Merken
This creamy buffalo chicken pasta brings all the flavor of wings into a one skillet meal that is comforting easy and incredibly satisfying. It is my go to recipe when I need something bold but easy for a weeknight dinner or a casual weekend gathering with friends.
The first time I made this was during football season when we had leftover wing sauce in the fridge. It quickly became a regular request from my husband after one bite.
Ingredients
- Boneless skinless chicken breast: brings lean protein and soaks up the buffalo flavor beautifully
- Blue cheese dressing: adds creaminess and tang choose a high quality refrigerated brand
- Butter: helps sauté aromatics and finishes the sauce with richness
- Yellow onion: builds sweetness and savory depth when sautéed
- Celery: gives classic buffalo wing crunch and aroma
- Garlic: adds bold flavor make sure to mince it fresh
- Diced tomatoes: provide acidity and balance to the rich dairy
- Chicken broth: cooks the pasta and deepens flavor choose low sodium if needed
- Penne pasta: holds sauce in every bite use high quality durum wheat pasta
- Buffalo sauce: gives signature heat and zing use your favorite brand
- Cream cheese: makes the sauce thick and creamy cube it and let it soften
- Cheddar cheese: melts into sharp gooey richness shred it yourself for best melt
- Mozzarella cheese: adds a stringy melty texture and mild taste
- Red pepper flakes: are optional but enhance heat for spice lovers
- Cold butter: swirled in at the end gives the sauce a silky finish
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt one tablespoon of butter in a high walled skillet over medium heat. Add diced onion and celery. Sauté for five minutes until translucent and softened. Add the minced garlic and stir constantly for one more minute to bloom the flavor without burning
- Simmer the Pasta:
- Pour in the undrained diced tomatoes and chicken broth. Increase the heat and bring to a boil. Add the penne and press it under the liquid. Once boiling again reduce to medium low and cover. Let it cook for ten to thirteen minutes stirring occasionally to prevent sticking. Stop when pasta is al dente
- Cook the Chicken:
- While pasta cooks bring a medium pot of water to a gentle boil. Add chicken breast and simmer for fifteen minutes until fully cooked. Remove and shred with two forks. Toss in blue cheese dressing and set aside
- Finish the Sauce:
- Turn heat to low under the pasta. Stir in buffalo sauce cream cheese shredded cheddar and mozzarella. Gently stir until smooth and thickened. Add the shredded chicken and red pepper flakes. Optional but recommended finish with a swirl of cold butter to give the sauce a restaurant quality gloss
Merken
Storage Tips
Let the pasta cool completely before refrigerating. Store in airtight containers and eat within three days. To reheat add a splash of milk or broth and warm gently on the stove to restore creaminess without separating the sauce
Ingredient Substitutions
Ranch dressing works well in place of blue cheese. For less heat use mild buffalo or blend it with more cream cheese. Gluten free pasta can be used but monitor texture closely during simmering
Serving Suggestions
Serve with a crisp green salad and celery sticks to echo the buffalo theme. It also pairs well with garlic bread or roasted broccoli for a more complete meal
Merken
Cultural or Historical Context
Buffalo sauce originated in Buffalo New York in the nineteen sixties. This dish pays homage to that iconic flavor pairing with a modern twist by turning it into a pasta entrée
Häufige Fragen zu Rezepten
- → Can I use rotisserie chicken instead of fresh?
Yes, 2.5 cups of cooked rotisserie or leftover chicken works well and saves time.
- → Is it necessary to use blue cheese dressing?
No, ranch dressing is a great substitute if you prefer a milder flavor.
- → How do I prevent the sauce from becoming grainy?
Keep the heat low when adding cheese, and ensure the cream cheese is fully softened before mixing.
- → Can I make this dish ahead of time?
Yes, it reheats well. Slightly undercook the pasta to prevent mushiness after reheating.
- → What kind of pasta is best for this dish?
Penne works best, but any short, sturdy pasta like rigatoni or fusilli will do.