Description
This Buffalo Chicken Pasta is a creamy, spicy, and cheesy one-pot meal featuring tender shredded chicken tossed in blue cheese dressing, pasta cooked in a flavorful broth with diced tomatoes, buffalo sauce, and a blend of cream cheese, cheddar, and mozzarella. Perfect for a comforting dinner with a spicy kick.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast, equal to 1 lb.
- ½ cup blue cheese dressing (can substitute ranch)
Sauce and Pasta Base
- 2 tablespoons butter, divided
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- 1 lb. penne pasta
- ½ cup buffalo sauce
- 8 oz. cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional)
Instructions
- Prepare Chicken: Place the chicken breast in a pot of water and bring to a gentle boil to avoid toughness. Cook for 15 minutes until fully cooked. Remove the chicken, shred it with two forks, and toss with ½ cup blue cheese dressing. Set aside.
- Sauté Vegetables: Melt 2 tablespoons butter in a large high-sided skillet over medium heat. Add diced onions and celery, cooking for 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Cook Pasta: Add the undrained diced tomatoes and 4 cups chicken broth to the skillet and bring to a boil. Add the penne pasta, submerge it fully, and return to a boil. Cover and cook for 13 minutes, stirring occasionally with a silicone spatula to prevent sticking. Test pasta for al dente doneness.
- Add Cheese and Sauce: Reduce heat to low. Stir in buffalo sauce, softened cream cheese cubes, shredded cheddar, and mozzarella cheeses. Gently mix the sauce; it will thin at first but will thicken as it stands.
- Combine Chicken and Seasonings: Fold the shredded buffalo chicken and optional red pepper flakes into the pasta and sauce mixture, distributing evenly.
- Finish Sauce (Optional): For a smooth finish, swirl in 2 tablespoons of cold butter into the warm sauce. This technique, called "Monter au Beurre," enriches the sauce with a silky texture.
Notes
- Use slightly less than 1 lb. of pasta if you prefer more sauce; it will take longer to thicken but absorb more flavor for leftovers.
- Ensure the cream cheese is fully softened before adding to prevent clumps and help it melt evenly.
- Boil the chicken gently to keep it tender and juicy.
- 2.5 cups cooked shredded chicken can be used as an alternative to cooking fresh chicken breast.
- Shredding cheese from a block delivers creamier texture compared to pre-shredded cheese, which contains anti-caking agents.
- Add cheese on low heat to avoid dairy separation and grainy texture.
- Ranch dressing can be substituted for blue cheese dressing if preferred.
- For a lighter broth, use 2.5 cups chicken broth and 1.5 cups water; however, 4 cups chicken broth enriches the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
