Buffalo Chicken Pasta
A delightful dish combining spicy buffalo sauce and creamy pasta, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 8 oz pasta, any type (e.g., penne or rotini) Any pasta shape works, but ridged shapes hold sauce better.
- 1 lb chicken breast, diced Boneless, skinless chicken works best.
- 2 tablespoons olive oil For cooking the chicken.
- 4 cloves garlic, minced Adds a flavor punch.
- 1 cup heavy cream Creates a rich and creamy texture.
- 1 cup grated parmesan cheese For a delicious cheesy finish.
- 1 teaspoon garlic powder Enhances the garlicky flavor.
- to taste salt and pepper To season the dish.
- as needed chopped parsley for garnish For a fresh touch.
Instructions
Cooking
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 6-8 minutes until golden brown and fully cooked.
- Add the Garlic: Lower the heat and add minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Create the Sauce: Stir in heavy cream, garlic powder, salt, and pepper. Increase the heat to bring the mixture to a gentle simmer.
- Combine Pasta and Sauce: Add drained pasta to the skillet and toss everything together until well coated in the creamy sauce.
- Stir in Parmesan: Reduce heat to low, sprinkle in parmesan cheese, and stir continuously until melted and creamy.
- Serve It Up: Transfer the dish to serving bowls and garnish with chopped parsley. Enjoy hot.
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Notes
For variations, add vegetables, use different proteins, or substitute cheese. The dish can also be made milder for kids.