Description
This creamy and spicy Buffalo Chicken Pasta combines tender shredded chicken tossed in blue cheese dressing with pasta cooked in a flavorful broth and tomato base, finished with a luscious blend of cream cheese and shredded cheddar and mozzarella. It’s the perfect comfort meal for fans of classic buffalo chicken flavors in an easy one-pot pasta dish.
Ingredients
Scale
Chicken and Dressing
- 1 large boneless skinless chicken breast, equal to 1 lb.
- ½ cup blue cheese dressing, can substitute with ranch
Vegetables and Aromatics
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
Broth and Pasta
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- 1 lb. penne pasta
Cheese and Sauces
- ½ cup buffalo sauce
- 8 oz. cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Optional and Finishing
- 1 pinch red pepper flakes, optional
- 2 tablespoons cold butter, optional
Instructions
- Prepare and Boil the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil to avoid toughening the meat. Cook for 15 minutes until fully cooked through. Remove the chicken and shred it using two forks. Toss the shredded chicken with the blue cheese dressing and set aside. For extra flavor, you may add 1-2 chicken bouillon cubes to the boiling water.
- Sauté Vegetables: In a large, high-walled skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and celery and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Pasta: Add the undrained diced tomatoes and chicken broth to the skillet and bring the mixture to a boil. Submerge the penne pasta completely into the liquid, allowing it to come back to a boil.
- Cook Pasta Until Al Dente: Cover the skillet and cook the pasta for 13 minutes, or until al dente according to the package instructions. Throughout cooking, lift the lid occasionally and gently stir the pasta with a silicone spatula to prevent sticking. Test a noodle to ensure proper doneness before proceeding.
- Mix in Sauces and Cheeses: Reduce the heat to low. Stir in the buffalo sauce, softened cream cheese cubes, shredded cheddar, and shredded mozzarella. Gently combine with a silicone spatula; the sauce will initially be thin but will thicken as it stands and with the next additions.
- Add Chicken and Seasonings: Fold the shredded buffalo chicken and red pepper flakes into the pasta and sauce mixture evenly.
- Finish with Butter (Optional): When the sauce reaches your desired consistency, swirl in 2 tablespoons of cold butter using a spatula. This technique, called Monter au Beurre, helps create a smooth and glossy finish to the sauce.
Notes
- Use slightly less than a pound of pasta if you prefer more sauce; it will take longer to thicken but results in saucier leftovers.
- Ensure cream cheese is fully softened before adding for optimal melting and creamy texture.
- Boil the chicken gently to keep it tender and juicy.
- You can substitute 2.5 cups of cooked chicken instead of boiling fresh chicken breast.
- Shred cheese from blocks rather than using pre-shredded for better melt and flavor.
- Add cheese over low heat to prevent separation and grainy texture.
- Ranch dressing can be used as an alternative to blue cheese dressing.
- You may use 2.5 cups chicken broth and 1.5 cups water instead of 4 cups chicken broth as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg
