, ensuring it is submerged in the liquid. Return the mixture to a boil, then cover and cook for 10-13 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking. Test a piece of pasta to ensure it is cooked before proceeding.
- Reduce the heat to low. Incorporate the buffalo sauce, cubed cream cheese, and shredded cheeses into the pasta. Gently stir with a silicone spatula. Initially, the sauce will appear thin, but it will thicken as it stands and more so in the next step.
- Fold in the shredded chicken and, if desired, a pinch of red pepper flakes for a bit of heat.
- Optional: To achieve a smooth, luxurious finish, swirl in 2 tablespoons of cold butter once the sauce is close to the desired consistency. This technique, known as “Monter au Beurre,” is often used by chefs to enhance the texture of sauces.
Buffalo Chicken Pasta Recipe
Ingredients
- 1 large boneless skinless chicken breast approx. 1 lb.
- 2 tablespoons butter divided
- 1/2 cup blue cheese dressing or substitute ranch
- 1/2 cup diced yellow onion
- 1 stick celery diced
- 3 cloves garlic minced
- 1 can 14.5 oz. diced tomatoes, undrained
- 4 cups chicken broth
- 1 lb. penne pasta
- 1/2 cup buffalo sauce
- 8 oz. cream cheese softened and cubed
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 pinch red pepper flakes optional
- 2 tablespoons cold butter optional
Instructions
- Pro Tip: Ensure the cheddar, mozzarella, and cream cheese are brought to room temperature before adding them to the dish. This allows them to melt smoothly into the pasta.
- Place the chicken breast in a pot filled with water and bring it to a gentle boil. This slow boil will keep the chicken tender. Cook the chicken for about 15 minutes until it is fully cooked. Remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with blue cheese dressing and set aside.
- Pro Tip: To enhance the flavor of the chicken, add 1-2 chicken bouillon cubes to the boiling water.
- In a large, high-walled skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and celery, cooking until softened, which should take about 5 minutes. Stir in the minced garlic and cook for another minute.
- Pour in the undrained diced tomatoes and chicken broth, bringing the mixture to a boil. Add the penne pasta, ensuring it is submerged in the liquid. Return the mixture to a boil, then cover and cook for 10-13 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking. Test a piece of pasta to ensure it is cooked before proceeding.
- Reduce the heat to low. Incorporate the buffalo sauce, cubed cream cheese, and shredded cheeses into the pasta. Gently stir with a silicone spatula. Initially, the sauce will appear thin, but it will thicken as it stands and more so in the next step.
- Fold in the shredded chicken and, if desired, a pinch of red pepper flakes for a bit of heat.
- Optional: To achieve a smooth, luxurious finish, swirl in 2 tablespoons of cold butter once the sauce is close to the desired consistency. This technique, known as “Monter au Beurre,” is often used by chefs to enhance the texture of sauces.
Notes
- If you prefer a saucier dish, use slightly less than a pound of pasta. While it will take a bit longer to thicken, this method is ideal for leftovers as the pasta will absorb more sauce in the fridge.
- Ensure the cream cheese is fully softened before adding it to the pasta for a smooth melt.
- Boil the chicken gently to prevent it from becoming tough.
- You can use 2.5 cups of cooked chicken if you prefer.
- For extra creamy results, shred the cheese from a block. Pre-shredded cheese from bags doesn’t melt or taste as good.
- Add the cheese to the sauce over low heat to avoid dairy separation and grainy consistency.
- Ranch can be substituted for blue cheese dressing if you prefer.
- While this recipe works with 2.5 cups of chicken broth and 1.5 cups of water, using 4 cups of chicken broth is recommended for richer flavor.
