Description
A creamy and spicy Buffalo Chicken Pasta combining tender shredded chicken tossed in blue cheese dressing with a rich, cheesy buffalo sauce, cooked together with penne pasta. Perfect for a comforting, flavorful main course with a smooth finish from butter.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast, 1 lb
- ½ cup blue cheese dressing (can substitute ranch)
- Water, enough to boil chicken
- 1-2 chicken bouillon cubes (optional for flavor)
Sauce and Pasta
- 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 for finishing)
Instructions
- Prepare Chicken: Place the chicken breast in a pot of water and gently bring to a boil. Maintain a gentle boil and cook for 15 minutes until fully cooked. Remove the chicken and shred it with two forks. Toss the shredded chicken with blue cheese dressing and set aside. For additional flavor, add 1-2 chicken bouillon cubes to the boiling water.
- Sauté Vegetables: In a large high-walled skillet, melt 2 tablespoons of butter over medium heat. Add diced onions and celery, cooking for 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Cook Pasta: Add undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil, then add the penne pasta, making sure it is fully submerged. Cover and let boil for 13 minutes or until the pasta is al dente, stirring occasionally by running a silicone spatula under the pasta to prevent sticking. Test pasta doneness before proceeding.
- Add Cheese and Sauce: Reduce heat to low. Stir in buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella cheeses gently with a silicone spatula. The sauce will be thin initially but will thicken as it stands and with the next step.
- Combine Chicken and Final Seasoning: Add the shredded buffalo chicken and optional red pepper flakes to the pasta and gently mix. Heat over low until warmed through and the sauce reaches desired thickness.
- Finish with Butter (Optional): For a smooth, glossy finish, swirl in 2 tablespoons of cold butter into the warm sauce before serving to create a velvety texture using the technique called monter au beurre.
Notes
- Use slightly less than 1 lb of pasta if you prefer extra sauce; it will take longer to thicken but improves leftover flavor.
- Ensure cream cheese is fully softened before adding for smooth melting.
- Boil chicken gently to prevent toughness.
- 2.5 cups cooked chicken can be substituted for shredded chicken breast.
- Shred block cheeses for better melting and flavor compared to pre-shredded cheese.
- Add cheese over low heat to prevent grainy texture from dairy separation.
- Ranch dressing can substitute blue cheese dressing if preferred.
- For broth, 4 cups chicken broth is preferred, but 2.5 cups broth plus 1.5 cups water works as well.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
