Buffalo Chicken Pasta
A hearty one-pot meal combining spicy buffalo sauce, tender chicken, melted cheese, and penne pasta in a rich, flavorful sauce.
Equipment
- Large Skillet
- Pot
Ingredients
- 1 large boneless skinless chicken breast (about 1 pound)
- 1/2 cup blue cheese dressing (or ranch if preferred)
- 2 Tbsp. butter divided
- 1/2 cup yellow onion diced
- 1 stick celery diced
- 3 cloves garlic minced
- 14.5 oz. diced tomatoes with juice (1 can)
- 4 cups chicken broth
- 1 lb. penne pasta
- 1/2 cup buffalo sauce
- 8 oz. cream cheese softened and cubed
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Pinch of red pepper flakes optional for extra heat
- 2 Tbsp. cold butter optional, for a silky sauce finish
Instructions
- Boil the chicken breast in water for about 15 minutes until fully cooked. Remove and shred it using two forks. Toss with blue cheese dressing.
- Melt half of the butter in a large skillet over medium heat. Add diced onions and celery, cooking for about five minutes until softened. Stir in minced garlic and cook for another minute.
- Add undrained diced tomatoes and chicken broth. Bring to a boil, then add penne pasta, ensuring it is submerged. Cover and cook for 10-13 minutes until al dente.
- Lower heat to a gentle simmer. Stir in buffalo sauce, cream cheese, cheddar, and mozzarella. Mix until combined and thickened. Add shredded chicken and red pepper flakes if desired.
- For a smooth finish, stir in cold butter before serving.
- Serve hot with optional toppings like extra cheese or fresh herbs.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep the sauce creamy.