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Buffalo Chicken Pasta Recipe

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3.8 from 11 reviews

This One Pot Buffalo Chicken Pasta is a delicious and easy skillet recipe that combines tender shredded chicken with a creamy buffalo sauce, melty cheeses, and perfectly cooked penne pasta. It’s a comforting meal perfect for busy weeknights, using fresh or leftover chicken and simmering everything together in one pan for minimal cleanup.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 large boneless skinless chicken breast (about 1 lb)
  • ½ cup blue cheese dressing (can substitute ranch)

Vegetables & Aromatics

  • ½ cup yellow onion, diced
  • 1 stick celery, diced
  • 3 cloves garlic, minced

Liquids & Sauces

  • 14.5 oz. canned diced tomatoes, undrained (1 can)
  • 4 cups chicken broth
  • ½ cup buffalo sauce
  • ½ cup blue cheese dressing (included above for tossing chicken)

Pasta & Dairy

  • 1 lb penne pasta
  • 8 oz cream cheese, softened and cubed
  • 1.5 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons butter, divided (for cooking and finishing)

Seasoning & Extras

  • 1 pinch red pepper flakes (optional)

Instructions

  1. Gently Boil and Shred the Chicken: Place the chicken breast in a pot of water and bring to a gentle boil to avoid toughening the meat. Cook for about 15 minutes until fully cooked through. Remove from water, shred the chicken using two forks, then toss it with the blue cheese dressing. Set aside for later.
  2. Prepare the Aromatics: In a large high-walled skillet, melt 2 tablespoons butter over medium heat. Add diced onions and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
  3. Cook the Pasta: Add the undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil. Submerge the penne pasta fully in the liquid, then cover and let it gently boil for 10-13 minutes or until the pasta is al dente, stirring occasionally to prevent sticking. Test a noodle for desired doneness before proceeding.
  4. Create the Buffalo Cream Sauce: Lower the heat to low and stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella cheeses. Use a silicone spatula to gently mix until cheeses begin melting and sauce starts to thicken. The sauce will be thin initially but will thicken as it stands.
  5. Finish the Dish: Stir the shredded buffalo chicken and red pepper flakes (if using) into the sauce to combine. For a silky finish, optionally swirl in 2 tablespoons of cold butter, a technique called Monter au Beurre, which adds smoothness and richness to the sauce.

Notes

  • Use slightly less than a pound of pasta if you prefer extra sauce; it will take longer to thicken but yields more leftover sauce absorption.
  • Make sure the cream cheese is fully softened before adding to ensure smooth melting.
  • Gently boiling the chicken prevents it from becoming tough and dry.
  • You can use 2.5 cups of cooked chicken instead of boiling fresh chicken.
  • Shredding cheese from a block creates creamier results compared to pre-shredded bagged cheese.
  • Add cheese over low heat to avoid dairy separation and grainy texture.
  • Ranch dressing is a great alternative to blue cheese for tossing the shredded chicken.
  • For flavor variation, you can use 2.5 cups chicken broth and 1.5 cups water instead of full broth.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/buffalo-chicken-pasta-recipe/