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Buffalo Chicken Pasta is that weeknight dinner I turn to when I crave something creamy, a little spicy, and hearty enough to satisfy everyone at the table The combination of cheesy sauce, tender chicken, and a kick of buffalo flavor makes it one of my top choices for chilly evenings or casual gatherings
The first time I made this was for a game day dinner and the whole crew went back for seconds It is now our must-have when we want comfort food with a twist
Ingredients
- Boneless skinless chicken breast: Choose a fresh piece about one pound for juiciness and quicker cooking
- Blue cheese dressing: Adds tang and helps keep chicken moist Ranch is a great swap if you prefer
- Butter: Divided for sautéing vegetables and creating a silky smooth sauce Use real butter for best flavor
- Yellow onion: For sweetness and aroma Go for a firm onion with shiny skin
- Celery: Adds a classic crunch and freshness
- Garlic: Brings warmth and rounds out the flavors Freshly minced is best
- Diced tomatoes: Use a high-quality canned version for rich tomato flavor
- Chicken broth: Use low sodium and check the label for no added sugars
- Penne or any similar pasta shape: Sturdy enough to stand up to the sauce
- Buffalo sauce: Choose a classic like Frank’s for the right level of heat
- Cream cheese: Softened and cubed for melting into the sauce set it out early
- Cheddar cheese: Shredded from the block so it melts smoothly Go for sharp cheddar for extra depth
- Mozzarella cheese: Adds a stretchy creamy finish Block mozzarella melts best
- Red pepper flakes: For extra spice Add to taste
- Cold butter: Optional but gives your sauce a professional shine and richness
Step-by-Step Instructions
- Boil and Shred the Chicken:
- Place your chicken breast in a pot with water to cover Bring just to a gentle boil over medium heat and cook for about 15 minutes until fully cooked through This gentle simmer keeps the chicken tender not rubbery Remove and shred with two forks While still warm toss the shredded chicken with blue cheese dressing and set aside
- Sauté the Vegetables:
- In a large high-sided skillet melt half of the butter over medium heat Add diced onion and celery Cook for at least 5 minutes stirring often until they are softened and fragrant Lower the heat if they brown too quickly Add minced garlic and cook for one more minute to release its aroma
- Cook Pasta and Build the Flavor Base:
- Without draining the skillet pour in the undrained canned tomatoes and chicken broth Stir well to combine Bring this mixture to a boil then add your dry pasta Push the pasta down with a spatula so it is mostly submerged Cover the skillet and let the pasta boil for 10 to 13 minutes stirring every few minutes to keep it from sticking Test a piece of pasta to make sure it is just al dente
- Creamy Buffalo Sauce Time:
- Lower the heat to its lowest setting Add the buffalo sauce cream cheese cubes shredded cheddar and mozzarella Stir gently until the cheese and cream cheese melt smoothly into the sauce The sauce will look thin at first but it will thicken as it sits
- Combine Chicken and Seasonings:
- Add in your shredded chicken and a sprinkle of red pepper flakes Stir everything gently so that each piece of chicken is coated with sauce
- Finish and Serve:
- When your sauce has thickened to your liking swirl in the optional cold butter This chef trick helps create an extra silky shiny sauce Taste and adjust with more buffalo or cheese if needed Serve hot and enjoy right away
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I always find myself reaching for sharp cheddar since it brings boldness to the creamy sauce Watching my family go back for seconds proves that this is a dinner everyone wants on repeat My kids absolutely love the gooey swirl of mozzarella melted on top
Storage Tips
Let leftovers cool completely before storing Place in airtight containers and keep in the fridge for up to three days For longer storage freeze in freezer-safe portions for up to two months Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce
Ingredient Substitutions
Swap penne for rigatoni rotini or even shells Adjust cooking time to match the new pasta shape Use ranch instead of blue cheese dressing for a milder flavor Any cooked chicken works well rotisserie or leftover grilled chicken is just as delicious If you need this dish milder use less buffalo sauce and increase cream cheese
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Serving Suggestions
Add a crisp side salad with ranch or blue cheese to cool down the heat Garlic bread or toasted baguette rounds out the meal For extra crunch sprinkle fried onions or celery leaves on top
Cultural Context
Buffalo chicken is a beloved American pub classic transforming those bold wings flavors into a cozy pasta was a natural leap for me This dish merges Italian comfort food with American game day staples which makes it great for gatherings and potlucks
Frequently Asked Questions
- → Can I use rotisserie or leftover chicken?
Absolutely. Rotisserie or leftover chicken cuts prep time and blends well with the Buffalo sauce and creamy cheeses.
- → What pasta shapes work best?
Penne is ideal for holding the sauce, but rigatoni or rotini are also good choices for capturing the creamy flavors.
- → Is it possible to substitute blue cheese?
Yes, ranch dressing can be swapped in for blue cheese for a milder spin on the tangy sauce.
- → How can I keep the sauce creamy?
Allow cheeses to reach room temperature before adding, and stir over low heat to prevent separation or graininess.
- → Can I adjust the spice level?
Increase or reduce buffalo sauce and red pepper flakes to suit your preferred heat level without altering the creamy base.
- → Will the pasta thicken as it cools?
Yes, the sauce becomes thicker as it stands, and leftovers will absorb more sauce, deepening the flavor.