Buffalo Chicken Pasta Creamy (Print Version)

# Ingredients:

→ Protein

01 - 1 large boneless, skinless chicken breast (approximately 450 g)
02 - 120 ml blue cheese dressing (or substitute ranch dressing)

→ Vegetables and Aromatics

03 - 1/2 cup yellow onion, diced (about 75 g)
04 - 1 stick celery, diced (about 45 g)
05 - 3 cloves garlic, minced
06 - 1 can (410 g) diced tomatoes, undrained

→ Pasta and Sauce Base

07 - 4 cups (950 ml) chicken broth
08 - 450 g penne pasta
09 - 120 ml buffalo sauce

→ Cheese and Dairy

10 - 225 g cream cheese, softened and cubed
11 - 170 g cheddar cheese, shredded
12 - 100 g mozzarella cheese, shredded

→ Fats and Finishing Ingredients

13 - 28 g butter, divided (2 tablespoons + 2 tablespoons cold for finishing, optional)
14 - 1 pinch red pepper flakes (optional)

# Instructions:

01 - Allow cheddar, mozzarella, and cream cheese to come to room temperature for smoother melting.
02 - Place chicken breast in a pot of water and bring to a gentle boil. Simmer for 15 minutes or until fully cooked. Remove and shred using two forks. Toss shredded chicken with blue cheese dressing and set aside.
03 - Melt 1 tablespoon (14 g) butter in a large high-sided skillet over medium heat. Add diced onion and celery, sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Add undrained diced tomatoes and chicken broth to the skillet. Bring to a boil, then add penne pasta. Submerge pasta in the liquid and return to a gentle boil. Cover and cook for 10-13 minutes, stirring occasionally, until pasta is al dente.
05 - Reduce heat to low. Stir in buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella cheese. Mix gently until cheeses have melted and sauce begins to thicken.
06 - Add shredded chicken and red pepper flakes, gently folding to combine. If desired, swirl in 2 tablespoons (28 g) cold butter for a silky finish. Simmer briefly until sauce reaches desired consistency.
07 - Portion into bowls and serve hot. Garnish with extra cheese or herbs if desired.

# Notes:

01 - Shredding cheese from a block provides a creamier texture compared to pre-shredded varieties.
02 - Ensure cream cheese is fully softened before adding to prevent lumps in the sauce.
03 - Gently boiling chicken keeps it tender and prevents toughness.
04 - Using slightly less pasta results in a saucier dish, optimal for leftovers.
05 - Adding cheese over low heat prevents separation and graininess in the sauce.

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