Description
A creamy, spicy Buffalo Chicken Pasta featuring tender shredded chicken tossed in blue cheese dressing, cooked penne pasta simmered with tomatoes and buffalo sauce, then finished with a blend of cream cheese, cheddar, and mozzarella for a rich and flavorful main dish that's perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast, 1 lb
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables and Aromatics
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 14.5 oz diced tomatoes, undrained (1 can)
Liquids and Sauces
- 4 cups chicken broth
- ½ cup buffalo sauce
Pasta
- 1 lb penne pasta
Cheeses and Butter
- 8 oz cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter, divided (use 1 tablespoon for sauté, 2 tablespoons cold butter optional)
Spices
- 1 pinch red pepper flakes (optional)
Instructions
- Boil and Shred the Chicken: Place the chicken breast in a pot of water and bring to a gentle boil. Cook for 15 minutes until fully cooked. Remove chicken and shred using two forks. Toss the shredded chicken with the blue cheese dressing and set aside. For added flavor, you can add 1-2 chicken bouillon cubes to the boiling water.
- Prepare the Vegetables: In a large high-walled skillet over medium heat, melt 1 tablespoon of butter. Add the diced onions and celery, cooking for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the Pasta: Add the undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil. Submerge the penne pasta into the liquid and wait for it to return to a boil. Cover and cook for 13 minutes or until the pasta is al dente, stirring underneath occasionally to prevent sticking. Test a noodle to check doneness.
- Make the Sauce: Reduce the heat to low. Stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and shredded mozzarella. Gently mix with a silicone spatula; initially the sauce will be thin but will thicken as it stands and cooks further.
- Add Chicken and Seasoning: Fold the shredded chicken and red pepper flakes (if using) into the sauce. Continue to cook over low heat until sauce reaches your desired consistency.
- Optional Finish: For a silkier texture, swirl in 2 tablespoons of cold butter into the warm sauce using the technique called monter au beurre, which gives a smooth, rich finish.
Notes
- Use slightly less pasta if you prefer more sauce, as more pasta requires extra time for the sauce to thicken.
- Ensure the cream cheese is fully softened before adding to the pasta for better melting.
- Boil the chicken gently to keep it tender and not tough.
- You can substitute 2.5 cups cooked chicken instead of boiling fresh chicken breast.
- Shredding cheese from a block yields creamier results than pre-shredded cheese which may not melt as well.
- Add cheese over low heat to avoid sauce separation or graininess from overheating dairy.
- Ranch dressing can be used instead of blue cheese dressing to suit your taste.
- You can use 2.5 cups chicken broth mixed with 1.5 cups water instead of 4 cups of chicken broth, but 4 cups broth gives better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
