Buffalo Chicken Pasta
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
758 kcal
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Course
Main Course
Buffalo Chicken Pasta
Description
Buffalo Chicken Pasta starts by gently boiling a large chicken breast until tender, then shredding it and mixing with blue cheese dressing for creamy flavor. The pasta cooks in a mixture of chicken broth, diced tomatoes, and seasonings until al dente. Separately, onion, celery, and garlic are saute9ed in butter to deepen flavor before combining with the tomato broth and pasta. Finally, cream cheese, cheddar, mozzarella, buffalo sauce, and the shredded chicken are stirred in to create a smooth, rich sauce coating the penne.
The finished dish features tender pasta enveloped in a creamy sauce with tangy buffalo notes and savory cheese flavors. The celery and onion provide subtle vegetable texture and aroma. This dish is filling and well-suited for dinner or as a comforting meal.
To optimize sauce texture, the recipe suggests using room temperature cheese and gently warming the sauce to avoid separation. Blue cheese can be swapped with ranch dressing if preferred. Using less pasta yields a saucier dish and leftovers improve the flavor after the pasta absorbs more sauce overnight.
Ingredients
- 1 large chicken breast equal to 1 lb, boneless, skinless
- ½ cup blue cheese dressing can sub ranch
- 2 Tablespoons butter divided
- ½ cup yellow onion diced
- 1 celery diced, stick
- 3 cloves garlic minced
- 14.5 oz. diced tomatoes undrained, (1 can)
- 4 cups chicken broth
- 1 lb. penne pasta
- 1/2 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 butter optional, cold
Instructions
- PRO Tip: Set the cheddar, mozzarella, and cream cheese out ahead of time. We want them near room temperature when we add them to the pasta.
Gently Boil/Shred the Chicken:
- Place chicken in a pot of water and bring to a gentle boil. (A gentle boil ensures that the chicken doesn’t become tough.) Cook for 15 minutes, until cooked through. Remove and use two forks to shred. Toss with blue cheese dressing and set aside.
- Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.
Prepare the Pasta:
- Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
- Add the undrained diced tomatoes and chicken broth. Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it come back up to a boil.
- Cover and let it boil for 10-13 minutes, or until al dente. Refer to box for guidance on cooking time. Don't cook any more than al dente as we will be keeping it over low heat until the sauce is thickened. Lift the lid and run a silicone spatula underneath the pasta a few times throughout cooking to ensure the pasta doesn't stick. Test a pasta noodle for doneness before proceeding.
- Reduce heat to low. Add the buffalo sauce, cubed cream cheese, and shredded cheese. Use a silicone spatula to gently stir. The sauce will seem thin at first, but it continues to thicken as it stands, and will thicken further at the next step.
- Add the shredded chicken and red pepper flakes.
- Optional: Once sauce is near your desired consistency, swirl in 2 Tablespoons COLD butter. This is a technique that chefs use called “Monter au Beurre”, which creates a smooth finish when added to warm sauces.
Notes
- Use slightly less than a pound of pasta if you prefer extra sauce; it thickens more slowly but keeps well in leftovers.
- Ensure cream cheese is fully softened before adding to prevent lumps in the sauce.
- Gently boil chicken to keep it tender, and shred with two forks for best texture.
- Shredding cheese fresh from a block improves melting and flavor over pre-shredded cheese.
- Add cheeses over low heat to avoid grainy or separated sauce.
- Ranch dressing can replace blue cheese dressing if preferred.
- Using all chicken broth instead of part water yields richer flavor in the pasta cooking liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 65g | 22% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 1882mg | 78% |
| Potassium | 680mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 19mg | 21% |
| Calcium | 414mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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