Creamy Buffalo Chicken Pasta

Name: Creamy Buffalo Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 16 ounces gemelli pasta; 3 boneless skinless chicken breasts; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 small yellow onion; 1 tablespoon garlic; 1 ½ cups (357 g) heavy whipping cream; ½ cup (128 g) buffalo sauce; ½ cup (50 g) parmesan cheese; ½ cup (56.5 g) mozzarella; 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; Parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 people
Calories
842 kcal
Course
Main Course, Dinner

Creamy Buffalo Chicken Pasta

Damien Kelly

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Creamy Buffalo Chicken Pasta is tender pieces of seasoned chicken on top of pasta in a rich sauce of heavy cream, buffalo sauce, and cheeses. It's a creamy, cheesy, and slightly spicy dish that will be a hit with anyone who loves the flavors of buffalo chicken!

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Ingredients

Servings

Pasta

16 ounces gemelli pasta

Chicken

3 boneless skinless chicken breasts, about 1 ½ pounds, pounded to an even thickness
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil

Sauce

2 tablespoons unsalted butter
1 small yellow onion, finely diced (about ½ cup)
1 tablespoon garlic, minced
1 ½ cups (357 g) heavy whipping cream
½ cup (128 g) buffalo sauce
½ cup (50 g) parmesan cheese, finely grated, plus extra for garnish
½ cup (56.5 g) mozzarella, shredded
1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix
½ teaspoon kosher salt
½ teaspoon ground black pepper
Parsley, chopped for garnish

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Instructions

Pasta

Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions until al dente about (8-10 minutes). Drain the pasta and set aside.

Chicken

In a small bowl, combine onion powder, garlic powder, paprika, salt, and pepper. Season each side of the chicken evenly with the spice mixture.
To a large non-stick skillet over medium heat, add the oil. Once hot, add the chicken. Cook for 4-5 minutes, or until golden brown. Flip and cook an additional 4-5 minutes on the opposite side, or until the chicken is cooked to an internal temperature of 165°F. Remove from the skillet and set on a plate. Tent to keep warm.

Sauce

To the same skillet over medium heat, add butter. Once melted, add the onions. Cook for 5-8 minutes, or until softened. Add the garlic and cook for an additional minute.
Add the heavy cream, buffalo sauce, parmesan cheese, mozzarella, ranch seasoning, salt, and pepper. Stir to combine. Continue cooking until the cheese has melted and the sauce is smooth, about 3-5 minutes.
Add reserved pasta. Toss to coat the pasta evenly with the sauce. Slice the chicken into strips and place on top of the pasta.
Garnish with chopped parsley and parmesan. Serve.