Buffalo chicken, cheese, and pasta—three of my absolute favorite things—come together in this recipe like a dream (or a feverish, delicious vision). Imagine the comforting warmth of a fall bonfire while you savor each bite, with flavors that are as bold as last year’s viral dance craze.
Oh, and did I mention the cheese? Lots of it.
Just like grandma used to pile on when she said, “a little more won’t hurt!
Steps
- Boil the chicken in a pot of water for about 15 minutes until thoroughly cooked. After removing it from the pot, shred the chicken using two forks and mix it with blue cheese or ranch dressing. Set this aside for later use.
- In a large skillet, melt some butter over medium heat and sauté diced celery and onions for approximately 5 minutes. Add minced garlic and cook for an additional minute.
- Pour in the chicken broth and undrained diced tomatoes, then bring the mixture to a boil. Add your chosen pasta, ensuring it’s submerged in the liquid, cover the skillet, and boil until the pasta is al dente.
- Lower the heat and incorporate buffalo sauce, softened cream cheese, cheddar, and mozzarella into the pot. Stir thoroughly to combine, then mix in the shredded chicken. Optionally, you can add red pepper flakes for an extra kick.
- Allow the sauce to thicken while standing. For a smooth finish, consider adding cold butter towards the end, which will enrich the sauce’s texture.
Ingredients
- 1 large boneless skinless chicken breast (approximately 1 lb)
- ½ cup blue cheese dressing (or substitute ranch dressing)
- 2 tablespoons butter (divided)
- ½ cup diced yellow onion
- 1 stick celery (diced)
- 3 cloves garlic (minced)
- 14.5 oz can diced tomatoes (undrained)
- 4 cups chicken broth
- 1 lb penne pasta
- ½ cup buffalo sauce
- 8 oz cream cheese (softened and cubed)
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Pinch of red pepper flakes (optional)
- 2 tablespoons cold butter (optional)
Nutritional Values
Calories: 3032kcal | Carbohydrates: 260g | Protein: 160g | Fat: 148g | Saturated Fat: 80g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 40g | Trans Fat: 4g | Cholesterol: 560mg | Sodium: 7528mg | Potassium: 2720mg | Fiber: 12g | Sugar: 24g | Vitamin A: 4600IU | Vitamin C: 76mg | Calcium: 1656mg | Iron: 12mg
FAQ
- Can I use a different type of cheese in this recipe?
- Absolutely! While the recipe calls for cheddar and mozzarella, you can experiment with other cheeses to suit your taste. Just make sure to use block cheese and shred it yourself for the best melting results.
- What type of chicken works best for Buffalo Chicken Pasta?
- This recipe is versatile and works well with fresh, rotisserie, or leftover chicken. Simply adjust the cooking time as needed if you’re using pre-cooked chicken.
- Can I make this dish with ranch dressing instead of blue cheese?
- Yes, you can substitute ranch dressing for blue cheese if you prefer a different flavor profile. It will still complement the buffalo sauce nicely.
- How can I store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. For the best results, reheat using a double boiler to maintain the dish’s texture and flavor.
- What should I do if the sauce is too thin?
- If the sauce is too thin, let the pasta sit for a few minutes after cooking to allow the sauce to thicken. You can also add a knob of cold butter to the sauce, a technique known as “Monter au Beurre”, to help achieve a smooth, rich finish.
Tips
- Use Slightly Less Pasta for More Sauce: If you prefer a saucier dish or plan to have leftovers, consider using a bit less than a pound of pasta. This allows the pasta to absorb more sauce, especially when stored in the fridge.
- Ensure Cream Cheese is Softened: Make sure the cream cheese is completely softened before adding it to the pasta. This ensures it melts smoothly into the sauce.
- Shred Cheese from a Block: For a creamier sauce, shred your cheese from a block instead of using pre-shredded cheese, as it melts better and provides a richer taste.
- Cook Chicken Gently: Boil the chicken gently to avoid it becoming tough. This method ensures tender pieces that mix well with the pasta.
Equipment
- One Pot, here are the main equipment items that you might consider purchasing on Amazon, especially if you don’t already have them at home:
- 14-inch Skillet – Preferably one that is oven safe.
- Box Cheese Grater – For shredding cheese from a block for better melting.
- Pasta Strainer – To drain the pasta efficiently.
- Silicone Spatula – Useful for stirring and preventing the pasta from sticking to the pot.
